Description
A delightful cake that combines sweet and tangy cranberries with zesty orange, topped with creamy frosting—perfect for cozy gatherings and festive occasions.
Ingredients
Scale
- 1/2 Cup Granulated Sugar (for sugaring)
- 1/2 Cup Water (To create syrup for the cranberries)
- 6 Ounces Fresh Cranberries (Plump and fresh for best flavor)
- 2 1/2 Cups Cake Flour (Can substitute with homemade cake flour)
- 2 teaspoons Baking Powder (For leavening)
- 1/2 teaspoon Baking Soda (To complement the acidic ingredients)
- 1/4 teaspoon Salt (Enhances overall flavor)
- 3/4 Cup Unsalted Butter (softened)
- 1 1/2 Cups Granulated Sugar (Second half for the cake)
- 4 Large Egg Whites (Discard yolks for less fat)
- 2 teaspoons Vanilla Extract
- 1/3 Cup Whole Milk (1% or 2% works, not skim)
- 1/2 Cup Sour Cream (Adds richness)
- 2 Cups Chopped Cranberries (fresh or frozen)
- 2 teaspoons Flour (To toss with cranberries)
- 3 Tablespoons Orange Zest (Fresh for best results)
- 1/2 Cup Orange Juice (Freshly squeezed is best)
- 1/4 Cup Unsalted Butter (softened)
- 6 Ounces Cream Cheese (softened)
- 2–3 Cups Powdered Sugar (sifted)
- 1–2 Tablespoons Whipping Cream (To reach desired frosting consistency)
- 1–2 Tablespoons Orange Zest (for decorating)
Instructions
- In a small saucepan, combine 1/2 cup of granulated sugar and 1/2 cup of water. Bring to a simmer until the sugar fully dissolves.
- Remove from heat and add 6 ounces of fresh cranberries, letting them soak for about 4 hours or overnight for best results.
- Drain the cranberries and roll them in the remaining sugar until they are well-coated. Set aside.
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 2 1/2 cups of cake flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In another bowl, cream together 3/4 cup of softened unsalted butter and 1 1/2 cups of granulated sugar until fluffy.
- Beat in 4 egg whites, 2 teaspoons of vanilla extract, and 1/3 cup of whole milk, followed by 1/2 cup of sour cream.
- Gradually add the dry ingredients to the wet mixture until just combined. Fold in 2 cups of chopped cranberries tossed in 2 teaspoons of flour, 3 tablespoons of orange zest, and 1/2 cup of orange juice.
- Divide the batter between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- In a medium bowl, combine 1/4 cup of softened unsalted butter and 6 ounces of softened cream cheese, beating until creamy.
- Gradually add 2 to 3 cups of sifted powdered sugar, along with whipping cream until you reach your desired consistency.
- Mix in 1-2 tablespoons of orange zest for an extra zesty flavor.
- Allow the cakes to cool completely before frosting.
- Place one layer on a serving plate and spread a generous amount of cream cheese frosting on top.
- Add the second layer and frost the top and sides of the entire cake.
- Decorate with sugared cranberries and a sprinkle of orange zest.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg