Description
This Cranberry Orange Cake is a delightful blend of citrusy orange and tart cranberry flavors, topped with a rich and creamy orange cream cheese frosting.
Ingredients
Scale
Cake:
- 2 1/2 cups Flour
- 1 3/4 cups Sugar
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 1 cup Oil (such as canola oil)
- 1 cup Fresh Orange Juice
- 3 large Eggs
- 1 cup Sour Cream (preferably full-fat)
- 1–2 teaspoons Orange Zest
- 1 1/2 cups Fresh Cranberries (cut in half)
Orange Cream Cheese Frosting:
- 1 cup Butter (softened)
- (1) 8-ounce pkg. Cream Cheese (softened)
- 4 cups Powdered Sugar
- 1 teaspoon Orange Zest
- 2 Tablespoons Fresh Orange Juice
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) and grease and flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- Add Wet Ingredients: Mix in oil, orange juice, eggs, sour cream, and orange zest until well combined.
- Fold in Cranberries: Gently fold in the cranberries until evenly distributed.
- Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Make Frosting: In a separate bowl, beat butter and cream cheese until smooth. Gradually add powdered sugar, orange zest, and orange juice, and beat until creamy.
- Frost Cake: Once the cake has cooled, spread the frosting evenly over the top.
- Serve: Slice and serve the cake, enjoying the burst of citrus and cranberry flavors.
Notes
- You can use frozen cranberries if fresh ones are not available.
- For a lighter version, you can use low-fat sour cream and cream cheese in the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg