• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Gardening Foodie

  • Home
  • Recipes
  • Gardening
  • Kitchen basics
  • Subscribe
  • About

Cranberry Orange Cake

Soft, fluffy and moist, this Cranberry Orange Cake is a delicious combination of zesty, sweet flavours and beautiful vibrant color. Made with dried cranberries, this cake it a perfect year round bake.

Cranberry Orange Cake

If you are looking for a beautiful, delicious and easy to make celebration dessert, then how about this cake. A very pretty addition to your table, don’t you think?

I really love baking with berries, but being a seasonal type of plant, it is not available all year, or for that matter, fresh cranberries are not even available in certain countries. So that gives us two options, either frozen or dried.

Cranberry Orange Cake

For this recipe, I am going for dried cranberries, easy to use and available in stores all year. 

There is no way that I will be able to get fresh cranberries during this time, so the dried cranberries are going to work out just perfectly.

Cranberry Orange Cake

This cake is truly delicious but the crowning glory is the beautiful buttercream. Studded with tiny little pieces of cranberries, they look like little gems. To get it to look this way, the cranberries are blended with a little icing / powdered sugar to help break it up into little pieces.

The icing / powdered sugar helps to keep the cranberries from sticking to the blades of the blender. It is then folded into the buttercream and used to fill and frost the cake.

MAKING THE CAKE CRANBERRY ORANGE CAKE

Start by tossing the cranberries in a tablespoon of flour and set aside. Coating the dried fruit in the flour will prevent it from sinking to the bottom of the cake while baking. Preheat the oven to 350°F / 180°C

WET INGREDIENTS :

Then using a large bowl, cream the butter, orange zest, vanilla extract and sugar together. It should be well creamed, so if you are using an electric beater, let it run at least 3 minutes.

Add in eggs, one at a time, and beat for a minute per egg.

Using another bowl, combine the dry ingredients and add it alternately with the buttermilk to the wet ingredients. Mix in the flour-coated cranberries and white chocolate chips.

Cranberry Orange Cake

Grease and flour or line two 8 inch / 20cm round cake pans. Divide the batter between the pans and bake for 25 to 30 minutes or until a skewer inserted into the cake comes out clean, without any batter clinging to it.

Cranberry Orange Cake

Remove from the oven and leave in the pan for 5 minutes before turning out onto a cooling rack.

Make sure that the cake is completely cool before frosting.

MAKING THE FROSTING

Add a ¼ cup of dried cranberries and a ¼ cup of icing sugar into a blender and blend/pulse until the cranberries are chopped into small pieces.

Cranberry Orange Cake

Using a beater, cream the butter and icing / powdered sugar until light and creamy. Add in the blended/chopped pieces of cranberries and beat well to combine.

Sandwich and coat the cooled cake with the frosting. Decorate as preferred

Cranberry Orange Cake

This is a really impressive celebration cake or festive bake. Easy to make and just so delicious.

Enjoy ♥

Cranberry Orange Cake

Cranberry Orange Cake

5 from 1 vote
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Tap or hover to scale
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Soft, fluffy and moist, this Cranberry Orange Cake is a delicious combination of zesty and sweet flavours and beautiful vibrant color. Made with dried cranberries, this cake it a perfect year round bake.

Ingredients

FOR THE CAKE

  • 1 cup / 225g butter
  • 1 ½ cups white sugar
  • 2 ½ Tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 ½ cups / 300g all purpose / cake / plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup / 250 ml buttermilk / plain unflavoured yoghurt
  • 1 cup / 120g dried cranberries tossed in 1 Tablespoon flour SEE NOTE 1
  • ¼ cup / 45 g white chocolate chips

FOR THE FROSTING / ICING

    To make the cranberry bits first

    • ¼ cup / 25 g cranberries
    • ¼ cup / 32g powdered / icing sugar

    To cream butter and powdered sugar

    • 1 cup / 225 g butter
    • 3 cups / 375g powdered / icing sugar

    Instructions

    MAKING THE CAKE

    • Start by tossing the cranberries in a tablespoon of flour and set aside.
    • Preheat the oven to 350°F / 180°C

    Wet ingredients :

    • Using a large bowl, cream the butter, orange zest , vanilla extract and sugar together. It should be well creamed, so if you are using an electric beater, let it run at least 3 minutes.
    • Add in eggs,one at a time, and beat for a minute per egg.
    • Using another bowl, combine the dry ingredients and add it alternately with the buttermilk to the wet ingredients. Mix in the flour coated cranberries and white chocolate chips.
    • Grease and flour or line two 8 inch / 20cm round cake pans. Divide the batter between the pans and bake for 25 to 30 minutes or until a skewer inserted into the cake comes out clean, without any batter clinging to it.
    • Remove from the oven and leave in the pan for 5 minutes before turning out onto a cooling rack.
    • Make sure that the cake is completely cool before frosting.

    MAKING THE FROSTING.

      To make the cranberry bits first

      • Add a ¼ cup of dried cranberries and a ¼ cup of icing sugar into a blender and blend / pulse until the cranberries are chopped into small pieces.

      To cream butter and powdered sugar

      • Using a beater, cream the butter and icing / powdered sugar until light and creamy. Add in the blended / chopped pieces of cranberries and beat well to combine sandwich and coat the cooled cake with the frosting. Decorate as preferred

      Notes

      Coating the dried fruit in the flour will prevent it from sinking to the bottom of the cake while baking.

      Nutrition

      Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
      Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie

      More great recipes for you to try:

      Movie Style Popcorn
      How to make Clarified butter or Ghee
      White Chocolate Cake
      Microwave Sponge Cake (Egg free, Stays Soft for 3 days)
      4 ingredient Cheese and Onion Bread (No yeast)
      Air Fryer Doughnuts (yeast based, egg free)
      3 ingredient yogurt flatbread
      3 ingredient Shortbread
      Previous Post: « 2 ingredient Pizza Dough Recipe
      Next Post: 3 ingredient Condensed Milk Fruit Squares »

      Reader Interactions

      Comments

      1. Emma @ Bake Then Eat says

        12th December 2018 at

        Such a beautiful cake, and perfect for the season. But I can imagine it would be perfect at any time of the year.

        Reply
      2. Maria | kitchenathoskins says

        12th December 2018 at

        5 stars
        I’m drooling over the cake. It looks so soft and fluffy like a boxed version yet completely homemade. Such a pretty festive cake.

        Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      FIND A RECIPE HERE

      Follow me on:

      • facebook
      • twitter
      • instagram
      • pinterest

      Welcome to my blog on simple gardening ideas and easy to follow recipes. I love cooking with fresh herbs and veggies,so I grow my own, and I will show you just how easy it really is. Enjoy!

      Footer

      Follow us

      • facebook
      • twitter
      • instagram
      • pinterest
      • Privacy Policy
      • Home
      COPYRIGHT © 2019 | GARDENING FOODIE