Cranberry Orange Cake

This orange cranberry cake is bursting with refreshing orange flavor, studded with fresh cranberries, and covered in a thick layer of cream cheese frosting. Made in one bowl, it bakes in just 30 minutes.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings Slices

Calories 352kcal

Author Arman Liew

Ingredients

4 1/2 cups all purpose flour gluten free, if needed
3 cups sugar I used white sugar
1 1/2 teaspoon salt
1 tablespoon baking soda
1 tablespoon vinegar
1 1/2 tablespoon vanilla extract
15 tablespoons oil I used vegetable oil
1 1/2 cups water
1 1/2 cups orange juice
2 cups cranberries fresh or frozen
3 cups cream cheese frosting

Instructions

Preheat the oven 180C/350F. Grease three 8-inch cake pans and set aside.
In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt, and mix well. Add in the vinegar, vanilla extract, oil, water, and orange juice, and mix until combined. Fold through your cranberries.
Evenly distribute the cake batter into the greased cake pans. Bake the cake for 25-27 minutes, or until a skewer comes out mostly clean.
Let the cakes cool completely. Once cool, layer the first cake with frosting, add the second cake on top, add more frosting, then the third cake. Spread the remaining frosting over the exterior.

Notes

Reduce the layers: The ingredients are for a triple-layer cake. For a single-layer cake, halve the ingredients.
Gluten-free: I had success using gluten-free flour (Bob's Red Mill).
TO STORE: Leftover cake should always be refrigerated, covered. The cake will keep well for at least a week, and be sure to let the refrigerated cake sit at room temperature for 30 minutes before enjoying.
TO FREEZE: Place slices of cake in a freezer-friendly container and store in the freezer for up to 6 months. The cake must be thawed completely. Do not microwave it from frozen; it will crumble and dry out.

Nutrition