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 185kcal

Author Arman Liew

Ingredients

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

Instructions

Preheat the oven 180C/350F. Grease an 8-inch cake pan 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.
Transfer the cake batter into the greased cake pan. Bake the cake for 25-27 minutes, or until a skewer comes out mostly clean.
Let the cake cool completely, before frosting.

Notes

The ingredients are for a single cake. For a 2 layer cake, double the ingredients. For a 3 layer cake, triple the ingredients.

TO STORE: Leftover cake should always be stored in the refrigerator, 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 a frozen state, or it will crumble and dry out.

Nutrition