Quantcast
Print
Cranberry Orange Cake - All Natural Cake Decor

Cranberry Orange Cake


  • Author: Heather L McCurdy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 1x
Scale

Ingredients

  • 3 cups all-purpose flour
  • 1 TBS. baking powder
  • 1 tsp. salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¾ cups sugar (raw is my favorite)
  • 5 large eggs
  • 2 tsp. pure vanilla extract
  • 1 cup milk
  • 1/2 cup freshly squeezed orange juice (approximately 1.5 oranges)
  • 1 tsp. orange zest

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar.
  3. Add 1 egg at a time, mixing between each addition.
  4. Mix flour, baking powder, and salt in separate bowl.
  5. Mix milk, orange juice, vanilla, and orange zest together.
  6. Add dry ingredients and wet ingredients alternately 1/3 at a time, mixing after each addition. Start with liquid and end with flour.
  7. Grease and flour 3 9 inch round cake pans. (May use 2 for double layer but bake for 5-10 minutes longer)
  8. Divide batter between pans and bake 30-35 minutes.
  9. Cakes will be done when a toothpick inserted in the center comes out clean.
  10. If you don’t have a toothpick gently press the center. Cake is done if it springs back.
  11. Cool for 10 minutes then remove from pans to finish cooling.
  12. Once cool, trim rounded tops to flatten the cake and layer with winter spice cranberry sauce filling between each layer.
  13. I like to edge each layer with frosting to help keep the cranberry from squeezing out the sides and making it harder to frost cleanly.