Orange Cake With Cranberry Filling Recipe
If there’s one dessert that I could eat any time of the year, it’s this Orange Cake with Cranberry Filling. After making it myself last weekend, I knew I had to share how beautifully the tangy cranberry filling complements the citrusy sweetness of the orange cake.
Ingredients
- 2 medium-sized fresh oranges juice and zest
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup 1 ½ sticks unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups fresh cranberries
- ¾ cup granulated sugar for filling
- ½ cup water for filling
Instructions
- Start by preheating your oven to 350°F and greasing your cake pans. Then, combine the dry ingredients (flour, baking powder, and salt) in one bowl. Cream the butter and sugar in another until fluffy, and beat in the eggs one at a time. Add orange juice and zest, followed by vanilla. Alternate adding the dry ingredients and milk, mixing until just combined.
- Place cranberries, sugar, and water in a saucepan over medium heat. Stir occasionally until the cranberries burst and the mixture turns thick like jam. Once done, set it aside to cool completely.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes. Once your cakes are golden brown and pass the toothpick test, allow them to cool completely. Spread a generous layer of cranberry filling over one cake layer, then stack the other on top.
- Sprinkle the top with orange zest or fresh cranberries for a festive touch. You can dust it with powdered sugar for added flair. Slice and enjoy!
Notes
- Room Temperature Ingredients: Using room temperature butter, eggs, and milk ensures a smoother batter and better texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until incorporated to keep the cake light and fluffy.
- Cool the Filling: Make sure the cranberry filling is completely cooled before layering it between the cakes.