Infused with orange flavor and studded with juicy cranberries, this Orange Cranberry Cake is the perfect festive dessert for your Thanksgiving and holiday tables.
Orange Cranberry Cake
Yields one 2-layer 6-inch cake
Serving Size: 1 unfrosted 2-layer cake
Calories per Serving: 2539 kcal
Ingredients
  • cup whole or 1% milk
  • 1 tablespoon orange zest (from about 1 large navel orange)
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 2 large egg whites
  • 1 cup fresh cranberries*
Instructions
  1. Preheat the oven to 325°F and grease two 6-inch round cake pans.
  2. In a small sauce pan over medium-low heat, whisk together the milk and zest. Heat until small bubbles form along the rim, but do not let boil. Transfer to a glass measuring cup to cool to lukewarm, about 5 minutes. Stir in the vanilla.
  3. In a small bowl, whisk together the flour, baking powder, soda, and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until pale and fluffy. Lower the speed to medium-low and add the egg and egg whites one at a time, scraping down the bowl as necessary.
  5. Lower the mixer to low and stir in half of the flour mixture until combined. Add the lukewarm milk mixture and stir until mostly combined. Scrap down the sides, if necessary, and add the remaining flour mixture. Stir until just combined.
  6. In a small bowl, sprinkle 1 tablespoon of flour over the cranberries. Toss until cranberries are coated. Fold the floured cranberries into the batter and discard any unused flour.
  7. Fill each of the prepared cake pans half way. Bake for 38 – 40 minutes, until a toothpick inserted comes out clean. Let cool completely in pans on a cooling rack, about 1 hour.
  8. Run an offset spatula or thin knife along the side of the cake and release. Frost as desired with Orange Frosting.
Recipe Notes

 *Or unthawed frozen cranberries