Cranberry Christmas Cake with Orange Cream Cheese Frosting Recipe

Introduction

This Cranberry Christmas Cake with Orange Cream Cheese Frosting is a festive treat perfect for holiday gatherings. Moist, tender cake layers studded with tangy cranberries pair beautifully with a rich, citrusy frosting. It’s a showstopper that’s sure to impress your guests.

Ingredients

• 250g (1 cup) unsalted butter
• 250g (1⅓ cup) caster sugar (superfine sugar)
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 1 clementine or mandarin orange
• 250g (1¾ cups) all purpose flour
• 2½ tsp baking powder
• ½ tsp bicarbonate of soda (baking soda)
• ½ tsp salt
• 100g (1 cup) fresh cranberries, plus a handful for decorating
• 400g (2 cups) full fat cream cheese
• 300ml (1¼ cups) double cream (whipping cream 36% fat)
• 65g (½ cup) icing sugar (powdered sugar)
• 1 tbsp fresh orange juice
• 1 tbsp orange flavoured liqueur such as Cointreau or Grand Marnier

Instructions

1. Step 1: Preheat the oven to 180°C (350°F). Butter two 8-inch baking pans or spray them with cake release spray and set aside.
2. Step 2: In a large mixing bowl, cream the softened butter with the sugar until light and fluffy using an electric mixer. Add the eggs one at a time, beating well after each addition for about a minute. Stir in the vanilla extract and orange zest.
3. Step 3: In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing well. Stop the mixer occasionally to scrape the sides and bottom of the bowl, then gently fold in the fresh cranberries.
4. Step 4: Divide the batter evenly between the two prepared pans, weighing if desired to ensure even layers.
5. Step 5: Bake for 30–35 minutes, or until a cake tester inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.
6. Step 6: To make the orange cream cheese frosting, combine the cream cheese, double cream, icing sugar, orange juice, and orange liqueur in a mixing bowl. Whip with an electric mixer until stiff peaks form, about 3–4 minutes. (For US readers: whip room temperature cream cheese with powdered sugar, orange juice, and liqueur until light and fluffy; whip the cream separately and fold it into the cream cheese mixture.)
7. Step 7: To assemble, place one cake layer on a cake stand and spread a quarter of the frosting evenly over it. Top with the second cake layer and cover the entire cake with the remaining frosting. Reserve about ½ cup of frosting to pipe rosettes if desired, or create pretty swirls on top using the back of a spoon.
8. Step 8: Decorate the cake with fresh cranberries and sprinkles as a finishing touch.

Tips & Variations

• Use fresh cranberries for the best texture and tang; frozen can be used but may bleed color into the batter.
• If you don’t have orange liqueur, substitute with extra orange juice and a splash of vanilla for flavor.
• For a dairy-free version, substitute cream cheese and cream with vegan alternatives that whip well.
• To add depth, toast the cranberries lightly before folding them into the batter.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let the cake come to room temperature before serving for the best flavor and texture. Leftover frosting can be chilled and whipped slightly before reuse.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped tightly at room temperature. Assemble and frost the cake on the day you plan to serve.

Can I freeze this cake?

You can freeze the unfrosted cake layers wrapped well in plastic wrap and foil for up to 2 months. Thaw completely before frosting and assembling. It’s best not to freeze the assembled frosted cake to maintain the frosting texture.

Cranberry Christmas Cake with Orange Cream Cheese Frosting Recipe

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A festive and moist cranberry Christmas cake layered with a luscious orange cream cheese frosting. This deliciously spiced cake is perfect for holiday celebrations, featuring fresh cranberries in the batter and a tangy-sweet frosting made with cream cheese, orange juice, and a splash of orange liqueur for an elegant finish.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 8–10 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western/Christmas
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 250g (1 cup) unsalted butter
• 250g (1⅓ cups) caster sugar (superfine sugar)
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 1 clementine or mandarin orange
• 250g (1¾ cups) all-purpose flour
• 2½ tsp baking powder
• ½ tsp bicarbonate of soda (baking soda)
• ½ tsp salt
• 100g (1 cup) fresh cranberries, plus a handful for decorating

Orange Cream Cheese Frosting

• 400g (2 cups) full-fat cream cheese
• 300ml (1¼ cups) double cream (36% fat) or whipping cream
• 65g (½ cup) icing sugar (powdered sugar)
• 1 tbsp fresh orange juice
• 1 tbsp orange-flavored liqueur (such as Cointreau or Grand Marnier)

Instructions

1. Prep the pans: Preheat the oven to 180°C (350°F). Butter two 8-inch baking pans or spray them with cake release spray and set aside.
2. Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to cream the softened butter with the caster sugar until the mixture is light and fluffy.
3. Add eggs and flavorings: Add eggs one at a time to the creamed butter and sugar, beating for about one minute after each addition until fully combined. Mix in the vanilla extract and orange zest.
4. Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, and salt.
5. Mix wet and dry ingredients: Add the dry ingredients to the wet mixture and mix thoroughly, stopping the mixer occasionally to scrape the sides and bottom of the bowl. Gently fold in the fresh cranberries.
6. Divide batter and bake: Evenly divide the batter between the prepared pans, weighing them if desired to ensure equal portions. Bake in the preheated oven for 30–35 minutes, or until a cake tester inserted in the center comes out clean.
7. Cool the cakes: Remove the cakes from the oven and let them cool in the pans on a wire rack for 20 minutes. Then remove from the pans and cool completely before frosting.
8. Prepare the frosting: In a mixing bowl, combine the cream cheese, double cream, icing sugar, fresh orange juice, and orange liqueur. Whip with an electric mixer until stiff peaks form, about 3–4 minutes. For US readers, whip room temperature cream cheese with powdered sugar, orange juice, and liqueur until light and fluffy, whip the cream separately, then fold the whipped cream into the cream cheese mixture until well combined.
9. Assemble the cake: Place one cake layer on a stand, spread one-quarter of the frosting evenly over it. Place the second cake layer on top, then cover the entire cake, including top and sides, with the remaining frosting using an offset spatula.
10. Decorate: Reserve ½ cup of frosting for piping rosettes on top if desired, or create pretty swirls with the back of a spoon. Decorate with fresh cranberries and sprinkles as a festive garnish.

Notes

• Make sure butter and cream cheese are softened to room temperature for easier mixing.
• Fresh cranberries can be gently folded in whole or halved for texture variation.
• The orange liqueur can be omitted or replaced with more orange juice for a non-alcoholic version.
• Check cakes at 30 minutes to avoid overbaking, as oven temperatures may vary.
• The frosting can be prepared a few hours ahead and refrigerated; bring to room temperature before frosting the cake.
• For a dairy-free option, substitute cream cheese and cream with suitable plant-based alternatives, though the texture will vary.

Keywords: Christmas cake, cranberry cake, orange cream cheese frosting, holiday cake, festive dessert, layered cake, winter baking