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Orange Cake with Cranberry Filling Recipe
Ben Carraoli

Orange Cake with Cranberry Filling Recipe

I have to admit, the first time I made this orange cake with cranberry filling, I felt like I’d discovered the ultimate holiday dessert. The soft, tender layers paired with the tangy cranberry filling had me hooked from the first bite. I loved how the fresh orange flavor came through in every mouthful, complemented perfectly by the creamy frosting.
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Total Time 1 hour 5 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour – sifted for a lighter texture
  • 2 tsp baking powder – ensures a fluffy tender cake
  • 1/2 tsp salt – balances sweetness
  • 4 large eggs – use room temperature for a lighter crumb
  • 1 1/2 cups granulated sugar – provides sweetness and structure
  • 1/2 cup vegetable oil – keeps cake moist
  • 1/2 cup freshly squeezed orange juice – fresh juice enhances natural flavor
  • Zest of 4 oranges – don’t skip this it makes a flavor punch
  • 1 tsp vanilla extract – adds depth to the cake flavor
  • 1 1/2 cups fresh cranberries – tart and juicy helps set a jam-like texture
  • 1/2 cup granulated sugar – balances cranberry tartness
  • Zest of 1 orange – brightens the filling flavor
  • 1/4 cup freshly squeezed orange juice – liquid for cooking cranberries
  • 1 tbsp unsalted butter – enriches the filling
  • 8 oz cream cheese full-fat and block style – ensures frosting holds its shape
  • 1/2 cup unsalted butter softened – adds creaminess
  • 3 cups powdered sugar sifted – smooth and lump-free frosting
  • 1 tsp vanilla extract – flavor enhancer
  • Pinch of salt – balances sweetness

Method
 

  1. Start by whisking eggs and sugar on high speed until light and airy, about 5 minutes. Slowly add the oil, orange juice, zest, and vanilla. Finally, fold in the dry ingredients just until combined—overmixing will make the cake dense.
  2. Pour the batter into greased 9-inch pans and bake at 350°F (180°C) for 30-40 minutes. Test with a toothpick; it should come out clean or with a few crumbs. Let the cakes cool for 10-15 minutes in the pan before transferring to a wire rack.
  3. Cook cranberries, sugar, and orange juice over medium heat until they pop, about 5-10 minutes. Mash lightly with a potato masher, simmer 5 minutes more, then stir in butter. Chill for at least an hour to let the filling set.
  4. Beat cream cheese and butter until creamy, then add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy. Keep at room temperature for easy spreading.
  5. Place one cake layer on a board, pipe a ring of frosting to hold the cranberry filling. Spread the cranberry sauce inside the ring, then top with the second cake layer. Frost the entire cake with remaining cream cheese frosting and garnish as desired

Notes

  • I always zest my oranges before juicing them; it’s easier and the flavor is fresher.
  • I let the cake sit a day before serving; the orange flavor intensifies beautifully.
  • I don’t overmix the batter after adding flour—it keeps the cake soft and airy.
  • I use a toothpick to check doneness rather than relying solely on time.
  • I chill the cranberry filling overnight; it sets perfectly without extra thickeners.