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Cranberry Orange Cake


Cranberry Orange Cake



For the cake:

1 box white cake mix

Cake mix ingredients required (usually water, oil, and eggs)

Zest of one orange


1 cup fresh or dried cranberries (soak if using dry cranberries) .

For the frosting:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar


1 teaspoon vanilla extract

1-2 tablespoons milk (as needed for consistency)

For garnish (optional):

Orange zest

Extra Blueberries



Preheat oven and prepare pans: Preheat oven according to cake mix instructions. Grease and flour two 9-inch

round cake pans.

Mix the cake batter: Prepare the white cake mix according to package directions. Add the orange peel and

cranberries to the dough.

Baking: Divide the dough evenly between the two prepared pans.Bake according to package directions or until a


toothpick inserted into the center comes out clean.

Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer to a rack to cool


Prepare the icing: While the cakes are cooling, beat the cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and then the vanilla extract. Add milk as needed to reach a spreadable

consistency.Assemble the cake: Once the cakes are completely cool, place in a layer on a serving plate. Spread a

layer of icing on top. Place the second cake layer on top and spread the icing over the top and sides of the cake.

Garnish: Garnish with additional orange peel and cranberries if desired.

To serve: Chill the cake for about an hour before serving to allow the glaze to set.Pro Tip: Easily add extra layers


by doubling this recipe!

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