Cranberry Glazed Orange Layer Cake

Orange Cranberry Layer Cake with Brown Sugar Frosting
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I make this cake every year for a holiday meal. This year it was for Thanksgiving but more often it’s for Christmas Day. The flavors are just fantastic and it is so beautiful. The combination of the orange flavored cake, the brown sugar/cream cheese frosting and the cranberry sauce make a spectacular presentation for this amazingly delicious cake that is so perfect for the season.

I’ve been a single parent since my children were very young and I like to think I know them pretty well; their likes and dislikes. So no one was more surprised than me when I told my youngest daughter Lauren this past Wednesday before Thanksgiving that I was concerned about getting everything done. I had neighborhood teens in the house Wednesday to help with some cleaning and I found that my need to direct them took me away from baking and I hadn’t accomplished all that I had hoped. She asked what I needed yet to do and when among the list I mentioned pumpkin pie, she asked, “Why? We don’t need pie, I LOVE that cake you’ve made.” Seriously? She doesn’t like cranberry sauce but loves this cake? I never knew…but what a relief to know that instead of disappointing her I was doing exactly what she preferred. Whew!

I’ve been making and decorating cakes for my family since before I had children. The most elaborate one ever was a Blue Selectric Typewriter cake for my husband’s secretary and I’ve done one each year for each girls birthday. Bubble gum machines, ballerinas, music notes…whatever they were into at the time I tried to make a cake that represented them for each birthday. Now it seems easier because there are no shapes to cut or forms to build but I’ve struggled with wanting them to look just a bit more finished; I can never seem to get that icing on the outside edge smooth as, well, you know.

I’ve seriously enjoyed the work of Gail Dosik, a friend I met on Twitter (OneToughCookieNYC.com). Gail makes simple and extraordinarily clean finished cakes which she then decorates with fabulous cookies.

Pictured is a thank you cookie Gail made for Abby Dodge to send to friends on Twitter who have been supportive of her new book, Desserts 4 Today! Abby is such fun and I enjoyed featuring a recipe from her book so I was a lucky recipient and I can attest to them not being just another pretty face; so good too!

Though I’ve mostly associated Gail with cookies, when I saw photos of one of her finished cakes, I was envious of the perfectly smooth surface she achieved on her cake sides. At her suggestion, I purchased a plastic bowl scraper to use for the process of smoothing that edge. Sadly, it wasn’t here on Thanksgiving Day when I finished this cake and my metal dough scraper didn’t quite do the trick but hoping you will have seen the last of those evident lines of frosting…oh the horror! Sorry Gail.

The frosting quantity has been modified from the original recipe to allow me enough to pipe some finishing details on the bottom and top so if you choose not to do that; you will have some leftover frosting. But…I promise you, it’s equally fabulous on a simple graham cracker. I know this for a fact!

 

Cranberry Glazed Orange Layer Cake

Prep Time: 30 minutes

Cook Time: 45 minutes

Yield: Serves 12

Cranberry Glazed Orange Layer Cake

Ingredients

    Cake
  • 3 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature
  • 3 1/2 cups sifted powdered sugar
  • 6 large eggs, separated
  • 2 teaspoons grated orange peel
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons orange extract
  • 1 cup whole milk
  • 1/2 cup plain yogurt
  • Cranberry Glaze
  • 1 12-ounce package fresh or frozen cranberries
  • 1 cup sugar
  • 1 cup water
  • 1 1/2 teaspoons grated orange peel
  • Brown Sugar Frosting
  • 16 ounces cream cheese, room temperature
  • 1 cup butter, room temperature
  • 1 cup (packed) golden brown sugar
  • 3 cups powdered sugar
  • 3 tablespoons orange liqueur (Substitute 2 Tbsp orange juice concentrate if desired)
  • 2 tsp vanilla extract

Preparation

    Cranberry Sauce
  1. Combine cranberries and sugar in processor. Using on/off turns, coarsely chop cranberries.
  2. Transfer mixture to heavy medium saucepan. Add 1 cup water and orange peel and bring to boil, stirring occasionally. Reduce heat; simmer until mixture is reduced to 2 1/3 cups, stirring occasionally, about 10 minutes.
  3. Cool to room temperature.
  4. Cover; chill overnight or up to 2 days (mixture will thicken).
  5. Brown Sugar Frosting
  6. Using electric mixer, beat cream cheese and butter in large bowl until fluffy.
  7. Add brown sugar; beat until well blended. Add powdered sugar 1/2 cup (scant) at a time, beating well after each addition.
  8. Beat in orange liqueur or orange juice concentrate and vanilla.
  9. Chill until firm enough to spread, about 30 minutes.
  10. Makes about 4 cups.
  11. Cake Instructions and Finished Product
  12. Preheat oven to 350°F.
  13. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
  14. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition.
  15. Beat in orange peel, vanilla extract and orange extract.
  16. Whisk milk and yogurt in small bowl to blend.
  17. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.
  18. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites.
  19. Divide batter between pans. Smooth tops. Bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
  20. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.
  21. Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake.
  22. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake
  23. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top and bottom edges of cake. Refrigerate until frosting is firm, about 1 hour.
  24. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
http://www.creative-culinary.com/cranberry-glazed-orange-layer-cake/

Adapted from original recipe in Bon Appetit Magazine

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{ 45 comments… read them below or add one }

1 Amanda November 19, 2011 at 3:05 pm

Wow- I feel like baking today and this looks like it wants me to bake it. Not sure mine will look as great as yours, but will be giving it a go, thanks!
Amanda Most Recent Post: The Domestic Goddess and the summer produce

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2 Creative Culinary November 20, 2011 at 11:59 am

Be sure to let me know Amanda; I’ll tell you one thing…I have to be careful to not finish off that brown sugar cream cheese frosting before it ever gets on the cake!

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3 Jamie December 7, 2010 at 9:44 am

Boy, any one of us who thinks that cranberry-orange holiday combo begins and ends with quick bread should take a gander at this beauty! I’m thrilled that your daughter paid you this compliment because you deserve it! And serioulsy, with a cake this fabulous, does any holiday dessert table need anything else?

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4 Creative Culinary December 7, 2010 at 12:34 pm

This is favorite holiday cake; I have others I love but this is the one I make EVERY year because it’s not just festive looking but the flavors are wonderful. The frosting? To die for!

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5 Sara December 6, 2010 at 6:58 pm

my goodness this cake looks gorgeous!!! I want a piece right now! :) Lovely pics!

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6 Brian @ A Thought For Food December 6, 2010 at 5:14 pm

This is one gorgeous looking cake!!! I overcame my fear of pie-making this year… next year, cake!

Perfect for the holidays, Barbara!

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7 adrienzgirl December 2, 2010 at 10:12 pm

This looks amazing! Yum yum yum! I just love cranberry and orange pairings! I am going to make this cake!

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8 deeba December 1, 2010 at 8:44 pm

Sensational cake Barbara…I LOVE the flavours. I want cranberries too!

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9 Creative Culinary December 2, 2010 at 3:14 pm

Is that a hint? Is your mom close by? :)

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10 Kim November 30, 2010 at 2:15 pm

Barb, this is beautiful! Way to go with the BFHPP prize! And Abby’s cookie is beautiful, too.

[K]

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11 Creative Culinary December 2, 2010 at 3:13 pm

Thanks Kim; it was fun to use the prize I won even if not a lot of them. And don’t you love the idea of a cookie thank you note!

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12 Lael Hazan @educatedpalate November 30, 2010 at 12:49 pm

GORGEOUS! I’m totally jealous and I want to make this cake. My only question is how to make it as beautiful as yours. I will have my elementary school age daughters helping and we aren’t yet fabulous with frosting. Also, I’ve never yet been able to make a layer cake that didn’t somewhat resemble the leaning tower of Pisa.

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13 Nancy@acommunaltable November 29, 2010 at 9:27 pm

Wow.. when the page first popped up I thought I had the RSVP site… that cake looks perfect and I know tastes incredible – how could it not when it’s got all of my favorite flavors in it!!!
It never ceases to amaze me that no matter how well I think I know my boys, they still manage to surprise me.
So glad that your daughter loves this cake too!!

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14 Paula November 29, 2010 at 12:05 pm

This looks like a cake one would see in a bakery shop window and if I saw it, I’d buy it! You did an awesome job decorating it and love the clementine garnish on top.

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15 Creative Culinary November 30, 2010 at 9:40 am

Well thank you Paula; so appreciate the nice compliment.

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16 rebecca November 29, 2010 at 11:21 am

wow amazing cake

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17 saltyseattle November 28, 2010 at 11:37 pm

your drizzles have induced an uncontrollable licking fit over here on the other side of the rockies, Barb. damn you, woman!

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18 foodwanderings November 28, 2010 at 8:34 pm

Wow, love that wonning combination my craberry suce for Thanksgiving is orange cranberry. Love the cake!! This is gorgeous! Shulie

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19 Debi Davis November 28, 2010 at 3:53 pm

I’m not a whiz in the kitchen, but when I see something I want, I can usually figure out how to get it. I’m starting by making my shopping list.

I will give this recipe a try this week (thank you for the high altitude instructions), and let you know how it goes. If all goes well, I’ll be adding a picture to my Facebook picture album – Debi’s Kitchen. It’s a little sparse right now, but I’ve been waiting for something good to come along. I think this is it!

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20 Creative Culinary November 28, 2010 at 4:34 pm

Debi, Though a lot of steps, it’s not difficult, I’m sure you’ll do fine.

I live at altitude in Denver but but my recipes are not adjusted for high altitude so using that information is a good idea. I’ve had issue with this cake falling in the middle the first couple of times I made it but this year, made these adjustments and it came out perfect:

Preheated oven to 360 degrees
Used 2 tsp of baking powder
Baked for 30 minutes and wished I had done 25!

Because the products we put in are already drier and the oven temp is higher, I always test about 10 minutes before the recommended baking time. This was fine but I honestly think it could have come out a few minutes earlier so watch those minutes and test early; as soon as a toothpick comes out clean, take the layers out of the over.

Hope it turns out wonderful for you too; please let me know.

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21 Debi Davis November 30, 2010 at 8:47 am

The cranberry sauce and and brown sugar frosting are made and in the fridge. I probably won’t get to bake the cake until tomorrow (Wednesday). I’m really looking forward to this turning out well, so your tips are much appreciated. Thank you!

I’ll keep you posted — with pictures, too!

Debi

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22 Debi Davis December 2, 2010 at 7:53 am

Here’s my finished product: http://www.flickr.com/photos/debidavis/5225972041/ I’m posting more pictures on Facebook in my Debi’s Kitchen album.

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23 Creative Culinary December 2, 2010 at 3:15 pm

So excited to see someone make this; a bit on pins and needles about how you actually liked it!

24 Debi Davis December 5, 2010 at 5:03 pm

The first thing I noticed when I took the cake from the fridge was that it was HEAVY. Mine came out very “solid;” like pound cake. But it was moist. The cake isn’t terribly rich, and is nicely complemented by the cranberry sauce and the brown sugar frosting . . . the best frosting I’ve ever tasted! I served it with vanilla tea. Quite a treat. In fact, I think I’ll go have another piece right now!

25 Gail November 28, 2010 at 1:07 pm

Barb, that cake is gorgeous. You didn’t need a thing from me. And, thank you for including the photo of the cookie. This was one of my most favorite projects, ever!

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26 Creative Culinary November 28, 2010 at 3:47 pm

Thanks Gail; coming from you, that is high praise indeed! I’ve always struggled with those doggone sides; nothing has ever really helped so I’m looking forward to my new toy when my shipment from King Arthur gets here!

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27 The Yummy Mummy November 28, 2010 at 1:06 pm

Jesus, that cake is gorgeous.

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28 Creative Culinary November 28, 2010 at 3:47 pm

Thank you!

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29 Wendi @ Bon Appetit Hon November 28, 2010 at 12:35 pm

Wow, that’s one fine looking cake. And I have to agree with your daughter, with a cake like that, who needs pie?

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30 Creative Culinary November 28, 2010 at 3:48 pm

Funny how I’m craving that pumpkin tart though. Making it for me, hoping today!

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31 Maria November 28, 2010 at 9:34 am

Beautiful cake!

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32 Creative Culinary November 28, 2010 at 3:48 pm

Thank you Maria, I don’t have the opportunity to make a lot of cakes with the girls grown up, so always look forward to making this one.

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33 My Kitchen in the Rockies November 28, 2010 at 8:32 am

That is a beautiful looking torte. Orange and Cranberry go so well together.

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34 Creative Culinary November 28, 2010 at 8:45 am

Thank you and I agree; they are a great pairing.

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35 Courtney November 28, 2010 at 7:50 am

This looks scrumptious and I’m not even a fan of cranberries but I think I’d eat them like this!

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36 Creative Culinary November 28, 2010 at 8:42 am

You and my daughter! It why I was so surprised at how much she loved this cake; she doesn’t particularly love cranberry sauce. Guess mixing it with a brown sugar and cream cheese frosting makes a difference!

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37 Nisrine November 28, 2010 at 7:48 am

This is quite beautiful to look at. Wonderful cake!!

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38 Creative Culinary November 28, 2010 at 8:44 am

Thank you so much; it’s always a big hit; look stunning AND tastes good!

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39 Coco cooks November 28, 2010 at 7:46 am

You got skillz!

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40 Creative Culinary November 28, 2010 at 8:43 am

Thanks Courtney…from you that is a high compliment indeed!

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41 SMITH BITES November 28, 2010 at 7:42 am

just beautiful as usual, Barb – i’m sooooooo not the cake decorating type as i do not have the patience for the detail work. Cranberry & Orange is a match made in heaven!

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42 Mardi@eatlivetravelwrite November 28, 2010 at 7:35 am

Lines or no lines on the outside icing, it is stunning. Want. Nigella makes a clementine cake similar but yours looks so much more decadent. It’s perfect Barb!

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43 Creative Culinary November 28, 2010 at 8:47 am

Thanks Mardi…I’m not being too hard on myself but now have something to strive for. I don’t make a lot of cakes but next time I do hope to eradicate those lines…though in our real life experience, no one notices them; they are just intent on a slice!

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44 Creative Culinary November 19, 2009 at 4:32 pm

Then do! One thing I learned; not to worry if some of the cranberry glaze drizzles down the side; I think it looks beautiful. Will do my own picture this year; this one from BA does not do it justice.

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45 Asha@FSK November 19, 2009 at 4:23 pm

This is stunning!!! I want to make this!

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