Ingredients
Scale
- 2 sticks unsalted butter, slightly softened (226g)
- 2 cups sugar (400g)
- 3 large eggs, room temperature
- 1 cup sour cream (242g)
- ⅓ cup juice from approx. one medium sized orange
- 3 Tablespoons Orange Zest
- 1 teaspoon vanilla extract (4g)
- 1 Tablespoon orange extract (10g)
- 3 cups cake flour (342g)
- 1 ½ teaspoons baking powder (7g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 cup cranberries, sliced into pieces (90g)
- 1 ½ cup fresh or frozen cranberries (180g)
- ¾ cup sugar (150g)
- ¾ cup water (180g)
- 3 sticks unsalted butter, softened (339g)
- 16 oz cream cheese, total weight 452g
- 1 teaspoon vanilla extract (4g)
- 1 teaspoon orange extract (4g)
- ½ teaspoon salt (2g)
- 7 cups Confectioners sugar (805g)
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8×2 inch round cake pans.
- Chop cranberries into small pieces and rinse them; set aside.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside.
- In another bowl, blend sour cream, orange juice, orange zest, vanilla extract, and orange extract until smooth.
- Cream softened butter with sugar until fluffy. Add eggs one at a time.
- Gradually mix in the dry ingredients alternately with the wet mixture until just combined.
- Fold in cranberries gently and divide the batter among prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg