Description
This vibrant Cranberry Orange Naked Cake combines the tangy freshness of cranberries with sweet citrus notes, creating a delightful dessert that’s perfect for any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 4 large eggs, room temperature
- ½ cup fresh orange juice
- Zest of 1 orange
- 1 cup fresh or frozen cranberries
- 2 cups heavy cream
- Thinly sliced fresh oranges
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, whisk together flour, baking powder, salt, and sugar until well combined.
- In another bowl, beat softened butter until creamy. Add eggs one at a time, mixing well after each addition. Stir in orange juice and zest until fully incorporated.
- Gradually add dry ingredients to wet ingredients and mix until just combined. Gently fold in cranberries.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely on wire racks.
- Once cooled, whip heavy cream until soft peaks form.
- Remove cakes from pans and place one layer on a serving platter. Spread whipped cream generously on top, then add the second layer.
- Lightly frost the sides for a "naked" look and garnish with orange slices.
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Experiment by substituting cranberries with blueberries or raspberries for a different flavor twist. For added texture, consider folding in nuts like walnuts or pecans.