Once the cake is completely cool—and I mean truly cooled—I whip together the frosting. The cream cheese and butter must be soft or you’ll fight lumps the whole time. I beat everything until it’s silky, then spread a gorgeous layer across the top of the cooled cake. A little extra zest sprinkled on top makes it even more irresistible.
Pro Tips for Best Results
I tested this recipe three different ways: with whole cranberries, chopped cranberries, and cranberries dusted in flour. The chopped version distributes flavor the best, while dusting in flour helps them stay suspended in the batter instead of sinking—so I recommend doing both. The combination is perfect.
Here’s something I learned the hard way: using cold butter for the cake makes it dense and heavy. Make sure your butter is softened to room temperature, and don’t rush the creaming step. When the mixture looks almost white and very fluffy, you’re doing it right.
Another thing I always pay attention to is zesting. Pressing too hard pulls in bitter pith, which changes the flavor completely. Light, gentle strokes across the microplane give you fragrant zest without bitterness. Also, zest the orange before you cut and juice it—trust me, it’s much easier.
Lastly, don’t frost the cake while it’s even slightly warm. I did that once because I was impatient, and the frosting melted straight into the cake. While it still tasted great, it didn’t have that beautiful frosted look. Let the cake cool completely for the best results.
Common Mistakes to Avoid
The most common issue I see—because I’ve done it myself—is overmixing the batter once the flour goes in. Overmixing strengthens gluten, which makes the cake tough. Mix just until everything is combined. If you see a few streaks that disappear as you fold in the cranberries, that’s actually perfect.
Another mistake is using too much orange juice. It’s tempting to add extra for flavor, but it throws off the moisture balance and can lead to a gummy texture. The zest is what gives the strongest orange flavor, so resist the urge to over-juice.
I’ve also noticed that people sometimes use frozen cranberries that have been thawed. Thawed cranberries release a lot of liquid, which dyes the batter pink and creates soggy patches. Use them straight from the freezer and chop quickly with a sharp knife.(See the next page below to continue…)