Soft orange cake studded with fresh cranberries, frosted in orange buttercream and topped with sugared cranberries and fresh oranges. This gorgeous sheet cake is perfect for Christmas and is just as delicious as it looks! My delicious orange cranberry sheet cake is perfection and uses fresh cranberries and oranges. Let’s dive in!

10 Sheet Cakes for Christmas Series

We’re back again with another fun sheet cake recipe leading up to Christmas. Welcome to cake #10 out of 10! So far we have my now-viral:

Out of all 10 cakes, you’re sure to find a sheet cake that will fit your comfort level, as well as taste absolutely mouthwatering for your guests this holiday season. There’s so much already on your plate – lets dive right into my newest creation: Delicious Orange Cranberry Sheet Cake.

How to make an orange cranberry sheet cake

My orange cranberry sheet cake (made with a doctored cake mix) simply can’t be beat! Bakers from all around the globe use it in the bakeries and home-bakes for the perfectly tasty results this recipe gives them every time. It starts with a box mix, and then we add a bunch of ingredients to it for the best taste and texture. Doctored Cake Mixes are celebrated and used by bakers all around, and I cannot wait for you to try this chocolate/caramel poke cake version. Let’s dive right in!

Here’s what you’ll need (the quantities are with the recipe at the bottom of this post!):

  • Buttermilk
  • Sour Cream
  • Eggs (whites and whole eggs)
  • Vegetable oil
  • vanilla
  • orange extract
  • orange zest
  • white cake mix
  • fresh cranberries

That’s it! Whisk everything in a bowl together, sift in the cake mix and fold in the cranberries, then bake!

How to make orange buttercream with fresh orange zest

Making my orange buttercream is pretty straightforward. Here’s what you’ll need (the exact quantities are below with the printable recipe).

  1. unsalted butter
  2. salt
  3. vanilla
  4. orange zest
  5. orange flavoring/extract
  6. powdered sugar

Follow the directions below to make the most delicious orange buttercream (recipe with exact quantities are below with the printable recipe).

What cake scraper is that?

I love these ones from amazon. You can find them here (affiliate): HERE. Make sure your cake scraper can spread flat in your 9×13 sheet cake pan. If not, it might not be able to drag across the whole top of the cake.

markdown

How to Make Sugared Cranberries

Sugared cranberries are a festive, edible garnish that add a pop of color and a tart-sweet kick to your holiday dishes and cocktails. Follow the steps below to make your own sugared cranberries. Here’s what you’ll need:

  • fresh cranberries
  • granulated sugar
  • water
  • Some extra granulated sugar for coating
  1. Rinse your fresh cranberries and set them aside.
  2. In a medium-sized saucepan, combine water and 1/2 cup of sugar and cranberries.
  3. Stir the mixture over medium heat until the sugar completely dissolves and the mixture comes to a simmer. Don’t boil or overcook the cranberries.
  4. Drain the cranberries.
  5. Roll the cranberries in the extra sugar until they are evenly coated.
  6. Allow them to dry.

Your sugared cranberries are now ready. They can be stored in an airtight container in the refrigerator for up to a week!

Here’s a video of the process:

I hope you enjoy my newest sheet cake here for my 10 SHEET CAKES FOR CHRISTMAS series! It’s been so fun so far. If you make my cake or a creation inspired by it, I’d love to see it. Make sure to tag me @bakingwithblondie or #bakingwithblondie so I can join in on all the fun.

Happy Baking!

xo, Mandy

Get the Recipe: Delicious Orange Cranberry Sheet Cake

Soft Orange Cake with Fresh Cranberries, Frosted in Orange-flavored vanilla buttercream and topped with fresh oranges and sugared cranberries.
Servings: 12 slices
Print Recipe Pin Recipe Leave a Review

Ingredients
 

Orange Cranberry Sheet Cake

  • 3/4 cup buttermilk, room temperature
  • 2/3 cup sour cream , room temperature
  • 3 egg whites, room temperature
  • 1 whole large egg, room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1 teaspoon orange flavoring/extract
  • 2 Tablespoons orange zest
  • 1/2 cup cranberries – fresh and chopped if desired
  • 1 15.25oz Box Cake Mix – WHITE, I used Duncan Hines brand for the best taste and texture

Orange Flavored Buttercream

  • 3 sticks (or 1 1/2 cup) unsalted butter, left out at room temperature for 10 minutes
  • pinch of salt
  • 1 Tablespoon vanilla
  • 1 teaspoon orange flavoring
  • 1 Tablespoon orange zest
  • 1/2 cup heavy cream
  • 7-8 cups powdered sugar

Sugared Cranberries

  • 1 cup fresh cranberries
  • 1 cup water
  • 1 1/2 cup sugar

Garnish

  • fresh orange slices

Equipment

  • 9×13 sheet pan/dish
  • Wilton 6B Piping tip
  • Scalloped cake scraper that fits in the sheet pan when dragged through the buttercream

Instructions
 

For the orange cranberry sheet cake

  • Preheat the oven to 325 degrees, and prep a sheet cake (9×13 dish) with shortening, nonstick spray, or cake goop to prevent sticking. Set aside.
  • In a large bowl, combine everything except for the cranberries and cake mix. Sift in the cake mix, then gently fold it in, along with the cranberries. Spread it into the prepared baking dish and then bake for 20-24 minutes, or until the center has finished baking through. Cool completely before adding on the frosting.

For the orange buttercream

  • In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the salt, vanilla, orange flavoring, orange zest, and heavy cream and whip up again. Add in the powdered sugar slowly, then whip up at a high speed to add softness and fluffiness to the texture. If you need to add in more heavy cream, add it in about a tablespoon at a time and whip up again for a better texture.

For the sugared cranberries

  • In a small saucepan, stir together the water, 1/2 cup sugar, and cranberries. Bring to a boil, then turn down to a simmer for 5 minutes. Place the remaining 1 cup of sugar on a plate. Drain the cranberries, then roll them in the sugar. Let dry before adding them onto the cake.

Assembly

  • Add the buttercream to a piping bag fitted with a 6B piping tip, then set aside. With the remaining buttercream, spread on the cake and then use a scallop cake scraper to drag from one end to the other to create the pattern. Pipe a border around the outside of the sheet cake with the filled piping bag and tip. Then place a sugared cranberry on each dollop. Add on the sliced oranges. Enjoy!
Author: Mandy Merriman – Baking with Blondie