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

Author Mandy Merriman - Baking with Blondie

9x13 sheet pan/dish
Wilton 6B Piping tip
Scalloped cake scraper that fits in the sheet pan when dragged through the buttercream

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

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

Preheat the oven to 325 degrees, and prep a sheet cake (9x13 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.

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.

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.

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!