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Cranberry Cake with Tangerine Frosting

 Cranberry Cake with Tangerine Frosting
This cake is tart and sweet and festive all at once. —Sandy Gaulitz, Spring, Texas
16 ServingsPrep: 30 min. Bake: 35 min. + cooling


  • 1/4 cup butter, softened
  • 2 cups sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 4 cups plus 2 tablespoons cake flour, divided
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 cups 2% milk
  • 4 cups fresh or frozen cranberries
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup butter, softened
  • 4 cups confectioners' sugar
  • 2 tablespoons tangerine or orange juice
  • 1/2 teaspoon grated tangerine or orange peel
  • Optional toppings: sugared cranberries, candied tangerine or orange slices and red sprinkles


  • Line the bottoms of two greased 8-in. square or 9-in. round baking
  • pans with parchment paper; grease paper. In a large bowl, beat
  • butter and sugar until crumbly, about 2 minutes. Beat in vanilla.
  • In another bowl, mix 4 cups flour, baking powder and salt; add to
  • butter mixture alternately with milk, beating well after each

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Cranberry Cake with Tangerine Frosting (continued)

Directions (continued)

  • addition. In a large bowl, toss cranberries with remaining flour;
  • fold into batter.
  • Transfer to prepared pans. Bake at 400° for 35-40 minutes or
  • until a toothpick inserted in center comes out clean. Cool for 10
  • minutes before removing from pans to wire racks; remove parchment
  • paper. Cool completely.
  • For frosting, in a large bowl, beat cream cheese and butter until
  • smooth. Gradually beat in the confectioners' sugar, tangerine juice
  • and peel. Spread between cake layers and over top and sides of cake.
  • Refrigerate, covered, until serving.
  • If desired, top with sugared cranberries, candied tangerines and
  • sprinkles. Yield: 16 servings.