From the Cook
From the Cook
From the Cook
1/4
Cranberry Orange Cake
atsloanestable.com
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Instructions
1
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Preheat the oven to 350 degrees F (180 degrees C). Grease and line two 6 inch cake pans with parchment paper.
2
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In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
3
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Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
4
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Add the oil, yogurt, milk, and vanilla, and mix until fully combined.
5
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In a small bowl, beat the egg whites with an electric mixer until medium peaks form.
6
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Gently fold the whipped egg whites into the batter until just combined.
7
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Divide the batter evenly between the prepared cake pans.
8
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Bake for 28-32 minutes or until a toothpick inserted comes out clean.
9
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Cool completely before decorating.
10
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Add the cranberries, sugar, orange zest, orange juice, and salt to a medium saucepan.
11
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Heat over medium heat for 10-12 minutes stirring often until the cranberries start to break down.
12
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Reduce heat to low, and cook for another 8-10 minutes, stirring frequently until it has thickened.
13
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Remove from heat and use an immersion blender (or transfer to a blender) and blend until smooth.
14
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Pour into a glass jar to cool completely, then chill in the fridge until ready to use.
15
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In a medium bowl, whisk together the sugar, cornstarch, and salt until no lumps remain.
16
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In a medium saucepan over low-medium heat, melt the butter.
17
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Whisk in the sugar mixture, then the lemon juice and egg yolks until fully combined, about 1 minute.
18
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Use a rubber spatula to constantly stir the mixture for another 2-3 minutes or until large bubbles form in the center. Immediately remove from heat.
19
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Strain the lemon curd into a bowl. Press plastic wrap up against the surface to prevent a skin from forming, and chill for at least 2 hours or overnight.
20
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In the bowl of a stand mixer fitted with a whisk attachment, combine the mascarpone, heavy cream, and sugar.
21
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Whisk on low speed until combined and smooth, then turn up to medium-high speed until thick.
22
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Secure the first layer of cake on the cake stand with a small amount of frosting.
23
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Transfer some of the frosting to a piping bag, then pipe a dam around the edge of the cake. Spread a thin layer of cranberry jam in the center.
24
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Pipe another layer of frosting around the edge, then spread a thin layer of orange curd in the center.
25
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Place the second cake layer on top, and over the whole cake in a thin layer of frosting for the crumb coat.
26
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Place in the fridge for about 15 minutes, then frost the cake as desired.
27
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Decorate the cake with orange slices, cranberries, and rosemary, if desired.
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Bring eggs, mascarpone, Greek yogurt, and butter to room temperature before mixing to ensure smooth emulsification and prevent lumpy frosting or dense cake layers.
- Bloom Cranberries for Brightness 🫐Toast fresh cranberries in a dry skillet for 1-2 minutes before cooking into jam to intensify their tart flavor and deepen the color of your filling.
- Separate Eggs with Precision ✨Ensure not a single drop of yolk touches your egg whites—any fat will prevent them from whipping to stiff peaks needed for light, airy cake layers.
- Zest Before Juicing Citrus 🍊Always zest your oranges before cutting and juicing them to capture maximum aromatic oils; add zest to the cake batter for enhanced orange flavor throughout.
- Chill Mascarpone Frosting 🧊Refrigerate the finished mascarpone frosting for at least 30 minutes before frosting the cake—it firms up and becomes easier to work with while remaining silky smooth.
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About the Cook
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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