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Orange Almond Cake With Cranberry Jam
This cake is beautifully moist, buttery, and so versatile. Split layers filled with tart cranberry jam and orange vanilla cream cheese icing is a festive crowd pleaser. At Dolce Bakery, we also love to make this cake with passion fruit curd and our signature vanilla cream cheese icing. You can swap out the almond extract and orange zest/juice for lemon for a bright lemon cake. -@dolcebakery


Orange Almond Cake with Cranberry Jam

Note: Take the time to make sure all your ingredients are room temperature before you begin
making your cake batter. This will ensure that proper creaming and mixing is achieved!
Orange Almond Cake 
Yield: two 10” round layers 
5 cups all-purpose flour 
2 tsp baking powder 
1 tsp baking soda 
1 tsp fine sea salt 
2 cups (1 pound) unsalted butter, at room temperature 
4 ½ cups sugar 
6 large eggs 
2 tsp vanilla extract 
1 tsp almond extract 
zest of 1-2 oranges 
juice of 1 orange (zest first, then juice!) 
2 cups sour cream 
1. Preheat the oven to 325°F.  Prepare two 10” cake pans with butter and flour. (I also
like to fit the bottom of the cake pans with a round of parchment paper. Butter and flour
that too.)
2. Sift the flour, baking powder, baking soda, and salt together. 
3. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter
and sugar until light and fluffy.  Scrape down the sides of the bowl. 
4. Add the eggs, one at a time.  Beat well after each addition.  Scrape down the bowl. 
5. Add in the vanilla, almond, orange zest, and orange juice. 
6. Add the dry ingredients in 3 additions, alternating with the 2 additions of sour
cream.  Make sure mixer is on low so flour will stay in the bowl!  Mix until just
combined. Do not over mix. 
7. Use a stiff rubber spatula to be sure all ingredients are evenly distributed.   
8. Transfer batter into prepared pans. 
9. Bake until a cake tester inserted in the center comes out clean. (about an hour)
10. Let cool in their cake pans and then invert onto a rack.

Cranberry Jam
8 cups fresh or frozen cranberries
½ cup sugar (I prefer slightly less sugar. Remove a 1-2 TBSPs if you like your jam on the
tart side)
zest of about ½-1 orange (depending on size of orange)
1. Combine cranberries and sugar in a pot on your stovetop over medium heat. 
2. Cook until sugar is dissolved and until most of the cranberries have softened. 
3. Take off heat and add zest orange into cranberries. Stir to combine and place in a
bowl to cool. Refrigerate until use.
Make your favorite vanilla buttercream or whipped cream cheese icing and add a little
orange zest to it.

1. Once cakes are completely cooled, split layers in half horizontally. You’ll have 4 layers
2. Place bottom layer on cake platter. Using a pastry bag fitted with a large round tip,
run a ring of icing around the perimeter of the cake. (this ring will act as a damn to
keep the jam from squishing out as you stack your cake layers.) Spread with desired
amount of cranberry jam.
3. Repeat 2 more times. I like to invert the bottom cake layer and use it as the top layer.
That gives nice sharp edges to my cakes.
4. Ice the outside of your cake with your favorite vanilla buttercream or whipped cream
cheese icing. Chill to set the icing.
5. Slice and enjoy with a strong cup of tea or coffee or an old fashioned!

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