Here is a deliciously moist Orange Cranberry Cake Roll that is perfect for the holidays. This cake is worth the time to make and looks so festive on the dessert table during the holidays.
Not only is this delicious, but orange and cranberry together in a delicious cake? Yes, two great flavors in one delicious dessert. So incredibly scrumptious! So, if you love orange, and you love cranberries, you are definitely going to love this festive cake roll.
Can You Frost This Orange Cake Roll?
Yes, most definitely! With this recipe I just dusted the top with powdered sugar but it can be dressed up with chocolate ganache, whipped cream, an orange buttercream frosting topped with cranberries or anything else you’d like. So many options.
Can Cake Rolls Be Frozen?
Yes, cake rolls can be frozen. The cake cuts better if it is frozen but is not necessary. It does need to be refrigerated prior to cutting.
How To Store This Cake Roll Cake
Make sure to store the cake in the refrigerator due to the cream cheese filling. Wrap the cake roll back up in aluminum foil and place in the fridge. Also, if there is cake leftover, slice into desired slices, wrap in plastic wrap, place slices in a freezer bag and place in the freezer. Then when a craving hits for a delicious slice of this cake, pull a slice or two out of the freezer, let thaw and enjoy!
Orange Cranberry Cake Roll Ingredients
- Flour
- Baking powder
- Salt
- Eggs
- Sugar
- Orange Juice
- Orange Zest
- Vegetable oil
- Fresh cranberries
- Cream cheese
- Powdered sugar
(Actual measurements are in the recipe card below.)
How To Make A Cake Roll
For The Orange Cake
- In a medium bowl, beat eggs on high for approximately 5 minutes.
- Add sugar, orange juice, zest, and vegetable oil and beat until blended.
- Next, add flour, baking powder, and salt and beat on medium speed until smooth and evenly blended.
- Line a jelly roll pan or baking sheet (that has a walled edge) with parchment paper then spray with non stick cooking spray. Pour in batter and spread gently to cover entire baking pan.
- Preheat the oven to 350 degrees and bake for 12 to 15 minutes or until edges are set and middle is springy.
How To Roll Cake In A Towel
- Spread a layer of powdered sugar onto a clean surface, lay a clean kitchen towel on it, and spread a layer of powdered sugar on top of the towel.
- Turn out the cake onto the towel straight from the oven and peel off parchment paper.
- Roll it up gently around your towel, and set aside until it has completely cooled.
For The Cranberry Syrup
- To make your cranberry mixture, combine cranberries, sugar, and water in a small pot over medium-high heat.
- Cook, stirring frequently, around 10 minutes. You will have a thick, dark red liquid with soft, bursting cranberries.
- Remove from heat, and place a strainer over a small bowl. Pour everything into the strainer, and press with a spoon to squeeze out all the liquid into the bowl. Set aside to cool.
For The Cranberry Filling
- In a large bowl, beat together cream cheese and powdered sugar. cranberry syrup, and one spoonful of the leftover cranberries (from the strainer) until smooth.
- Unroll cake and spread filling over the entire cake, leaving 1 inch free at the end. Roll up gently. If you have extra frosting squeezing out at the end, scoop it away and continue to roll. Cover/roll tightly in foil, and freeze overnight or place in fridge for at least 4+ hours.
- Unwrap, cut into slices, and enjoy!
Try This Delicious Orange Cranberry Cake Roll Today
Here are a few more delicious cake recipes that can be found on the blog:
- Gingerbread Bundt Cake
- Pumpkin Pecan Cake with Cinnamon Buttercream Frosting
- Apple Pecan Cake with Caramel Glaze
- Gingerbread Cake with Cinnamon Molasses Frosting
Orange Cranberry Cake Roll
Ingredients
For The Orange Cake
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 4 eggs
- 1/2 cup sugar
- 3 Tbsp orange juice
- Zest from one orange
- 2 Tbsp vegetable oil
For The Cranberry Syrup
- 1 cup fresh cranberries
- 1/3 cup sugar
- 1/3 cup water
For The Cranberry Filling
- 8 oz cream cheese, room temperature
- 2 cups powdered sugar
- 1 Tbsp crushed leftover cranberries from the syrup
Instructions
- Preheat oven to 350 degrees and line a baking sheet (that has walled edges) with parchment paper and spray paper with a non stick spray.
For The Orange Cake
- In a medium bowl, beat eggs on high for about 4-5 minutes, until they are thick and pale yellow.
- Add sugar, orange juice, zest, and vegetable oil and beat until blended.
- Beat in flour, baking powder, and salt until smooth and evenly blended.
- Pour cake batter onto prepared baking sheet.
- Spread gently to cover entire sheet. Bake for 12-15 minutes or until edges are set and middle is springy.
- Spread a layer of powdered sugar onto a clean surface, lay a clean kitchen towel on it, and spread a layer of powdered sugar on top of the clean towel.
- Turn out cake onto towel straight from the oven and peel off parchment. Roll cake up gently around towel and set aside until it has completely cooled.
For The Cranberry Sauce
- To make your cranberry syrup, combine cranberries, sugar, and water in a small saucepan over medium-high heat.
- Cook, stirring frequently, approximately 10 minutes until syrup is thick, dark red with soft/bursting cranberries.
- Remove from heat, and place a strainer over a small bowl. Pour everything into the strainer, and press with a spoon to squeeze out all the liquid into the bowl. Set aside to cool.
For The Cranberry Filling
- In a large bowl, beat together cream cheese, powdered sugar, cranberry syrup, and one spoonful of the leftover cranberries from the strainer until smooth.
- Roll out cake and spread filling over the top of the cake, leaving 1 inch free at the end. *If the edges of your cake start to crack, don’t worry - it won’t mess up your final product! Roll up gently. If you have extra frosting squeezing out at the end, scoop it away and continue to roll. Cover/roll tightly in foil, and place in fridge for 4+ hours or freeze overnight.
- Unwrap, cut into slices, and enjoy!
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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