Cranberry Mandarin Sheet Cake
Snacking cake loaded with fresh cranberries and flavored with mandarin juice and zest. Topped with sweet marscapone cheese frosting.
Equipment
- sheet cake pan, electric hand mixer or high powered stand mixer
Ingredients
Cranberry Mandarin Cake
- 2 ½ cups all-purpose flour
- 2 cups fresh cranberries
- 2/3 cups whole milk
- ½ cup white sugar
- ½ cup light brown sugar
- 1/3 cup fresh mandarin juice – about two mandarins
- ¼ cup vegetable oil
- ¼ cup melted unsalted butter
- 2 eggs room temperature
- 1 tablespoon mandarin zest – about two mandarins
- 3 teaspoons baking soda
- 2 teaspoons orange extract
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ginger powder
- 1 teaspoon cardamom
- ¼ teaspoon sea salt
Marscapone Cheese Frosting
- 8 ounces marscapone cheese
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 tablespoon vanilla extract
- ½ teaspoon cream of tartar
Instructions
Cranberry Mandarin Cake
- Pre-heat oven to 350 degrees. Grease the pan and set aside.
- Place all dry ingredients into a large mixing bowl and whisk together completely.
- In a separate mixing bowl, mix all wet ingredients.
- Add the wet ingredients to the dry ingredients and gently fold until combined. Do not over mix.
- Gently fold in the cranberries.
- Transfer batter into baking pan and bake for 20-24 minutes or until toothpick comes out clean. Start checking at 20 minutes, since ovens vary. Do not overbake.
- Let cool completely before frosting.
Marscapone Cheese Frosting
- Place heavy cream, marscapone cheese and vanilla extract into a bowl and mix with electric mixer. Or, use high powered stand mixer. Whip until soft peaks have formed.
- Slowly add powdered sugar and cream of tartar. Whip until combined. Do not overwhip.
- Frost the cooled cake, dust with powdered sugar and mandarin zest, if desired.