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Preheat oven to 350 degrees. In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt.
In another mixing bowl, cream oil, orange juice, eggs, sour cream, and orange zest until completely mixed.
Fold in dry ingredients, mixing only until combined. Cut cranberries and toss in a bowl of flour (this helps to keep them from sinking to the bottom of the cake). Fold in cranberries. Pour into greased (3) 8-inch or (2) 9-inch cake pans.
Bake for 19-22 minutes, depending on the size of pan used. To test if the cakes are done, insert a toothpick in the center of the cake. If it comes out clean, the cakes are done. Let cool for 15 minutes before removing from pans.
In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Stir in powdered sugar, orange zest, and orange juice.
Once cakes are cooled, frost with orange cream cheese frosting.
Nutrition information is automatically calculated, so should only be used as an approximation.
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