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Cranberry Orange Layer Cake with Citrus Buttercream

Cranberry Orange Layer Cake with Citrus Buttercream Bliss

A delightful Cranberry Orange Layer Cake with Citrus Buttercream that combines tangy cranberries and zesty orange flavors, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour No substitutions recommended
  • 1 tablespoon Baking Powder Always use fresh for the best rise
  • 1 teaspoon Baking Soda Ensure expiration date is checked
  • 0.5 teaspoon Salt Adjust to personal taste
  • 1 cup Unsalted Butter Substitute with salted butter but reduce salt
  • 1.5 cups Granulated Sugar Coconut sugar can be used as a substitute
  • 3 large Eggs For vegan option, use flax eggs
  • 1 tablespoon Orange Zest
  • 0.5 cups Orange Juice
  • 1 cup Buttermilk Can replace with milk mixed with 1 tbsp vinegar
  • 2 cups Fresh/Frozen Cranberries If using frozen, thaw before cooking
For the Citrus Buttercream
  • 4 cups Powdered Sugar Can reduce amount for less sweetness
  • 1 teaspoon Vanilla Extract Almond extract can be used as a twist
  • 2 tablespoons Orange Juice Adjust according to sweetness preference
  • 1 tablespoon Orange Zest

Equipment

  • electric mixer
  • 3 8-inch round cake pans
  • mixing bowls
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease/flour three 8-inch round cake pans.
  2. Whisk together all-purpose flour, baking powder, baking soda, and salt in a bowl.
  3. Cream together unsalted butter and granulated sugar using an electric mixer until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition; then blend in orange zest, juice, and vanilla extract.
  5. Gradually add flour mixture and buttermilk alternatingly, starting and ending with flour mixture.
  6. Gently fold in cranberries into the batter.
  7. Divide the batter evenly among the pans and bake for 22-25 minutes until a toothpick comes out clean.
  8. Prepare the cranberry filling by cooking cranberries, sugar, and orange zest/juice in a saucepan until thickened.
  9. Beat softened butter, powdered sugar, orange juice, zest, and vanilla extract until fluffy.
  10. Assemble the cake by layering buttercream and cranberry filling between cake layers, and frost the cake with remaining buttercream.
  11. Garnish with additional cranberries and a sprinkle of orange zest before serving.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Ensure your eggs are at room temperature for better mixing. Avoid overmixing after adding flour and buttermilk to maintain a light texture.

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