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–+ servings
Cranberry Orange Layer Cake with Citrus Buttercream

Cranberry Orange Layer Cake with Citrus Buttercream Bliss

A delightful dessert that combines zesty orange and tart cranberry flavors. Perfectly balances taste and texture for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups All-Purpose Flour
  • 1.5 teaspoons Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 cup Unsalted Butter softened; substitution: Vegan butter for dairy-free
  • 2 cups Granulated Sugar
  • 4 large Eggs substitution: flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg)
  • 1 tablespoon Orange Zest
  • 0.5 cups Orange Juice
  • 1 cup Buttermilk substitution: milk + 1 tbsp vinegar or lemon juice
  • 1 cup Fresh or Frozen Cranberries thawed if frozen
For the Citrus Buttercream
  • 4 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Additional Orange Juice
  • 1 tablespoon Additional Orange Zest

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans with butter or non-stick spray.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, beat together the soft butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing in the orange zest, orange juice, and vanilla extract until smooth.
  5. Gradually add in the flour mixture and buttermilk, alternating until just combined.
  6. Divide batter among the prepared pans and bake for 22-25 minutes until a toothpick comes out clean.
  7. For the filling, combine cranberries, sugar, orange juice, and zest in a saucepan and cook until cranberries burst and thicken.
  8. For the buttercream, beat softened butter, powdered sugar, orange juice, and zest until light and fluffy.
  9. Once cooled, layer the cake with buttercream and cranberry filling, finishing with frosting all around.
  10. Optional: Garnish with additional orange zest or cranberries before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 180mgPotassium: 150mgSugar: 40gVitamin A: 600IUVitamin C: 5mgCalcium: 45mgIron: 1mg

Notes

For best results, use fresh cranberries and ensure eggs are at room temperature. Avoid overmixing to keep the cake light and fluffy.

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