Cranberry Orange Layer Cake: Zesty Dessert Magic Awaits!

Tired of predictable, uninspiring desserts that fail to make an impression? Enter the world of Cranberry Orange Layer Cake, where zesty citrus meets tangy cranberry in a symphony of flavors that dance on your taste buds.

This Cranberry Orange Layer Cake promises moist, tender layers infused with bright orange zest, complemented by tart cranberry filling and wrapped in velvety cream cheese frosting a perfect balance of sweet and tangy that will leave your guests begging for the recipe.

Hi! I’m Michael, the heart behind FoodyDish! As a pastry enthusiast who’s spent years perfecting the art of flavor combinations, I’ve discovered that cranberry and orange is truly a match made in dessert heaven. This particular cake has become my signature for holiday gatherings and special celebrations.

In this recipe guide, I’ll walk you through selecting the freshest ingredients, mastering the perfect cake texture, creating a show-stopping presentation, and answering common baking questions to ensure your Cranberry Orange Layer Cake is absolutely perfect.

Why This Cranberry Orange Layer Cake Recipe Works

● Uses simple, seasonal ingredients that create complex flavors
● Balances sweet and tart elements perfectly for a sophisticated dessert
● Stunning presentation that requires no professional decorating skills
● Make-ahead friendly for stress-free entertaining

Choosing the Right Ingredients for Cranberry Orange Layer Cake

Best Oranges for This Recipe

For maximum flavor in your Cranberry Orange Layer Cake, navel oranges offer consistent sweetness and plenty of aromatic zest. Blood oranges make a stunning substitute when in season, adding a beautiful color and slightly more complex flavor. Avoid oranges with dull, spongy skin—the freshest fruits will feel heavy for their size and have bright, firm peels.

Cranberry Selection

Fresh cranberries provide the brightest flavor for your Cranberry Orange Layer Cake, but frozen work beautifully too—no need to thaw before using. Look for firm, plump berries with a deep red color. Avoid packages with shriveled or discolored berries. If using dried cranberries for decoration, choose ones without added oils or excess sugar coating.

Quality Baking Essentials

For the most tender Cranberry Orange Layer Cake, use room-temperature butter and eggs, which incorporate more air during mixing. Cake flour creates a finer crumb than all-purpose, but if unavailable, substitute with all-purpose flour minus 2 tablespoons per cup, replaced with 2 tablespoons cornstarch.

Ingredients & Prep for Cranberry Orange Layer Cake

Cake Base Essentials:

• 3 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter (room temperature)
• 2 cups granulated sugar
• 4 large eggs
• 2 tablespoons fresh orange zest
• ⅓ cup fresh orange juice
• 1 cup buttermilk
• 2 teaspoons vanilla extract

Cranberry Filling:

• 12 oz fresh or frozen cranberries
• ¾ cup granulated sugar
• 3 tablespoons orange juice
• 1 tablespoon orange zest
• 1 teaspoon cornstarch mixed with 2 teaspoons water

Orange Cream Cheese Frosting:

• 16 oz cream cheese (room temperature)
• ½ cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 2 tablespoons orange zest
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Cranberry Orange Layer Cake Instructions

Pre-Cooking Prep for Cranberry Orange Cake Layers

1. Preheat your oven to 350°F (175°C) and position a rack in the center.
2. Prepare three 8-inch round cake pans by greasing them thoroughly and lining the bottoms with parchment paper.
3. Sift together the cake flour, baking powder, baking soda, and salt in a medium bowl.
4. In a separate bowl, cream the butter and sugar until light and fluffy (about 3-5 minutes).
5. Add eggs one at a time, beating well after each addition.
6. Mix in orange zest and vanilla extract.

Cooking Method for Perfect Cranberry Orange Cake

1. Alternate adding the dry ingredients and the buttermilk/orange juice mixture to the butter mixture, beginning and ending with the dry ingredients.
2. Mix until just combined—overmixing leads to a tough cake.
3. Divide the batter evenly between the three prepared cake pans.
4. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.

Doneness Check for Cranberry Orange Cake

The cake is done when it’s lightly golden on top, springs back when gently pressed, and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). If the toothpick shows wet batter, continue baking in 2-minute increments.

Resting Your Cranberry Orange Cake

Allow the cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely. This crucial resting period allows the cakes to set and prevents them from breaking when removed from the pans.

Pro Tips for Perfect Cranberry Orange Layer Cake

Avoiding Dry Cake Layers

• Measure flour by spooning it into measuring cups and leveling off with a knife rather than scooping directly with the measuring cup
• Don’t overmix the batter once the dry ingredients are added
• Use an oven thermometer to ensure accurate baking temperature
• Remove cakes from the oven as soon as they test done

Tool Recommendations for Cake Success

• Digital kitchen scale for precise measurements
• Stand mixer for properly creaming butter and sugar
• Offset spatula for smooth, even frosting application
• Serrated knife or cake leveler for perfectly even layers

Storage & Make-Ahead Options

• Unfrosted cake layers can be wrapped tightly and frozen for up to 1 month
• Cranberry filling can be made up to 5 days ahead and refrigerated
• Completed cake stays fresh at room temperature for 2 days or refrigerated for up to 5 days (bring to room temperature before serving)

Looking for more baking inspiration? Check out my Pinterest page where I’ve curated hundreds of tested dessert recipes that will take your baking to the next level!

Cranberry Orange Layer Cake Flavor Variations

Spicy Twist

Add 1 teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the cake batter for a warm, spiced version of this Cranberry Orange Layer Cake that’s perfect for fall gatherings.

Dietary Adaptations

For a gluten-free Cranberry Orange Layer Cake, substitute the cake flour with a high-quality cup-for-cup gluten-free flour blend. For dairy-free options, use plant-based butter and cream cheese alternatives in equal amounts.

Seasonal Flavor Combinations

Transform your Cranberry Orange Layer Cake with these seasonal variations:

Serving Suggestions for Cranberry Orange Layer Cake

This Cranberry Orange Layer Cake stands beautifully on its own, but for an extra-special presentation, consider these complementary pairings:

• Serve with a small scoop of vanilla bean ice cream for a temperature contrast
• Offer alongside a citrus-infused hot tea like Earl Grey or orange pekoe
• For brunch occasions, pair with a sparkling orange juice mocktail garnished with fresh cranberries
• Accompany with candied orange peel for an elegant garnish

FAQs About Cranberry Orange Layer Cake

Can I make this cake with dried cranberries instead of fresh?

While fresh or frozen cranberries are ideal for the filling, you can substitute dried cranberries if necessary. Rehydrate them first by simmering in orange juice for 10 minutes, then cooling completely before use.

How do I prevent my Cranberry Orange Layer Cake from doming too much?

For flat, even layers, wrap your cake pans with damp cake strips before baking. These insulate the outside of the pan, allowing the cake to bake more evenly from edge to center.

Can I make this Cranberry Orange Layer Cake ahead for a special occasion?

Absolutely! Bake the layers and prepare the filling up to three days in advance. Store the layers (wrapped tightly) at room temperature and refrigerate the filling. Assemble and frost the day before or the day of serving.

Conclusion

With its perfect balance of sweet and tangy flavors, this Cranberry Orange Layer Cake brings a burst of citrus sunshine to any occasion. The bright orange-infused layers paired with that ruby-red cranberry filling create not just a delicious dessert, but a stunning centerpiece worthy of your most special celebrations.

I hope you’ll give this Cranberry Orange Layer Cake a try it’s become a favorite among thousands of FoodyDish readers who have shared their success stories. Tag me in your cake creations on social media so I can see your masterpieces!

Cranberry Orange Layer Cake: Zesty Dessert Magic Awaits!

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• Author: Michael
• Total Time: 1 hr + cooling time
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A stunning Cranberry Orange Layer Cake with fluffy citrus buttercream bursting with tart cranberries, fresh orange zest, and bright, creamy frosting for the perfect holiday or celebration dessert.

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Ingredients

Scale 1x2x3x

For the cake:

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs

1 tbsp orange zest

1 tsp vanilla extract

3/4 cup buttermilk

1/4 cup fresh orange juice

1 1/2 cups fresh or frozen cranberries (tossed in 1 tbsp flour)

For the citrus buttercream:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tbsp orange juice

1 tbsp lemon juice

1 tsp orange zest

1 tsp vanilla extract

Pinch of salt

2–3 tbsp heavy cream (as needed for consistency)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.

4. Add eggs one at a time, beating after each addition, then mix in orange zest and vanilla extract.

5. Alternate adding dry ingredients and buttermilk/orange juice mixture, beginning and ending with dry.

6. Fold in cranberries lightly to avoid bleeding color.

7. Divide batter evenly among pans and smooth the tops.

8. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.

10.

11. For the buttercream: Beat softened butter until creamy.

12. Add powdered sugar gradually, mixing on low.

13. Add orange juice, lemon juice, zest, vanilla, and salt. Beat until smooth.

14. Add cream as needed to reach a fluffy, spreadable consistency.

15.

16. Assemble the cake: Place one cake layer on a serving plate, spread a generous layer of buttercream.

17. Repeat with remaining layers, then frost the top and sides.

18. Decorate with sugared cranberries, orange slices, or zest curls.

Notes

Make the cake layers a day ahead and chill before frosting for easier assembly.

To make sugared cranberries, dip fresh cranberries in simple syrup and roll in sugar; let dry before decorating.

Store leftovers covered in the refrigerator for up to 4 days — bring to room temperature before serving.

• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 42g
• Sodium: 210mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 110mg

Keywords: cranberry orange cake, citrus buttercream, holiday dessert, Christmas cake, layered cake