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.
Ingredients
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)
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