Description
Cranberry Orange Layer Cake with Citrus Buttercream. Tangy citrus flavors, sweet cranberries, and fluffy buttercream – a showstopper for any occasion!
Ingredients
Scale
Key ingredients:
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons orange zest (from 2–3 oranges)
- 1/4 cup (60ml) fresh orange juice
- 3/4 cup (180ml) buttermilk, room temperature
- 1 teaspoon vanilla extract
- 3 cups (300g) fresh or frozen cranberries
- 3/4 cup (150g) granulated sugar
- 3 tablespoons orange juice
- 1 tablespoon orange zest
- 1 1/2 cups (340g) unsalted butter, room temperature
- 4 cups (480g) powdered sugar, sifted
- 3 tablespoons fresh citrus juice (combination of orange and lemon)
- 1 tablespoon citrus zest (orange and lemon)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare Cake Layers Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar with an electric mixer on medium-high speed until pale and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in orange zest and vanilla. Combine orange juice and buttermilk in a measuring cup. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour. Divide batter evenly between prepared pans and smooth tops with a spatula.
- Step 2: Bake and Cool Cakes Bake cakes for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Cool in pans for 15 minutes, then turn out onto wire racks to cool completely. The cakes should feel springy to the touch and have pulled away slightly from the sides of the pans. Once cool, level the tops of the cakes with a serrated knife if needed to create flat surfaces.
- Step 3: Make Cranberry Filling Combine cranberries, sugar, orange juice, and zest in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 10-12 minutes. Remove from heat and allow to cool completely. The filling will thicken further as it cools. For a smoother filling, pulse half the mixture briefly in a food processor, then combine with the remaining berries for texture variation.
- Step 4: Prepare Buttercream In a large bowl, beat butter until creamy and pale, about 3-4 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add citrus zest, salt, and vanilla. Gradually add the citrus juice, beating until the buttercream is light and fluffy. If it’s too thick, add additional juice, one teaspoon at a time; if too thin, add more powdered sugar.
- Step 5: Assemble the Cake Place one cake layer on a serving plate or cake board. Pipe a ring of buttercream around the edge to create a dam (this prevents the filling from seeping out). Spread half the cranberry filling inside the buttercream ring. Top with the second cake layer and repeat with buttercream dam and remaining cranberry filling. Place the third cake layer on top. Apply a thin layer of buttercream over the entire cake for a crumb coat. Refrigerate for 20-30 minutes.
- Step 6: Finish Decorating After the crumb coat has set, apply the remaining buttercream to the top and sides of the cake. For a smooth finish, use a bench scraper held at a 90-degree angle to the cake. Decorate the top with fresh cranberries, orange slices, or additional piped buttercream designs if desired. For a professional touch, add some orange zest or sugared cranberries as a garnish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg