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Cranberry Orange Layer Cake with Citrus Buttercream

Cranberry Orange Layer Cake with Citrus Buttercream Bliss

This Cranberry Orange Layer Cake with Citrus Buttercream is a stunning dessert perfect for any occasion, combining vibrant flavors with simplicity.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour Feel free to swap in cake flour for a lighter texture.
  • 2 cups Granulated Sugar Coconut sugar can be used as an alternative.
  • 1 tbsp Baking Powder Ensure it's fresh for a proper rise.
  • 1 tsp Baking Soda No substitutions needed here!
  • 1 tsp Salt Kosher salt works great if available.
  • 1 cup Unsalted Butter Vegan butter can be substituted.
  • 3 large Eggs Aquafaba can be used for a vegan option.
  • 1 cup Orange Juice Fresh juice is best.
  • 2 tbsp Orange Zest A microplane zest tool makes this task easier.
  • 1 cup Buttermilk Mix 1 cup of milk with 1 tbsp lemon juice if out.
  • 2 cups Fresh or Frozen Cranberries Thaw frozen cranberries before use.
For the Filling
  • 2 cups Fresh Cranberries Essential for the filling!
  • 1 cup Granulated Sugar Adjust to taste based on preference.
  • 1/2 cup Orange Juice Freshness enhances the flavor.
  • 2 tbsp Orange Zest Avoid skimping on this ingredient!
For the Citrus Buttercream
  • 1 cup Unsalted Butter Vegan butter can substitute.
  • 4 cups Powdered Sugar Adjust to your liking.
  • 1/4 cup Orange Juice Fresh juice yields the best flavor.
  • 2 tbsp Orange Zest A little zest enhances the buttercream.

Equipment

  • 8-inch round cake pans
  • mixing bowls
  • Electric Mixer
  • spatula
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar together for 3-5 minutes, then add eggs one at a time and mix in orange zest and juice.
  4. Alternately add the dry mix and buttermilk to the creamed mixture until just combined.
  5. Divide the batter among the prepared cake pans and bake for 22-25 minutes.
  6. For the cranberry filling, combine cranberries, sugar, orange juice, and zest in a saucepan and cook for 10 minutes.
  7. Prepare the buttercream by beating butter, gradually adding powdered sugar, then mixing in orange juice and zest.
  8. Assemble the cake by layering with buttercream and cranberry filling between cake layers.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Ensure eggs are at room temperature for better emulsion. Avoid overmixing the batter to keep it fluffy. Allow layers to cool completely before frosting.

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