Jump to Recipe Print RecipeAs the oven warms, the air fills with a tantalizing blend of citrus and berry that instantly transports me to a sun-kissed orchard. This Cranberry Orange Layer Cake with Citrus Buttercream is more than just a dessert; it’s my go-to recipe for elevating any gathering into a celebration. Bursting with refreshing flavors, each slice reveals a delightful contrast between the zesty orange and the tart cranberries, making it an irresistible treat for family and friends alike. Plus, it’s a breeze to whip up, ensuring that even on your busiest days, you can bring a slice of sunshine to your table without breaking a sweat. Are you ready to impress your loved ones with this stunning cake? Let’s dive into the recipe! Why is this cake a showstopper? Vibrant Flavors: The tangy cranberries and fragrant oranges create a dynamic flavor profile that dances on your palate! Easy to Make: With straightforward steps, this recipe is perfect for both novice bakers and seasoned chefs looking to impress without the hassle. Versatile Enjoyment: Ideal for holidays, birthdays, or just a sweet afternoon treat, this cake suits any occasion with its crowd-pleasing appeal. Stunning Presentation: Its beautiful layers and luscious Citrus Buttercream make it not only delicious but also a stunning centerpiece for your dessert table. Storage Friendly: Plus, it’s a fantastic make-ahead option—bake the layers in advance and frost them when you’re ready, just like with our Honey Cheesecake Salted or Strawberry Spoon Cake. Cranberry Orange Layer Cake Ingredients For the Cake Layers All-Purpose Flour – Provides structure to the cake; can substitute with a gluten-free flour blend for gluten-free versions. Baking Powder – Acts as a leavening agent; ensure it’s fresh for optimal rise. Baking Soda – Enhances browning and helps the cake rise; can’t be substituted with baking powder in this recipe. Salt – Balances sweetness and enhances flavor; adjust to taste. Granulated Sugar – Sweetens the cake mixture; brown sugar can be used for a deeper flavor. Unsalted Butter – Adds moisture and richness to the cake; can be replaced with vegan butter for a dairy-free option. Eggs – Provide moisture and help bind the ingredients; for vegan options, replace with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). Fresh Orange Zest & Juice – Imparts brightness and flavor to the cake; use Meyer lemons or limes for a different zest. Buttermilk – Adds tenderness and flavor; substitute with milk mixed with a tablespoon of vinegar or lemon juice for an easy homemade buttermilk. Fresh Cranberries – Provide tartness for the filling; frozen cranberries work well—just thaw before use. For the Citrus Buttercream Powdered Sugar – Used for the Citrus Buttercream; can reduce quantity for less sweetness. Vanilla Extract – Adds depth and warmth; pure vanilla is preferred but imitation can be used. Additional Fresh Orange Zest & Juice – Enhances the citrus flavor of the buttercream; adds a refreshing zing to each bite. This delightful Cranberry Orange Layer Cake with Citrus Buttercream is sure to be a hit at your next gathering! Step‑by‑Step Instructions for Cranberry Orange Layer Cake with Citrus Buttercream Step 1: Preheat Oven Begin by preheating your oven to 350°F (175°C). While it warms up, prepare three 8-inch round cake pans by greasing and flouring them thoroughly. This ensures your layers will release easily after baking, leaving you with beautiful cakes ready for stacking. Step 2: Prepare Dry Mixture In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined. This step is crucial as it evenly distributes the leavening agents throughout the flour, contributing to a light and fluffy texture in your Cranberry Orange Layer Cake. Step 3: Cream Butter & Sugar Next, in a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed. Continue mixing for about 3-5 minutes until the mixture becomes light and fluffy, turning pale in color. This creamy base is essential for a moist cake. Step 4: Incorporate Eggs Add the eggs one at a time to the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next. Then blend in the fresh orange zest, juice, and vanilla extract until everything is well combined and the batter is smooth, infusing your cake with delightful citrus flavor. Step 5: Combine Mixtures Now, gradually add the dry mixture to your creamed butter mixture, alternating it with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this could lead to a dense Cake. You want a smooth batter for your Cranberry Orange Layer Cake. Step 6: Bake Layers Divide the cake batter evenly among the prepared pans, using a spatula to smooth the tops. Place the pans in the preheated oven and bake for 22-25 minutes. The cakes are done when a toothpick inserted into the center comes out clean, leaving you with fluffy layers ready for assembly. Step 7: Prepare Cranberry Filling While the cakes are baking, make the cranberry filling by placing fresh cranberries, sugar, fresh orange juice, and zest in a saucepan. Cook over medium heat for about 10 minutes, stirring until the mixture thickens. Once thickened, remove from heat and allow it to cool while the cakes finish baking. Step 8: Make Citrus Buttercream For the Citrus Buttercream, beat softened butter in a mixing bowl. Gradually add powdered sugar, mixing well until smooth. Incorporate additional orange juice and zest, beating until the mixture is light and fluffy. This buttercream will add a refreshing zing to each slice of your Cranberry Orange Layer Cake. Step 9: Assemble Cake Once the cake layers have cooled completely, it’s time to assemble. Place one layer on a serving plate and spread a layer of citrus buttercream, followed by a layer of cranberry filling. Repeat with the second layer, and finish with the top layer. Frost the entire cake with the remaining buttercream, creating a beautiful finish. Cranberry Orange Layer Cake Variations Feel free to get creative with your Cranberry Orange Layer Cake and make it your own! The possibilities are endless, just waiting for your personal touch. Gluten-Free: Substitute all-purpose flour with a 1-to-1 gluten-free blend to keep it fluffy and fabulous. Vegan: Replace eggs with flax eggs and use vegan butter for the cake and buttercream without sacrificing flavor or texture. Fruit Filling Switch: Try using fresh raspberries or strawberries instead of cranberries for a delightful twist. Their sweetness will balance the zesty orange beautifully. Zesty Variations: Instead of orange zest, use lemon or lime zest in the buttercream for a refreshing, tangy flavor that pairs perfectly with sweetness. Spiced Batter: Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy flavor profile, reminiscent of holiday baking. Nutty Texture: Fold in some finely chopped walnuts or pecans into the batter for an added crunch that creates a delightful contrast in every bite. Extra Citrus Burst: Incorporate a splash of orange liqueur into the buttercream for an adult twist, giving your cake an elegant flair. Whether you’re inspired to try our Zucchini Coffee Cake or whip up a batch of Blueberry Cake Donuts, remember that each variation is a little adventure—enjoy every bite! Storage Tips for Cranberry Orange Layer Cake Room Temperature: If enjoyed within 1-2 days, slice the cake and keep it at room temperature in an airtight container for optimal freshness. Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor experience. Freezer: To keep the Cranberry Orange Layer Cake fresh, wrap slices or the whole cake in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving. Reheating: If you prefer a warm slice, gently heat individual pieces in the microwave for 15-20 seconds. Enjoy the delightful combination of flavors! What to Serve with Cranberry Orange Layer Cake with Citrus Buttercream Elevate your dining experience with delightful pairings that harmonize beautifully with this refreshing cake. Creamy Mashed Potatoes: The richness of buttery mashed potatoes creates a comforting contrast to the zesty cake. Their warm and creamy texture complements the vibrant flavors perfectly. Fresh Arugula Salad: A light arugula salad tossed with citrus vinaigrette adds a crisp, peppery element that cuts through the cake’s sweetness, balancing each bite harmoniously. Vanilla Ice Cream: A scoop of creamy vanilla ice cream serves as a luscious accompaniment, melting over each slice while enhancing the tangy citrus notes of the cake. Sparkling Citrus Mocktail: A refreshing sparkling beverage with fresh orange and lemon juice elevates the festive atmosphere, making every slice of cake feel like a celebration. Cheese Board: A selection of soft cheeses, including goat or cream cheese, paired with honey and nuts offers a delightful contrast to the tart cranberries, enriching the overall taste experience. Dark Chocolate Shavings: Sprinkle dark chocolate over your cake for a touch of decadence. The rich cocoa notes will enhance the cake’s flavors and excite the taste buds. Whipped Cream: A dollop of lightly sweetened whipped cream adds airy texture and enhances the fruity flavors, making it a perfect match for the rich cake. Herbal Tea: A warm cup of chamomile or lemon verbena tea provides a soothing finish, allowing the sweet and tangy notes of the cake to linger beautifully on the palate. Make Ahead Options These delightful Cranberry Orange Layer Cake with Citrus Buttercream is perfect for meal prep and makes your baking experience so much easier! You can bake the cake layers up to 24 hours in advance; once cooled, simply wrap them tightly in plastic wrap and store them in the refrigerator to maintain freshness. Additionally, the cranberry filling can be prepared ahead of time and stored in an airtight container for up to 3 days. When you’re ready to serve, just frost the chilled cake layers with the Citrus Buttercream, and you’ll have a stunning dessert that’s just as delicious and fresh, all with minimal stress! Enjoy the charm of this scrumptious cake with these time-saving make-ahead options! Expert Tips for Cranberry Orange Layer Cake Cool Layers Completely: Always let your cake layers cool entirely before frosting them; this prevents melting and ensures a stable, beautiful presentation. Room Temperature Ingredients: For the best batter consistency, make sure your butter, eggs, and buttermilk are at room temperature. This helps create a lighter, fluffier Cranberry Orange Layer Cake. Avoid Overmixing: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a tough cake with less desirable texture. Fresh Ingredients: Use fresh cranberries and oranges for the best flavor. If using frozen cranberries, make sure to thaw and drain them well. Test for Doneness: Insert a toothpick into the center of the cakes to check for doneness; it should come out clean or with just a few crumbs attached. Customize Your Cake: Don’t hesitate to experiment with flavors! Substitute other fruits or citrus for a unique twist while maintaining the essence of this delightful cake. Cranberry Orange Layer Cake with Zesty Citrus Buttercream Recipe FAQs How do I choose the best cranberries for this recipe? Absolutely! When selecting cranberries, look for ones that are firm and plump with bright color; avoid any that have dark spots or seem shriveled, as these indicate overripeness. Fresh cranberries are ideal, but if you need to use frozen, simply thaw them in the refrigerator overnight and drain excess moisture before use. What is the best way to store leftover cake? For optimal freshness, store the Cranberry Orange Layer Cake in an airtight container at room temperature for up to 1-2 days. If you plan to keep it longer, transfer it to the fridge, where it can last for up to 4 days. Just remember to let it come to room temperature before serving—it enhances the flavors wonderfully! Can I freeze the cake? If so, how? Certainly! To freeze your Cranberry Orange Layer Cake, wrap the entire cake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. This protects it from freezer burn, allowing it to stay fresh for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and allow it to come back to room temperature before serving. What should I do if my cake turns out too dense? If your cake ends up dense, it may be due to overmixing the batter or using cold ingredients. To remedy this, ensure your butter, eggs, and buttermilk are at room temperature—this encourages a lighter texture. When combining dry and wet ingredients, mix until just combined; stop as soon as there are no more dry streaks to avoid overworking the batter. Is this cake suitable for people with allergies? Yes, this recipe can easily be adjusted to accommodate dietary needs! For a vegan version, you can replace the eggs with flax eggs and use a dairy-free butter alternative. Always check that the sugar and other ingredients you’re using are suitable for your specific dietary requirements. Additionally, make sure to look out for potential allergens like gluten if making substitutions! Delightful Cranberry Orange Layer Cake with Citrus Buttercream No ratings yet This Cranberry Orange Layer Cake with Citrus Buttercream is a refreshing and irresistible dessert bursting with vibrant flavors. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 25 minutes minsTotal Time 55 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 360 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake Layers3 cups All-Purpose Flour can substitute with a gluten-free flour blend for gluten-free versions1 tbsp Baking Powder ensure it’s fresh for optimal rise1 tsp Baking Soda can't be substituted with baking powder in this recipe1 tsp Salt adjust to taste2 cups Granulated Sugar brown sugar can be used for a deeper flavor1 cup Unsalted Butter can be replaced with vegan butter for a dairy-free option4 large Eggs for vegan options, replace with flax eggs2 tbsp Fresh Orange Zest use Meyer lemons or limes for a different zest1 cup Fresh Orange Juice1 cup Buttermilk substitute with milk mixed with a tablespoon of vinegar or lemon juice for an easy homemade buttermilk2 cups Fresh Cranberries frozen cranberries work well—just thaw before useFor the Citrus Buttercream4 cups Powdered Sugar can reduce quantity for less sweetness2 tsp Vanilla Extract pure vanilla is preferred but imitation can be used2 tbsp Additional Fresh Orange Zest1/4 cup Additional Fresh Orange Juice Equipment 8-inch round cake pansMixing bowlsElectric MixerSpatulasaucepan Method Step-by-Step Instructions for Cranberry Orange Layer Cake with Citrus ButtercreamPreheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed for 3-5 minutes until light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next, then blend in the fresh orange zest, juice, and vanilla extract. Gradually add the dry mixture to your creamed butter mixture, alternating it with the buttermilk until just combined. Divide the cake batter among the prepared pans and bake for 22-25 minutes until a toothpick inserted comes out clean. While the cakes bake, make the cranberry filling by cooking fresh cranberries, sugar, orange juice, and zest over medium heat until thickened, then let cool. For the Citrus Buttercream, beat softened butter, gradually add powdered sugar, then incorporate additional orange juice and zest until light and fluffy. Once the cake layers are cool, assemble by spreading a layer of buttercream and cranberry filling between each layer and frosting the entire cake with remaining buttercream. Nutrition Serving: 1sliceCalories: 360kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 250mgPotassium: 90mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 10mgCalcium: 25mgIron: 1mg NotesEnsure ingredients are at room temperature for best results. Customize the cake with your choice of fruits. Tried this recipe?Let us know how it was!
