Name: Cranberry Orange Layer Cake with Citrus Buttercream
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 3/4 cups sugar; 4 large eggs; 1 tbsp orange zest; 1/2 cup fresh orange juice; 1 tsp vanilla extract; 1 cup buttermilk; 2 cups fresh or frozen cranberries; 3/4 cup sugar (for filling); 1/4 cup orange juice (for filling); 1 tsp orange zest (for filling); 1 cup unsalted butter (for buttercream); 4 cups powdered sugar (for buttercream); 2 tbsp orange juice (for buttercream); 1 tsp orange zest (for buttercream); 1 tsp vanilla extract (for buttercream)

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Introduction to Cranberry Orange Layer Cake with Citrus Buttercream

As a passionate home cook, I find joy in creating desserts that not only satisfy but also tell a story. This Cranberry Orange Layer Cake with Citrus Buttercream is a delightful testament to that joy. Bursting with flavor, it’s perfect for gatherings or just a cozy night in. With the festive aroma of orange and tart cranberry, this cake is like a warm hug for your taste buds. Whether you’re a busy mom needing a quick solution or aiming to impress loved ones, this recipe has got you covered. Let’s embark on this delicious journey together!

Why You’ll Love This Cranberry Orange Layer Cake with Citrus Buttercream

This Cranberry Orange Layer Cake with Citrus Buttercream is not just a feast for the eyes; it’s a breeze to make! The vibrant flavors of citrus and tart cranberry blend beautifully, creating a cake that feels both festive and refreshing. Plus, the simple steps in the recipe make it easy to whip up, even on busy days. It’s perfect for sharing or enjoying all to yourself—trust me, you’ll want every bite!

Ingredients for Cranberry Orange Layer Cake with Citrus Buttercream

Creating this delightful Cranberry Orange Layer Cake with Citrus Buttercream starts with some fundamental ingredients. Each element plays an essential role, contributing to the rich texture and taste. Here’s what you’ll need:

All-purpose flour: Forms the base of your cake, giving it structure.
Baking powder: Helps the cake rise and become light and fluffy.
Baking soda: Works alongside baking powder for that perfect lift.
Salt: Elevates flavors, balancing the sweetness.
Unsalted butter: Adds richness and moisture; make sure it’s softened to combine easily.
Sugar: Sweetens the cake and helps create a beautifully tender crumb.
Eggs: Provide structure and stability while adding a lovely richness.
Orange zest: Infuses a vibrant citrus flavor into the cake.
Fresh orange juice: Adds moisture and citrusy freshness.
Vanilla extract: A timeless flavor enhancer that brings warmth.
Buttermilk: Contributes to tenderness and a touch of tang.
Cranberries: The star ingredient, adding tartness and color. Fresh is best, but frozen works too!
Powdered sugar: Essential for your fluffy buttercream, creating that delightful texture.

For the filling, mix in additional sugar, orange juice, and zest to enhance the cranberry mixture. You’ll need some extras for the buttercream as well, like more unsalted butter, orange juice, zest, and vanilla extract for flavor perfection.

For exact measurements of each ingredient, look towards the bottom of the article where you’ll find them available for printing. Happy baking!

How to Make Cranberry Orange Layer Cake with Citrus Buttercream

Now that you have all your ingredients ready, let’s dive into making this Cranberry Orange Layer Cake with Citrus Buttercream. Follow these steps, and you’ll be on your way to a delightful dessert that’ll impress everyone!

Step 1: Preheat the Oven and Prepare Cake Pans

Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly.

While the oven is heating, grease and flour three 8-inch round cake pans. I prefer using parchment paper at the bottom for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step helps to evenly distribute the leavening agents, leading to a fluffier cake.

Step 3: Cream Butter and Sugar

In a large mixing bowl, combine softened butter and sugar. Beat them together until the mixture is light and fluffy, which takes about 3-4 minutes.

Don’t rush this step; it’s crucial for aerating the batter!

Step 4: Combine Wet Ingredients

Add in the eggs, one at a time, beating well after each addition. Then mix in the orange zest, fresh orange juice, and vanilla extract. The combination will create a delightful aroma that fills your kitchen!

Step 5: Alternate Adding Flour Mixture and Buttermilk

Now it’s time to bring it all together! Gradually add the dry flour mixture and the buttermilk, alternating between the two. Start and end with the flour mixture.

Keep your mixing gentle; you don’t want to overwork the batter!

Step 6: Bake the Cake Layers

Divide the batter evenly among the prepared cake pans. I love to use an ice cream scoop for uniform portions.

Bake in the preheated oven for 22–25 minutes or until a toothpick inserted comes out clean. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Step 7: Prepare the Cranberry Filling

In a saucepan, combine the cranberries, sugar, orange juice, and zest. Cook over medium heat, stirring occasionally until the berries burst and the mixture thickens, about 10 minutes.

Let it cool completely before using—it’ll be the heart of the flavor!

Step 8: Make the Citrus Buttercream

Beat the unsalted butter on medium speed until creamy. Gradually add powdered sugar, mixing on low speed until combined.

Next, add orange juice, zest, and vanilla extract. Beat until the buttercream is fluffy and smooth—it’s like a cloud of citrusy goodness!

Step 9: Assemble the Cake

Start with one layer of cake on your serving plate. Spread a thin layer of buttercream, then spoon a generous amount of the cranberry filling on top.

Repeat with the next layer, following the same process. Finally, frost the entire cake with the remaining buttercream.

For a finishing touch, garnish with fresh cranberries and a sprinkle of orange zest. Voilà! You’ve created a stunning Cranberry Orange Layer Cake with Citrus Buttercream!

Tips for Success

Use room temperature ingredients for a smoother batter; it makes a real difference!
Don’t overmix the batter; this ensures a light and airy cake.
Always check your cake for doneness with a toothpick before removing from the oven.
Let the layers cool completely before frosting to prevent melting.
Feel free to experiment with citrus zest for extra flavor!

Equipment Needed

3 round cake pans (8-inch): You can use ceramic or glass, just ensure they’re well-greased.
Mixing bowls: A set of various sizes will make life easier.
Electric mixer: A hand mixer works just as well if you’re short on counter space.
Rubber spatula: Perfect for scraping down the bowl and folding ingredients.
Cooling rack: Essential for properly cooling the cakes before frosting.

Variations

Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free cake.
Cranberry Compote: Swap the cranberry filling for a quick compote; just cook cranberries with sugar and water until thickened.
Lavender twist: Add a teaspoon of culinary lavender to the batter for a floral hint that pairs beautifully with citrus.
Vegan version: Replace eggs with flax eggs and use a plant-based butter for a delightful vegan treat.
Nutty addition: Fold in chopped walnuts or pecans into the batter for a crunchy texture contrast with the soft cake.

Serving Suggestions

Pair your Cranberry Orange Layer Cake with Citrus Buttercream with a dollop of whipped cream for extra indulgence.
Serve alongside a hot cup of herbal tea or a chilled glass of sparkling water for a refreshing contrast.
For an elegant presentation, plate slices with fresh orange slices and a sprinkle of powdered sugar.
Consider setting the cake on a decorative cake stand for eye-catching display during gatherings.

FAQs about Cranberry Orange Layer Cake with Citrus Buttercream

Can I use frozen cranberries in this cake?

Absolutely! Frozen cranberries work well in this Cranberry Orange Layer Cake with Citrus Buttercream. Just ensure they’re not clumped together before adding to your batter.

How can I store leftover cake?

Store leftovers in an airtight container in the fridge for up to five days. Reheat individual slices in the microwave for a warm treat!

Can I make this cake ahead of time?

Yes! You can bake and freeze the cake layers in advance. Allow them to cool completely, wrap well, and freeze for up to a month. Frost with the buttercream when you’re ready to serve.

What can I substitute for buttermilk?

If you’re out of buttermilk, mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes, and voilà—homemade buttermilk!

Can I add more orange flavor to the cake?

Definitely! You can add a bit more orange zest to the cake batter or increase the orange juice in the citrus buttercream for an extra citrusy punch!

Final Thoughts

There’s something truly magical about creating a Cranberry Orange Layer Cake with Citrus Buttercream. Each layer tells a story of warmth, celebration, and love, making it more than just a dessert. As you slice into this beauty, the vibrant colors and luscious flavors dance together, inviting joy at every celebration. Whether it’s for a special occasion or a cozy family night, this cake will surely become a cherished tradition in your home. I know I’ll be making it again and again—and I can’t wait for you to share in this delightful experience, too!