Description
Cranberry Orange Layer Cake bursting with tangy cranberries & zesty orange flavors! Irresistible festive treat that’s sure to impress!
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons fresh orange zest (from approximately 2 large oranges)
- ⅓ cup (80ml) fresh orange juice
- 1 cup (240ml) buttermilk, room temperature
- 1½ cups (150g) fresh or frozen cranberries, coarsely chopped
- 12 oz (340g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 2 cups (200g) fresh cranberries
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) orange juice
Instructions
- Step 1: Prepare the Cranberry Filling In a medium saucepan, combine 2 cups cranberries, ½ cup sugar, and ¼ cup orange juice. Bring the mixture to a simmer over medium heat, stirring occasionally. Once the cranberries begin to burst (about 5-7 minutes), reduce heat to low and cook for another 5 minutes until the mixture thickens to a jam-like consistency. Remove from heat, transfer to a bowl, and refrigerate until completely cool, at least 1 hour.
- Step 2: Make the Cake Batter Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. Add eggs one at a time, beating well after each addition. Mix in the orange zest.
- Step 3: Combine Wet and Dry Ingredients Combine the orange juice and buttermilk in a measuring cup. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk-orange juice mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition. Toss the chopped cranberries with 1 tablespoon of flour, then gently fold them into the batter.
- Step 4: Bake the Cake Layers Divide the batter evenly among the prepared pans. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks. If your layers have domed tops, level them with a serrated knife once completely cool.
- Step 5: Prepare the Frosting In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the orange zest, orange juice, and vanilla, then increase the speed to medium-high and beat for 2-3 minutes until light and fluffy.
- Step 6: Assemble the Cake Place one cake layer on a serving plate. Spread a thin layer of frosting over the top, then pipe a dam of frosting around the edge. Fill the center with half the cooled cranberry filling. Top with the second cake layer and repeat. Place the final cake layer on top, then apply a thin crumb coat of frosting to the entire cake. Refrigerate for 30 minutes.
- Step 7: Decorate After chilling, cover the cake with the remaining frosting. Decorate the top with fresh cranberries, remaining cranberry filling, and candied orange slices if using. For a professional finish, use a bench scraper held at a slight angle to smooth the sides of your Cranberry Orange Layer Cake.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 560
- Sugar: 57g
- Sodium: 270mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg