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Cranberry Orange Layer Cake

Cranberry Orange Layer Cake for Festive Flavor Bliss

This Cranberry Orange Layer Cake combines zesty oranges and sweet-tart cranberries, perfect for festive gatherings.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1.5 cups Sugar Consider using coconut sugar for a less refined alternative.
  • 1 tablespoon Baking Powder Ensure it’s fresh for the best rise.
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt Enhances overall flavor.
  • 0.5 cup Butter (unsalted) Use vegan butter for a dairy-free alternative.
  • 3 large Eggs Substitute with a flax egg for a vegan option.
  • 1 cup Buttermilk Can substitute using milk + vinegar or lemon juice.
  • 1 tablespoon Orange Zest Use fresh for the best aroma and taste.
  • 0.5 cups Orange Juice Use fresh for maximum flavor.
For the Buttercream
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
For the Cranberry Filling
  • 2 cups Cranberries
  • 1 cup Sugar Adjust to taste.
  • 0.5 cups Orange Juice Freshly squeezed is best.
  • 1 tablespoon Orange Zest

Equipment

  • 8-inch round cake pans
  • Mixing bowls
  • Electric Mixer
  • Medium saucepan
  • Wire Rack

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 medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add eggs one at a time, mixing well. Stir in orange zest, juice, and vanilla.
  4. Gradually alternate adding the flour mixture and buttermilk to the butter mixture.
  5. Divide batter evenly among prepared cake pans and bake for 22-25 minutes. Allow cooling in pans for 10 minutes.
  6. In a saucepan, combine cranberries, sugar, orange juice, and zest. Cook until cranberries burst and mixture thickens. Let cool.
  7. Beat softened butter for buttercream until creamy, then add powdered sugar. Stir in orange zest, juice, and vanilla until fluffy.
  8. Assemble the cake by layering the cranberry filling and buttercream between the cake layers, frosting the outside.
  9. Garnish with fresh cranberries and orange zest before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Grease pans properly and avoid overmixing for best results.

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