Cranberry Orange Layer Cake with Citrus Buttercream Recipe

Introduction

This Cranberry Orange Layer Cake with Citrus Buttercream is a perfect blend of tart and sweet flavors that brighten up any occasion. Moist layers packed with fresh cranberries and zesty orange are covered in a smooth, tangy buttercream that will delight your taste buds.

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)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl, beat the softened butter and sugar until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the orange zest, orange juice, and vanilla extract until combined.
4. Step 4: Add the flour mixture and buttermilk alternately to the wet ingredients, starting and ending with the flour mixture. Mix gently until just combined, being careful not to overmix.
5. Step 5: Divide the batter evenly among the prepared pans. Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans, then remove.
6. Step 6: For the cranberry filling, combine the cranberries, sugar, orange juice, and orange zest in a saucepan. Cook over medium heat, stirring occasionally, until the berries burst and the mixture thickens, about 10 minutes. Let it cool completely.
7. Step 7: To make the citrus buttercream, beat the unsalted butter until creamy. Gradually add powdered sugar, then mix in the orange juice, orange zest, and vanilla extract. Continue beating until the frosting is fluffy and smooth.
8. Step 8: Assemble the cake by placing one layer on your serving plate. Spread a thin layer of buttercream, then spoon cranberry filling over it. Repeat with the remaining layers. Finish by frosting the outside of the cake with the citrus buttercream. Garnish with fresh cranberries and orange zest if desired.

Tips & Variations

• Use fresh orange zest and juice for the brightest flavor; if using frozen cranberries, thaw and drain excess liquid before cooking.
• For added texture, fold chopped toasted pecans or walnuts into the cranberry filling.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a splash of cream to lighten it.
• To make the cake dairy-free, substitute buttermilk with a mixture of plant-based milk and a tablespoon of vinegar, and use dairy-free butter.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover slices can be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before enjoying. Reheat briefly in the microwave if desired, but avoid overheating to maintain moistness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this cake?

Yes, frozen cranberries work well. Just be sure to thaw them and drain any excess liquid before making the filling to avoid a watery texture.

How do I prevent the cake layers from drying out?

Ensure not to overbake the layers and let them cool completely before frosting. Wrapping layers in plastic wrap and storing them in an airtight container helps retain moisture until assembly.

Cranberry Orange Layer Cake with Citrus Buttercream Recipe

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★★★★★

4.9 from 91 reviews

This Cranberry Orange Layer Cake with Citrus Buttercream is a festive and flavorful dessert that combines moist layers infused with fresh orange zest and juice, a tangy cranberry filling, and a silky orange-flavored buttercream frosting. Perfect for holidays and special occasions, this cake offers a delightful balance of sweet and tart flavors with a vibrant citrus aroma.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 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

Cranberry Filling

• 2 cups fresh or frozen cranberries
• 3/4 cup sugar
• 1/4 cup orange juice
• 1 tsp orange zest

Citrus Buttercream

• 1 cup unsalted butter
• 4 cups powdered sugar
• 2 tbsp orange juice
• 1 tsp orange zest
• 1 tsp vanilla extract

Instructions

1. Prepare Pans and Oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to ensure even distribution in the batter.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until the mixture becomes light and fluffy. This incorporates air, contributing to a tender cake texture.
4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to ensure proper emulsification. Stir in the orange zest, fresh orange juice, and vanilla extract to infuse flavor.
5. Combine Wet and Dry Ingredients: Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until incorporated to avoid overmixing which could toughen the cake.
6. Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in the pans.
7. Prepare Cranberry Filling: In a saucepan over medium heat, combine the cranberries, sugar, orange juice, and orange zest. Cook, stirring occasionally, until the berries burst and the mixture thickens, about 10 minutes. Remove from heat and let cool completely.
8. Make Citrus Buttercream: Beat the unsalted butter until creamy in a mixing bowl. Gradually add powdered sugar, then orange juice, orange zest, and vanilla extract. Continue beating until the frosting is smooth and fluffy.
9. Assemble the Cake: Place one cake layer on a serving plate. Spread a thin layer of buttercream over the top, followed by a spoonful of the cranberry filling. Repeat with remaining cake layers. Frost the entire outside of the cake with the remaining buttercream.
10. Garnish and Serve: Optionally, garnish the top with fresh cranberries and extra orange zest for a festive presentation. Slice and serve.

Notes

• Make sure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
• Fresh cranberries are preferred for filling but frozen can be used if thawed.
• For extra moisture, you can brush the cake layers lightly with orange juice before assembling.
• The cake should be stored in the refrigerator if not serving immediately, and allowed to come to room temperature before serving for best flavor and texture.
• Feel free to adjust the amount of orange zest in the buttercream for a stronger or milder citrus flavor.

Keywords: cranberry orange cake, citrus layer cake, holiday cake, orange buttercream, cranberry filling, festive dessert