Go Back
–+ servings
Cranberry Orange Layer Cake with Citrus Buttercream

Cranberry Orange Layer Cake with Citrus Buttercream Bliss

Delight in a vibrant Cranberry Orange Layer Cake with Citrus Buttercream that impresses guests and celebrates special moments.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups All-Purpose Flour Can substitute with a gluten-free blend
  • 1 tablespoon Baking Powder Acts as a leavening agent
  • 0.5 teaspoon Baking Soda Essential for fluffiness
  • 0.5 teaspoon Salt Enhances flavor
  • 1.5 cups Granulated Sugar Brown sugar can increase moisture
  • 1 cup Unsalted Butter Can use margarine
  • 3 large Eggs Acts as a binder and provides moisture
  • 2 tablespoons Orange Zest Infuses vibrant citrus flavor
  • 0.5 cups Orange Juice Can replace with lemon juice
  • 1 cup Buttermilk Substitute with milk mixed with vinegar
  • 2 cups Cranberries Frozen cranberries are a great alternative
For the Buttercream
  • 4 cups Powdered Sugar Sweetens and thickens
  • 1 teaspoon Vanilla Extract Can omit for purer citrus taste
  • 2 tablespoons Orange Juice
  • 1 tablespoon Orange Zest

Equipment

  • Mixing bowls
  • hand mixer
  • Measuring cups
  • Measuring spoons
  • spatula
  • Cake pans
  • Saucepan
  • Wire racks

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in orange zest, orange juice, and vanilla extract.
  5. Gradually add the dry mixture and buttermilk, alternating and mixing until just combined.
  6. Divide the batter into the prepared pans and bake for 22-25 minutes, checking for doneness.
  7. Cool the cake layers in the pans for 10 minutes, then invert onto wire racks to cool completely.
  8. Prepare the cranberry filling by combining cranberries, sugar, orange juice, and zest in a saucepan over medium heat.
  9. For the buttercream, whip softened butter until creamy, then gradually add powdered sugar and orange juice.
  10. Assemble the cake by layering the cake, buttercream, and cranberry filling, finishing with frosting the outer layer.
  11. Garnish with cranberries, orange slices, or mint, slice, and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Avoid overmixing the batter and allow layers to cool completely before frosting.

Tried this recipe?

Let us know how it was!