Introduction to Cranberry Orange Layer Cake with Citrus Buttercream
There’s something magical about a cake that brings together the bright flavors of cranberry and orange, and this Cranberry Orange Layer Cake with Citrus Buttercream is no exception! Whether you’re celebrating a special occasion or just want to treat yourself, this cake is a delightful choice. It’s moist, zesty, and layered with a tangy cranberry filling that dances on your taste buds. Plus, the smooth citrus buttercream adds a touch of elegance. Trust me, this cake will impress your loved ones and make any gathering feel festive!
Why You’ll Love This Cranberry Orange Layer Cake with Citrus Buttercream
This Cranberry Orange Layer Cake with Citrus Buttercream is a true crowd-pleaser! It’s not just about the stunning layers; it’s also incredibly easy to make. The vibrant flavors of orange and cranberry create a refreshing taste that brightens any dessert table. Plus, the cake can be prepared in advance, making it a perfect solution for busy days. You’ll love how it brings smiles and joy to every celebration!
Ingredients for Cranberry Orange Layer Cake with Citrus Buttercream
Gathering the right ingredients is the first step to creating this delightful Cranberry Orange Layer Cake with Citrus Buttercream. Here’s what you’ll need:
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Baking powder: This leavening agent helps the cake rise, giving it that fluffy texture we all love.
- Baking soda: Works alongside baking powder to ensure a light and airy cake.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture; make sure it’s softened for easy creaming.
- Granulated sugar: Sweetens the cake and helps create a lovely golden crust.
- Eggs: Bind the ingredients together and add moisture; they also help with leavening.
- Vanilla extract: A classic flavor enhancer that adds depth to the cake.
- Orange zest: The fragrant outer peel of the orange brings a burst of citrus flavor.
- Fresh orange juice: Adds moisture and a zesty kick to the cake.
- Buttermilk: Contributes to the cake’s tenderness and adds a slight tang.
- Cranberries: Fresh or dried, they provide a tart contrast to the sweet cake. If using dried, soak them first!
- Sugar (for filling): Sweetens the cranberry filling, balancing its tartness.
- Orange juice (for filling): Enhances the cranberry flavor and adds moisture.
- Butter (for buttercream): The base for a creamy, smooth frosting.
- Powdered sugar: Sweetens the buttercream and gives it that fluffy texture.
- Vanilla extract (for buttercream): Adds a lovely flavor to the frosting.
For exact measurements, check the bottom of the article where you can find everything listed for easy 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 the fun part: making this Cranberry Orange Layer Cake with Citrus Buttercream! Follow these simple steps, and you’ll have a stunning cake that’s sure to impress.
Step 1: Make the Cranberry Filling
To start, grab a saucepan and combine your fresh or dried cranberries, sugar, orange juice, and zest. Cook this mixture over medium heat for about 8 to 10 minutes. You’ll want to stir occasionally until the cranberries burst and the mixture thickens. It should resemble a chunky sauce. Once it’s done, let it cool completely before using. This filling adds a delightful tartness that perfectly complements the sweet cake layers!
Step 2: Bake the Cake Layers
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla and orange zest. Alternate adding the dry ingredients and buttermilk, mixing until just combined. Finally, fold in the cranberries. Divide the batter evenly among the pans and bake for 25 to 30 minutes. A toothpick should come out clean when they’re done. Let them cool completely before frosting!
Step 3: Make the Buttercream
For the citrus buttercream, start by beating the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud! Once combined, add the orange juice, zest, and vanilla extract. Beat until the mixture is smooth and spreadable. If it’s too thick, add a little more orange juice. This buttercream is the perfect sweet and tangy topping for your cake!
Step 4: Assemble the Cake
Now comes the exciting part—assembling your cake! Place one cake layer on a serving plate and spread a generous layer of cranberry filling on top. Add the second layer and repeat with more filling. Finally, place the third layer on top. Use the citrus buttercream to frost the entire cake, smoothing it out as you go. For a festive touch, consider garnishing with sugared cranberries or curls of orange zest. Your Cranberry Orange Layer Cake with Citrus Buttercream is now ready to shine!
Tips for Success
- Always use room temperature ingredients for better mixing.
- Don’t overmix the batter; it can lead to a dense cake.
- Let the cake layers cool completely before frosting to avoid melting.
- For a more intense cranberry flavor, opt for fresh cranberries.
- Feel free to make the cake a day ahead; it tastes even better!
Equipment Needed
- Mixing bowls: Use any size, but a large bowl is best for mixing batter.
- Whisk: A hand whisk works, but an electric mixer saves time.
- Measuring cups and spoons: Essential for accuracy; consider a kitchen scale for precision.
- Spatula: A rubber spatula is perfect for folding in ingredients.
- 8-inch round cake pans: If you don’t have these, use square pans instead.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free version.
- Vegan: Replace eggs with flaxseed meal and use plant-based butter and milk alternatives.
- Spice it Up: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Chocolate Lovers: Incorporate cocoa powder into the batter for a chocolate-orange twist.
- Nutty Addition: Fold in chopped walnuts or pecans for added texture and flavor.
Serving Suggestions
- Pair with a dollop of whipped cream for extra creaminess.
- Serve alongside a scoop of vanilla ice cream for a delightful contrast.
- Complement with a cup of hot tea or coffee to enhance the flavors.
- Garnish with fresh mint leaves for a pop of color.
- Present on a beautiful cake stand to showcase its layers.
FAQs about Cranberry Orange Layer Cake with Citrus Buttercream
Can I use frozen cranberries for the filling?
Absolutely! Frozen cranberries work just as well as fresh ones. Just remember to thaw them before cooking to ensure they burst and create that delicious filling.
How can I store leftover cake?
Store any leftover Cranberry Orange Layer Cake with Citrus Buttercream in an airtight container in the refrigerator. It will stay fresh for up to five days. Just make sure to let it come to room temperature before serving for the best flavor!
Can I make this cake ahead of time?
Yes! This cake can be made a day in advance. Just keep it covered in the fridge. The flavors will meld beautifully overnight, making it even more delicious!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Just mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about five minutes, and you’re good to go!
Is this cake suitable for special dietary needs?
Yes! You can easily adapt the Cranberry Orange Layer Cake with Citrus Buttercream to fit various dietary needs. Check out the variations section for gluten-free and vegan options!
Final Thoughts
Creating this Cranberry Orange Layer Cake with Citrus Buttercream is more than just baking; it’s about sharing joy and warmth with those you love. The vibrant flavors and beautiful layers make it a centerpiece for any gathering, sparking smiles and sweet memories. Each slice is a reminder of the special moments we cherish, whether it’s a holiday celebration or a simple family dinner. I hope this cake brings as much happiness to your table as it has to mine. So, roll up your sleeves, embrace the process, and enjoy every delicious bite!
Print
Cranberry Orange Layer Cake with Citrus Buttercream: A Festive Delight!
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist, zesty orange cake layered with tangy cranberry filling and frosted with smooth citrus buttercream. A festive dessert perfect for holidays or special occasions!
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 oranges
- ½ cup fresh orange juice
- 1 cup buttermilk
- 1 ½ cups fresh or dried cranberries (if dried, soak in hot water for 10 minutes)
- 2 cups fresh or frozen cranberries (for filling)
- ½ cup sugar (for filling)
- ½ cup orange juice (for filling)
- 1 tsp orange zest (for filling)
- 1 cup unsalted butter (for buttercream)
- 4 cups powdered sugar (for buttercream)
- 2–3 tbsp orange juice (for buttercream)
- Zest of 1 orange (for buttercream)
- 1 tsp vanilla extract (for buttercream)
Instructions
- Make the cranberry filling: In a saucepan, combine cranberries, sugar, orange juice, and zest. Cook over medium heat until cranberries burst and mixture thickens (8–10 minutes). Cool completely before using.
- Bake the cake layers: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla and orange zest. Mix in orange juice and buttermilk, alternating with dry ingredients. Fold in cranberries. Divide batter among pans and bake for 25–30 minutes, until a toothpick comes out clean. Cool completely.
- Make the buttercream: Beat butter until creamy. Add powdered sugar gradually, then orange juice, zest, and vanilla until smooth and spreadable.
- Assemble the cake: Place one cake layer on a plate, spread cranberry filling on top. Add second cake layer, more filling, then third cake layer. Frost with citrus buttercream all over. Optional: garnish with sugared cranberries or orange zest curls.
Notes
- For a more intense flavor, use fresh cranberries for the filling.
- Ensure the cake layers are completely cool before frosting to prevent melting the buttercream.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
