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
Scale
- 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