The sweet aroma of oranges lingers in the air, igniting a rush of memories from sunny afternoons spent in the kitchen. It’s during these moments that I love to bake, and today, I’m excited to share my beloved recipe for Cranberry Orange Layer Cake with Citrus Buttercream. This dessert beautifully marries the tangy burst of fresh cranberries with the vibrant zing of orange, creating a delightful experience with every slice. What I adore about this cake is not only its stunning, layered presentation but also its easy preparation, making it perfect for both festive celebrations and cozy dinners alike. Let’s dive into this uplifting recipe that promises to become a favorite at your table—who wouldn’t want a slice of sunshine on their plate?
Why is this cake a must-try?
Vibrant Flavor Explosion: The combination of tart cranberries and zesty oranges creates a delightful contrast that’s sure to tantalize your taste buds.
Easy Preparation: With straightforward steps, this cake is perfect for bakers of any skill level, making it a stress-free option for those special gatherings.
Gorgeous Presentation: Layered with fluffy Citrus Buttercream and adorned with cranberries, it’s not just a treat for the taste buds but also a feast for the eyes!
Celebrate Anytime: Whether it’s a birthday, holiday, or a simple family dinner, this cake is perfect for any occasion. For more celebratory dessert ideas, check out my recipes for Copycat Birthday Cake and Chocolate Poke Cake.
Crowd-Pleasing: It’s a sure hit among family and friends, ensuring everyone leaves with smiles and requests for the recipe!
Cranberry Orange Layer Cake Ingredients
• Discover the essentials for a delightful treat!
For the Cake
- All-Purpose Flour – Provides structure; substitute with gluten-free flour for a gluten-free version.
- Baking Powder – A leavening agent for fluffiness; essential for achieving the right rise.
- Baking Soda – Helps with rising; integral for a light texture.
- Salt – Enhances flavor; don’t skip this for a fuller taste.
- Unsalted Butter – Adds richness and moisture; use margarine for a dairy-free option.
- Granulated Sugar – Sweetener for the cake; coconut sugar can be used for a lower glycemic index.
- Eggs – Binds ingredients and adds moisture; flaxseed mixed with water works as a vegan substitute.
- Fresh Orange Zest – Brings a burst of citrus flavor; if unavailable, lemon zest can be a lovely alternative.
- Orange Juice – Adds moisture and flavor; feel free to use fresh or bottled.
- Buttermilk – Contributes to tenderness and flavor; substitute with milk mixed with vinegar or lemon juice.
- Fresh or Frozen Cranberries – Adds delightful tanginess; dried cranberries can replace them but adjust sweetness accordingly.
For the Citrus Buttercream
- Powdered Sugar – Provides sweetness; essential for that fluffy finish.
- Vanilla Extract – Enhances the buttercream’s flavor; a little goes a long way.
- Additional Orange Juice – Keeps the buttercream light and zesty; adds to the overall citrus delight.
- Fresh Orange Zest – Elevates the flavor profile; extra zest never hurts!
Enjoy the process of putting together the vibrant Cranberry Orange Layer Cake with Citrus Buttercream—it’s more than just baking; it’s about creating sweet memories!
Step‑by‑Step Instructions for Cranberry Orange Layer Cake with Citrus Buttercream
Step 1: Preheat and Prepare
Begin by preheating the oven to 350°F (175°C). While the oven heats, prepare three 8-inch round cake pans by greasing them thoroughly with butter or cooking spray, then dusting with flour to prevent sticking. This sets the stage for your Cranberry Orange Layer Cake, ensuring clean and easy removal once baked.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk the ingredients together until well-blended, helping to aerate the mixture. This dry ingredient mix is crucial for providing the light and fluffy texture you’ll want in your cake.
Step 3: Cream Butter and Sugar
In a separate bowl, beat ¾ cup of softened unsalted butter and 1 ¾ cups of granulated sugar together using an electric mixer on medium speed. Continue mixing for about 3-5 minutes until the mixture is light and fluffy, appearing pale in color. This step is vital as it incorporates air into the batter, contributing to a tender cake.
Step 4: Incorporate Eggs and Flavorings
Add 3 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition until fully combined. Then, stir in the zest of one fresh orange, ½ cup of orange juice, and 1 teaspoon of vanilla extract. This will infuse your cake with delightful citrus flavors.
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry flour mixture and 1 cup of buttermilk to the batter, starting and ending with the flour mixture. Mix on low speed until just combined, ensuring not to overmix. The goal is a smooth batter for your Cranberry Orange Layer Cake without any dry pockets or lumps.
Step 6: Bake the Cake Layers
Divide the batter evenly among the three prepared cake pans. Place them in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the cakes as they rise, turning a golden brown when done.
Step 7: Prepare the Cranberry Filling
While the cakes cool, make the cranberry filling by combining 2 cups of fresh or frozen cranberries, ½ cup of granulated sugar, the zest of one orange, and ¼ cup of orange juice in a saucepan. Cook over medium heat for about 10 minutes until the cranberries burst and the mixture thickens slightly. Let this filling cool to room temperature.
Step 8: Make the Citrus Buttercream
In a clean mixing bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 4 cups of powdered sugar, 2 tablespoons of orange juice, the zest of one orange, and 1 teaspoon of vanilla extract. Mix until the buttercream is fluffy and smooth, perfect for layering on your cake.
Step 9: Assemble the Cake
Once the cake layers have completely cooled, it’s time to assemble your Cranberry Orange Layer Cake. Start by placing one layer on a serving plate, spreading a layer of buttercream on top, followed by a layer of cranberry filling. Repeat this process with the second layer, finally placing the third on top and covering the whole cake with remaining buttercream.
Step 10: Decorate and Serve
For a stunning finish, you can decorate the top of your cake with additional cranberries and a sprinkle of orange zest if desired. Chill the assembled cake for about 30 minutes to set the buttercream, then slice and serve this delicious Cranberry Orange Layer Cake with Citrus Buttercream to your eager guests!
Cranberry Orange Layer Cake Variations
Feel free to get creative with your cake by exploring these delightful adjustments and alternatives to make it your own!
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a deliciously tender result that everyone can enjoy.
- Vegan Delight: Replace eggs with flaxseed meal mixed with water, and use almond milk for added richness, creating a plant-based version.
- Berry Burst: Try mixing in blueberries or raspberries with the cranberry filling for a seasonal twist that adds both color and flavor.
- Citrus Medley: Mix orange zest with lemon or lime zest for a multi-citrus experience that brightens up every bite!
- Nutty Crunch: Add chopped walnuts or pecans to the batter for a delightful crunch that complements the soft layers beautifully.
- Reduced Sugar: Feel free to cut back on the sugar in both the cake and the buttercream, then boost the citrus flavor with extra zest for a brighter finish.
- Flavored Extracts: Experiment with almond or hazelnut extract in the buttercream for a unique flavor twist that will surprise and delight your guests.
- Chocolate Drizzle: For a decadent touch, drizzle some melted dark chocolate over the top of your finished cake; the rich chocolate pairs wonderfully with citrus!
Remember, every tweak you make adds to your story in the kitchen! If you enjoy more variations, check out my Peanut Butter Cup Dump Cake or indulge in a delightful Churro Stuffed Sugar for an extra sweet inspiration.
How to Store and Freeze Cranberry Orange Layer Cake
Room Temperature: Allow to cool completely before storing; place in an airtight container for up to 1 day. This keeps the cake moist while maintaining its delicious flavor.
Fridge: Store leftover Cranberry Orange Layer Cake in an airtight container for 3-4 days. Bringing it to room temperature before serving enhances the flavor.
Freezer: Wrap slices in plastic wrap and foil for up to 3 months in the freezer. Thaw overnight in the refrigerator before serving for the best texture.
Reheating: If you prefer a warm slice, gently microwave on low for about 10-15 seconds. Enjoy the delectable blend of flavors even after storing!
Expert Tips for Cranberry Orange Layer Cake
• Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a uniform batter, which contributes to the perfect texture of your Cranberry Orange Layer Cake.
• Avoid Overmixing: Mix the batter until just combined to prevent a dense cake; overmixing can lead to tough layers.
• Chilling the Layers: Wrap and chill baked layers in plastic wrap if prepping ahead; this makes frosting easier and enhances flavor.
• Cool Filling Completely: Allow the cranberry filling to cool before spreading it on the cake to avoid melting the buttercream.
• Sweetness Balance: Adjust the sugar in the cranberry filling to suit your taste; remember that fresh cranberries are tart!
• Decorative Touch: Get creative with the cake’s decoration; fresh cranberries and zest on top add a beautiful, festive touch to your presentation.
What to Serve with Cranberry Orange Layer Cake with Citrus Buttercream
The sweet aroma of zesty oranges and tart cranberries is an irresistible invitation to create a delightful meal around this show-stopping dessert.
- Classic Vanilla Ice Cream: The creamy texture perfectly balances the cake’s tangy flavors, making each bite heavenly.
- Fresh Fruit Salad: A mix of seasonal fruits adds a refreshing contrast, complementing the sweetness of the cake while adding vibrant color.
- Herb-Infused Tea: A warm cup of chamomile or mint tea enhances the flavors of the cake, offering a soothing finish.
- Dark Chocolate Truffles: Rich chocolate adds a decadent touch, creating a luxurious experience alongside the citrus notes of the cake.
- Citrus Spritzer: A light, sparkling beverage with citrus zest refreshes the palate and highlights the cake’s bright flavors.
- Cheese Board: Include creamy brie or tangy goat cheese; their savory notes create a delightful contrast to the sweet cake.
- Lemonade or Arnold Palmer: These fruity drinks bring a summer vibe, enhancing the citrus flavors without overwhelming the palate.
- Shortbread Cookies: Simple and buttery, they provide a delightful crunch that complements the cake’s moist layers.
- Chocolate Ganache: Drizzling this rich topping adds a touch of indulgence, intensifying the overall flavor profile.
Enjoy crafting a beautiful meal that celebrates the delicious contrast of flavors in this stunning dessert!
Make Ahead Options
These delightful Cranberry Orange Layer Cakes are perfect for meal prep enthusiasts! You can bake the cake layers up to 24 hours in advance; just allow them to cool completely, then wrap each layer tightly in plastic wrap and refrigerate to maintain their moisture. The vibrant cranberry filling can also be prepared up to 3 days ahead—simply store it in an airtight container in the fridge. When it’s time to assemble, take the cake layers and filling out of the refrigerator, layer them with the chilled Citrus Buttercream, and allow the frosted cake to set for about 30 minutes in the fridge before serving. This way, you’ll enjoy a spectacular dessert with minimal effort on the day of your gathering!
Cranberry Orange Layer Cake with Citrus Buttercream Recipe FAQs
How do I choose the right cranberries?
Absolutely! Look for fresh cranberries that are firm and bright in color—opt for those without any dark spots or soft areas. If using frozen cranberries, there’s no need to thaw them before adding them to your recipe; just toss them in while they’re still frozen to maintain their shape and texture.
How should I store leftover cake?
Very good question! Store any leftover Cranberry Orange Layer Cake in an airtight container in the refrigerator for 3-4 days. If you’d like to enjoy it at its best flavor, bring it to room temperature before serving, as this will enhance the cake’s vibrant qualities.
Can I freeze the cake? How should I do it?
Of course! To freeze the cake, wrap each slice tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to enjoy, simply thaw the wrapped slices in the refrigerator overnight for the best texture.
What should I do if the buttercream is too runny?
No worries—this happens to the best of us! If your Citrus Buttercream is too runny, add more powdered sugar a tablespoon at a time until you reach a thicker consistency. If it’s overly thick, you can thin it out with a splash of orange juice or milk. Keep mixing until you get that perfect, spreadable texture!
Are there any dietary considerations for this cake?
Absolutely! This cake can easily accommodate various dietary needs. For a vegan option, substitute the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal plus 2.5 tablespoons water per egg) and use margarine in place of butter. You can also adjust the sugar amounts if you’re watching your intake, or use substitutes such as coconut sugar for a lower glycemic index.
Can I use another fruit instead of cranberries?
The more the merrier! You can certainly explore different fruit options for the filling; think fresh blueberries, raspberries, or even a mix of seasonal berries. Just remember to adjust the sweetness based on the fruit’s natural tartness, especially if switching to something sweeter than cranberries.
Cranberry Orange Layer Cake with Citrus Buttercream Bliss
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and dusting with flour.
- In a large bowl, mix the dry ingredients: all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each; stir in orange zest, orange juice, and vanilla extract.
- Combine the dry ingredients and buttermilk alternately into the wet mixture.
- Divide the batter into the prepared pans and bake for 22-25 minutes.
- Prepare the cranberry filling by cooking cranberries, sugar, orange zest, and orange juice until thickened.
- Make the buttercream by beating unsalted butter, gradually adding powdered sugar, orange juice, and zest.
- Assemble the cake by layering with buttercream and cranberry filling, then frosting the entire cake.
- Decorate with fresh cranberries and serve.
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