Cranberry Orange Layer Cake With Citrus Buttercream Recipe

ByDorothy Miller
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This Ultimate Cranberry Orange Cake with Creamy Citrus Buttercream is the perfect centerpiece for holiday gatherings. The moist, tender layers are bursting with fresh cranberries and bright orange zest, all enveloped in a silky, tangy buttercream. For another festive dish featuring cranberries, try this Autumn Harvest Grain Salad with Cranberries Recipe. It’s a stunning dessert that balances sweet and tart flavors beautifully.

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Cranberry Orange Layer Cake with Citrus Buttercream delights your taste buds!

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  • Author: Olivia Bennett

Ingredients

Scale
  • 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. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well. Mix in orange zest, juice, and vanilla.
  4. Alternate adding the flour mixture and buttermilk, beginning and ending with flour. Mix just until combined.
  5. Divide batter evenly into pans. Bake 22–25 minutes or until a toothpick comes out clean. Let cool completely.
  6. In a saucepan, combine cranberries, sugar, orange juice, and zest. Cook over medium heat until berries burst and mixture thickens, about 10 minutes. Cool completely.
  7. Beat butter until creamy. Gradually add powdered sugar, orange juice, zest, and vanilla. Beat until fluffy and smooth.
  8. Place one cake layer on a serving plate. Spread a thin layer of buttercream, then spoon cranberry filling on top. Repeat with remaining layers. Frost the outside with buttercream. Garnish with fresh cranberries and orange zest if desired.

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Frequently Asked Questions

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to two days in advance. Cool them completely, wrap tightly in plastic wrap, and store at room temperature. This Cranberry Orange Layer Cake with Citrus Buttercream actually becomes more flavorful when the layers rest.

Can I use frozen cranberries instead of fresh?

Absolutely. Use frozen cranberries directly from the freezer without thawing. Toss them in a little flour from the recipe before folding them into the batter to prevent them from sinking. This ensures your Cranberry Orange Layer Cake with Citrus Buttercream has fruit evenly distributed.

How should I store the assembled cake?

Store the frosted cake in an airtight container or cake carrier in the refrigerator for up to 4 days. Let it sit at room temperature for about 30 minutes before serving to allow the Citrus Buttercream to soften for the best texture and flavor.

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