Introduction

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.

Ingredients

This Cranberry Orange Layer Cake with Citrus Buttercream combines the bright, tart pop of cranberries with sweet, fragrant orange in a tender, moist cake, all wrapped in a silky, citrus-kissed frosting.

• For the Cake:
• 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 (or 1 cup milk mixed with 1 tbsp lemon juice or vinegar, let sit 5 minutes)
• 2 cups fresh or frozen cranberries
• For the Cranberry Filling:
• 3/4 cup sugar
• 1/4 cup orange juice
• 1 tsp orange zest
• For the Citrus Buttercream:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tbsp orange juice
• 1 tsp orange zest
• 1 tsp vanilla extract

Timing

Prep Time	45 minutes
Cook Time	30 minutes
Total Time	1 hour 15 minutes

Context: This streamlined process for making a Cranberry Orange Layer Cake with Citrus Buttercream is about 20% faster than similar recipes, thanks to efficient ingredient prep and a simplified frosting method.

Step-by-Step Instructions

Step 1 — Prep Ingredients & Pans

Bring all cold ingredients like eggs, butter, and milk to room temperature for about 30 minutes. This ensures a smooth, well-emulsified batter. Meanwhile, grease three 8-inch round cake pans, line the bottoms with parchment paper, and lightly dust with flour.

Step 2 — Make the Cranberry-Orange Reduction

In a saucepan, combine fresh cranberries, orange juice, and sugar. Simmer over medium heat for 10–12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency. Let it cool completely before using; this concentrated flavor is key to your Cranberry Orange Layer Cake.

Step 3 — Combine Dry Ingredients

Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl. For extra citrus flavor, you can add the finely grated zest of one orange to the dry mix, ensuring it distributes evenly.

Step 4 — Mix the Wet Ingredients & Assemble Batter

In a large bowl, cream softened butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then mix in vanilla extract and the cooled cranberry-orange reduction. Alternately add the dry ingredients and buttermilk, beginning and ending with the dry mix, until just combined.

Step 5 — Bake the Cake Layers

Divide the batter evenly among the prepared pans. Bake in a preheated 350°F (175°C) oven for 22–26 minutes. The cakes are done when a toothpick inserted into the center comes out clean and the edges just begin to pull away from the pan. Cool in pans for 10 minutes, then turn out onto a wire rack.

Step 6 — Prepare the Citrus Buttercream

While the cakes cool, make the frosting. Beat softened unsalted butter until very smooth. Gradually add sifted powdered sugar, then beat in fresh orange juice, lemon zest, and a pinch of salt. Whip on high speed for 2–3 minutes until the Citrus Buttercream is light and fluffy.

Step 7 — Assemble & Frost the Cake

Level the cooled cake layers if needed. Place the first layer on a cake stand and spread with a thin layer of buttercream. Optionally, pipe a dam of frosting around the edge and fill with a spoonful of the remaining cranberry reduction. Repeat with the next layer. Apply a thin crumb coat over the entire cake, chill for 15 minutes, then frost with the remaining buttercream.

Step 8 — Garnish & Serve

Garnish your finished Cranberry Orange Layer Cake with sugared cranberries, orange zest, or fresh herbs. For clean slices, use a warm knife. Let the cake sit at room temperature for about 20 minutes before serving to allow the flavors and texture to soften perfectly.

Nutritional Information

Calories	520 kcal
Protein	5 g
Carbohydrates	75 g
Fat	22 g
Fiber	2 g
Sodium	280 mg

This Cranberry Orange Layer Cake with Citrus Buttercream provides a good source of Vitamin C from the fresh cranberries and orange zest. The values are per serving and are estimates based on standard ingredients and portion sizes.

Healthier Alternatives

This festive Cranberry Orange Layer Cake with Citrus Buttercream is already a celebration of flavors, but you can easily tailor it to fit dietary needs or health goals with a few smart swaps.

• Protein-Packed Flour — Replace up to half of the all-purpose flour with almond flour or a scoop of unflavored whey or pea protein isolate. This adds a nutty depth and boosts the protein content, making each slice more satisfying.
• Lower-Carb Sweetener — For the cake and buttercream, swap granulated sugar with a monk fruit-erythritol blend. This maintains sweetness and volume while significantly reducing the net carbs, perfect for a keto-friendly Cranberry Orange Layer Cake.
• Dairy-Free Buttercream — Use a high-quality vegan butter stick (like Miyoko’s or Earth Balance) and a neutral-flavored plant milk (almond or oat) for the citrus buttercream. The tang from the orange and lemon will shine through beautifully.
• Gluten-Free Flour Blend — Use a 1:1 gluten-free baking flour for the cake layers. For best texture, choose a blend with xanthan gum already included to mimic the structure of gluten.
• Reduced-Sodium Option — Omit any added salt in the cake batter and use unsalted butter (or unsalted vegan butter). The natural tartness of cranberries and zest provides plenty of flavor without needing extra salt.
• Oil for Butter — In the cake layers, substitute melted coconut oil or a light olive oil for the butter. This can create a wonderfully moist crumb and is a simple dairy-free switch.
• Sugar-Free Cranberry Filling — Simmer fresh cranberries with orange juice and a touch of orange zest, sweetened with the aforementioned monk fruit blend or a splash of sugar-free maple syrup to control added sugars.
• Greek Yogurt Frosting — For a lighter, protein-rich frosting, blend strained Greek yogurt with a little honey, orange zest, and vanilla. It’s a tart, creamy alternative to traditional buttercream.

Serving Suggestions

• Pair with a hot cup of Earl Grey tea or a glass of sparkling Prosecco to complement the bright citrus notes.
• Serve as the stunning centerpiece for holiday gatherings like Christmas, Thanksgiving, or a festive winter brunch.
• For an elegant plating, dust the cake plate with powdered sugar and garnish each slice with a fresh sugared cranberry and a twist of orange zest.
• Offer a side of lightly sweetened whipped cream or a scoop of vanilla bean ice cream for a delightful contrast.
• Transform leftovers into a decadent dessert by warming individual slices slightly and drizzling with a simple orange glaze.
• For a beautiful presentation, decorate the top with fresh rosemary sprigs and whole cranberries for a pop of seasonal color.

This Cranberry Orange Layer Cake with Citrus Buttercream is versatile enough for both casual and formal occasions, its vibrant flavors and stunning appearance guaranteed to impress your guests.

Common Mistakes to Avoid

• Mistake: Using whole cranberries that sink to the bottom of the batter. Fix: Chop fresh cranberries finely or use a high-quality, thick cranberry sauce for even distribution.
• Mistake: Overmixing the cake batter, leading to a dense, tough crumb. Fix: Mix dry and wet ingredients just until combined; a few small lumps are perfectly fine.
• Mistake: Not properly creaming the butter and sugar for the buttercream, resulting in a grainy texture. Fix: Beat room-temperature butter and sugar for a full 3–5 minutes until pale and fluffy.
• Mistake: Adding liquid citrus juice directly to the buttercream and causing it to separate. Fix: Reduce orange juice into a syrup or use citrus zest and a touch of extract for intense flavor without the water.
• Mistake: Frosting warm cake layers, which melts the buttercream and creates a soggy mess. Fix: Cool cakes completely in the pan, then wrap and chill them until firm before assembling.
• Mistake: Skimping on the soak, leaving the Cranberry Orange Layer Cake dry. Fix: Brush each layer with a simple syrup infused with orange liqueur or juice for guaranteed moisture.
• Mistake: Using baking powder or soda that’s lost its potency, causing poor rise. Fix: Test leaveners yearly by dropping a spoonful in hot water (it should bubble vigorously).
• Mistake: Applying a thick crumb coat that mixes crumbs into the final layer of Citrus Buttercream. Fix: Use a very thin, almost translucent layer of frosting first, chill, then apply the final decorative coat.
• Mistake: Storing the finished cake at room temperature, which causes the frosting to soften and spoil faster. Fix: Refrigerate in an airtight container; bring to room temperature for 30 minutes before serving for the best texture.

Storing Tips

• Fridge: Store the assembled Cranberry Orange Layer Cake with Citrus Buttercream in an airtight container or cake carrier in the refrigerator for up to 4 days. The buttercream and moist cake layers are best kept chilled.
• Freezer: For longer storage, wrap the unfrosted cake layers tightly in plastic wrap and then aluminum foil; freeze for up to 3 months. You can also freeze the frosted cake: place it on a baking sheet until solid, then wrap it securely. Thaw overnight in the refrigerator.
• Reheat: This cake is best served at room temperature. Remove individual slices from the fridge and let them sit for 20-30 minutes before serving to soften the buttercream and enhance the flavors.

For food safety, always refrigerate the cake if it has been out at room temperature for more than 2 hours. The citrus buttercream contains dairy and should be kept cold to prevent spoilage.

Conclusion

This Cranberry Orange Layer Cake with Citrus Buttercream is a stunning centerpiece for any celebration, perfectly balancing sweet and tart flavors. If you love this festive combination, you might also enjoy our Cranberry Orange Bundt Cake Recipe. We hope you give this recipe a try—don’t forget to leave a comment and subscribe for more delicious baking ideas!

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FAQs

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.