Cranberry Orange Layer Cake with Citrus Buttercream delights your taste buds!
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
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Alternate adding the flour mixture and buttermilk, beginning and ending with flour. Mix just until combined.
- Divide batter evenly into pans. Bake 22–25 minutes or until a toothpick comes out clean. Let cool completely.
- 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.
- Beat butter until creamy. Gradually add powdered sugar, orange juice, zest, and vanilla. Beat until fluffy and smooth.
- 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.