Cranberry Orange Layer Cake with Zesty Orange Frosting

This Cranberry Orange Layer Cake is bursting with the tart sweetness of dried cranberries and the bright flavor of orange. Paired with a creamy, zesty orange frosting, this 3-layer beauty is perfect for any holiday or special occasion.

Yield

Serves 12–14

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups unsalted butter, softened to room temperature
• 2 1/4 cups granulated sugar
• 5 large eggs, at room temperature
• 1 1/2 tablespoons orange zest (from about 3 oranges)
• 1/2 cup freshly squeezed orange juice
• 1 1/4 cups buttermilk, at room temperature
• 1 1/2 cups dried cranberries, finely chopped (soaked in warm water for 10 minutes and drained)

For the Zesty Orange Frosting:

• 16 oz cream cheese, softened to room temperature
• 1 1/4 cups (2 1/2 sticks) unsalted butter, softened to room temperature
• 6 cups powdered sugar, sifted
• 1/3 cup freshly squeezed orange juice
• 1 1/2 tablespoons orange zest
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream or milk (optional, to adjust consistency)

Instructions

Step 1: Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, using a hand or stand mixer, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
4. Add the eggs one at a time, mixing well after each addition. Mix in the orange zest, orange juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
6. Gently fold in the chopped, soaked dried cranberries.
7. Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
8. Bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 2: Make the Zesty Orange Frosting

1. In a large bowl, beat the cream cheese and butter together on medium speed until smooth and creamy (about 2–3 minutes).
2. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
3. Mix in the orange juice, orange zest, and vanilla extract until the frosting is smooth and fluffy.
4. Add heavy cream or milk, 1 tablespoon at a time, if needed, to adjust the frosting to a spreadable consistency.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand.
2. Spread a generous layer of orange frosting over the top of the first layer.
3. Place the second cake layer on top and gently press down. Repeat with the third layer.
4. Frost the top and sides of the cake with the remaining frosting, smoothing it out with a spatula.

Step 4: Decorate

1. Garnish the cake with dried cranberries, orange zest, or thin slices of orange for a festive touch.
2. Chill the cake for 20–30 minutes to set the frosting before slicing and serving.

How It Looks and Tastes

This 3-layer cake is tall and elegant, with vibrant specks of dried cranberries and a bright, citrusy frosting. Every slice is a perfect combination of moist texture, tart cranberries, and creamy orange frosting—an absolute delight for the senses!

Nutritional Information (Per 1 Slice, Based on 14 Slices):

Calories: 470 | Fat: 24g | Saturated Fat: 14g | Carbohydrates: 60g | Fiber: 1.5g | Sugars: 44g | Protein: 5g

Kitchen Tips

1. Room Temperature Ingredients: Ensure the butter, eggs, buttermilk, and cream cheese are at room temperature for smooth mixing and even baking.
2. Don’t Skip the Zest: Orange zest is essential for a bright, citrusy flavor—don’t skimp!
3. Soften the Cranberries: Soaking dried cranberries makes them plump and juicy for the best texture.
4. Frosting Consistency: Adjust with milk or powdered sugar to get the perfect spreadable frosting.
5. Storage: Store the cake in the refrigerator for up to 3 days. Bring to room temperature before serving.
6. Even Layers: Use a kitchen scale to divide the batter evenly for perfect layers.
7. Decorate Creatively: Add sugared cranberries or candied orange slices for extra flair.
8. Make Ahead: The cake layers can be baked a day in advance. Wrap them tightly and store at room temperature. Frost just before serving.
9. Clean Slicing: Chill the cake slightly for cleaner slices when serving.
10. Optional Additions: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.