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Cranberry Orange Layer Cake

Cranberry Orange Layer Cake with Zesty Citrus Bliss

A delightful Cranberry Orange Layer Cake filled with vibrant flavors, making it a perfect dessert for celebrations.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups All-Purpose Flour Can substitute with gluten-free flour for a gluten-free option.
  • 1 tablespoon Baking Powder Aids in leavening for a light and fluffy texture.
  • 0.5 teaspoon Baking Soda Helps with rising; important to balance acidity.
  • 0.5 teaspoon Salt Enhances flavor.
  • 1 cup Unsalted Butter Ensure it’s softened for easy creaming.
  • 2 cups Granulated Sugar Sweetens the cake.
  • 3 large Eggs Provides structure and moisture.
  • Zest of 1 Orange Adds aromatic citrus flavor.
  • 0.5 cup Orange Juice Moisturizes the batter.
  • 2 teaspoons Vanilla Extract Deepens flavor profile.
  • 1 cup Buttermilk Keeps the cake moist.
  • 1.5 cups Fresh/Frozen Cranberries Imparts tartness; use frozen if fresh are unavailable.
For the Citrus Buttercream
  • 4 cups Powdered Sugar Essential for making buttercream frosting.
  • 1 cup Unsalted Butter Ensure it’s at room temperature.
  • 2 teaspoons Vanilla Extract Enhances flavor in the frosting.
  • 0.25 cup Orange Juice Infuses frosting with citrusy brightness.

Equipment

  • Oven
  • Mixing bowls
  • Hand Mixer or Stand Mixer
  • whisk
  • Spatula
  • Cake Pans
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream together the softened butter and granulated sugar in a separate bowl until light and fluffy.
  4. Mix in the eggs, orange zest, orange juice, and vanilla extract until well combined.
  5. Gradually add the dry ingredients alternately with buttermilk, mixing just until combined.
  6. Divide the batter evenly among the prepared pans and bake for 22-25 minutes. Allow to cool for 10 minutes.
  7. Prepare the cranberry filling by cooking cranberries, sugar, orange juice, and zest until thickened.
  8. Make the Citrus Buttercream by beating softened butter, powdered sugar, orange juice, and zest until fluffy.
  9. Assemble the cake by layering buttercream and cranberry filling between each cake layer.
  10. Frost the cake with remaining buttercream and decorate as desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 15mgCalcium: 70mgIron: 1mg

Notes

Avoid overmixing for a lighter texture. Cool cake layers completely before frosting. Adjust sweetness of buttercream with additional orange juice if necessary.

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