Introduction to Cranberry Orange Layer Cake with Citrus Buttercream
Welcome to the sweet world, and here are the best Cranberry Orange Layer Cake with Citrus Buttercream delights you’ll love. We simply love this pretty cake because not only does it add such cheer to any celebration but also is a quick in-a-jiffy way to surprise your loved ones. I find the flavor of orange quite refreshing and cranberry tangy; the two are a great marriage for a summery drink. This is one recipe suitable for all – workaholics, be sure it’s easy yet impressive.
Why You’ll Love This Cranberry Orange Layer Cake with Citrus Buttercream
This Cranberry Orange Layer Cake with Citrus Buttercream is all about joy and simplicity. It’s easy to whip up, making it the perfect solution for busy days when you crave something special. The vibrant flavors dance on your taste buds, turning an ordinary meal into a festive occasion. Plus, the stunning layers and creamy buttercream will have everyone asking for seconds. Trust me, this cake is bound to become a favorite in your home!
Ingredients for Cranberry Orange Layer Cake with Citrus Buttercream
Let’s gather our ingredients! For the Cranberry Orange Layer Cake with Citrus Buttercream, here’s what you’ll need:
- All-purpose flour: This serves as the foundation of the cake, creating that perfect texture.
- Baking powder and baking soda: These leavening agents help the cake rise, ensuring it’s light and fluffy.
- Salt: A pinch of salt enhances the sweetness of the cake, balancing the flavors.
- Unsalted butter: Softened butter provides richness and creaminess in both the cake and buttercream.
- Sugar: Granulated sugar sweetens the cake, while powdered sugar gives the buttercream its smooth texture.
- Eggs: Eggs act as a binding agent, promoting moisture and structure in the cake.
- Orange zest: Fresh zest adds a bright burst of flavor, infusing your cake with citrusy goodness.
- Fresh orange juice: Juicy and fresh, orange juice enhances the cake’s flavor and adds moisture.
- Vanilla extract: A splash of vanilla rounds out the sweetness beautifully.
- Buttermilk: Buttermilk keeps the cake tender and adds a delightful tang.
- Cranberries: Fresh or frozen cranberries add a tart, fruity filling that complements the sweetness.
For the filling, you’ll also need extra sugar and orange juice, alongside more zest to keep that fruity flavor alive.
And don’t forget the buttercream ingredients! You’ll require additional unsalted butter, powdered sugar, orange juice, zest, and vanilla extract to create that fluffy icing we all love.
Exact measurements are detailed at the bottom of the article for easy printing. Now, let’s get baking!
How to Make Cranberry Orange Layer Cake with Citrus Buttercream
Preheat and Prepare Your Pans
First things first, let’s get that oven preheating to 350°F (175°C). While it warms up, grab your three 8-inch round cake pans. Make sure to grease and flour them generously. This step is essential to ensure your gorgeous cake layers slide out smoothly once baked. A little preparation goes a long way in keeping your baking stress-free!
Mix the Dry Ingredients
Now, let’s whisk together our dry ingredients. Take a large bowl and combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until everything is well blended. This step is crucial as it evenly distributes the leavening agents, which helps your Cranberry Orange Layer Cake rise beautifully. Set this mixture aside for the next steps!
Cream Butter and Sugar
In a separate larger bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes. Now, add the eggs, one at a time, mixing well after each addition. Incorporate the orange zest, orange juice, and vanilla extract, melding these flavors into the batter. It’s a party in your bowl!
Combine Wet and Dry Ingredients
Let’s bring our flour mixture and buttermilk into the mix. Begin by adding one-third of the flour mixture to the butter mixture, then half of the buttermilk. Repeat this process, alternating until both are fully incorporated. Make sure not to overmix; we want our cake to be tender, light, and fluffy. Just mix until you see no streaks of flour!
Bake the Cakes
Now, divide your batter evenly among the prepared pans. This helps ensure that each layer bakes evenly. Bake the cake layers in that preheated oven for 22 to 25 minutes. To check for doneness, insert a toothpick into the center of each cake. If it comes out clean, they’re ready to cool!
Make the Cranberry Filling
While your cakes are baking, let’s get started on that delicious cranberry filling. In a saucepan, combine the fresh or frozen cranberries, sugar, orange juice, and zest. Cook over medium heat, stirring occasionally until the berries burst and the mixture thickens, about 10 minutes. Set it aside to cool completely. Your taste buds are in for a treat!
Prepare the Citrus Buttercream
Time to whip up that dreamy Citrus Buttercream! In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, orange juice, orange zest, and vanilla extract. Continue mixing until fluffy and smooth. The texture should be light and airy, perfect for frosting our cake. You can almost taste the sunshine!
Assemble the Cake
To assemble, start with one cake layer on a serving plate. Spread a thin layer of buttercream on top, followed by a generous spoonful of cranberry filling. Repeat with the second layer and finish with the last one on top. Frost the entire cake with the remaining buttercream. For a festive touch, you can garnish with fresh cranberries and a sprinkle of orange zest. Voila!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t overmix the batter; it should be just combined for a light cake.
- Let your cakes cool completely before frosting to prevent melting.
- For a sharper citrus flavor, add extra orange zest to your buttercream.
- Keep leftover cake stored in an airtight container to stay fresh longer.
Equipment Needed
- Three 8-inch round cake pans (you can also use two if preferred, just bake in batches)
- Mixing bowls (both large and medium sizes for convenience)
- Electric mixer (a handheld mixer will do just fine)
- Whisk (or fork for mixing dry ingredients)
- Spatula (for spreading the buttercream and filling)
Variations
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a delightful gluten-free version.
- Dairy-Free: Use coconut oil or a dairy-free butter substitute, along with almond or oat milk in place of buttermilk.
- Additional Fruits: Add layers of sliced strawberries or blueberries for a fruity twist that enhances the cake’s flavor.
- Spices: Incorporate cinnamon or nutmeg into the batter for a warm spiced flavor profile.
- Vegan Option: Replace eggs with flax eggs and use plant-based butter to create a vegan-friendly cake.
Serving Suggestions
- Pair with a dollop of whipped cream for added richness.
- Serve alongside a cup of hot tea or a light white wine.
- Consider adding a fresh fruit salad on the side for a refreshing contrast.
- Garnish with additional cranberries and orange slices for a beautiful presentation.
- Cut into a fun shape for children’s parties or gatherings!
FAQs about Cranberry Orange Layer Cake with Citrus Buttercream
Can I make the Cranberry Orange Layer Cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap once they’re cool. Store in the fridge or at room temperature. Frost on the day you plan to serve for the best texture!
What if I can’t find fresh cranberries?
Don’t worry! You can use frozen cranberries instead. They’ll work just as well in your cranberry filling. Just remember to let them thaw before cooking, so they burst easily!
How can I adjust the sweetness of the Citrus Buttercream?
If you find the buttercream too sweet, simply add a little more orange juice or zest to balance the flavors. It’ll give it a delightful tang; exactly what you want in a Cranberry Orange Layer Cake with Citrus Buttercream!
Can I substitute the buttermilk in this recipe?
Yes! If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for about 5 minutes before using. It’s an easy substitute!
How should I store leftovers?
Leftover cake should be stored in an airtight container in the fridge. It’ll stay fresh for about 3-4 days. Just remember to let it come to room temperature before serving for the best flavor!
Final Thoughts
This Cranberry Orange Layer Cake with Citrus Buttercream isn’t just a dessert; it’s a sweet escape into a world of delightful flavors. Each layer offers a burst of citrusy sunshine, perfectly complemented by tart cranberries. Baking this cake is an experience that fosters joy and warmth, creating memories around the table with family and friends. Whether it’s for a special celebration or simply to brighten up a busy weeknight, this cake brings smiles and satisfaction with every slice. So, roll up your sleeves and embrace the deliciousness. You won’t regret it!
Print
Cranberry Orange Layer Cake with Citrus Buttercream delights your taste buds!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful Cranberry Orange Layer Cake with a zesty Citrus Buttercream that tantalizes your taste buds.
Ingredients
- 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.
Notes
- To enhance the flavor, use fresh cranberries if available.
- Store any leftover cake in an airtight container in the refrigerator.
- Make sure the butter for the buttercream is at room temperature for easy mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
