Cranberry-Orange Cake Recipe

cranberry-orange cake on a pedestal — Photo:
Greg DuPree, Food Stylist: Emily Neighbors Hall Prop Stylist: Christine Keely

Active Time:

35 mins

Total Time:

2 hrs

Servings:

While it would be a hit at any occasion, from birthdays to baby showers, we particularly love our cranberry-orange cake at the holidays. With tender layers of cake covered in a beautiful orange buttercream and garnished with citrus and cranberries, there's simply no better way to end a Thanksgiving meal or Christmas Eve dinner.

The magic starts with folding cranberries into the batter. Once baked, the contrast of tart cranberries and sweet layers of cake is made even better by fresh citrus notes from a fluffy orange buttercream, made with both orange juice and zest.

If you're using frozen cranberries, don't be alarmed by the little craters the berries might make in the layers. Once the cake is frosted, they'll disappear. Tossing your berries in a little flour keeps them nicely suspended, and lining your cake pans with parchment provides a little extra insurance to prevent the cakes from sticking, particularly with juicy cranberries stirred into the batter.

Ingredients for Cranberry-Orange Cake

With three layers of tender, cranberry-studded cake and fluffy orange buttercream, this cake will easily become a new winter favorite. To make this cake, you'll need:

Salted butter: Creamed for the cake batter and buttercream. Make sure your butter is softened before using for a smooth mix.
Cooking spray: To help keep the cake from sticking to the pan.
Granulated sugar: Sweetens the cake layers. Can substitute with light brown sugar for subtle notes of molasses.
Large eggs: Binds the cake batter.
All-purpose flour: The base of the cake layers.
Baking powder: Lifts and gives the cake its rise.
Ground cinnamon: For a light hint of spice.
Table salt: Balances the sweetness of the cake batter and frosting. If using unsalted butter, you may need to increase the quantity slightly.
Baking soda: Reacts with the citrus and buttermilk in the batter for even more lift.
Whole buttermilk: Adds tanginess and richness to the cake batter.
Orange zest and juice: For fresh citrus flavor in the cake batter and the buttercream.
Vanilla extract: Adds depth of flavor.
Fresh or frozen cranberries: If frozen, thaw before using.
Heavy whipping cream: Whipped into the buttercream for a creamy finish.

Powdered sugar: Thickens and sweetens the buttercream.
Fresh orange slices and sugared cranberries: For garnishing the cake.

How To Make Cranberry-Orange Cake With Orange Buttercream

If you think layer cakes take too long to put together, note that this cake requires only 35 minutes of active time—totally worth it in our book. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare the Orange-Cranberry Cake: Beat butter until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.
Step 2. Whisk to combine dry ingredients—3 cups of flour with baking powder, cinnamon, salt, and baking soda. Whisk together buttermilk and orange juice. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Beat in orange zest and vanilla.
Step 3. Toss together cranberries and remaining flour. Fold into batter. Divide batter between cake pans that have been coated with cooking spray and lined with parchment paper, and spread evenly. Bake until a wooden pick inserted in center comes out clean, 22 to 26 minutes at 350°F. Cool in pans on wire racks 10 minutes, then remove pans and parchment and cool completely on racks.
Step 4. Prepare the Orange Buttercream: Beat butter, orange zest, and salt until creamy. Whisk together vanilla, orange juice, and 5 tablespoons heavy cream in a glass measuring cup. Gradually beat in powdered sugar alternately with cream mixture; beat until fluffy. Add remaining cream if needed.

Step 5. Assemble the cake: Place 1 cake layer on a cake stand. Top evenly with 1 cup buttercream. Repeat. Top with third cake layer. Frost top and sides of cake with remaining buttercream. Garnish with fresh orange slices and sugared cranberries.

Tips for the Best Cranberry-Orange Cake

For a perfectly layered cranberry-orange cake, keep these tips in mind:

Cream until fluffy: When preparing the cake batter, beat the butter and sugar until light and fluffy to help aerate the mixture for a soft crumb.
Scrape down: Use a rubber spatula to scrape down to the bottom of the bowl, especially after each addition of egg, for a smooth mix.
Don't overwork it: When alternating adding the dry and wet ingredients, mix only until blended with each addition. Overworked cake batter can become dense and rubbery.
Keep it even: Measure or weigh batter into pans to ensure even layers.
Keep it moist: Bake just until a wooden pick inserted in the centers comes out clean. Overbaked cake will become dry.
Cool completely: Cool cake layers completely before filling and frosting. Pro tip: Refrigerate until cold before stacking for an even easier time.

How To Store Cranberry-Orange Cake with Orange Buttercream

Want to get ahead of your holiday prep? The layers for this cake can be prepared in advance, wrapped, and refrigerated for up to two days, or frozen for up to three months. Chilling the layers has the added benefit of giving your cake more stability while decorating. Just thaw for 30 minutes at room temperature if frozen before filling and frosting.

Refrigerate leftover slices of cake in an airtight container for up to five days, or freeze for up to three months. Bring to room temperature before serving.

More Holiday Layer Cake Recipes You'll Love

Nothing says impressive like a layer cake, especially one that's stacked high and beautifully decorated for the holidays. From chocolate to classic white cakes, choosing which of these cakes to put on your holiday table might be this season's biggest challenge:

Ingredients

Cranberry-Orange Cake:

1 cup (8 oz.) salted butter, softened, plus more for pans
Cooking spray
2 cups granulated sugar
4 large eggs
3 cups (about 12 3/4 oz.), plus 1 Tbsp. all-purpose flour, divided, plus more for pans
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. table salt
1/2 tsp. baking soda
1 1/4 cups whole buttermilk
1 Tbsp. grated orange zest, plus 1/4 cup fresh juice (from 1 large navel orange), divided
2 tsp. vanilla extract
1 1/2 cups fresh or thawed frozen cranberries

Orange Buttercream:

1 cup (8 oz.) salted butter, softened
2 tsp. grated orange zest, plus 1/4 cup fresh juice (from 1 large navel orange), divided
1/4 tsp. table salt
1 tsp. vanilla extract
5 to 6 Tbsp. heavy whipping cream
1 (32-oz.) pkg. powdered sugar

Garnishes:

Fresh orange slices
Sugared cranberries

Directions

Prepare the Orange-Cranberry Cake:

Preheat oven to 350°F. Grease (with butter) and flour 3 (9-inch) round cake pans; line bottom of each pan with parchment paper and lightly grease parchment paper with cooking spray.
Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low speed, add eggs, 1 at a time, beating just until blended after each addition.
Place 3 cups of the flour in a medium bowl. Whisk in baking powder, cinnamon, salt, and baking soda until combined. Whisk together buttermilk and orange juice in a glass measuring cup. With mixer running on low speed, add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat in orange zest and vanilla until just combined.
Toss together cranberries and remaining 1 tablespoon flour in a small bowl. Gently fold cranberries into batter. Divide batter evenly among prepared pans, and, using a small offset spatula, spread in even layer. Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 26 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and discard parchment paper. Cool completely on wire racks, about 1 hour.
Prepare the Orange Buttercream:

Beat butter, orange zest, and salt with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes. Whisk together vanilla, orange juice, and 5 tablespoons of the heavy cream in a small glass measuring cup. With mixer running on low speed, gradually add powdered sugar alternately with cream mixture, beating well after each addition. Increase speed to medium, and beat until fluffy, about 30 seconds to 1 minute. If needed, add up to 1 tablespoon cream, 1 teaspoon at a time, and beat until desired consistency is reached.
Assemble the cake:

Place 1 cooled cake layer on a cake stand. Top with 1 cup of the buttercream; spread to edges. Repeat with second cake layer and 1 cup of the buttercream. Top with third cake layer. Frost top and sides of cake with remaining 2 cups buttercream, using a small offset spatula. Garnish with fresh orange slices and sugared cranberries.

Frequently Asked Questions

What other types of frosting pair well with cranberry-orange cake?

If you'd like to tame the citrus in this cake, swap the orange buttercream with our classic vanilla buttercream, or add even deeper flavor with browned butter frosting, buttermilk-cream cheese frosting, or white chocolate-cream cheese frosting.
Can I add nuts to cranberry-orange cake?

If you'd like to add a nutty crunch, feel free to fold chopped toasted pecans or walnuts into the batter before baking, or use as a garnish after decorating.
How do I evenly frost a layer cake?

Take the time to measure 1 cup of buttercream for each layer to ensure that both layers of filling are even. When frosting, work the buttercream evenly over and around the sides of the cake, turning the cake as you go and checking the thickness with a small knife if needed along the way to keep it all even.