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Cranberry Orange Layer Cake

Cranberry Orange Layer Cake: A Zesty Celebration Delight

This Cranberry Orange Layer Cake combines vibrant citrus flavors with a tangy buttercream frosting, making it a perfect treat for any celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups All-purpose flour Can be substituted with gluten-free flour blend
  • 2.5 teaspoons Baking powder No substitutions recommended
  • 0.5 teaspoon Baking soda No substitutions recommended
  • 0.5 teaspoon Salt No substitutions required
  • 0.75 cups Unsalted butter For dairy-free, use vegan butter
  • 1.5 cups Granulated sugar Can be replaced with coconut sugar
  • 3 large Eggs For vegan alternative, use flax eggs
  • 1 tablespoon Orange zest Ensure using fresh zest
  • 0.75 cups Orange juice Freshly squeezed is best
  • 1 teaspoon Vanilla extract No substitutions recommended
  • 1 cup Buttermilk Make your own by adding vinegar or lemon juice to milk
  • 2 cups Cranberries Fresh is ideal
  • 1 cup Powdered sugar For buttercream frosting
For the Buttercream
  • 1 cup Unsalted butter Can use vegan butter for dairy-free
  • 4 cups Powdered sugar No substitutions recommended
  • 0.25 cups Orange juice Fresh is best
  • 1 tablespoon Orange zest Fresh zest is ideal
  • 1 teaspoon Vanilla extract No substitutions recommended

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • saucepan
  • Cake Pans

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them and dusting with flour.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined.
  3. In a separate bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy.
  4. Add eggs one at a time, then mix in the orange zest, orange juice, and vanilla extract.
  5. Gradually add the flour mixture alternating with buttermilk, stirring gently until just combined.
  6. Divide the batter evenly into prepared pans and bake for 22-25 minutes, or until a toothpick comes out clean.
  7. While layers cool, prepare the filling by cooking cranberries, sugar, orange juice, and zest until thick.
  8. Make the buttercream by beating softened butter, gradually adding powdered sugar, then mix in orange juice, zest, and vanilla.
  9. Once cooled, assemble the cake by layering buttercream and cranberry filling between the cake layers.
  10. Frost the top and sides of the cake with the remaining buttercream and garnish as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 45mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 8IUVitamin C: 20mgCalcium: 2mgIron: 4mg

Notes

Using fresh ingredients will enhance flavor. Allow layers to cool completely before frosting to prevent a gooey mess.

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