Name: Cranberry Orange Layer Cake with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6 Tablespoons unsalted butter, softened; 2 cups granulated sugar; ⅔ cup neutral cooking oil (avocado, canola, or vegetable oil); 1 Tablespoon orange zest; 2 teaspoons vanilla extract; 2 ¾ cups all-purpose flour; 1 Tablespoon baking powder; 1 teaspoon salt; 1 cup buttermilk, room temperature preferred; 6 large egg whites, room temperature preferred; ⅔ cup granulated sugar (for egg whites); ⅔ cup granulated sugar; 3 Tablespoons brown sugar, firmly packed; ½ cup orange juice; ¼ cup water; 2 cups fresh or frozen cranberries, rinsed; 8 oz brick-style cream cheese, softened; ½ cup salted butter, softened; 2 Tablespoons orange zest; 5 cups powdered sugar; 1 Tablespoon orange juice; ½ teaspoon vanilla extract

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Introduction

This Cranberry Orange Cake is a delightful combination of bright citrus and tart berries, layered with creamy orange-infused frosting. Perfect for festive occasions or whenever you want a flavorful, moist cake that impresses with every bite.

A tall layer cake is shown on a clear cake stand. The cake has five light cream-colored sponge cake layers, separated by four bright red jam layers in between. The outside of the cake is covered with smooth, pale cream frosting. On top, there is a row of small, round, red berries dusted with white powder. In the background, half an orange is visible next to a whole orange on a white marbled surface. Some blurred slices of the cake and berries are in the front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tablespoons unsalted butter (softened)
2 cups granulated sugar
⅔ cup neutral cooking oil (avocado, canola, or vegetable oil)
1 Tablespoon orange zest
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup buttermilk (room temperature preferred)
6 large egg whites (room temperature preferred)
⅔ cup granulated sugar
3 Tablespoons brown sugar (firmly packed)
½ cup orange juice
¼ cup water
2 cups fresh or frozen cranberries (rinsed)
8 oz brick style cream cheese (softened)
½ cup salted butter (softened)
2 Tablespoons orange zest
5 cups powdered sugar
1 Tablespoon orange juice
½ teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour four 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
Step 2: In a large mixing bowl or stand mixer, beat the softened unsalted butter until light and creamy.
Step 3: Add the 2 cups of granulated sugar, neutral cooking oil, and 1 tablespoon orange zest. Beat until well combined. Stir in vanilla extract.
Step 4: In a separate medium bowl, whisk together the flour, baking powder, and salt.
Step 5: Alternate adding the flour mixture and buttermilk to the batter, starting and ending with the flour. Add flour in 4 parts and buttermilk in 3, stirring gently until just combined each time.
Step 6: In a clean, dry mixing bowl, beat the egg whites on low speed until foamy, then increase to high until stiff peaks form.
Step 7: Gently fold the whipped egg whites into the cake batter using a spatula until fully combined but not overmixed.
Step 8: Divide the batter evenly among the prepared pans. Bake two pans at a time for 20-24 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 9: Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert onto cooling racks to cool completely.
Step 10: For the filling, combine granulated sugar, brown sugar, orange juice, and water in a medium saucepan over medium-low heat. Stir until sugar is dissolved.
Step 11: Add cranberries and bring to a boil, then reduce to simmer. Cook, stirring frequently, until berries burst and mixture thickens to a jam-like consistency (about 7-10 minutes).
Step 12: Remove from heat and blend with an immersion blender until smooth. Transfer to a heat-proof bowl and chill in the refrigerator.
Step 13: For the frosting, beat cream cheese, salted butter, and orange zest until smooth and creamy.
Step 14: Gradually add powdered sugar, about 1 cup at a time, mixing well and scraping the bowl to combine fully.
Step 15: Stir in orange juice and vanilla extract until smooth.
Step 16: Once cakes and filling have cooled completely, assemble the cake. Level layers if needed.
Step 17: Place the first cake layer on a platter. Pipe a border of frosting around the edge to create a dam for the cranberry filling.
Step 18: Spread one-third of the cranberry filling inside the dam. Repeat this process with the next two layers and fillings.
Step 19: Add the final cake layer on top and cover the entire cake with a thin “semi-naked” layer of remaining frosting.
Step 20: Chill the assembled cake in the refrigerator for at least 30 minutes before serving. Optionally, decorate with sugared cranberries.

Tips & Variations

Use room temperature ingredients for a smoother batter and better cake texture.
For extra flavor, add a teaspoon of orange liqueur to the frosting.
If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar and let sit 5 minutes.
Try using frozen cranberries if fresh are out of season; just rinse and thaw before cooking.
To make the cake layers even, consider using a cake leveler or serrated knife after baking.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Leftover cake layers can be wrapped tightly and frozen for up to 2 months.

How to Serve

A slice of three-layer white cake with smooth white frosting on the sides and bright red jelly filling between each layer, placed on a white plate with a thin gold rim. The cake looks soft and fluffy with three red jelly stripes evenly spread inside. On the plate around the cake slice, there are several sugared cranberries adding a touch of frosty red detail. A gold fork lies on the wooden surface next to the plate. In the background, a glass dish with red cranberries, half an orange, and a red cloth are softly blurred, while the remaining cake is slightly visible on a glass stand. The whole scene is on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer or even whisk and beat by hand, but it may require more effort, especially for whipping the egg whites to stiff peaks.

Can I prepare the cranberry filling and frosting ahead of time?

Absolutely. Both can be made a day in advance and stored in the refrigerator. Let them come to room temperature before assembly for easier spreading.