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Cranberry Orange Layer Cake with Citrus Buttercream

Cranberry Orange Layer Cake with Citrus Buttercream Bliss

Delight in this Cranberry Orange Layer Cake with Citrus Buttercream, a perfect blend of seasonal flavors.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups All-Purpose Flour A gluten-free flour blend can make this recipe gluten-free.
  • 2 teaspoons Baking Powder Ensure they're fresh for the best rise.
  • 0.5 teaspoons Baking Soda
  • 0.5 teaspoons Salt No need for substitutes.
  • 1 cup Unsalted Butter Can swap with vegetable oil for a dairy-free version.
  • 2 cups Granulated Sugar Brown sugar can deepen the flavor profile.
  • 4 large Eggs Flax eggs are a great vegan option.
  • 1 tablespoon Orange Zest Use fresh for the best results.
  • 0.5 cups Orange Juice Fresh juice yields the best results.
  • 1 teaspoon Vanilla Extract Pure extract preferred for richer taste.
  • 1 cup Buttermilk Substitute with milk and vinegar or lemon juice.
  • 2 cups Fresh or Frozen Cranberries Thaw frozen cranberries before use.
For the Buttercream
  • 4 cups Powdered Sugar Adjust for a tangier frosting.
  • 1 cup Extra Butter Softened.
  • 2 tablespoons Orange Juice Use fresh for better flavor.
  • 2 tablespoons Orange Zest Fresh zest enhances the flavor profile.

Equipment

  • mixing bowls
  • electric mixer
  • Oven
  • Cake pans
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them and dusting with flour.
  2. Whisk together the dry ingredients: flour, baking powder, baking soda, and salt until well combined.
  3. Cream softened butter and sugar until light and fluffy. Gradually add eggs, then mix in orange zest, juice, and vanilla extract.
  4. Alternate adding the flour mixture and buttermilk to the butter mixture, mixing until just combined.
  5. Divide the batter among the prepared pans. Bake for 22-25 minutes or until a toothpick comes out clean.
  6. Prepare the cranberry filling by cooking cranberries, sugar, orange juice, and zest until the mixture thickens.
  7. Make the buttercream by beating softened butter and gradually adding powdered sugar, then mix in orange juice and zest.
  8. Assemble the cake by layering cake, cranberry filling, and buttercream, finishing with a coat of buttercream on the outside.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Cool cake layers completely before frosting to prevent melting. Use fresh cranberries for a better flavor.

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