Best Cranberry Orange Layer Cake for Your Holiday Table

Cranberry Orange Layer Cake is more than just a dessert; it’s a vibrant celebration of flavors that instantly brightens any table. I’ve always been captivated by how the zingy tartness of cranberries perfectly harmonizes with the sweet, aromatic brightness of fresh orange, creating a true symphony for your taste buds. This isn’t merely a cake; it’s an edible masterpiece that promises to impress both visually and gastronomically, making it perfect for any special occasion or simply to elevate an everyday moment.

Historically, the delightful combination of cranberries and oranges has long been cherished, especially during cooler months and festive holidays, embodying warmth, cheer, and an inviting sense of home. This particular Cranberry Orange Layer Cake captures that spirit beautifully, offering a delightful contrast of moist, tender cake layers and a creamy, citrus-infused frosting. People adore this dish for its stunning presentation, its refreshing yet comforting taste, and the way it evokes joyful memories. The delightful balance of sweet and tart, coupled with the rich, luxurious texture, makes it an unforgettable experience that you’ll undoubtedly want to recreate time and again.

this Recipe

Ingredients:

• For the Cranberry Orange Layer Cake Layers:
  • 2 ½ cups (300g) all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon orange zest (from about 2 large oranges)
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk mixed with 1 tablespoon lemon juice, let sit for 5 minutes)
• For the Cranberry Compote Filling:
  • 2 cups (220g) fresh or frozen cranberries (no need to thaw)
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) fresh orange juice
  • 1 tablespoon orange zest
  • ¼ cup (60ml) water
• For the Orange Cream Cheese Frosting:
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 16 ounces (452g) full-fat cream cheese, softened to room temperature
  • 6 cups (720g) powdered sugar, sifted, plus more if needed
  • 2 tablespoons fresh orange juice
  • 2 teaspoons orange zest
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
• Optional Garnishes:
  • Fresh cranberries
  • Thin orange slices or candied orange peel
  • Additional orange zest
  • Rosemary sprigs (for a festive touch)

Preparing the Cranberry Orange Layer Cake Layers:

1. Preheat and Prepare: First things first, let’s get our oven ready and our cake pans prepped. Preheat your oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans. For an extra measure of non-stick perfection, I like to line the bottoms of the pans with parchment paper circles. This ensures your beautiful cake layers will release easily, which is crucial for a stunning Cranberry Orange Layer Cake.
2. Combine Dry Ingredients: In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the leavening agents are evenly distributed throughout the flour, preventing any pockets of unmixed ingredients and promoting a consistent, even rise for your cake layers. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer fitted with a paddle attachment, beat the softened unsalted butter on medium-high speed for about 2 minutes until it’s light and creamy. Gradually add the granulated sugar and continue beating for another 3-5 minutes, scraping down the sides of the bowl as needed, until the mixture is very pale and fluffy. This creaming process incorporates air, which is essential for a light and tender crumb in our Cranberry Orange Layer Cake.
4. Incorporate Eggs and Flavor: Add the eggs one at a time, beating well after each addition until fully incorporated. After the last egg, mix in the orange zest and pure vanilla extract. The zest provides a vibrant burst of citrus aroma and flavor that perfectly complements the cranberries. Be sure to scrape down the sides of the bowl to ensure everything is thoroughly mixed.
5. Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients mixture to the wet ingredients, alternating with the room temperature buttermilk. Begin and end with the dry ingredients. So, you’ll add about a third of the dry, mix until just combined, then half of the buttermilk, mix, another third of the dry, the remaining buttermilk, and finally the last third of the dry ingredients. Do not overmix! Overmixing develops gluten, leading to a tough cake. Mix only until just combined and no streaks of flour remain. A few lumps are okay.
6. Divide and Bake: Divide the batter evenly among your three prepared 8-inch cake pans. You can use a kitchen scale for precision if you like, to ensure perfectly even layers. Smooth the tops with an offset spatula. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean. The cakes should spring back lightly when gently pressed.
7. Cooling Process: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for 10-15 minutes. This allows them to firm up slightly before you attempt to remove them. After this initial cooling, carefully invert the cakes onto the wire rack, remove the parchment paper, and allow them to cool completely. It is absolutely crucial that the cake layers are completely cool before frosting and assembling, otherwise, your frosting will melt.

Crafting the Cranberry Compote Filling:

1. Combine Ingredients: In a medium saucepan, combine the fresh or frozen cranberries, granulated sugar, fresh orange juice, orange zest, and water. Give everything a good stir to mix it all together.
2. Simmer to Perfection: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. As it heats up, the cranberries will begin to burst open and release their juices. Continue to simmer for about 8-12 minutes, stirring more frequently as it thickens, until the compote has thickened to your desired consistency. It should be jam-like but still spreadable. Some whole cranberries remaining are lovely for texture in our Cranberry Orange Layer Cake.
3. Cool Completely: Remove the compote from the heat and transfer it to a heatproof bowl or container. Let it cool completely to room temperature, and then chill it in the refrigerator for at least 1 hour, or until it’s nice and firm. A thoroughly chilled compote is essential for a stable filling that won’t slide off your cake layers. This can be made a day or two in advance and stored in the refrigerator, making your cake assembly day a breeze!

Whipping Up the Orange Cream Cheese Frosting:

1. Prepare Butter and Cream Cheese: In a large mixing bowl, using an electric mixer fitted with a paddle attachment, beat the softened unsalted butter and softened full-fat cream cheese together on medium speed for about 3-5 minutes. It’s imperative that both are at room temperature to achieve a smooth, lump-free frosting. Beat until the mixture is very light, fluffy, and completely smooth. This step ensures a fantastic base for our creamy orange frosting.
2. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, about 1 cup at a time, beating well after each addition until fully incorporated. Continue until all the powdered sugar has been added and the frosting is smooth. Sifting the powdered sugar is a small but important step to prevent a lumpy frosting.
3. Flavor and Finish: Add the fresh orange juice, orange zest, pure vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat for another 2-3 minutes until the frosting is incredibly light, fluffy, and has a wonderful whipped consistency. Scrape down the sides of the bowl a couple of times to ensure all ingredients are evenly distributed. Taste and adjust sweetness or orange flavor if desired; you might add a tiny bit more powdered sugar or zest, depending on your preference. This vibrant orange frosting is the perfect companion for our Cranberry Orange Layer Cake.

Assembling Your Cranberry Orange Layer Cake:

1. Level Your Cake Layers: Once your cake layers are completely cool, use a serrated knife or a cake leveler to carefully level the tops of each cake layer, if necessary. You want flat surfaces to ensure a stable and even Cranberry Orange Layer Cake.
2. First Layer and Crumb Coat: Place one leveled cake layer onto your serving plate or cake stand. If you plan to move the cake later, you can use a cake board. Dollop about ½ cup of the orange cream cheese frosting onto the top of the first layer and spread it evenly with an offset spatula. Now, create a dam around the edge of the cake layer using some of the frosting. This dam will hold in our cranberry compote.
3. Add the Cranberry Filling: Carefully spoon about half of the chilled cranberry compote filling into the center of the frosting dam. Spread it gently and evenly within the dam, making sure not to go over the edge.
4. Stack and Repeat: Place the second cake layer directly on top of the cranberry filling. Gently press down to ensure it’s secure. Repeat the frosting and cranberry compote steps: apply ½ cup of frosting, create a dam, then spoon in the remaining half of the cranberry compote, spreading it evenly within the dam.
5. The Final Layer: Place the third and final cake layer on top. Press down very gently to create a level surface. Now, it’s time for the crumb coat!
6. Apply the Crumb Coat: Using an offset spatula, apply a thin, even layer of orange cream cheese frosting all over the top and sides of the entire Cranberry Orange Layer Cake. This is called a crumb coat, and its purpose is to trap any loose crumbs, ensuring your final layer of frosting is perfectly smooth and crumb-free. Don’t worry if it looks messy; it’s just the first pass.
7. Chill for Stability: Place the crumb-coated cake in the refrigerator for at least 20-30 minutes, or until the frosting is firm to the touch. This step is crucial for achieving a clean, professional finish on your Cranberry Orange Layer Cake.
8. Final Frosting Layer: Once the crumb coat is firm, retrieve the cake from the refrigerator. Apply a generous amount of the remaining orange cream cheese frosting to the top and sides of the cake. Use your offset spatula or a bench scraper to smooth the frosting to your desired finish. You can create a perfectly smooth surface, or add decorative swirls and textures – let your creativity shine!
9. Decorate and Serve: This is where you can truly make your Cranberry Orange Layer Cake shine! Garnish the top with fresh cranberries, thin orange slices, a sprinkle of extra orange zest, or even a few festive rosemary sprigs. The visual appeal is almost as important as the taste.
10. Chill Before Slicing: For the cleanest slices and best overall presentation, I recommend chilling the fully frosted Cranberry Orange Layer Cake in the refrigerator for at least 1-2 hours, or until the frosting is nicely set. This allows all the flavors to meld beautifully and makes for much neater serving.
11. Storage: Store any leftover Cranberry Orange Layer Cake in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture experience.

Conclusion:

Ultimately, what truly sets this recipe apart, making it an absolute must-try, is the extraordinary harmony of flavors and textures it delivers with every single forkful. This isn’t just any dessert; it’s an experience that tantalizes the senses, offering a delightful balance between the vibrant, zesty notes of fresh orange and the sweet-tart burst of plump cranberries. The resulting cake layers are unbelievably moist and tender, a perfect canvas for the luscious, smooth frosting that cradles them. It’s a celebration of seasonal ingredients, transformed into something truly spectacular and memorable. The visual appeal alone, with its festive colors and elegant structure, makes it a showstopper at any gathering, promising smiles and satisfied sighs all around. I’ve found that guests are consistently amazed by its complexity and freshness, often requesting the recipe before they’ve even finished their slice! It’s the kind of dessert that feels both comforting and sophisticated, a true testament to the simple magic that happens when thoughtful ingredients come together perfectly.

Serving Suggestions & Creative Variations:

Once your magnificent Cranberry Orange Layer Cake is complete, the joy doesn’t have to end there! This versatile dessert shines in a variety of settings. Imagine serving a generous slice alongside a steaming mug of spiced chai or a rich, dark roast coffee for an indulgent afternoon treat. It’s also the quintessential centerpiece for your holiday dessert table, its bright hues and festive flavors perfectly complementing the spirit of the season. For an extra touch of elegance, consider garnishing individual slices with a delicate dusting of confectioners’ sugar, a few candied orange peels, or a sprig of fresh mint. A small dollop of homemade whipped cream or a scoop of vanilla bean ice cream also makes a delightful accompaniment, adding another layer of creamy richness that contrasts beautifully with the cake’s texture.

But don’t stop at just serving it as is; this recipe is incredibly adaptable to your creative whims! For those who love a bit of crunch, try folding in a cup of finely chopped toasted pecans or walnuts into the batter just before baking – it adds a wonderful textural dimension. If you’re feeling adventurous, a hint of ground ginger or cardamom can be incorporated into the cake batter or even the frosting for a warm, subtly spicy undertone that pairs exquisitely with the orange and cranberry. Thinking about different frosting profiles? A tangy cream cheese frosting would be an incredible alternative, offering a lovely counterpoint to the cake’s sweetness. For a delightful twist on presentation, consider transforming this recipe into individual cupcakes, perfect for a party or a bake sale. Simply adjust the baking time accordingly. You could also bake it in mini loaf pans to create charming individual gifts for friends and neighbors, making their day a little bit brighter with a homemade treat. The possibilities are truly endless, allowing you to tailor this already fantastic dessert to any occasion or preference.

Your Baking Journey Awaits!

I truly hope that delving into the details of this recipe has sparked your culinary imagination and ignited a desire to bring this incredible cake to life in your own kitchen. There is an unparalleled satisfaction that comes from creating something so beautiful and delicious from scratch, and I promise you, the aroma filling your home as this bakes is a reward in itself! Making this Cranberry Orange Layer Cake is more than just following steps; it’s an opportunity to create cherished memories, whether you’re baking it for a special occasion or simply to brighten an ordinary day. Your efforts will be met with absolute delight, and I can confidently say that this will quickly become a beloved addition to your personal recipe collection. Don’t hesitate to dive in and experience the joy of baking this truly extraordinary dessert. Once you’ve had that first glorious bite, I would absolutely love to hear all about your baking adventure! Did you add any unique touches or discover a new favorite serving suggestion? How did your family and friends react to this festive creation? Please, share your experiences, your triumphs, and even your questions in the comments below. Your insights and stories inspire me and our wonderful community of home bakers. Happy baking, my friends, and enjoy every single slice of your amazing creation!

Best Cranberry Orange Layer Cake for Your Holiday Table

Cranberry Orange Layer Cake is more than just a dessert; it’s a vibrant celebration of flavors that instantly brightens any table. I’ve always been captivated by how the zingy tartness of cranberries perfectly harmonizes with the sweet, aromatic brightness of fresh orange, creating a true symphony for your taste buds. This isn’t merely a cake; it’s an edible masterpiece that promises to impress both visually and gastronomically, making it perfect for any special occasion or simply to elevate an everyday moment.

Prep Time
30 Minutes

Cook Time
30 Minutes

Total Time
5 Hours

Servings
12-16 servings

Ingredients

• 2 ½ cups (300g) all-purpose flour, spooned and leveled
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp orange zest (from ~2 oranges)
• 1 tsp pure vanilla extract
• 1 cup (240ml) buttermilk, room temperature
• 2 cups (220g) fresh or frozen cranberries
• ½ cup (100g) granulated sugar
• ¼ cup (60ml) fresh orange juice
• 1 tbsp orange zest
• ¼ cup (60ml) water
• 1 cup (226g) unsalted butter, softened
• 16 oz (452g) full-fat cream cheese, softened
• 6 cups (720g) powdered sugar, sifted
• 2 tbsp fresh orange juice
• 2 tsp orange zest
• 1 tsp pure vanilla extract
• Pinch of salt
• Fresh cranberries (for garnish, optional)
• Thin orange slices or candied orange peel (for garnish, optional)
• Additional orange zest (for garnish, optional)
• Rosemary sprigs (for garnish, optional)

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans; line bottoms with parchment paper.
2. Step 2
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Step 3
   In a large mixing bowl, beat softened butter until creamy (2 min). Gradually add granulated sugar; beat 3-5 min until pale and fluffy, scraping bowl.
4. Step 4
   Add eggs one at a time, beating well after each. Mix in orange zest and vanilla extract, scraping bowl.
5. Step 5
   On low speed, gradually add dry ingredients (in thirds) alternating with buttermilk (in halves), beginning and ending with dry. Mix only until just combined; do not overmix.
6. Step 6
   Divide batter evenly among prepared pans. Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7
   Cool cakes in pans for 10-15 minutes, then invert onto a wire rack to cool completely. Layers must be completely cool before frosting.
8. Step 8
   In a medium saucepan, combine cranberries, granulated sugar, orange juice, orange zest, and water. Bring to a gentle simmer over medium heat. Cook 8-12 minutes, stirring, until thickened to a jam-like consistency.
9. Step 9
   Transfer compote to a heatproof bowl. Cool completely to room temperature, then chill in the refrigerator for at least 1 hour until firm.
10. Step 10
    In a large mixing bowl, beat softened butter and softened full-fat cream cheese on medium speed for 3-5 minutes until light, fluffy, and smooth. Ensure both are at room temperature.
11. Step 11
    On low speed, gradually add sifted powdered sugar (1 cup at a time), beating until fully incorporated and smooth.
12. Step 12
    Add orange juice, orange zest, vanilla extract, and a pinch of salt. Beat on medium-high speed for 2-3 minutes until incredibly light, fluffy, and whipped. Taste and adjust flavor if desired.
13. Step 13
    Level cake layers if necessary. Place one leveled cake layer onto your serving plate. Spread ½ cup frosting, then create a dam around the edge of the cake layer.
14. Step 14
    Spoon half of the chilled cranberry compote into the frosting dam, spreading evenly. Place the second cake layer on top. Repeat frosting dam and remaining cranberry compote. Place the third layer on top.
15. Step 15
    Apply a thin, even layer of frosting (crumb coat) all over the top and sides of the entire cake to trap loose crumbs.
16. Step 16
    Place the crumb-coated cake in the refrigerator for at least 20-30 minutes, or until the frosting is firm to the touch.
17. Step 17
    Retrieve cake. Apply a generous amount of remaining frosting to the top and sides, smoothing to your desired finish.
18. Step 18
    Garnish with fresh cranberries, orange slices, zest, or rosemary sprigs. Chill the fully frosted cake in the refrigerator for at least 1-2 hours for best presentation and flavor meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; allow to come to room temperature before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.