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Moist Cranberry Orange Layer Cake

Close-up of a slice of moist cranberry orange cake, studded with bright red cranberries and drizzled with white citrus glaze.
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A simple recipe for a moist, zesty layer cake featuring fresh cranberries and orange flavor, topped with a bright citrus glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, roughly chopped
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh orange juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. Add the buttermilk, orange zest, orange juice, and vanilla extract to the butter mixture and mix until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  6. Gently fold in the chopped cranberries.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the glaze, whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
  11. Once the cakes are cool, place one layer on a serving plate. Spread a thin layer of glaze over the top. Place the second layer on top and drizzle the remaining glaze over the top and sides of the cake.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For extra orange flavor, you can substitute some of the buttermilk with fresh orange juice, up to 1/4 cup total liquid substitution.
  • You can use a simple dusting of powdered sugar instead of the glaze for a coffee cake style.

Nutrition

Find it online: https://cookerycourier.com/cranberry-orange-cake-recipe/