Orange Cranberry Cake with Fresh Citrus Glaze

First, prepare the cake batter.

Rub the orange zest into the granulated sugar until fragrant. Cream the butter with the orange sugar until the mixture looks light and fluffy, then beat in the eggs one at a time.

Mix the dry ingredients in one bowl and the wet ingredients in another. Add the dry ingredients in two additions, alternating with the wet ingredients, and mix only until combined. Gently fold in the fresh cranberries.

Second, bake the cake layers.

Divide the batter evenly among three prepared 6-inch cake pans. Bake at 350°F for 28-33 minutes, or until a toothpick inserted into the center comes out with only baked crumbs.

When the pans are cool enough to handle, turn out the cake layers, wrap them tightly, and refrigerate until completely cool.

Third, make the orange buttercream.

Beat the butter and orange zest until smooth and slightly lighter in color. Add the powdered sugar and beat until fluffy. Mix in the orange juice and vanilla extract. If needed, add a small amount of milk to adjust the consistency.

Finally, assemble the cake.

Place the first cake layer on a plate or cake board and spread a ¼-inch layer of frosting over the top. Create a shallow well in the center, leaving a frosting border around the edge, then spoon in half of the cranberry compote. Repeat with the second layer.

Add the final cake layer and cover the outside of the cake with the remaining orange buttercream.

Decorate with fresh cranberries, orange slices, rosemary, fruit, or cake-safe flowers for a polished seasonal finish.

Orange cranberry cake:

• 1 ½ cups (300g) granulated sugar
• 1 tablespoon orange zest
• ½ cup (113g) unsalted butter, at room temperature
• 3 large eggs, room temperature
• ¼ cup orange juice
• ¼ cup milk
• ¼ cup (60g) sour cream
• 1 tablespoon vanilla extract
• 1 ¾ cups (210g) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 4 ounces, about 1 ½ cups, fresh cranberries

Filling and frosting:

• ⅓ cup cranberry compote
• 1 cup (112g) unsalted butter, at room temperature
• 4 cups (240g) powdered sugar
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• Optional: 1-2 tablespoons milk

Cranberry orange cake:

1. Wash and dry the cranberries. Grease three 6-inch round cake pans and line the bottoms with parchment paper.
2. Rub the orange zest and granulated sugar together for 1-2 minutes to release the citrus oils.
3. Using a mixer on medium speed, cream the butter with the orange sugar until light and fluffy, about 2-3 minutes.
4. Reduce the mixer to low and beat in the eggs one at a time, scraping down the bowl as needed.
5. In one bowl, stir together the flour, salt, and baking powder. In another bowl, combine the orange juice, milk, sour cream, and vanilla.
6. With the mixer on low, add the dry ingredients in two additions, alternating with the wet ingredients. Mix until just combined.
7. Fold the cranberries into the batter, then divide the batter evenly among the prepared pans.
8. Bake at 350°F for 28-33 minutes, or until a toothpick inserted in the center comes out with only baked crumbs.
9. When the pans are cool enough to handle, turn the cakes out onto plastic wrap. Wrap tightly and refrigerate until ready to assemble.

Orange buttercream:

1. In the bowl of a stand mixer, beat the butter and orange zest until smooth and lighter in color, about 5-6 minutes.
2. Scrape down the sides of the bowl. Add the powdered sugar and mix on low until incorporated, then increase to medium-high and beat until smooth and fluffy, about 2-3 minutes.
3. Add the vanilla extract and orange juice and beat until combined. If the frosting is too thick, add 1-2 tablespoons of milk until it reaches the desired consistency.

Assembly:

1. Place the first cake layer on a flat plate or cake board and spread a ¼-inch layer of frosting over the top.
2. Use an offset spatula or large spoon to remove a shallow layer of frosting from the center, leaving a ½-inch border around the edge to hold the compote in place.
3. Spoon half of the cranberry compote into the center and top with the next cake layer. Repeat with the second layer.
4. Add the final layer, then spread a thin layer of frosting over the entire cake. Garnish with fruit, rosemary, cranberries, or cake-safe flowers.

• Even layers: Weighing the batter helps create even layers. Use about 300g of batter for each 6-inch pan.
• Chill before frosting: Cold cake layers are easier to stack, level, and frost neatly.
• Compote: A little cranberry compote goes a long way because the cake already has a pleasant tart flavor.
• Storage: Once frosted, keep the cake refrigerated and enjoy it within three days.