Cranberry Orange Layer Cake
Just in time for the winter holidays
The Mountaintop Kitchen’s delightful Cranberry Orange Layer Cake combines the bright, tangy flavors of fresh cranberries and orange zest with a tender, buttery crumb. Finished with a luscious orange buttercream, it’s perfect for holiday gatherings or any special occasion.
Every winter, as the solstice approaches, I find myself drawn back to a little, warm kitchen. Grandma’s tiny house, the one that once sat at the heart of our family traditions in East Detroit, is still standing; however, it now belongs to another family. They’ve painted the shutters a different color, and the garden where she used to grow her tomatoes and green beans is covered with grass; the once fertile soil now depleted. Yet in my mind, that little house will always be hers, grandpa’s—and mine.
The winter solstice was always magical in grandma’s kitchen. Her house was small, with just enough space to fit a table for two (three if you could squeeze between it and the back wall, even four if you sat almost in front of the oven — my favorite spot). Nonetheless, it felt like the whole world fit inside. Every year, on the longest night, we’d light a candle, bake her Cranberry Orange Layer Cake, and celebrate the return of the light.
I can still picture her standing at the counter, her hands steady and sure as she grated orange zest into a chipped mixing bowl. Her voice was warm and bright when she said, “this cake isn’t just about dessert. It’s about hope. About remembering that even the longest night doesn’t last forever.”
I grew to love that tiny house. The kitchen table was so small we had to shuffle dishes around just to make space for the cake platter. But none of that mattered. What mattered was the way the orange buttercream gleamed under the candlelight, the way the cranberries—tart and vibrant—reminded us to savor the sweetness of the season.
Now, years later, I live far away in the mountains of Mexico, where winter days are warm in comparison and the nights don’t feel quite as long. Grandma has been gone for far too many years, and a new family lives in the house that once felt like the center of my world. I drove past it once, a few years ago, and saw new faces through the kitchen window. The curtains were different, but the memory of that room felt unchanged in my heart.
Here, in my Mountaintop Kitchen, I keep the tradition alive. On the solstice, I gather the ingredients for her Cranberry Orange Layer Cake, just as she taught me. Fresh cranberries can be tricky to find here, but I always grab some at first sight. The oranges, though, are plentiful, their fragrance as bright as the ones my grandma used to buy.
As I bake, the memories come flooding back. Her voice, steady and reassuring, guiding me through the steps. Her hands, showing me how to fold in the flour-coated cranberries so they wouldn’t sink. The flicker of the candle on the table as she reminded me that “the light always returns, always.”
When the cake is done, I light a candle once again. I imagine her in that tiny house, her smile lighting up the room as she sliced into the cake and handed me the first piece. The walls might now hold the laughter of strangers, but the love that was built there—between us—lives on.
Traditions, I’ve learned, don’t belong to a place. They belong to us, to the people who carry them forward. Even though the house is no longer hers, and even though she’s no longer here, the Cranberry Orange Layer Cake ties me in a little way to her. To her warmth, her wisdom, and her belief that no matter how dark the night, the light will always return.
Every year, I share the cake with friends here in Mexico, telling them about my grandparents, their tiny house in East Detroit, and the solstice nights we spent together. And every year, I feel them with me, reminding me to savor the sweetness, the resilience, and the hope in every moment. Happy holidays and winter solstice to all!
Now, don those aprons, and let’s bake!
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Cake Batter Ingredients
• 2 1/2 cups (265g) cake flour, sifted before measuring: Provides structure to the cake, ensuring a tender and light crumb.
• 2 1/2 tsp baking powder: Acts as a leavening agent, helping the cake rise.
• 1/2 tsp salt: Enhances the flavors and balances the sweetness.
• 1 Tbsp orange zest (from about 1/2 large orange): Adds bright citrus flavor and fragrance.
• 1/2 cup (120ml) fresh-squeezed orange juice (from about 2 large oranges): Adds moisture and infuses the batter with natural orange flavor.
• 3/4 cup (180ml) whole milk, room temperature: Contributes to the cake’s moisture and richness.
• 1 1/2 cups (300g) granulated sugar: Sweetens the cake and aids in creating a tender crumb.
• 3/4 cup (170g) unsalted butter, room temperature: Provides richness, flavor, and a soft texture.
• 1/4 cup (60ml) vegetable oil: Adds extra moisture and ensures the cake stays tender.
• 3 large eggs, room temperature: Provide structure, moisture, and richness to the batter.
• 1 tsp pure vanilla extract: Enhances the overall flavor with a warm, sweet note.
• 1 1/2 cups (145g) fresh whole cranberries, coated in 1 Tbsp flour: Adds tartness and bursts of flavor throughout the cake; coating them in flour prevents them from sinking.
Orange Buttercream Ingredients
• 2 cups (452g) unsalted butter, room temperature: Creates a rich, creamy base for the frosting.
• 1 Tbsp orange zest (from about 1/2 large orange): Provides vibrant citrus flavor.
• 7 cups (840g) powdered sugar: Sweetens and thickens the buttercream to the perfect consistency.
• 2 Tbsp fresh-squeezed orange juice: Infuses the buttercream with a natural citrus tang.
• 2 Tbsp whole milk, room temperature: Smooths out the frosting and helps achieve a spreadable texture.
• Pinch of salt (to taste): Balances the sweetness and enhances the orange flavor.
Step 1: Prepare for Baking
1. Preheat your oven:
• Conventional oven: 350°F (175°C)
• Convection oven: 325°F (160°C).
2. Grease and flour three 6-inch (15cm) cake pans or line them with parchment paper.
Step 2: Make the Cake Batter
1. Whisk the dry ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt.
2. Combine the wet ingredients: In a small bowl, whisk together the orange juice and milk.
3. Cream the orange-zested sugar, butter, and oil: In a stand mixer fitted with the paddle attachment, pinch the sugar and orange zest together with your fingers to release the fragrant oils, then cream the butter, zested sugar, and vegetable oil on medium speed until light and fluffy, about 3-4 minutes.
4. Add eggs and vanilla: Beat in the eggs one at a time, scraping the bowl after each addition. Stir in the vanilla extract.
5. Combine wet and dry ingredients: With the mixer on low, alternately add the flour mixture and the orange juice/milk mixture in three additions, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in cranberries: Gently fold in the flour-coated cranberries.
Step 3: Bake the Cakes
1. Divide the batter evenly between the three prepared pans, smoothing the tops.
2. Bake:
• Conventional oven: 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Convection oven: 22-27 minutes.
3. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 4: Make the Orange Buttercream
1. Cream the butter: In a stand mixer fitted with the paddle attachment, beat the butter and orange zest on medium speed until smooth, about 2 minutes.
2. Add powdered sugar: Gradually add the powdered sugar, mixing on low until incorporated.
3. Add liquids and salt: Beat in the orange juice, milk, and a pinch of salt. Increase speed to medium-high and whip until light and fluffy, about 3-4 minutes. Adjust consistency with additional milk, if needed.
Step 5: Assemble the Cake
1. Place one cake layer on a serving plate and spread a thin layer of buttercream on top. Repeat with the second and third layers.
2. Frost the top and sides of the cake, smoothing the buttercream or creating swirls for texture.
3. Decorate as desired—garnish with fresh cranberries or a sprinkle of orange zest for a festive touch.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
8” cake tins (Choose light silver tins, not dark or black which may over-bake your delicate sponges.)
6” cake tins (These are perfect for small cake stands.)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Piping bags (I like the control that these medium-sized piping bags provide.)
Round piping tip set (This is a nice set for many applications.)
Parchment paper (Check Costco.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great at high temperatures.)
Wire cooling rack (Every kitchen needs at least two.)
USA cookie sheet pans (Get the best you can afford; much worth it! This 3-piece set won’t disappoint.)
Citrus zester (Every kitchen needs this handy tool.)
Thanks for stopping by! Stone — The Mountaintop Baker 👨🏼🍳