This tender, citrusy cake is the ultimate ending to any holiday meal.
The magic starts with folding cranberries into the batter.
Once the cake is frosted, they’ll disappear.
Credit:Greg DuPree, Food Stylist: Emily Neighbors Hall Prop Stylist: Christine Keely
Chilling the layers has the added benefit of giving your cake more stability while decorating.
Just thaw for 30 minutes at room temperature if frozen before filling and frosting.
Bring to room temperature before serving.
Credit:Greg DuPree; Food Stylist: Emily Neighbors Hall; Prop Stylist: Christine Keely
), plus 1 Tbsp.
Gradually add sugar, beating on medium speed until light and fluffy, 3 to 4 minutes.
Place 3 cups of the flour in a medium bowl.
Whisk in baking powder, cinnamon, salt, and baking soda until combined.
Whisk together buttermilk and orange juice in a glass measuring cup.
Beat in orange zest and vanilla until just combined.
Toss together cranberries and remaining 1 tablespoon flour in a small bowl.
Gently fold cranberries into batter.
Divide batter evenly among prepared pans, and, using a small offset spatula, spread in even layer.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 26 minutes.
Cool in pans on wire racks 10 minutes; remove from pans, and discard parchment paper.
Cool completely on wire racks, about 1 hour.
Increase speed to medium, and beat until fluffy, about 30 seconds to 1 minute.
Assemble the cake:
Place 1 cooled cake layer on a cake stand.
Top with 1 cup of the buttercream; spread to edges.
Repeat with second cake layer and 1 cup of the buttercream.
Top with third cake layer.
Frost top and sides of cake with remaining 2 cups buttercream, using a small offset spatula.
Garnish with fresh orange slices and sugared cranberries.
