Go Back
+ servings

Cranberry Orange Layer Cake

Layered high, this Cranberry Orange Layer Cake is filled with a sweet cranberry filling and frosted with an orange spiked buttercream frosting that will send your tastebuds to heaven.
Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 666kcal


  • 1 box white cake mix
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp salt
  • 1 1/3 cups water
  • 2 Tbs vegetable oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup sour cream
  • 4 large egg whites
  • Cranberries
  • White decorators sugar


  • 2 cup cranberries fresh or frozen I used fresh
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tsp vanilla extract
  • 2 tsp cornstarch
  • 2 tsp water


  • 1 cup butter softened
  • 1 cup shortening
  • 1-3 tsp orange extract
  • 1/2 tsp vanilla extract
  • 6-7 cup powdered sugar
  • Zest of 1 orange more for decorating


  • Preheat oven to 325.
  • Line 3 8" round cake pans with parchment paper and spray with cooking spray, set aside.
  • In large bowl whisk together your cake mix, flour, sugar and salt.
  • Add in your water, vegetable oil, extracts, sour cream and egg whites and beat with mixer until combined.
  • Divide evenly between your three pans.
  • Place in oven and bake for about 30-35 minutes or until top of cake springs back when touched and toothpick comes out clean.
  • Once baked, remove from oven and set aside to cool.
  • Meanwhile make your filling, add your cranberries, sugar, water and vanilla to a medium saucepan and bring to simmer and let simmer for about 7-10 minutes until cranberries burst and soften. Mash with spatula while it is heating.
  • Once cranberries are mashed and softened in small container mix together your cornstarch and water and pour into cranberries mixture and heat for about 1 minute to thicken.
  • Remove from heat and cool completely.
  • To make you frosting in large bowl beat together your butter and shortening until smooth.
  • Add in your powdered sugar 1 cup at a time until you reach your desired consistency.
  • Add in your vanilla extract and orange extract 1 tsp at a time tasting for your desired flavor, I wanted mine really orange flavored so I used upwards of 3 tsp of the orange extract.
  • Fold in your orange zest.
  • Add about 1 - 1 1/2 cup of your frosting to a piping bag, cup tip off and set aside.
  • To assemble cake place one layer of your cake on a cake stand or turn table and pipe a rim around the top of the cake and fill with half of your cranberry mixture.
  • Place another cake layer on top of that and repeat.
  • Top with last layer of cake and start frosting the outside until just covered, scraping off any extra frosting.
  • Place in refrigerator for about 20-30 minutes to chill.
  • Once chilled remove from refrigerator and continue frosting until cake is covered, reserving about 1 1/2 cup of frosting to decorate top.
  • In another pastry bag fitted with an open star tip fill with remaining frosting.
  • Pipe swirls around the top of your cake.
  • Place a cranberry on each swirl and sprinkle with some orange zest.
  • Sprinkle center or cake with decorators sugar if desired.


Calories: 666kcal | Carbohydrates: 98g | Protein: 3g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 38mg | Sodium: 498mg | Potassium: 75mg | Fiber: 1g | Sugar: 77g | Vitamin A: 450IU | Vitamin C: 1.8mg | Calcium: 92mg | Iron: 1.1mg