Orange Layer Cake with Cranberry Filling

Ingredients

• 2 1/2 cups (350g) all-purpose flour, sifted
• 2 1/2 teaspoons baking powder
• 4 large eggs
• 1 1/2 cups (300g) granulated sugar
• 1 cup (240 ml) canola or vegetable oil
• 1 1/4 cups (300 ml) freshly squeezed orange juice
• Orange zest from 4 oranges ((I use the same amount of oranges I use for the juice))
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (160g) fresh cranberries, divided
• 1/2 cup granulated sugar
• 1 teaspoon orange zest
• 2 Tablespoons orange juice, freshly squeezed
• 1 Tablespoon butter, unsalted
• 12 oz full-fat block cream cheese, softened to room temperature
• 3/4 cup (173g / 1.5 sticks) butter, unsalted, softened to room temperature
• 4 1/2 cups powdered sugar, sifted
• 1 1/2 teaspoons pure vanilla extract
• pinch salt

Instructions

1. 1

   --- Orange Cakes ---

2. 2

   Preheat oven to 350°F/180°C. Grease or butter & flour two round cake pans (either 9 x 9 inch pans or 8 x 8 inch pans for taller cakes) and set aside.

3. 3

   In a medium bowl whisk together flour and baking powder. Set aside.

4. 4

   Using an electric mixer fitted with the whisk attachment or a handheld mixer, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don’t overmix.

5. 5

   Pour batter evenly into prepared pans. Bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cakes to cool in the pan for 10-15 minutes and then flip upside down to finish cooling completely on a wire rack. Cakes are best made a day in advance from assembly.

6. 6

   Store cake in an airtight container in the refrigerator for up to 3 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well before it is assembled so if you cover the cake rounds well, you can freeze for up to 2 months, then thaw overnight in the fridge before you need them.

7. 7

   --- Cranberry Filling ---

8. 8

   Make the cranberry filling while the cakes are baking. Cook 1 cup of cranberries over medium heat for 5-10 minutes. Cranberries will pop and mixture will start boiling. Using a potato masher, crush cranberries.

9. 9

   Reduce heat to simmer for 5 minutes while stirring frequently. Remove from heat, stir in butter and remaining half cup of chopped cranberries.

10. 10

    Place cranberry sauce in a bowl. Cover mixture with plastic wrap and place in the fridge for a minimum of one hour to set. Mine set in the fridge overnight. (Note: If using frozen cranberries, use more time to cook the cranberry sauce.)

11. 11

    --- Cream Cheese Frosting ---

12. 12

    In the bowl of an electric mixer fitted with the paddle attachment (or with a handheld mixer), beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes.

13. 13

    Add powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy (Note: If you want a thicker frosting, feel free to add more powdered sugar).