Cranberry Orange Layer Cake (Print Version)

# Ingredients:

→ Cake

01 - 2 sticks (226g) unsalted butter, slightly softened
02 - 2 cups (400g) sugar
03 - 3 large eggs, room temperature
04 - 1 cup (242g) sour cream
05 - ⅓ cup fresh orange juice (from 1 medium orange)
06 - 3 tablespoons orange zest (from 2-3 oranges)
07 - 1 teaspoon (4g) vanilla extract
08 - 1 tablespoon (10g) orange extract
09 - 3 cups (342g) cake flour
10 - 1½ teaspoons (7g) baking powder
11 - ½ teaspoon (3g) baking soda
12 - ½ teaspoon (3g) salt
13 - 1 cup (90g) cranberries, sliced

→ Cranberry Filling

14 - 1½ cups (180g) fresh or frozen cranberries
15 - ¾ cup (150g) sugar
16 - ¾ cup (180g) water

→ Orange Cream Cheese Frosting

17 - 3 sticks (339g) unsalted butter, softened
18 - 16 oz (452g) full-fat cream cheese
19 - 1 teaspoon (4g) vanilla extract
20 - 1 teaspoon (4g) orange extract
21 - ½ teaspoon (2g) salt
22 - 7 cups (805g) confectioners sugar

# Instructions:

01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. Chop and rinse cranberries
02 - Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl
03 - Combine sour cream, orange juice, zest, vanilla and orange extracts in another bowl
04 - Cream butter and sugar until light and fluffy. Add eggs one at a time. Alternate adding dry and wet mixtures. Fold in cranberries
05 - Divide batter between pans. Bake 25-30 minutes until toothpick comes out clean
06 - Cook cranberries, sugar, and water until berries pop and mixture thickens. Chill
07 - Beat butter until smooth. Add cream cheese and mix well. Add flavorings and gradually beat in powdered sugar until smooth

# Notes:

01 - Can substitute cake flour with all-purpose flour and cornstarch
02 - Orange extract can be replaced with orange jello powder
03 - Makes approximately 28 cupcakes if using that format instead

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