Cranberry Orange Triple Layer Cake Recipe: Your Guide to a Fluffy, Festive Dessert

Welcome to a truly special recipe post! Today, we’re diving into the delightful world of baking with a show-stopping Cranberry Orange Triple Layer Cake. This isn’t just any cake; it’s a masterpiece of moist, fluffy cake layers infused with bright orange zest, generously filled with a tangy cranberry sauce, and crowned with a creamy, dreamy orange buttercream. It’s the kind of cake that makes any occasion feel more festive, perfect for holiday gatherings, special celebrations, or simply treating yourself to something extraordinary.

What makes this Cranberry Orange Cake so irresistible? It’s the harmonious blend of flavors and textures. The sweet, tender crumb of the cake gets a vibrant lift from fresh orange zest, while the tart cranberry filling cuts through the richness beautifully. Each bite offers a burst of citrus and berry, creating a symphony on your palate. And let’s not forget the velvety smooth orange buttercream, tying all the elements together into a truly unforgettable dessert experience that will have everyone asking for the recipe.

A Passion for Baking: Meet Alanie of Peace Of Cake

This incredible Cranberry Orange Triple Layer Cake recipe comes to us from my dear “Seester,” Alanie, the talented owner of her freshly launched bakery, Peace Of Cake. Her journey into the world of professional baking is as inspiring as her cakes are delicious. While I could share countless stories about why she’s my ‘Seester’ – a bond deeper than just family, she’s truly my best friend – I’ll let her take the stage today to tell you about her passion and this incredible creation. So, without further ado, let’s hear from the baker herself!

Hi, everyone! I’m Alanie, and I’m absolutely thrilled to share this Cranberry Orange Triple Layer Cake recipe with you. My love for baking started at a very young age. I can still vividly recall being just eight years old, going door-to-door with my sister, selling homemade cookies. Those early days ignited a spark in me that would eventually grow into a full-fledged passion for creating delicious desserts.

I also have fond memories of my grandmother teaching me how to make her traditional, old-fashioned lard biscuits during my visits. There’s something so comforting and authentic about those classic recipes, and they truly laid the foundation for my appreciation of simple, wholesome ingredients and time-honored techniques. These early experiences ingrained in me the joy of baking and sharing treats with loved ones, a philosophy I carry into every cake I bake today.

About five years ago, I had a profound realization: baking wasn’t just a hobby; it was my true calling. My sister and I used to spend hours watching ‘Cake Boss’ when we were growing up, dreaming of owning our own bakery. That dream felt distant then, but the passion never faded. It started small, baking birthday cakes and other treats for close friends and family. Their encouragement and my growing skill pushed me to take the leap. Now, Peace Of Cake is truly starting to blossom! From elaborate birthday cakes to elegant wedding cakes, and even my highly requested cheese straws, every creation is made with love and dedication, striving for that perfect balance of flavor and presentation.

I genuinely couldn’t have embarked on this incredible journey without the unwavering support of my friends and family. Their belief in me fueled my determination and helped turn a childhood dream into a sweet reality. Each cake I bake carries a piece of that journey. And now, enough about me – let’s get to the star of the show, the recipe for this stunning Cranberry Orange Triple Layer Cake that you’re all here for!

The Ultimate Cranberry Orange Triple Layer Cake Recipe

This Cranberry Orange Triple Layer Cake is a testament to simple ingredients coming together to create something truly spectacular. The recipe is designed to deliver maximum flavor and an incredibly moist texture, thanks to a few clever tricks that result in a cake that tastes entirely from scratch, even with a little help from a cake mix base. The combination of bright orange and tart cranberry is simply divine, making this an unforgettable dessert. Let’s gather our ingredients and get ready to bake!

Yield: 12-16 servings

Cranberry Orange Triple Layer Cake

Ingredients

For the Cake Layers (3 tiers):

• 4 large egg whites
• 2 tablespoons vegetable oil
• 3/4 cup sour cream (full-fat for best moisture and richness)
• 1 1/3 cups water
• 1 box (15.25 oz) white cake mix (use your favorite high-quality brand)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon almond extract
• A splash of vanilla extract (approx. 1/2 teaspoon)
• Zest of 1 large orange (about 1.5-2 tablespoons, for bright citrus flavor)

For the Orange Buttercream Frosting and Cranberry Filling:

• 2 sticks (1 cup) unsalted butter, softened to room temperature
• Zest of about half an orange (approximately 1 tablespoon, for additional orange flavor)
• 1 teaspoon orange extract (to boost the citrus notes)
• A splash of vanilla extract (approx. 1/2 teaspoon)
• 3 1/2 cups powdered sugar (confectioners’ sugar), sifted to avoid lumps
• 1/3 cup evaporated milk
• 1 can (14 oz) cranberry sauce (whole berry or jellied, your preference for texture)

Instructions

1. Prepare Cake Batter: Begin by preheating your oven to 350°F (175°C). Prepare three 8-inch circular cake pans by greasing and flouring them thoroughly. In a large mixing bowl, combine the egg whites and granulated sugar. Using an electric mixer, whip the mixture on medium-high speed for about 2 minutes, or until it becomes light, fluffy, and slightly thickened. This crucial step helps to incorporate air, which is essential for achieving a light and tender crumb in your finished cake.
2. Add Wet Ingredients: Gently stir in the sour cream, vegetable oil, fresh orange zest, 1/2 teaspoon of vanilla extract, and the almond extract. Mix until these ingredients are just combined. It’s important to mix lightly to avoid deflating the airy egg white mixture you created earlier.
3. Incorporate Dry Ingredients: Gradually add the entire box of white cake mix, the extra cup of all-purpose flour, and the water to the wet ingredients. Mix on low speed until all ingredients are just combined and no dry streaks of flour are visible. Be very careful not to overmix, as this can lead to a tough and dense cake due to gluten development. A few small lumps in the batter are perfectly fine.
4. Divide and Bake: Pour equal amounts of the prepared batter into your three greased and floured 8-inch circular cake pans. For perfectly even cake layers, which greatly assist in stacking and achieving a professional appearance, consider using a kitchen scale to measure the batter uniformly into each pan.
5. Bake: Place the cake pans into your preheated oven and bake for approximately 25 minutes. To test for doneness, insert a wooden toothpick into the center of a cake layer; if it comes out clean, the cakes are ready. The cake tops should also appear lightly golden and spring back gently when lightly touched.
6. Cool Completely: Once baked, allow the cake layers to cool in their pans on a wire rack for 10-15 minutes. This cooling period helps them firm up slightly before you handle them. Afterward, carefully invert the cakes onto the wire rack to cool completely. This step is absolutely crucial: ensure the cake layers are entirely cool before you attempt to frost them, otherwise, your beautiful buttercream will melt and slide off.
7. Make the Orange Buttercream: While the cake layers are cooling, prepare your luscious orange buttercream frosting. In a large mixing bowl, whip the softened unsalted butter with an electric mixer on medium-high speed for about 5 minutes. You’ll want it to become very light, airy, and almost white in color – achieving that beautiful, smooth “butter bream” consistency that is perfect for frosting.
8. Finish the Frosting: Gradually add the 3 1/2 cups of powdered sugar, a little at a time, mixing on low speed until it’s fully incorporated. Then, stir in the orange zest from half an orange, 1 teaspoon of orange extract, 1/2 teaspoon of vanilla extract, and the evaporated milk. Increase the mixer speed to medium-high and whip for another 2-3 minutes until the frosting is incredibly smooth, light, and fluffy. If the frosting seems too thick, you can add a tiny splash more evaporated milk; if it’s too thin, incorporate a bit more powdered sugar until your desired consistency is reached.
9. Assemble First Layer: To begin assembling your Cranberry Orange Triple Layer Cake, place a small dollop of frosting in the center of your serving plate or cake stand. This acts as a clever anchor to prevent the cake from sliding around during assembly and serving. Carefully place one of the completely cooled cake layers on top, pressing gently to secure it.
10. Add Cranberry Filling: Pipe or spread a generous ring of frosting around the outer edge of this first cake layer. This creates a “dam” which is essential for holding your tangy cranberry sauce securely in place, preventing it from spilling out the sides. Inside this frosting ring, spread about 1/3 cup of your canned cranberry sauce evenly.
11. Stack and Repeat: Carefully place the second cake layer on top of the cranberry filling and gently press down to secure it. Repeat the previous steps: pipe another frosting dam around the edge of this layer, then fill the center with another 1/3 cup of cranberry sauce. Finally, place the last, third cake layer on top.
12. Crumb Coat: Apply a very thin layer of frosting all over the entire cake – covering both the top and sides. This initial thin layer is called a “crumb coat,” and its primary purpose is to seal in any loose cake crumbs, preventing them from mixing into your final, beautiful layer of frosting. Once applied, chill the cake in the refrigerator for 15-20 minutes to allow the crumb coat to set firmly.
13. Final Frosting: Once the crumb coat is set and firm, retrieve the cake from the refrigerator. Apply the remaining frosting evenly over the top and sides of the cake. Use an offset spatula or a bench scraper to achieve a smooth, professional finish. Take your time to get the edges and top as neat and elegant as possible.
14. Garnish for Elegance (Optional): For that truly bakery-fresh and celebratory look, take one more step! Garnish the top of your Cranberry Orange Triple Layer Cake with any leftover cranberry sauce (perhaps swirled artistically for an extra touch) and a few delicate thin slices of fresh orange. This not only significantly enhances its visual appeal but also adds a beautiful touch of freshness and highlights the key citrus and berry flavors.

Nutrition Information:

Yield:

16

Serving Size:

1 Slice

Amount Per Serving (estimated):
Calories: 390Total Fat: 18gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 85mgSodium: 135mgCarbohydrates: 55gFiber: 1gSugar: 45gProtein: 4g

Did you make this recipe?

We’d love to see your creation! Please leave a comment on the blog or share a photo on Instagram using #CranberryOrangeCake.

Baking Tips for a Perfect Cranberry Orange Cake

Achieving a bakery-quality Cranberry Orange Triple Layer Cake at home is totally within reach with a few key tips and tricks. These suggestions will help ensure your cake is moist, flavorful, and beautifully presented:

• Room Temperature Ingredients: This is a golden rule in baking! Ensure your egg whites, sour cream, and especially your butter are at room temperature. This allows them to combine more smoothly and emulsify better, incorporating more air. The result is a more uniform and fluffy cake batter and an incredibly creamy, smooth frosting.
• Don’t Overmix: When adding the dry ingredients to the wet, mix only until just combined and no dry streaks remain. Overmixing develops gluten in the flour, which can result in a tough, dense, and less tender cake. A few small lumps in the batter are perfectly fine and often preferred.
• Even Layers are Key: To ensure your cake layers bake evenly and stack beautifully, consider using a kitchen scale to divide the batter equally among your three cake pans. This small step makes a big difference in the final appearance and stability of your triple layer cake.
• Cool Completely: Patience is truly a virtue when it comes to frosting a cake! Make absolutely sure your cake layers are completely cooled before attempting to frost them. Warm cakes will melt your delicate buttercream frosting, leading to a messy, frustrating experience, and a runny cake. You can even wrap cooled layers in plastic wrap and refrigerate them for easier handling and a firmer texture.
• The Crumb Coat: Don’t skip the crumb coat! This thin initial layer of frosting applied to the entire cake (top and sides) serves a vital purpose: it seals in any loose crumbs, preventing them from mixing into your final, pristine layer of frosting. A quick chill in the refrigerator for 15-20 minutes after the crumb coat helps it set perfectly, creating a smooth canvas for your decorative frosting.
• Orange Zest vs. Extract: We strategically use both fresh orange zest and orange extract to maximize the vibrant citrus flavor in this cake. The zest provides fresh, aromatic oils and a bright, natural orange essence, while the extract delivers a more concentrated, consistent orange punch throughout the cake and frosting.
• Canned Cranberry Sauce: While homemade cranberry sauce is undeniably delicious, using canned cranberry sauce (whole berry or jellied, depending on your preferred texture) is a fantastic shortcut that still delivers great flavor and the perfect consistency for the filling. It saves you time without compromising the delicious cranberry element.

Variations and Serving Suggestions

This Cranberry Orange Triple Layer Cake is wonderfully versatile and can be adapted to suit your taste or the occasion. Here are a few creative ideas to customize it and enhance your dessert experience:

• Citrus Swap: Not a huge fan of orange, or just want to try something different? You can easily substitute lemon or lime zest and extract instead for a delightful Cranberry Lemon Cake or a vibrant Cranberry Lime Cake. Each offers a unique and refreshing twist.
• Spice It Up: For a warm, inviting flavor profile, especially perfect for fall or Thanksgiving, consider adding a pinch of ground cinnamon or nutmeg (about 1/2 teaspoon) to the cake batter. These spices beautifully complement the cranberry and orange notes.
• Nutty Addition: For added texture and a rich, earthy flavor, fold in about 1/2 cup of finely chopped pecans or walnuts into the cake batter just before dividing it into pans. This adds a lovely crunch to the moist cake.
• Cream Cheese Frosting: If you prefer a tangier frosting, you could adapt the buttercream recipe to include softened cream cheese. A cream cheese frosting pairs beautifully with the sweet-tart flavors of cranberry and orange, offering a different, equally delicious experience.
• Gluten-Free Option: While this recipe uses a regular white cake mix, many high-quality gluten-free cake mixes are available on the market. If you need a gluten-free option, you can often substitute a GF white cake mix. Always check the package instructions for any specific adjustments needed for that particular mix.

Serve this magnificent Cranberry Orange Triple Layer Cake with a hot cup of freshly brewed coffee, a comforting mug of spiced tea, or even a glass of sparkling cider. It’s truly a showstopper dessert that’s perfect for holiday tables (think Thanksgiving, Christmas, or even Easter!), winter celebrations, or any time you want to impress with a homemade touch that tastes and looks like it came from a gourmet bakery.

Storage Instructions

To keep your delicious Cranberry Orange Triple Layer Cake fresh and flavorful for as long as possible, follow these simple storage guidelines:

• Countertop Storage: If covered tightly with a cake dome or plastic wrap, the cake can stay fresh at cool room temperature for up to 2-3 days. Ensure it’s in a cool, dry place away from direct sunlight.
• Refrigerator Storage: For longer storage or if your kitchen is warm, place the cake in an airtight cake carrier or cover it well with plastic wrap and refrigerate for up to 5 days. For the best flavor and texture, allow individual slices to come to room temperature for about 30 minutes before serving.
• Freezing: This cake freezes wonderfully! You can freeze individual slices or whole unfrosted cake layers. Wrap tightly in several layers of plastic wrap, then in a layer of aluminum foil, and freeze for up to 2-3 months. Thaw frozen cake or slices in the refrigerator overnight before frosting (if layers) or serving (if frosted slices).

Conclusion: Your Next Favorite Cranberry Orange Cake

There you have it – Alanie’s incredible Cranberry Orange Triple Layer Cake recipe! It’s more than just a dessert; it’s a labor of love, a piece of her passion from Peace Of Cake, and a delightful treat that brings joy with every single bite. The masterful combination of moist orange-infused cake, tangy cranberry filling, and smooth orange buttercream is simply irresistible and sure to become a cherished recipe in your baking repertoire.

We hope you enjoy baking and sharing this beautiful, festive cake as much as Alanie enjoys creating it. Whether you’re an experienced baker looking for a new challenge or just starting your culinary journey, this recipe offers a rewarding experience and a truly spectacular result. Don’t forget to tag us if you make it – we’d absolutely love to see your beautiful creations and hear how much you enjoyed this Cranberry Orange Triple Layer Cake!