This special layer cake has a refreshing orange flavor with a hint of rosemary. Since it's an oil-based cake, it is easy to make and also has a tender crumb. Garnish with sugared cranberries and rosemary for an elevated look. —Lindsay Graham, Conestoga, Pennsylvania
Cranberry Orange Layer Cake with Rosemary
Updated on Feb. 21, 2024
Cranberry Orange Layer Cake with Rosemary
Prep Time
25 min
Cook Time
30 min
Yield
16 servings
Ingredients
- 4 large eggs, room temperature, lightly beaten
- 2 cups sugar
- 1-1/2 cups canola oil
- 1 cup buttermilk
- 1 cup 2% milk
- 1/4 cup orange juice
- 8 teaspoons grated orange zest
- 3 teaspoons vanilla extract
- 3-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 3 teaspoons minced fresh rosemary
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries or frozen cranberries
- FROSTING:
- 2 cups butter, softened
- 2 teaspoons vanilla extract
- 8 cups confectioners' sugar
- 2 to 5 tablespoons heavy whipping cream
- Optional: Sugared cranberries, sugared rosemary and sliced fresh oranges
Directions
- Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper.
- In a large bowl, whisk the first 8 ingredients. In another bowl, whisk flour, baking powder, rosemary, baking soda and salt; gradually beat into egg mixture. Transfer to prepared pans. Sprinkle cranberries over batter.
- Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
- For frosting, in a large bowl, beat butter and vanilla until light and fluffy, 5-7 minutes. Gradually beat in confectioners' sugar until smooth. Add enough cream to reach spreading consistency. Spread frosting between layers and over top and side of cake. If desired, garnish with sugared cranberries, sugared rosemary and fresh orange slices.
Nutrition Facts
1 piece: 867 calories, 47g fat (17g saturated fat), 112mg cholesterol, 443mg sodium, 109g carbohydrate (86g sugars, 1g fiber), 6g protein.
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