STEP 1: PREHEAT THE OVEN

Begin by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly and rise perfectly.

STEP 2: PREPARE THE CAKE PANS

Grease and flour two 9-inch round cake pans to prevent the cakes from sticking. You can also line the bottoms with parchment paper for added assurance.

STEP 3: MIX THE DRY INGREDIENTS

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside; it’s important to combine the dry ingredients evenly for a uniform cake.

STEP 4: CREAM THE BUTTER AND SUGAR

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial as it incorporates air into the mixture, resulting in a lighter cake.

STEP 5: ADD EGGS AND ZEST

Add the eggs, one at a time, mixing well after each addition. Then, stir in the orange zest, allowing the citrus aroma to fill your kitchen. This step adds a delightful flavor that will permeate the cake.

STEP 6: ALTERNATE DRY AND WET INGREDIENTS

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix, as this can lead to a denser cake.

STEP 7: FOLD IN CRANBERRIES

Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter. This step adds bursts of tartness to every bite, enhancing the overall flavor of the cake.

STEP 8: POUR INTO PANS

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for an even bake.

STEP 9: BAKE

Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be lightly golden and spring back when touched.

STEP 10: COOL THE CAKES

Once baked, remove the pans from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely. This step is crucial for achieving the right texture and ensuring your buttercream doesn’t melt.

STEP 11: MAKE THE ORANGE BUTTERCREAM

While the cakes are cooling, prepare the orange buttercream. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until well combined. Add the orange juice, zest, and vanilla extract, beating until the frosting is light and fluffy. Adjust the consistency with more orange juice or powdered sugar as needed.

STEP 12: FROST THE CAKES

Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of orange buttercream on top. Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream. For an elegant touch, use a spatula or cake knife to create swirls or patterns in the frosting.

STEP 13: DECORATE (OPTIONAL)

For added flair, consider garnishing the top of the cake with fresh cranberries, orange slices, or edible flowers. This not only enhances the cake’s appearance but also adds a festive touch.

STEP 14: LET IT SET

Allow the frosted cake to set at room temperature for about 30 minutes before slicing. This will help the buttercream firm up slightly, making for cleaner slices.