Cranberry Orange Cake

Preheat the oven to 350℉ (177℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, vegetable oil, and granulated sugar until light and creamy. Add the orange zest, vanilla extract, and eggs and mix until smooth.
Alternate adding the dry ingredients with the buttermilk and orange juice, starting and ending with the dry ingredients, and mixing in between each addition. (Add ⅓ flour mixture, ½ buttermilk/orange juice, ⅓ flour mixture, ½ buttermilk/orange juice, ⅓ flour mixture). Scrape the sides and bottom of the bowl and mix the batter until it is smooth.
Toss the fresh cranberries in 2 teaspoons of all-purpose flour and fold the cranberries into the cake batter.
Divide the cake batter evenly into the prepared cake pans. Bake the cake layers for approximately 30 to 35 minutes, until the tops of the cakes bounce back when gently touched. Remove the cake pans from the oven and cool the cake layers for 15 minutes. Remove the cake layers from the pan and transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment, cream the room temperature butter and cream cheese for 2 to 3 minutes until smooth and creamy. Scrape the bottom and sides of the bowl as needed.
Add half of the powdered sugar and mix on low until combined. Add the remaining half of the powdered sugar and continue to mix until combined. While mixing on low speed, add in the orange juice, orange zest, and salt.
Turn the mixer to medium speed and whip for 2 to 3 minutes, scraping the sides of the bowl occasionally. Whip until the orange cream cheese frosting is light, fluffy, and smooth.

Place one cake layer on a round cake board. Add desired amount of orange cream cheese frosting to the top of the layer and spread evenly with an offset spatula. Add the second cake layer, more frosting, and spread evenly with an offset spatula. Add the final cake layer to the top of the cake. Be sure the bottom of the cake layer is facing up.
With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes to firm the frosting.
Add a generous layer of the cream cheese frosting to the chilled cake with an offset spatula and use a cake scraper to smooth out the frosting. Use a large offset spatula to create swirls in the frosting around the sides and top of the cake. Decorate the top edge of the cake with sugared cranberries.

Store the cake in an airtight container in the refrigerator for 3 days. Serve at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.