• Preheat oven to 350°F. Gather the ingredients so you have everything close at hand on the counter or table.
• Line 3 – 9″ round cake pans with waxed paper. Spray each with baking spray to coat. If desired, place baking strips around the outside of each pan, according to product instructions.
• Using a fine-edge grater, zest one orange. Carefully, separate egg whites from egg yolks, placing the whites in a bowl. (Save the egg yolks to make egg omeletes or Creme Brulee.)
  1 tablespoon orange zest, 6 large egg whites

Prepare the Cake Batter

• In a large mixing bowl, cream together the granulated sugar, softened butter, and vegetable oil until light and fluffy, approximately 5-7 minutes.
  2 1/4 cups granulated sugar, 1 cup butter, 1/4 cup vegetable oil
• Add egg whites, one at a time, beating well after each addition. Stir in vanilla paste and vanilla extract.
  1 tablespoon vanilla paste, 1 teaspoon vanilla extract
• In a small bowl, sift together the cake flour, baking powder, baking soda, and salt to combine. Gradually, add the flour mixture to the creamed mixture alternately with sour cream, beginning and ending with dry ingredients.
  3 1/2 cups cake flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup sour cream
• Divide the batter equally, and spoon into the three prepared cake pans. Carefully spread batter to edges. Lightly tap each pan once to remove any air bubbles.
• Bake in preheated oven for 25-28 minutes or until cake tests done with a toothpick inserted in the center that comes out clean.
• Allow to set for 10 minutes before removing to wire racks to cool completely.

Make the Orange Cranberry Filling

• Place jellied cranberry sauce in a medium saucepan along with orange liqueur, granulated sugar, and 1 tablespoon orange zest. Stir and mash until the cranberry sauce is broken up. Simmer on low for 10 minutes, stirring occasionally. Allow to cool. Transfer mixture to a bowl, then cover and refrigerate for at least 30 minutes.
  14 oz jellied cranberry sauce, 2 tablespoons orange liqueur, 1 tablespoon granulated sugar

Prepare the Orange Buttercream Frosting

• In a large mixing bowl, cream the softened cream cheese and butter until light and fluffy. Add in the whole milk, orange zest, and vanilla extract mixing well.
  8 oz cream cheese, 3/4 cup butter, 2 tablespoons whole milk, 1 tablespoon orange zest, 2 teaspoons vanilla extract
• Gradually add the powdered sugar, one cup at a time. Beat on low speed until blended, then on high for 1-2 minutes until the frosting has desired spreading consistency.
  6 cups powdered sugar
• (If the frosting seems too thick, add 1 tablespoon milk. If too thin, add 1/4 – 1/2 cup more powdered sugar.)

Instructions for Frosting the Cake

• To frost the layer cake, begin with the bottom layer, placing the top side down on a cake plate. (If desired, you may place strips of waxed paper around the bottom of the cake to prevent any icing smudges.)
• Divide the frosting into quarters, and spread 1/4 around the outer edge of the bottom layer, leaving the center open. Spoon 1/3 of the cranberry filling into the center and spread up against the frosting.
• Place the second layer top side up and spread 1/4 of the frosting around the outer edge, leaving center open for another 1/3 of the cranberry filling, just as before.
• For the third layer, place the cake top side up and spoon another 1/4 of the frosting along the outer edges. Begin spreading the excess frosting down and around the sides until the cake sides are frosted.
• Fill a decorating bag and piping tip with the remaining frosting and decorate the outer edges of the top layer, leaving the center open for the cranberry filling.
• Finish by spooning the remaining filling onto the center of the cake top, carefully spreading it to the edges of the piping. Use any extra frosting to finish smoothing the sides. (It’s sometimes helpful to wet an offset spatula with water to get a really smooth and clean edge on the sides.)
• Serve cake on a pretty cake stand. Store covered in refrigerator for up to 5 days. Serves 15-18 people.