Step 1

Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.

Step 2

In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

Step 3

Using a stand mixer fitted with a paddle attachment, cream butter and orange zest until smooth. Add sugar and beat on med-high until pale and fluffy (approx 3mins).

Step 4

Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

Step 5

Alternate adding flour mixture with milk & orange juice, beginning and ending with flour (3 additions of flour and 2 of milk & orange juice). Fully incorporating after each addition.

Step 6

Toss cranberries in 1 Tbsp of flour. Gently fold cranberries into cake batter.

Step 7

Spread batter evenly between the prepared pans and smooth the tops.

Step 8

Bake for 25-30mins or until a toothpick inserted into the center comes out mostly clean.

Step 9

Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Step 10

Beat butter and orange zest until smooth. Add cream cheese and beat until smooth and combined.

Step 11

Slowly add in 5 cups powdered sugar (1/2 cup at a time). Add vanilla. Beat on med-high for 5mins. Reduce speed to low and beat for 2mins.

Step 12

Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.

Step 13

Frost the top and sides of the cake with remaining frosting. Do a swirl on the sides and top using a large offset spatula.

Step 14

Do a crown of cranberries on top and add orange slices and thyme sprigs if desired.