Instructions

FOR THE CITRUS CAKE

1. Preheat the oven to 350 degrees F. Prepare three 8-inch cake pans by spraying the bottom and sides of the pan, line with parchment paper and spray parchment. Set aside.
2. Sift flour, baking powder and salt in a medium bowl. Whisk in the orange zest. Set aside.
3. Cream the butter and the sugar on medium speed in a stand mixer fitted with the paddle attachment for two minutes, until light and fluffy. 
4. Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
5. Add the greek yogurt and mix until incorporated.
6. With the mixer on low speed, alternately, add the flour mixture and the milk, starting and finishing with the flour. Combine until incorporated.
7. Evenly distribute the batter among the three 8-inch cake pans (about 18 ounces in each) and bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, level if needed and then you can cover with plastic wrap and store in your freezer until you're ready to stack and decorate.
8. An hour before you're ready to stack and decorate, take your cake layers out of the freezer to thaw just a bit. I like working with chilled, but not completely frozen, cakes.

FOR THE ORANGE SIMPLE SYRUP

1. While the cakes are cooling, make the orange syrup. In a small saucepan, combine the sugar and orange juice. Bring to a boil, stirring to dissolve the sugar.
2. After the cakes have cooled completely and are leveled (if needed) generously brush each cake layer with the orange syrup. 

FOR THE CRANBERRY COMPOTE

1. In a saucepan, combine the cranberries, sugar and water over medium heat. Stir to dissolve the sugar and then cover to allow the cranberries to cook and soften.
2. When the cranberries have softened and begin to pop, slowly add the sifted corn starch and stir until it is incorporated. (If you don't sift the cornstarch, you'll likely get white clumps in the compote that are hard to dissolve.) Add the orange zest.
3. Allow the cranberries to simmer for another 5-10 minutes. The mixture will become thick and somewhat jelly-like. Transfer to a heatproof bowl and let cool to room temperature or store, covered, in the refrigerator until ready to use.

FOR THE CITRUS FROSTING

1. In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
2. With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
3. Add the heavy cream, one tablespoon at a time. Once the cream is incorporated, add the orange extract increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.

ASSEMBLY

1. Level cake layers if needed. Place the first cake layer, right-side up, on a cake board or plate. Using a pastry bag or a strong plastic zip-loc bag, pipe a barrier around the edge of the cake. This is done to ensure the cranberry compote won't ooze out the side of your cake as your stack.
2. Spread about half of your cranberry compote around the open space. 
3. Place second cake layer on top of the compote and create another frosting barrier around the edge, filling it with the remaining compote.
4. Place third cake layer, top side down, on top and give the cake an even crumb coat. Chill it in the freezer for 10 minutes and then continue frosting. (While cake is chilling, I like to cover my frosting with plastic wrap so it doesn't have a chance to dry out).
5. Top with sugared cranberries.