Preheat the oven to 350º. Line three 9-inch cake pans with parchment paper cut to the size of the bottom of the cake pans. Grease and flour the bottom and sides of the pans.

In a large bowl, whisk together the flour, baking powder, soda, and salt.

In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until creamy and fluffy, about 3-5 minutes. Add the oil and beat an additional minute. Add eggs one at a time, ending with the egg whites, beating after each addition until incorporated. Add vanilla and beat until well combined.

Alternate adding the flour mixture with buttermilk in three additions, beating on low just until incorporated, don’t over mix. Pour the batter evenly into the three cake pans.

Bake for 24-26 minutes until the tops spring back when touched and a toothpick comes out clean. Let cool in the pans on a wire rack for 15 minutes. Run an offset spatula or knife around the edges and invert onto a wire rack. Let cool completely before frosting.

Place the cranberries in a glass baking dish. Add sugar and cover with aluminum foil. Bake for 1 to 1 ½ hours until the cranberries have popped and it has started to thicken. Allow to cool completely then add Grand Marnier. Stir to combine. Use an immersion blender to blend the cranberries into a jam-like spread. You will only need 1 cup of the cranberry sauce. You can use any type of cooked cranberry sauce.

Use an electric mixer to cream the butter and cream cheese until smooth and creamy. Add orange zest and beat to combine. Gradually add powdered sugar and once combined add orange juice. Beat on medium-high until light and fluffy.

Add about a cup of frosting onto the first layer spreading all the way to the edges. Add a ½ cup of the pureed cranberry sauce on top of the layer of frosting, leaving a ½ inch border. Repeat with the second layer. Add the third layer and frost the tops and sides. Refrigerate for at least an hour before cutting.