In the bowl of a stand mixer (or with a hand mixer), beat the butter until soft and pale yellow, about 1-2 minutes. Add the sugar and beat on medium until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract and orange zest. With the mixer on low, add the flour and Crystal Creamery milk in alternating additions, finishing with the flour. Do not overbeat. Stir in the cranberries. Divide batter into prepared cake pans and spread to level.