Description
This Cranberry Orange Cake is a festive, moist, and tender treat perfect for the holiday season. Featuring a bright orange-flavored cake studded with fresh cranberries, it’s topped with a luscious, creamy white chocolate buttercream and garnished with sparkling sugared cranberries.
Ingredients
Scale
- 1 ½ Cups Granulated Sugar
- Zest of 2 Oranges
- 2 ¼ Cups Cake Flour, divided
- 1 Tablespoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Cup Buttermilk
- ¼ Cup Fresh Orange Juice
- 1 Teaspoon Vanilla Extract
- ½ Cup Vegetable Oil
- 4 Egg Whites
- 1 ½ Cups Fresh or Frozen Cranberries
- 12 Ounces White Chocolate
- 1 ½ Cups Unsalted Butter, softened
- 3 Cups Powdered Sugar
- 1 ½ Teaspoons Vanilla Extract
- 1 Dash Salt
- 1 Tablespoon Heavy Cream
- Sugared Cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly and set them aside.
- In a small bowl, combine the granulated sugar with the zest of two oranges.
- In a large mixing bowl, whisk together the orange sugar, 2 cups of cake flour, baking powder, baking soda, and salt.
- Add the buttermilk, fresh orange juice, vanilla extract, and vegetable oil to the dry ingredients. Beat until fully combined and smooth.
- In a separate clean bowl, whip the egg whites until they reach medium-stiff peaks.
- Gently fold one-third of the whipped egg whites into the cake batter, then fold in the remaining egg whites until a few streaks remain.
- Toss the cranberries with the remaining ¼ cup of cake flour and fold into the batter.
- Divide the batter between the two prepared pans. Bake for 30 to 35 minutes until a toothpick comes out clean.
- For the buttercream, melt the white chocolate and let it cool at room temperature.
- Beat the softened butter until light and fluffy. Gradually add in the cooled melted white chocolate.
- Add the powdered sugar, vanilla extract, and a dash of salt. Mix until combined and then whip until smooth.
- Add the heavy cream and mix until the frosting is silky and spreadable.
- Once the cakes are cool, spread a layer of buttercream on one layer, top with the second layer, and frost the entire cake. Decorate with sugared cranberries.
Notes
- This cake can be made a day in advance.
- Store leftovers in an airtight container.
- For a stronger orange flavor, add more orange zest.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 40g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Cranberry Orange Cake, White Chocolate Frosting, Holiday Dessert