This Cranberry Orange Cake is made of 4 fluffy orange cake layers, a homemade cranberry filling, and a super creamy white chocolate frosting.
This is recipe No. 5 out of 8 Christmas recipes this year. I’m thrilled about this one. So far we made Chocolate Gingerbread Men Cookies, Peppermint Brownie Truffles, Chocolate Pistachio Biscotti, and a Gingerbread Eggnog.
Cranberry Orange Cake with White Chocolate Frosting
Prep Time
45 mins
Cook Time
45 mins
Chill Time
4 hrs
Total Time
1 hr 30 mins
This Cranberry Orange Cake is made of 4 fluffy orange cake layers, a homemade cranberry filling, and a super creamy white chocolate frosting.
Course: Dessert
Cuisine: American
Keyword: Cranberry Orange Cake with White Chocolate Frosting
Servings: 16 servings
Calories: 581 kcal
Ingredients
cranberry filling
5 cups cranberries, fresh or thawed (628g)
1/4 cup water (60ml)
1/4 cup freshly squeezed orange juice (60ml)
2 tbsp cornstarch (16g)
3/4 cup granulated white sugar (150g)
1/2 tsp cinnamon
orange cake
3 cups all-purpose flour (360g)
1 tbsp baking powder
1 tsp salt
1/2 cup butter (113g)
1/2 cup vegetable oil (120ml)
1+1/2 cups granulated white sugar (300g)
3 large eggs
2 vanilla beans* (or 2 tsp pure vanilla extract)
1 tbsp orange zest
1 cup milk (240ml)
1/2 cup freshly squeezed orange juice (120ml)
white chocolate frosting
1 cup butter, room temperature (226g)
2 cups powdered sugar (240g)
1 cup white chocolate, melted and cooled (170g - 6oz)
1-2 tbsp orange juice (15ml-30ml)
pinch of salt (if needed)
Instructions
Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
Make the cranberry filling: Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for about 3-5 minutes until the cranberries get soft. Stir constantly. Blend cranberries with an immersion blender or mash with a potato masher to your preference (if you don't like the skin of the cranberries in the filling then the blender is the better choice). Cook another 5-6 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
Make the orange cake: In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until fully incorporated. Add vanilla* and orange zest and stir to combine. Alternately add dry ingredients, milk, dry ingredients, orange juice, and end with dry ingredients. Stir just until combined. If you don’t want to have a cranberry filling but cranberries in the cake, then fold in 1+1/2 cups cranberries (fresh or thawed) tossed in 1 tbsp flour, at this point. Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
Make the white chocolate frosting: Beat butter on medium-high speed until soft and creamy, about 1-2 minutes. Add powdered sugar and beat on medium-low speed until fully combined and smooth. Add chocolate and mix on medium speed until combined and creamy. Stir in 1-2 tbsp of orange juice depending on the consistency of the buttercream. It should be smooth and creamy. Add salt to your taste.
Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the buttercream over the cake. The buttercream should be higher around the edges that it holds the cranberry filling inside the cake (watch the video for better understanding). Layer with 1/3 of the cranberry filling (where the buttercream is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 3 days.