This orange cake is filled with cranberry filling and frosted with white chocolate frosting. It's the perfect dessert cake for the holidays after a comforting dinner with lots of turkey and apple sausage stuffing. It's easy to make and crowd pleaser.
Step-by-step video tutorial
Jump to:
Process shots
Cranberry filling - Place cranberries, water, orange juice, cornstarch, sugar, and cinnamon in a large saucepan and bring over medium heat to a boil. Cook for about 3-5 minutes until the cranberries get soft. Blend cranberries with an immersion blender or mash with a potato masher to your preference. Cook another 5-6 minutes or until the filling has thickened and reduced by about ⅓.
Orange cake - In a medium bowl combine flour, baking powder, and salt, stir to combine and set aside. Beat butter, oil, and sugar until creamy, then add 1 egg at a time and mix until fully incorporated. Add vanilla and orange zest and stir to combine. Alternately add dry and wet ingredients and stir to combine.
White chocolate frosting - Beat butter until soft and creamy, then add powdered sugar and beat on medium-low speed until fully combined and smooth. Add melted white chocolate and mix on medium speed until combined and creamy. Then add 1-2 tablespoon of orange juice and mix until creamy.
Expert tips for success
- Make sure that you cook the cranberry sauce until it has thickened up and is reduced by ⅓, about 5-10 minutes. Otherwise the filling will be too watery.
- If your cake layers aren't flat after baking, slice off a thin layer from the top to create an even surface. This helps the cake to hold up, makes icing easier, and just looks better.
- For the best chocolate frosting, use just high-quality chocolate. Choose white chocolate of a brand you love. I love brands like Lindt, Ghirardelli, or Guittard.
- Let the chocolate cool down for about 10 minutes before you add it to the buttercream frosting. However, it should still be smooth and liquid, just not too warm.
- This cake is best eaten at room temperature. Place it on the kitchen counter 15-30 minutes before serving.
How long does it last
Store in an airtight container in the fridge for up to 4 days. Let come to room temperature before serving.
Make ahead and freezing instructions
- Cake layers: After baking the cake layers, let cool completely. Then tightly wrap each cake layer in plastic wrap twice. Place in freezer bags or containers and freeze for up to 1 month. To thaw, unwrap the cake layers and let sit on the counter for about 1-2 hours. Once it is at room temperature, make the frosting and assemble the cake as instructed.
- Whole cake: After chilling for 3 hours, place the cake in the freezer until it is firm, for about 2 hours. Remove the cake from the freezer and tightly wrap in plastic wrap twice. Make sure that everything is covered. Then wrap in aluminum foil twice until completely covered or place in a freezer container. It freezes well for up to 2 months. Unwrap the cake and thaw in the fridge overnight.
- Single slices: Place the slices in the freezer for about 1 hour. Then remove from the freezer and tightly wrap in plastic wrap twice until fully covered. Place in a freezer bag or container and freeze for up to 2 months. To thaw, unwrap the cake and place on the kitchen counter for 1 hour.
More festive cake recipes to try
Recipe
Cranberry Orange Cake with White Chocolate Frosting
Ingredients
cranberry filling
- 5 cups cranberries, fresh or thawed
- ¼ cup water
- ¼ cup freshly squeezed orange juice
- 2 tablespoon cornstarch
- ¾ cup granulated white sugar
- ½ teaspoon cinnamon
orange cake
- 3 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup vegetable oil
- 1 ½ cups granulated white sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup milk
- ½ cup freshly squeezed orange juice
white chocolate frosting
- 1 cup unsalted butter, at room temperature
- 2 cups powdered sugar sifted
- 6 oz white chocolate bars, melted and cooled
- 1-2 tablespoon orange juice
- 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 cranberries, water, orange juice, cornstarch, sugar, and cinnamon 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. Cook another 5-6 minutes or until the filling has thickened and reduced by about ⅓. 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 a 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. 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 tablespoon 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 ¼ of the buttercream over the cake. The buttercream should be higher around the edges that it holds the cranberry filling inside the cake. Layer with ⅓ 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.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Shannon
This is the best cake my husband and I have ever had. It tastes so fresh and so christmasy! All the flavors compliment each other perfectly. The end result is well worth the effort!
Sabine
Thank you so much! I'm happy that you like the cake as much as we do! We feel the same about this cake. Happy holidays.
Calindy
Can the cranberry filling be made ahead of time and refrigerated?
Sabine
Yes, absolutely! The filling will last 2-3 days covered in the fridge.
Anette
Oh it will by my birthday’s cake on the 2nd of january ?
Sabine
Yay! Happy birthday and holidays in advance! 🙂
Jess
So I decided to make this in cupcake form since everyone I know is now on a diet. And I only made a half batch just in case this recipe was terrible. It was going pretty well until I lost my shit over making the icing. The chocolate turned into chunks and wouldn’t blend. So I microwaved the damn thing until it was blendable and then stood outside in the MA snow storm furiously whisking the frosting to get it to the right consistency. It worked and then I assemble the cupcakes by cutting them in half and mimicking the cake layering. Thankfully they taste delicious. I accidentally used a blood orange because I can’t tell the difference between oranges until I open them. Overall, this is a great recipe even for people like me who hate baking.
Sabine
Oh my gosh, Jess! I literally can see you whisking in the middle of the snow storm. I'm beyond happy that it turned out great and you got rewarded for your hard work. Thank you so much for your nice feedback! Btw, I hardly can tell the difference between blood orange and normal ones either.
Julie
This cake was delicious, so Christmas-y, and the perfect dessert to accompany dinner. Not too heavy or sweet. The tartness of the cranberry and the sweetness of the buttercream were a match made in heaven! I will definitely make this again.
Sabine
Julie, I’m happy that you like the cake! Thank you so much for your feedback. Happy holidays!
Elsie
Hi Sabine,
Thanks for sharing this recipe, the cake looks delish!
Question, what pan size did you used?
Thanks,
Sabine
Hi Elsie,
Thank you so much! I used two 8” (20cm) cake pans.
Happy holidays,
Sabine
hannah
would I need to make any changes to make this into a Yule log cake?
Sabine
Hi Hannah,
I don't recommend to make a Yule log cake out of this recipe. The cake for Yule log cake needs to be a sponge cake and this cake is like a white cake.
Hope that helps!
Happy holidays, Sabine
Katherine Parrish
Looks amazing! I need to make this as cupcakes, though. Any thoughts on how to change the bake time/temp to reflect? Otherwise I'll just google it!
Sabine
Hey Katherine, Bake them at 350°F for 16-20 minutes. Check with a toothpick. Hope that helps!
Emily Prueitt
This looks divine, and I'd love to make it for a Christmas party on Sunday!! Could it be done as a bundt cake, spreading the cranberry filling between two layers of the cake in the bundt pan?
Karen
What a beautiful cake Sabine!! Seriously can't wait to make this - that cranberry filling looks so good.
Sabine
Thank you so much, Karen! I hope you like it as much as I do. Happy Christmas baking 🙂