Cranberry Orange Cake With White Chocolate Frosting
This cranberry orange cake with white chocolate frosting 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.
Servings: 16 servings
Calories: 511kcal
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
Notes
Cooking Time and Temperature
Bake the orange cake layers at 350°F (175°C) for 28-32 minutes, or until a toothpick inserted into the center comes out clean.Taste & Texture
The cake layers are soft and moist with a fresh orange flavor, while the cranberry filling is thick, fruity, and pleasantly tart. The smooth white chocolate frosting adds creamy sweetness, giving you a really nice balance rather than a cake that simply tastes sugary.Storage, Freezing & Reheating
- Refrigerator: Store the cake in an airtight container for up to 4 days.
- Cake Layers: Wrap cooled layers twice in plastic wrap and freeze for up to 1 month.
- Whole Cake: Chill until firm, wrap thoroughly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Individual Slices: Freeze until firm, wrap well, and freeze for up to 2 months. Thaw on the counter for about 1 hour.
- Reheating: Not needed. Let refrigerated cake sit at room temperature for 15-30 minutes before serving.
Serving Recommendations
I like this cake best at room temperature when the buttercream has softened slightly and the orange flavor comes through more clearly. It’s lovely after a Christmas or Thanksgiving dinner, especially with coffee or a cup of tea when everyone somehow finds room for cake.Recipe Variations and Substitutions
- Cranberries: Fresh or thawed frozen cranberries can both be used.
- White chocolate: Use a good-quality white chocolate bar rather than chips for the smoothest frosting.
- Orange: Freshly squeezed juice gives you the best citrus flavor here, especially since orange is such an important part of the cake.
- Frosting: If you prefer a thicker buttercream, start with 1 tablespoon orange juice and only add the second if needed.
- Cranberry filling: Mash the berries for a chunkier filling or use an immersion blender if you prefer it smoother.
Proper Storage Tips
- Cool the cake layers completely before assembling.
- Keep the finished cake refrigerated because of the fruit filling.
- Store it in an airtight container so the cut edges don't dry out.
- Let refrigerated cake sit out for 15-30 minutes before serving.
- Wrap cake layers individually before freezing.
- Freeze individual slices if you want something easier to thaw later.
Pro Tips
- Reduce the cranberry filling by about one-third so it isn't watery.
- Cool the cranberry filling completely before assembling the cake.
- Level domed cakes before stacking.
- Use good-quality white chocolate for smoother frosting.
- Cool melted white chocolate for about 10 minutes before adding it to the butter.
- Create a raised buttercream border around each layer to contain the cranberry filling.
- Don't overbake the orange cake layers.
- Chill the assembled cake for the full 4 hours so the layers have time to firm up.
Nutrition
Calories: 511kcal | Carbohydrates: 74g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 179mg | Potassium: 225mg | Fiber: 2g | Sugar: 52g | Vitamin A: 656IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 1mg