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Cranberry Orange Cake with White Chocolate Frosting Recipe

Avatar photoByOlivia Bennett
Jump to Recipe· 4.5 from 81 reviews

If you’re looking for a festive, flavorful cake that will wow your friends and family, you have to try this Cranberry Orange Cake with White Chocolate Frosting Recipe. It’s a delightful fusion of tart cranberries, bright orange zest, and a rich, creamy white chocolate frosting that simply sings with every bite. Perfect for holidays, special occasions, or any time you want a cake that feels like a warm hug.

Why You Should Make This Recipe

Bold flavor combination: The tangy cranberries perfectly complement the sweet, citrusy orange zest, creating a balanced taste that’s refreshingly unique.
Moist and tender texture: The buttermilk and oil make this cake incredibly soft and moist, keeping every slice melt-in-your-mouth amazing.
Gorgeously festive presentation: The white chocolate frosting with candied cranberries and orange slices makes it a stunning centerpiece dessert.
Versatile and approachable: Easy enough for midweek baking yet special enough for holiday celebrations, this recipe delivers reliably delicious results.

A slice of three-layer yellow cake sits on a white plate over a white marbled surface. Each cake layer is soft and moist with bright red cranberries scattered throughout. Thin layers of white cream frosting separate the cake levels, with extra white frosting covering the outside of the slice. Small whole cranberries dot the frosting on the side, and a wedge of orange peel is tucked beside the cake slice, adding a bright orange contrast. The background shows blurred white bowls stacked and a beige cloth for a simple, clean look. Photo taken with an iphone --ar 2:3 --v 7 - Cranberry Orange Cake with White Chocolate Frosting, festive cranberry orange cake, holiday citrus cake, easy white chocolate frosting recipe, tart cranberry orange dessert

Ingredients & Substitutions

The magic of this Cranberry Orange Cake with White Chocolate Frosting Recipe lies in its simple, wholesome ingredients that come together to deliver extraordinary flavor and texture. Each ingredient plays a key role, from the zest and juice that brighten the batter to the fresh cranberries adding festive color and a juicy pop.

Flat lay of fresh bright red cranberries, vibrant orange slices and zest, smooth blocks of white chocolate, soft golden salted butter, a small pitcher of creamy buttermilk, a scattering of granulated sugar crystals, and a heap of fine all-purpose flour, all beautifully arranged with some vanilla beans and a few candied cranberries for sparkle, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Cranberry Orange Cake with White Chocolate Frosting, festive cranberry orange cake, holiday citrus cake, easy white chocolate frosting recipe, tart cranberry orange dessert
  • Salted butter: Softened to room temperature, it ensures a creamy and moist crumb with wonderful richness.
  • Granulated sugar: Adds sweetness and helps create a tender crumb while balancing the tart cranberries.
  • Orange zest and juice: Nature’s little bursts of sunshine, offering aroma and fresh citrus flavor.
  • Buttermilk: Keeps the cake moist and tender; can substitute with ½ cup sour cream plus ½ cup milk if needed.
  • Fresh cranberries: They provide vibrant color and a delightful tartness; toss with flour to prevent sinking.
  • White chocolate: Melts into the frosting for a luscious, creamy sweetness that pairs beautifully with the tangy cake.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Cranberry Orange Cake with White Chocolate Frosting Recipe

Step 1: Prepare and Cream

Start by preheating your oven to 350°F and lining three 8-inch cake pans with parchment and a light spray or brush of cake release. In a large bowl, cream together the softened butter, granulated sugar, and fresh orange zest until light and fluffy – about 2 to 3 minutes. This step infuses the batter with aromatic orange oils while incorporating air for a tender crumb.

Step 2: Add Wet Ingredients

Next, beat in the vegetable oil for extra moisture, followed by the eggs one at a time, and the pure vanilla extract. These wet ingredients bring richness and help bind everything beautifully while enhancing the cake’s texture and flavor.

Step 3: Incorporate Dry Ingredients

Whisk together the all-purpose flour, baking powder, baking soda, and salt then add them gradually to the wet mix on low speed, just until barely combined—this keeps your cake tender by avoiding overmixing. Then stir in the buttermilk and fresh orange juice, giving the batter a lovely smooth consistency.

Step 4: Fold in the Cranberries

To prevent the cranberries from sinking or bleeding their color too much, toss them lightly with a tablespoon of flour before gently folding them into the batter. This keeps the bright specks of cranberry popping through your cake layers and adds a refreshing tartness with each bite.

Step 5: Bake and Cool

Divide the thick batter evenly between your prepared pans and bake at 350°F for 24 to 28 minutes, or until a toothpick comes out with just a few moist crumbs. It’s crucial to cool the layers completely before frosting to ensure a smooth, stable finish.

Step 6: Make the White Chocolate Frosting

Melt the white chocolate gently in the microwave, stirring often to avoid overheating. Let it cool until just shy of room temperature so it won’t melt your butter. Beat the softened butter, powdered sugar, and vanilla until creamy, then gradually blend in the cooled white chocolate. Add heavy cream a tablespoon at a time until the frosting is perfectly spreadable and silky smooth.

Step 7: Assemble and Decorate

Level the cooled cake layers for an even stack. Spread a generous amount of white chocolate frosting between each layer and over the sides. Finally, adorn your cake with candied cranberries and fresh or candied orange slices – these add an elegant, festive finish that’s sure to impress.

How to Serve Cranberry Orange Cake with White Chocolate Frosting Recipe

A tall, round, white frosted cake stands on a white marble cake stand with a wooden base, placed on a white marbled surface. The cake has smooth white icing covering three layers. On top, there are chunks of bright orange fruit and clusters of red cranberries that look slightly frosted, arranged around the edge with some cranberries spilling over the sides. Around the scene, loose cranberries and a white linen cloth are scattered. To the right, a stack of small white bowls and two whole bright orange fruits sit on the white marbled surface, with a plain light background. Photo taken with an iphone --ar 2:3 --v 7 - Cranberry Orange Cake with White Chocolate Frosting, festive cranberry orange cake, holiday citrus cake, easy white chocolate frosting recipe, tart cranberry orange dessert

Garnishes

For an extra-special touch, decorate with candied cranberries and thinly sliced orange rounds or zest. Fresh herbs like mint or rosemary sprigs bring a lovely pop of green and a subtle fragrant hint that blends beautifully with the citrus and white chocolate.

Side Dishes

This cake shines best on its own but pairs wonderfully with a light dollop of whipped cream or a scoop of vanilla bean ice cream. A refreshing citrus salad or a cup of bright herbal tea also complements the rich flavors perfectly.

Creative Ways to Present

Consider serving individual slices on pretty dessert plates with a drizzle of orange glaze or a sprinkle of finely chopped nuts for texture contrast. For gatherings, slice the cake into mini squares or cupcakes topped with the same luscious frosting and cranberries—a fun twist that’s just as delicious.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered and refrigerated for up to five days. The frosting stays stable and creamy, and the flavors actually deepen when stored, making each bite even more delightful the next day.

Freezing

You can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to two months. The white chocolate frosting freezes beautifully as well in an airtight container. When ready to use, thaw overnight in the fridge before frosting and assembling.

Reheating

This cake is best enjoyed cold or at room temperature. If you prefer, bring slices to room temperature by leaving them out for 30 minutes before serving; avoid microwaving to preserve the delicate frosting texture.

FAQs

  1. Can I use frozen cranberries for this cake?

    Yes! You can use frozen cranberries without thawing them first. Just know that bake time might be a minute or two longer, and the berries may release a bit more juice, which can add moistness to the cake.

  2. What can I substitute if I don’t have buttermilk?

    A simple substitute is mixing ½ cup sour cream with ½ cup milk to equal 1 cup buttermilk. This keeps the cake tender and moist with a pleasant tang.

  3. Can I make this recipe into cupcakes?

    Absolutely! The batter works wonderfully as cupcakes. Bake in a standard muffin tin lined with paper cups for about 18-22 minutes. Frost with the white chocolate frosting once cooled.

  4. How do I prevent the frosting from melting?

    Make sure your melted white chocolate is cooled completely before mixing it with the buttercream. Also, keep the cake chilled prior to serving and avoid leaving it out in warm temperatures for long periods.

Final Thoughts

I truly hope you give this Cranberry Orange Cake with White Chocolate Frosting Recipe a try — it’s one of those desserts that brings joy not just in taste but in the whole experience of making and sharing it. From the fresh citrus zing to the velvety frosting, every bite feels special. Plus, it’s a gorgeous cake to serve any time you want to make memories sweeter!

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Cranberry Orange Cake with White Chocolate Frosting Recipe

Cranberry Orange Cake with White Chocolate Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 81 reviews
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Cranberry Orange Cake is a moist, flavorful dessert perfect for the holidays or any special occasion. It features fresh cranberries lightly coated in flour, infused with bright orange zest and juice, and topped with a luscious white chocolate buttercream frosting. The cake layers bake evenly to a tender crumb, complemented by a creamy, citrusy frosting with decorative candied cranberries and orange slices for an elegant finish.

Ingredients

Scale

Cake

  • 1/2 cup (113g) salted butter, softened to room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 2 tablespoons orange zest (from 3–4 oranges)
  • 1/3 cup (90ml) vegetable or canola oil
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 3/4 cups (388g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) orange juice (from 1–2 oranges)
  • 2 cups (340g) fresh cranberries
  • 1 tablespoon all-purpose flour (for tossing cranberries)

Frosting

  • 8 ounces white chocolate, chopped
  • 2 cups (454g) salted butter, softened to room temperature
  • 6 cups (720g) powdered sugar
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons heavy cream
  • Candied cranberries & orange slices for decorating

Instructions

  1. Prepare pans: Preheat the oven to 350°F (177°C). Line three 8-inch cake pans with parchment paper circles and spray with baking spray or brush with cake release to prevent sticking.
  2. Cream butter and sugar: In a large bowl, beat the softened butter, granulated sugar, and orange zest with a hand or stand mixer on medium-high speed until the mixture is light and creamy, about 2-3 minutes. Add the vegetable oil and continue beating for another 2-3 minutes until fully combined and fluffy. Scrape down the sides and bottom of the bowl.
  3. Add eggs and vanilla: Add the eggs, one at a time, along with the vanilla extract. Mix on medium speed until just combined, about 1 minute.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until a few streaks of flour remain to avoid overmixing.
  5. Add liquids: Pour in the buttermilk and orange juice, mixing gently just until the batter comes together. Scrape down the bowl to ensure even mixture.
  6. Prepare cranberries: Toss the fresh cranberries with the remaining tablespoon of flour to prevent sinking, then gently fold them into the thick batter.
  7. Divide and bake: Evenly divide the batter among the prepared cake pans. Bake for 24-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cakes to cool completely in the pans.
  8. Melt white chocolate: Place the chopped white chocolate in a medium microwave-safe bowl. Heat on medium power in 15-20 second intervals, stirring between each, until fully melted and smooth. Let it cool for 15-20 minutes until not warm to the touch to prevent melting the butter in the frosting.
  9. Make frosting: Using the whisk attachment, beat the softened butter, powdered sugar, and vanilla extract until creamy and smooth. Gradually mix in the cooled white chocolate until combined. Add heavy cream a tablespoon at a time until the frosting reaches a spreadable consistency.
  10. Assemble cake: Level the cake layers if needed. Spread frosting evenly between layers and around the sides and top. Decorate with candied cranberries and orange slices or additional orange zest.
  11. Chill and serve: Refrigerate the cake for at least 45 minutes to set the frosting before slicing. Store leftovers in the refrigerator for up to 5 days.

Notes

  • You can make the cake layers and frosting a day ahead; wrap cooled layers tightly and store at room temperature overnight. Keep frosting airtight in the fridge and bring to room temperature before assembling.
  • Freeze unfrosted cake layers up to 2 months; thaw overnight in the refrigerator before use. The whole cake or individual slices can also be frozen similarly.
  • If using frozen cranberries, do not thaw them before adding to the batter; baking time may increase slightly by 1-2 minutes.
  • Substitute buttermilk with a mix of ½ cup sour cream and ½ cup milk if needed.
  • For extra orange flavor in frosting, replace the vanilla extract with 1 teaspoon orange zest and 1 tablespoon orange juice.
  • This recipe adapts to different pan sizes: two 9-inch rounds baked for 26-30 minutes or a 9×13-inch pan baked for 30-35 minutes (frost as sheet cake or serve directly).
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