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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

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).

Find it online: https://oliviadinner.com/cranberry-orange-cake-with-white-chocolate-frosting-recipe/