Cranberry Orange White Chocolate Cake (Print-Friendly Format)
Sweet orange cake layered with cranberry and white chocolate frosting—a festive, irresistible treat for special occasions.
# Ingredients You’ll Need:
→ Cranberry Filling
01 -
625 g cranberries, fresh or thawed
02 -
60 ml water
03 -
60 ml freshly squeezed orange juice
04 -
16 g cornstarch
05 -
150 g granulated white sugar
06 -
2 g ground cinnamon
→ Orange Cake
07 -
375 g all-purpose flour, spooned and leveled
08 -
12 g baking powder
09 -
5 g salt
10 -
115 g unsalted butter, at room temperature
11 -
120 ml vegetable oil
12 -
300 g granulated white sugar
13 -
3 large eggs
14 -
10 ml vanilla extract
15 -
6 g orange zest
16 -
240 ml milk
17 -
120 ml freshly squeezed orange juice
→ White Chocolate Frosting
18 -
230 g unsalted butter, at room temperature
19 -
240 g powdered sugar, sifted
20 -
170 g white chocolate bars, melted and cooled
21 -
15-30 ml orange juice
22 -
Pinch of salt, as needed
# How to Make It:
01 -
Preheat oven to 175°C. Line bottoms and sides of two 20 cm baking pans with parchment paper and set aside.
02 -
In a large saucepan, combine cranberries, water, orange juice, cornstarch, sugar, and cinnamon. Bring to a boil over medium heat, stirring constantly. Cook for 3–5 minutes until cranberries soften. Use an immersion blender or potato masher to achieve desired texture. Continue cooking another 5–6 minutes, stirring constantly, until thickened and reduced by about one third. Remove from heat and cool to room temperature.
03 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
04 -
In a large mixing bowl, beat butter, oil, and sugar using a stand or handheld mixer fitted with a whisk or paddle attachment for 2–3 minutes until creamy.
05 -
Beat in eggs, one at a time, ensuring each is fully incorporated. Stir in vanilla extract and orange zest.
06 -
Alternately add one third of the dry ingredients, half the milk, another third of dry, orange juice, and the remaining dry ingredients. Gently stir until just combined, avoiding overmixing.
07 -
Divide batter equally between prepared pans. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool to room temperature in the pans.
08 -
Beat butter on medium-high speed until soft and creamy, approximately 1–2 minutes. Gradually beat in sifted powdered sugar on medium-low speed until smooth. Add melted and cooled white chocolate, mixing until fully incorporated and creamy. Stir in orange juice, starting with 15 ml and adding more for consistency. Season with a pinch of salt if desired.
09 -
Level cake tops if needed. Slice each cake horizontally to create four layers in total. Place one layer on a serving plate. Spread one quarter of the buttercream over the layer, creating a higher border around the edge to hold in the cranberry filling. Spoon one third of the cranberry filling into the center. Repeat with second and third layers. Place final cake layer on top.
10 -
Spread the remaining frosting over the top and sides for a thin crumb coat. Refrigerate for at least 4 hours before slicing to ensure the cake is set.
11 -
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
# Extra Tips:
01 -
Allow the cranberry filling to cool completely before assembling the cake for optimal consistency.
02 -
For a clean finish when slicing, use a sharp knife dipped in hot water.