White Cake Cranberry Orange Buttercream

This white cake with cranberry filling and orange buttercream is a showstopper for any festive gathering or weekend treat. The fluffy layers are full of citrus aroma and perfectly complement a tangy-sweet cranberry center. Finished with a creamy orange buttercream, it looks as dazzling as it tastes.

When I first made this cake for a winter birthday, the burst of cranberry and gentle orange flavor was a total hit with my family. Now, it’s my go-to for any special occasion.

Ingredients

• Cherry preserves: Make the filling sweet and jammy always check for high fruit content for best flavor
• Granulated sugar: Brings out the bright tartness of the cranberries
• Fresh orange juice: Adds fresh citrus depth use juicy oranges and strain for smoothness
• Fresh cranberries: Deliver unique tartness and color choose firm berries or use thawed frozen ones when fresh are out of season
• Unsalted butter: Gives both cake and frosting a rich creamy base use high-quality butter for ultimate flavor
• Orange zest: Infuses the cake layers with aromatic citrus always zest over the bowl to capture the oils
• Vanilla extract: Deepens the sweetness choose pure vanilla for best results
• All-purpose flour: Creates structure and tenderness for the cake sift flour to avoid lumps
• Baking powder: Helps the cake rise evenly always check freshness before baking
• Table salt: Sharpens flavors a fine salt disperses best
• Milk: Adds moisture use whole milk for richness
• Egg whites: Give the cake its signature light crumb use eggs at room temperature for maximum volume
• Shortening: Keeps the cake from sticking when greasing pans
• Cream cheese: Makes the buttercream tangy and smooth
• Powdered sugar: Sweetens and thickens the frosting sift for a silky texture
• Milk (optional in the frosting): For perfect spreading consistency add gradually to avoid runny icing

Instructions

Prepare the Cranberry Filling:

Combine the cherry preserves sugar orange juice and three cups of cranberries in a medium saucepan. Cook over medium-high heat stirring often for about six minutes until the cranberries pop and the mixture thickens. This step is crucial for building the bright berry flavor and avoiding a watery filling.

Cool and Divide the Filling:

Transfer one cup of the cranberry mixture to a small bowl and add the last half cup of whole cranberries for the topping. Place the remaining filling in a different bowl. Cool both completely for about an hour then chill for eight hours so the flavors meld and set for easy spreading.

Mix the Cake Batter:

Preheat your oven to three hundred twenty five degrees Fahrenheit. Cream softened butter until it is light and fluffy then gradually beat in the sugar. Add orange zest and vanilla for fragrance and depth. Sift together the flour baking powder and salt. Add this to the butter mix alternately with milk starting and ending with flour to develop a tender crumb without overmixing.

Whip and Fold in Egg Whites:

Beat egg whites at high speed until firm glossy peaks form. Stir one third into the batter to lighten it, then gently fold in the rest in two additions to maintain as much air as possible. This gentle folding results in a cloud-like cake texture.

Bake the Cake Layers:

Divide the batter into three greased and floured nine-inch round cake pans. Bake for twenty five minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool ten minutes in their pans, then remove them to racks to cool fully. Fully cooled cake layers make assembly neat and stable.

Make the Orange Buttercream:

Beat the butter cream cheese and salt until smooth and creamy. Gradually add powdered sugar and orange juice together, mixing well after each addition. If the frosting is too thick, add milk one teaspoon at a time until it reaches the perfect spreadable consistency.

Assemble the Cake:

Place the first cake layer on your serving plate. Pipe a ring of buttercream around the top edge to keep the filling inside. Spread with half of the chilled cranberry filling. Repeat with the next layer and remaining filling. Add the third cake layer and cover the entire cake with the rest of the buttercream. Pipe another ring of frosting on top and spoon the cranberry topping with whole berries into the center. Spread to the edges for a dramatic finish.

I always look forward to the burst of fresh cranberries in each slice. My youngest says the orange buttercream is the best part and she loves to sneak spoonfuls while I frost the cake.

Storage Tips

Wrap leftover cake tightly and store in the refrigerator for up to four days. Let slices sit at room temperature ten minutes before enjoying for the best texture and flavor. Extra buttercream can be refrigerated separately and re-whipped if needed.

Ingredient Substitutions

If you cannot find cherry preserves, raspberry or even apricot jam makes a lovely alternative. Frozen cranberries work just as well as fresh, just make sure to thaw and drain well. For a dairy-free cake, substitute plant-based butter and vegan cream cheese in both the cake and frosting.

Serving Suggestions

This cake pairs beautifully with a mug of hot tea or a glass of sparkling wine. Garnish each slice with a twist of orange zest or a few sugared cranberries for an extra festive touch.

Cultural and Seasonal Context

Fruit-filled white cakes like this one have long been a tradition in wintertime. The combination of cranberry and orange is classic for holidays from Thanksgiving to New Year's, showcasing seasonal flavors at their best.

Seasonal Adaptations

Swap in lemon zest for the orange in spring months
Try blueberries in place of cranberries for a summer version
Use lime zest for extra zing if serving in warmer weather

Success Stories

Many readers rave that this cake becomes the star of their holiday dessert table every year. One friend told me her mother-in-law requested the recipe for her own birthday after just one bite.

Freezer Meal Conversion

To freeze, wrap individual cake layers in plastic wrap and store for up to two months. Defrost overnight in the fridge before assembling with filling and frosting.

This festive cake is sure to brighten any table and delight your loved ones. Bake it for your next celebration and enjoy every beautiful slice.

Common Recipe Questions

→ How do I make the cranberry filling from scratch?

Combine cherry preserves, sugar, orange juice, and cranberries in a saucepan. Boil until cranberries pop and the mixture thickens, then cool completely before assembly.

→ Can I use frozen cranberries?

Yes, frozen cranberries may be substituted for fresh ones; simply thaw them before starting the filling for best texture and flavor.

→ What keeps the white cake so light?

Beating egg whites until stiff peaks promote a delicate crumb. Gently folding them into the batter adds air and lightness to each layer.

→ How do I achieve a smooth orange buttercream?

Cream together butter, cream cheese, and salt before gradually adding powdered sugar alternately with orange juice, resulting in a silky, spreadable texture.

→ Can I bake the cake in square pans?

Absolutely! Use three 8-inch square pans, and slightly increase the baking time to ensure even cooking and structure.

→ What’s the best way to assemble the layers?

Pipe a ring of buttercream around each cake layer to hold in the filling, then stack and finish with more frosting and the cranberry topping for a neat, decorative finish.