White Cake Cranberry Orange Buttercream (Print-Friendly Format)

Delicate white cake with tart cranberry filling and orange buttercream layers for a citrus-bright finish.

# Ingredients You’ll Need:

→ Cranberry Filling

01 - 340 g cherry preserves
02 - 150 g granulated sugar
03 - 60 ml freshly squeezed orange juice
04 - 420 g fresh cranberries, divided (frozen and thawed cranberries may be used)

→ White Cake

05 - 227 g unsalted butter, softened
06 - 400 g granulated sugar
07 - 1 tablespoon loosely packed fresh orange zest
08 - 1 teaspoon vanilla extract
09 - 440 g all-purpose flour
10 - 1 tablespoon baking powder
11 - 0.25 teaspoon fine table salt
12 - 240 ml whole milk
13 - 8 large egg whites
14 - Shortening, for greasing pans

→ Orange Buttercream

15 - 227 g unsalted butter, softened
16 - 225 g cream cheese, softened
17 - 0.25 teaspoon fine table salt
18 - 900 g powdered sugar
19 - 30 ml freshly squeezed orange juice
20 - 1 teaspoon vanilla extract
21 - 15–30 ml whole milk, as needed

# How to Make It:

01 - In a medium saucepan, combine cherry preserves, granulated sugar, orange juice, and 360 g cranberries. Bring to a boil over medium-high heat, stirring often, and boil for 5–6 minutes until most berries begin to pop.
02 - Transfer 240 ml of the cranberry mixture to a small bowl and stir in remaining 60 g whole cranberries to create the topping. Place the rest of the cranberry mixture in another bowl. Let both mixtures cool completely for 1 hour at room temperature. Cover and refrigerate for at least 8 hours.
03 - Preheat oven to 163°C (325°F). Grease three 23-cm round cake pans with shortening and dust with flour.
04 - In a stand mixer, beat the butter at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Beat in orange zest and vanilla extract. In a separate bowl, whisk flour, baking powder, and salt. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour, beating at low speed just until blended.
05 - In a clean bowl, beat egg whites at high speed until stiff peaks form. Stir about one-third of egg whites into the batter to lighten, then fold in the remaining egg whites in two batches until just incorporated.
06 - Divide batter equally among prepared pans. Bake in preheated oven for 25 minutes or until a wooden pick inserted in the center emerges clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and transfer to racks to cool completely, about 1 hour.
07 - In a stand mixer, beat butter, cream cheese, and salt at medium speed for 1–2 minutes until creamy. Gradually add powdered sugar alternately with orange juice, beating at low speed until smooth after each addition. Stir in vanilla extract. Adjust consistency with 1 teaspoon milk at a time if needed.
08 - Place one cake layer on a platter. Spoon 1.5 cups buttercream into a piping bag and pipe a ring just inside the top edge. Spread half of the chilled cranberry filling (without whole berries) inside the ring. Top with the second cake layer, and repeat piping and filling process. Place the final layer on top.
09 - Spread remaining buttercream over top and sides of cake. Pipe a final ring of frosting around the top edge. Spread cranberry topping (mixture with whole berries) over top, reaching to the edge of piped frosting.

# Extra Tips:

01 - For square presentation, bake in three 20-cm square disposable aluminum pans; increase baking time to 26–30 minutes.
02 - Chilling the cranberry filling allows flavors to develop and thickens the mixture for easier assembly.

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