White Chocolate Orange Cranberry Cake

This orange cranberry cake has become my go-to showstopper for winter holidays. With moist citrus layers, homemade cranberry filling, a soft orange buttercream, and a glossy white chocolate ganache, every slice feels special. Piped buttercream Christmas trees turn it into a festive centerpiece that always draws a crowd.

The first time I made this, my youngest insisted on adding extra sugared cranberries along the top. Now it is family tradition for everyone to help decorate with their own tree designs.

Ingredients

• All-purpose flour: Brings structure to hold your layers tall and fluffy. Choose a high-quality unbleached brand for the best crumb
• Granulated sugar: Sweetens the cake and filling evenly. Extra fine sugar blends smoothly for both batter and buttercream
• Baking powder: Provides the lift. Look for aluminum-free for a cleaner taste
• Salt: Balances the sweetness and brightens the citrus notes. Use fine sea salt
• Large eggs: At room temperature ensure a tender sturdy crumb
• Buttermilk: Adds tang and moisture. Use real cultured buttermilk if you can find it
• Sour cream: Amps up richness. Go for full fat if you want extra moistness
• Vegetable oil: Keeps the cake soft for days. Choose a neutral oil like sunflower or canola
• Fresh orange juice and zest: Bring in bright citrus flavor. Use fresh oranges for the best aroma
• Vanilla extract: Rounds out the flavors. Pure vanilla gives a deeper complexity
• Fresh cranberries: Provide tartness in the filling. Frozen work in a pinch—do not thaw first
• Ground cinnamon: For warmth in the filling. Freshly opened spice has the best flavor
• Powdered sugar: For buttercreams. Sift before using to avoid lumps
• Unsalted butter: Delivers a creamy buttercream. Slightly cold gives structure when beating
• Heavy cream: Loosens buttercream and is key to silky ganache. Look for high fat percentage
• Gel food coloring: For tree decorations. Professional gel brands create rich colors without thinning frosting
• White chocolate baking bar: For the ganache. Bar chocolate melts smoother than chips
• White icing coloring: Brightens the ganache to snowy white. Optional if you love a true white finish

Instructions

Prepare the Cake Layers:

Start by preheating your oven to 350 F. Spray three eight inch round cake pans with nonstick spray line the bottoms with parchment and spray again. This prevents sticking and makes sure every piece comes out whole

Mix Dry and Wet Ingredients:

In a medium bowl whisk together flour sugar baking powder and salt. In the stand mixer bowl beat eggs buttermilk sour cream vegetable oil orange juice vanilla extract and orange zest until everything is uniform and smooth

Combine the Batter:

With the mixer on low gently add half the dry mix to the wet and blend for thirty seconds. Add the remaining dry mix and stir just until you no longer see streaks of flour. Overmixing can make the cake dense so stop as soon as it looks combined

Bake and Cool:

Divide batter evenly between the pans. Bake for twenty three to twenty seven minutes until a toothpick comes out with just a few moist crumbs. Cool in pans before turning out onto a rack. Trim domed tops with a serrated knife for flat even layers

Make Cranberry Orange Filling:

Combine cranberries sugar orange juice zest and cinnamon in a saucepan over medium heat. Stir often until the cranberries burst and the mixture thickens. Let the filling cool to room temperature

Whip Orange Buttercream:

Beat butter salt and orange zest until fluffy and pale. Sift powdered sugar in stages beating between each. Add orange juice vanilla and cream as needed until the frosting is smooth and spreadable. Store in the fridge until ready to use let it soften before assembling

Prepare Vanilla Buttercream for Trees:

Beat butter and salt until creamy and light. Mix in sifted powdered sugar and cream alternately to keep it silky. Tint with green food coloring shades as desired for your tree decorations

Make White Chocolate Ganache:

Heat heavy cream until it is just simmering. Pour hot cream over chopped white chocolate in a bowl. Let it sit for a couple minutes before stirring until smooth. Mix in white icing coloring if using. Cool to room temperature so it is just pourable

Assemble the Cake:

On a cake board place the first cake layer. Spread a thin layer of orange buttercream with a piped rim around the edge. Fill with cranberry orange mixture. Place the next cake layer and repeat. Top with the final cake round side up. Frost the whole cake lightly and freeze until the buttercream firms

Glaze with Ganache:

Pour room temp ganache onto the center of the chilled cake. Use an offset spatula to let ganache run to the edges and down the sides. Smooth with a scraper finishing the sides evenly. Chill until firm

Decorate with Christmas Trees:

Pipe trees with tinted vanilla buttercream using a variety of star tips for dimension. Decorate with sugared cranberries as ornaments by tossing fresh berries in granulated sugar

Every piece reminds me of my grandma’s orange rolls. I love the way the cranberry filling balances the sweet cake and orange buttercream. If my son is helping he always asks for extra ganache just for licking the spatula

Storage Tips

Store the cake covered in the refrigerator for up to five days. Let it come to room temperature before serving for the best texture. You can freeze the unfrosted cake layers tightly wrapped for up to four weeks and assemble later. Leftover slices freeze well individually wrapped so you can enjoy a festive treat anytime

Ingredient Substitutions

If you cannot find fresh cranberries use frozen ones directly without thawing. In place of buttermilk use an equal amount of milk with a squeeze of lemon juice. If you want a zestier filling use pink grapefruit zest instead of some of the orange for extra brightness. Almond extract is a fun swap for vanilla if you love that bakery aroma

Serving Suggestions

This cake shines as a holiday centerpiece but is also stunning for winter birthdays or New Year’s brunch. I love pairing it with mulled cider or hot tea. For extra flair add sugared rosemary sprigs and pomegranate jewels alongside the buttercream trees

Cultural and Seasonal Touch

Cranberry orange is such a classic winter flavor pairing and always brings back cozy holiday memories in my house. Decorating this cake together is a moment we all look forward to each year as the weather gets cold and the oven warms up the kitchen

Seasonal Adaptations

For spring add candied orange peels as garnishes for a lighter look. Replace cranberry filling with raspberry or cherry preserves in summer. Try a sprinkle of ground ginger in the batter for warming spice in late autumn

Success Stories

Every time I make this cake friends comment on how moist the layers are and how cleanly they slice. Last year my neighbor said it looked too pretty to eat but that did not stop her from going back for seconds. I have even transformed this recipe into cupcakes for a holiday bake sale and they sold out fast

Freezer Meal Conversion

Wrap cooled unfrosted cake layers in plastic wrap and foil before placing in a freezer bag. The cranberry filling also freezes well in a small container. Defrost everything overnight before decorating. If you want to freeze assembled cake slices do so with parchment between each slice to prevent sticking

This cake brings together all the best tastes and textures of the holidays. Make it ahead and enjoy a slice of brightness on any winter day.

Common Recipe Questions

→ How do I ensure my cake layers stay moist?

Use room temperature eggs and dairy, avoid over-mixing the batter, and don’t overbake. Wrap cooled layers in plastic if preparing ahead.

→ Can I use frozen cranberries for the filling?

Yes, frozen or fresh cranberries work equally well for the filling. No need to thaw; cook directly from frozen.

→ How do I get the ganache pure white?

Adding white icing coloring to the ganache helps achieve a true white shade, as melted white chocolate is naturally yellowish.

→ Tips for piping decorative trees?

Color buttercream with gel food coloring for depth and use varying piping tips for texture. Chill cake before decorating for best results.

→ How far in advance can I make the components?

Cake layers, buttercream, and cranberry filling may be made several days ahead and stored in the fridge or freezer for convenience.

→ Can I omit the green tree decoration?

Absolutely! The tree decorations are optional and the cake shines even without them. Decorate as desired for any occasion.