Cranberry Orange Cake with White Chocolate Frosting

Preparation time
45 minutes
Cooking time
45 minutes
Cold time
4 hours
Total Time
1 hour 30 minutes

This Cranberry Orange Cake recipe is made of 4 layers of fine orange cake, homemade cranberries, and super creamy white chocolate frosting.

Course: Dessert
Cuisines: American
Keywords: Cranberry Orange Cake with White Chocolate Frosting
Servings: 16 servings
Calories: 581 kcal

Materialfilling cranberries

• 5 cups of cranberries, fresh or thawed (628g)
• 1/4 cup water (60 ml)
• 1/4 cup of fresh orange juice (60ml)
• 2 tablespoons of corn flour (16g)
• 3/4 cup white granulated sugar (150g)
• 1/2 teaspoon cinnamon
• orange cake
• 3 cups of all-purpose flour (360g)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup of butter (113g)
• 1/2 cup of vegetable oil (120ml)
• 1 + 1/2 cup white sugar (300g)
• 3 large eggs
• 2 vanilla beans * (or 2 teaspoons of pure vanilla extract)
• 1 tablespoon orange peel
• 1 glass of milk (240ml)
• 1/2 cup of fresh orange juice (120ml)
• white chocolate frosting
• 1 cup of butter, room temperature (226g)
• 2 cups of powdered sugar (240g)
• 1 cup white chocolate, melted and cooled (170g - 6oz)
• 1-2 tablespoons of orange juice (15ml-30ml)
• pinch of salt (if necessary)

Instructions

• Preheat the oven to 350 ° F / 175 ° C. Cover the bottom and sides of the 8 "(20cm) baking sheet with baking paper. Set aside.
• Making cranberry filling: Place all the ingredients in a large saucepan and bring to a boil. Cook for 3-5 minutes until the cranberries turn soft. Stir continuously. Blend the cranberries with an immersion blender or mash the mashed potatoes to your liking (if you don't like cranberry skin in the filling then a blender is a better choice). Cook for another 5-6 minutes or until the contents have thickened and reduced by about 1/3. Stir continuously. Remove from heat and allow to cool to room temperature. It will thicken when cold.
• Make an orange cake: In a medium bowl, mix the flour, baking powder, and salt, stir well. Put aside. In a large mixing bowl with a handheld holder or mixer equipped with a paddle shaker or beater, shake the butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at a time and stir until evenly mixed. Add the vanilla * and orange skin and stir well. Add dry ingredients, milk, dry ingredients, orange juice, and finish with dry ingredients. Stir well. If you don't want to have cranberry contents but cranberries in a cake, then fold 1 + 1/2 cup cranberries (fresh or thawed) thrown in 1 tbsp flour, at this time. Divide the dough into two trays that are evenly prepared. Bake for 28-32 minutes or until the toothpicks in the center come out clean. Don't overbake or the cake will dry. Allow to cool to room temperature.
• Make white chocolate frosting: Beat butter at medium speed until soft and creamy, about 1-2 minutes. Add powdered sugar and shake at medium-low speed until it is fully mixed and smooth. Add chocolate and stir at medium speed until mixed and soft. Stir in 1-2 tablespoons of orange juice depending on the consistency of buttercream. It must be smooth and soft. Add salt according to your taste.
• Assemble the cake: Cut a thin layer from the top of your cake to make a flat surface. Then cut each cake in half horizontally. Place one layer of cake on a cake stand or serving plate. Spread 1/4 buttercream on the cake. Buttercream should be higher around the edge that holds cranberries in the cake (watch the video for better understanding). Cover with 1/3 of the cranberry contents (where buttercream is lower). Repeat twice more. Place the last layer of cake on top and slightly freeze the outside and sides of the cake with the remaining freezing. Refrigerate 4 hours in the refrigerator. Store food scraps in an airtight container in the refrigerator for up to 3 days.

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