Introduction
White Cake with Cranberry Filling and Orange Buttercream is a beautifully balanced dessert that feels festive, refined, and timeless. I first made this cake when I wanted something lighter than chocolate but still full of personality, and it immediately became a standout. The tender white cake layers are soft and delicate, providing the perfect canvas for the tart cranberry filling and fragrant orange buttercream. What makes this cake truly special is the contrast. The cranberry layer adds brightness and slight acidity, while the orange buttercream brings warmth and sweetness that ties everything together. It is a cake that feels appropriate for holidays, celebrations, and special gatherings, yet it is not overly heavy or rich. Each slice feels fresh, elegant, and thoughtfully layered, making this recipe a reliable choice when you want a dessert that looks impressive and tastes memorable.
Why You’ll Love This Recipe
This cake is light yet flavorful, visually stunning, and perfectly balanced between sweet and tart. It is ideal for celebrations, can be made in stages, and delivers a sophisticated flavor combination that appeals to a wide range of tastes.
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White Cake with Cranberry Filling and Orange Buttercream: An Elegant, Bright Celebration Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
White Cake with Cranberry Filling and Orange Buttercream is a light, tender vanilla cake layered with a tart cranberry filling and frosted with bright, citrusy orange buttercream for a festive and elegant dessert.
Ingredients
- For White Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- For Cranberry Filling:
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- For Orange Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add egg whites and vanilla extract, mixing until smooth.
- Alternate adding dry ingredients and milk, mixing just until combined.
- Divide batter evenly between pans and bake for 25–30 minutes until a toothpick comes out clean.
- Cool cakes completely.
- For cranberry filling, cook cranberries, sugar, and water over medium heat until cranberries burst.
- Stir in cornstarch and cook until thickened; cool completely.
- For buttercream, beat butter until fluffy, then gradually add powdered sugar.
- Mix in orange juice, zest, vanilla, and salt until smooth.
- Assemble cake by spreading cranberry filling between layers and frosting with orange buttercream.
Notes
- Cool cake layers completely before assembling.
- Cranberry filling can be made ahead.
- Adjust orange juice for desired frosting consistency.
- Store cake refrigerated and bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
All-Purpose Flour
Flour provides structure to the cake while keeping the crumb soft and tender when mixed properly.
Baking Powder
Baking powder helps the cake rise evenly, creating a light and fluffy texture.
Salt
Salt enhances sweetness and balances the flavors throughout the cake.
Unsalted Butter
Butter adds richness and contributes to the soft, moist crumb of the cake.
Granulated Sugar
Sugar sweetens the cake and helps create a fine, delicate texture.
Egg Whites
Egg whites keep the cake light in color and texture, giving it a classic white cake appearance.
Milk
Milk adds moisture and ensures a smooth, pourable batter.
Vanilla Extract
Vanilla provides warmth and depth without overpowering the delicate cake layers.
Fresh or Frozen Cranberries
Cranberries create a vibrant, tart filling that contrasts beautifully with the sweet cake and frosting.
Orange Zest
Orange zest adds bright citrus aroma and flavor to the buttercream.
Orange Juice
Orange juice enhances the buttercream with natural citrus sweetness and acidity.
Powdered Sugar
Powdered sugar creates a smooth, spreadable buttercream with a light texture.
Directions
Step-by-Step Cooking Instructions
Begin by preheating the oven and greasing cake pans thoroughly. In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, cream butter and granulated sugar until light and fluffy. Add egg whites gradually, mixing until fully incorporated. Stir in vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined. Divide the batter evenly between the prepared pans and smooth the tops.
Bake until the cakes are set and a toothpick inserted into the center comes out clean. Allow the layers to cool completely before assembling.
To prepare the cranberry filling, cook cranberries with sugar and a small amount of water until the berries burst and the mixture thickens. Allow it to cool fully.
For the orange buttercream, beat butter until smooth, then gradually add powdered sugar, orange zest, and orange juice until light and fluffy.
To assemble, spread cranberry filling between the cake layers. Frost the outside of the cake with orange buttercream, smoothing evenly. Chill briefly before slicing for clean cuts.
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This cake serves 10 to 12 people. Preparation takes about 30 minutes, baking time is approximately 25 minutes, and cooling and assembly take about 1 hour. Total time is around 1 hour and 55 minutes.
Storage/reheating
Store the assembled cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. This cake does not require reheating.
Variations and Customizations
This White Cake with Cranberry Filling and Orange Buttercream is easy to adapt. For a softer citrus note, substitute part of the orange zest with lemon zest. This adds brightness while keeping the flavor refined.
If cranberries are unavailable, raspberry or cherry filling works well as a substitute, maintaining the sweet-tart contrast. For a richer buttercream, a small amount of cream cheese can be blended into the frosting.
You can also turn this into a naked-style cake for a rustic presentation or bake it as cupcakes with cranberry centers for individual servings. Each variation keeps the core flavors intact while offering flexibility in presentation.
Nutrition and Dietary Info
This cake contains dairy, eggs, and gluten. It is a dessert best enjoyed in moderation and can be adapted with dairy-free alternatives if needed.
Expert Tips & Customizations
Cool layers completely
Fully cooled cakes prevent frosting from melting or sliding.
Do not overmix batter
Gentle mixing keeps the cake tender and light.
Balance the filling
Avoid overfilling to maintain clean layers and structure.
FAQs
Can I make the cake layers ahead of time?
Yes, they can be baked a day in advance and wrapped well.
Is the cranberry filling very tart?
It is pleasantly tart and balanced by the sweet frosting.
Can I use whole eggs instead of egg whites?
Egg whites are recommended for a true white cake.
Does orange buttercream taste strong?
It is fragrant and balanced, not overpowering.
Can I freeze this cake?
The cake layers freeze well; assemble after thawing.
What pan size works best?
Two or three 8-inch round pans work well.
Can I use store-bought cranberry sauce?
Homemade filling is recommended for best texture.
How do I get smooth buttercream?
Beat thoroughly and adjust liquid gradually.
Is this cake good for holidays?
Yes, it is ideal for festive occasions.
Can I decorate with fresh fruit?
Yes, cranberries and orange slices work beautifully.
Conclusion
White Cake with Cranberry Filling and Orange Buttercream is an elegant, balanced dessert that brings together light cake layers, vibrant fruit filling, and fragrant citrus frosting. Perfect for celebrations and special moments, this cake delivers beauty, flavor, and refinement in every slice. It is a dependable showpiece dessert that feels both classic and refreshing.
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