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