Description
This Cranberry Christmas Cake is a festive and moist treat perfect for holiday celebrations. Made with fresh orange zest, juicy cranberries, and a creamy white chocolate buttercream, this cake combines tart and sweet flavors to delight your taste buds.
Ingredients
Scale
Cake
- 1 ½ cups granulated sugar
- Zest of 2 oranges
- 2 ¼ cups cake flour, divided
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup fresh orange juice
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 4 egg whites
- 1 ½ cups fresh or frozen cranberries
White Chocolate Buttercream
- 12 ounces white chocolate
- 1 ½ cups unsalted butter, softened
- 3 cups powdered sugar
- 1 ½ teaspoon vanilla extract
- 1 dash salt
- 1 tablespoon heavy cream
- Sugared cranberries for garnish
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F. Grease two 8-inch round cake pans and set aside to prevent sticking during baking.
- Mix sugar and orange zest: In a small bowl, combine granulated sugar with the zest of two oranges until the mixture is fragrant, releasing citrus oils and flavors.
- Combine dry ingredients: In a large bowl, whisk together the orange-zested sugar, 2 cups of cake flour, baking powder, baking soda, and salt creating the dry base of the cake batter.
- Add wet ingredients: Add buttermilk, fresh orange juice, vanilla extract, and vegetable oil to the dry ingredients. Beat with a stand mixer or hand mixer just until fully combined forming a smooth batter.
- Whip egg whites: In a separate bowl, whip the egg whites until medium-stiff peaks form. Gently fold one-third of the egg whites into the batter to lighten it, then fold in the remaining egg whites carefully until only a few streaks remain.
- Incorporate cranberries: Toss the fresh or frozen cranberries with the remaining ¼ cup of flour to prevent them from sinking. Fold them gently into the batter until just combined.
- Bake the cake: Divide the batter evenly between the two prepared pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
- Cool the cakes: Allow the cakes to cool completely in the pans before removing to ensure they set and are easier to frost.
- Prepare white chocolate buttercream: Melt white chocolate in 30-second intervals in the microwave, stirring until smooth. Let cool to room temperature. Beat softened butter until smooth and light, then gradually add the cooled white chocolate, mixing until smooth.
- Add powdered sugar and flavorings: Mix in powdered sugar, vanilla extract, and salt slowly on low speed until mostly absorbed, then increase speed and whip until light and fluffy. Finally, add heavy cream and mix on medium speed until silky and smooth.
- Assemble and garnish: Frost the cooled cakes with the white chocolate buttercream and top with sugared cranberries for a festive finish. Serve and enjoy!
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Use cake flour for a tender crumb; substitute with all-purpose flour plus a tablespoon of cornstarch if unavailable.
- Fresh or frozen cranberries both work well; toss with flour to prevent sinking in batter.
- Cool white chocolate completely before mixing to avoid buttercream separation.
- Sugared cranberries can be made ahead by tossing cranberries in simple syrup then in sugar and drying them.
- Buttercream can be stored in the fridge and re-whipped before use if needed.
