Description
This Cranberry Christmas Cake is a festive, moist, and tender treat perfect for the holiday season. Featuring a bright orange-flavored cake studded with fresh cranberries, it’s topped with a luscious, creamy white chocolate buttercream and garnished with sparkling sugared cranberries for a beautiful presentation and delightful tart-sweet contrast.
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 Teaspoons Vanilla Extract
- 1 Dash Salt
- 1 Tablespoon Heavy Cream
Garnish
- Sugared Cranberries
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly and set them aside so they are ready when the batter is prepared.
- Make orange sugar: In a small bowl, combine the granulated sugar with the zest of two oranges. Use your fingers or a spoon to rub the zest into the sugar until fragrant, which will infuse the sugar with bright citrus flavor.
- Combine dry ingredients: In a large mixing bowl, whisk together the orange sugar, 2 cups of cake flour, baking powder, baking soda, and salt to create a well-mixed dry base for the cake batter.
- Add wet ingredients and mix: Add the buttermilk, fresh orange juice, vanilla extract, and vegetable oil to the dry ingredients. Using a stand mixer with a paddle attachment or a hand mixer, beat the mixture just until fully combined and smooth, taking care not to overmix.
- Whip egg whites: In a separate clean bowl, whip the egg whites until they reach medium-stiff peaks. This adds air and volume to the batter for a light texture.
- Fold egg whites into batter: Gently fold one-third of the whipped egg whites into the cake batter to loosen the mixture. Then carefully fold in the remaining egg whites until only a few streaks remain, ensuring a delicate and airy cake.
- Prepare cranberries and combine: Toss the fresh or frozen cranberries with the remaining ¼ cup of cake flour. This helps prevent them from sinking to the bottom of the cake. Fold the cranberries into the batter until just combined.
- Bake the cakes: Divide the batter evenly between the two prepared pans. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back gently when pressed. Allow cakes to cool completely in their pans before removing.
- Melt white chocolate: For the buttercream, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval. Once melted, let the chocolate cool at room temperature for at least 10 minutes until it is not warm but still fluid.
- Make buttercream base: In a large bowl, beat the softened unsalted butter on medium-high speed for 2 to 3 minutes until it is light and fluffy. Reduce mixer speed to low and gradually add in the cooled melted white chocolate, mixing until smooth and fully incorporated.
- Add powdered sugar and flavorings: With the mixer on low, add the powdered sugar, vanilla extract, and a dash of salt. Mix until the sugar is mostly absorbed, then increase the speed to high and whip the buttercream for 2 to 3 minutes until it’s smooth, fluffy, and creamy.
- Finish buttercream: Add the tablespoon of heavy cream and mix on medium speed until the frosting achieves a silky, spreadable consistency perfect for decorating the cake.
- Assemble and garnish: Once the cakes are completely cool, spread a layer of white chocolate buttercream on top of one layer, then top with the second cake layer. Frost the entire cake with the remaining buttercream and decorate with sugared cranberries for a sparkling, festive finish. Serve and enjoy!
Notes
- To prevent cranberries from sinking, tossing them in flour is essential.
- Be careful not to overmix the batter after adding egg whites to keep the cake light and fluffy.
- The white chocolate should be completely cooled but still liquid to avoid melting the butter when making buttercream.
- Sugared cranberries can be made by tossing fresh cranberries in sugar and letting them dry overnight.
- This cake can be made a day in advance to allow flavors to meld and the cake to fully set.
- If fresh cranberries are unavailable, frozen cranberries work well but do not thaw them before adding to the batter.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 410
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
