Indulge in Delight: Cranberry Orange Cake with White Chocolate Frosting!

Treat yourself to a slice of heaven with our Cranberry Orange Cake topped with luscious White Chocolate Frosting! This exquisite dessert combines the tartness of fresh cranberries and zesty orange with the sweetness of white chocolate, resulting in a symphony of flavors that will dazzle your taste buds. With layers of moist orange-infused cake and vibrant cranberry filling, all enveloped in creamy white chocolate frosting, this cake is a celebration of seasonal ingredients and indulgent decadence. Whether you’re hosting a festive gathering or simply craving a slice of something special, this cake is sure to impress and delight!

In our household, the Cranberry Orange Cake has become synonymous with joyous celebrations and cherished family gatherings. It all began one crisp autumn afternoon, as the scent of oranges and spices filled the air, and the vibrant hues of fresh cranberries adorned our kitchen counters. Inspired by the seasonal bounty, I set out to create a dessert that would capture the essence of fall’s flavors in every bite. With each layer of tender orange-infused cake and tangy cranberry filling, our senses were transported to a realm of pure delight. And when the creamy white chocolate frosting enveloped the entire creation, it was like a blanket of sweet indulgence, sealing in the magic of the season. As we gathered around the table, sharing laughter and stories, the Cranberry Orange Cake became more than just a dessert—it became a symbol of love, togetherness, and the joy of savoring life’s sweetest moments.

Why This Recipe Shines:

Seasonal Sensation: Experience the vibrant flavors of fresh cranberries and zesty oranges, perfectly complemented by the sweetness of white chocolate, in every decadent bite. Moist and Tender Cake Layers: Indulge in layers of soft and moist orange-infused cake, infused with the warmth of vanilla and the brightness of orange zest. Creamy White Chocolate Frosting: Delight in the luxurious creaminess of the white chocolate frosting, enhanced with a hint of orange juice for a burst of citrusy freshness. Impressive Presentation: With its stunning layers and creamy frosting, this cake is not only delicious but also a feast for the eyes, making it the perfect centerpiece for any occasion. Ingredients:

For the Cranberry Filling:

600g (5 cups) cranberries, fresh or thawed
60ml (1/4 cup) water
60ml (1/4 cup) freshly squeezed orange juice
2 tablespoons cornstarch
150g (3/4 cup) granulated white sugar
1/2 teaspoon cinnamon

For the Orange Cake:

360g (3 cups) all-purpose flour, spooned and leveled
1 tablespoon baking powder
1 teaspoon salt
113g (1/2 cup) unsalted butter, at room temperature
120ml (1/2 cup) vegetable oil
300g (1 1/2 cups) granulated white sugar
3 large eggs
2 teaspoons vanilla extract
1 tablespoon orange zest
240ml (1 cup) milk
120ml (1/2 cup) freshly squeezed orange juice

For the White Chocolate Frosting:

226g (1 cup) unsalted butter, at room temperature
250g (2 cups) powdered sugar, sifted
170g (6 oz) white chocolate bars, melted and cooled
15-30ml (1-2 tablespoons) orange juice
Pinch of salt (if needed)

To Garnish:

Extra cilantro
Sliced green onion
30g (1/4 cup) roasted cashews or peanuts

Instructions:

Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8″ (20cm) baking pans with parchment paper. Set aside.
Make the Cranberry Filling: In a large saucepan, combine cranberries, water, orange juice, cornstarch, sugar, and cinnamon. Bring to a boil over medium heat, then cook for about 3-5 minutes until cranberries soften. Stir constantly. Blend cranberries with an immersion blender or mash with a potato masher to your preference. Continue cooking for another 5-6 minutes until the filling thickens and reduces by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
Make the Orange Cake: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, beat butter, oil, and sugar until creamy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest. Alternately add dry ingredients, milk, dry ingredients, orange juice, and end with dry ingredients. Mix just until combined. Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean. Do not overbake. Let cool to room temperature.
Make the White Chocolate Frosting: In a mixing bowl, beat butter on medium-high speed until soft and creamy, about 1-2 minutes. Add powdered sugar and beat on medium-low speed until fully combined and smooth. Add melted white chocolate and mix on medium speed until creamy. Stir in 1-2 tablespoons of orange juice to achieve a smooth and creamy consistency. Add a pinch of salt if needed.
Assemble the Cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the frosting over the cake, creating a higher edge around the perimeter. Spread 1/3 of the cranberry filling over the frosting, keeping it lower in the center. Repeat layers two more times. Place the last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill the cake in the fridge for 4 hours.
Garnish with extra cranberries, orange zest, and roasted cashews or peanuts. Slice, serve, and enjoy the divine flavors of this Cranberry Orange Cake with White Chocolate Frosting!

Notes:

Feel free to adjust the sweetness of the frosting by adding more or less powdered sugar to taste.
For a nut-free option, omit the roasted cashews or peanuts from the garnish.
Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy!