Dive into a symphony of flavors with our Cranberry Orange Cake crowned with luxurious White Chocolate Frosting. This delightful creation brings together the tartness of cranberries, the brightness of orange, and the indulgence of white chocolate, offering a tantalizing treat for any occasion. Get ready to embark on a culinary journey that delights the senses and leaves you craving more.
In our household, the Cranberry Orange Cake has become synonymous with joyous celebrations and cherished moments shared with loved ones. I vividly recall the first time I whipped up this delectable dessert for my family’s Sunday gathering. As the aroma of baking filled the air, anticipation grew, and when the first slice was served, it was met with smiles of pure delight. Since then, this cake has graced our table on birthdays, holidays, and impromptu gatherings, weaving its way into the fabric of our family traditions. With each bite, it’s not just a cake; it’s a reminder of the love and laughter we share.
Why This Cranberry Orange Cake Stands Out:
- Flavor Fusion: Experience the perfect balance of tangy cranberries, vibrant orange zest, and creamy white chocolate frosting, creating a flavor profile that dances on the palate.
- Moist and Tender Texture: Indulge in a moist and tender crumb, thanks to the careful combination of ingredients and precise baking techniques.
- Visual Delight: Impress your guests with the stunning layers of moist orange cake enveloped in luscious white chocolate frosting and adorned with jewel-toned cranberry filling, creating a feast for the eyes as well as the taste buds.
Ingredients:
Cranberry Filling:
- 750 grams (about 5 cups) fresh or thawed cranberries
- 60 milliliters (¼ cup) water
- 60 milliliters (¼ cup) freshly squeezed orange juice
- 2 tablespoons cornstarch
- 150 grams (¾ cup) granulated white sugar
- ½ teaspoon ground cinnamon
Orange Cake:
- 360 grams (about 3 cups) all-purpose flour, spooned and leveled
- 15 grams (1 tablespoon) baking powder
- 5 grams (1 teaspoon) salt
- 113 grams (½ cup) unsalted butter, at room temperature
- 120 milliliters (½ cup) vegetable oil
- 300 grams (1 ½ cups) granulated white sugar
- 3 large eggs
- 10 milliliters (2 teaspoons) vanilla extract
- Zest of 1 orange
- 240 milliliters (1 cup) milk
- 120 milliliters (½ cup) freshly squeezed orange juice
White Chocolate Frosting:
- 226 grams (1 cup) unsalted butter, at room temperature
- 240 grams (2 cups) sifted powdered sugar
- 170 grams (6 ounces) white chocolate bars, melted and cooled
- 15-30 milliliters (1-2 tablespoons) orange juice
- Pinch of salt (if needed)
Directions:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line the bottom and sides of two 8-inch (20cm) baking pans with parchment paper. Set aside.
- Prepare Cranberry Filling: In a large saucepan, combine the cranberries, water, freshly squeezed orange juice, cornstarch, granulated white sugar, and ground cinnamon. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, cook for about 3-5 minutes until the cranberries soften. Using an immersion blender or potato masher, blend or mash the cranberries to your desired consistency. Continue cooking for an additional 5-6 minutes until the filling thickens and reduces by about a third, stirring constantly. Remove from heat and allow it to cool to room temperature; it will thicken further as it cools.
- Prepare Orange Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined, then set aside. In a large mixing bowl, using a stand mixer or handheld mixer fitted with a whisk or paddle attachment, beat together the unsalted butter, vegetable oil, and granulated white sugar until creamy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest until fully combined. Gradually add the dry ingredients alternately with the milk and freshly squeezed orange juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake the Cake Layers: Divide the cake batter evenly between the prepared baking pans. Smooth the tops with a spatula, then bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Be careful not to overbake, as this can result
in a dry cake. Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare White Chocolate Frosting: In a clean mixing bowl, beat the unsalted butter on medium-high speed until soft and creamy, about 1-2 minutes. Gradually add the sifted powdered sugar, beating on medium-low speed until fully combined and smooth. Pour in the melted and cooled white chocolate, then mix on medium speed until the frosting is smooth and creamy. Depending on the desired consistency, stir in 1-2 tablespoons of orange juice to achieve a smooth and spreadable frosting. Add a pinch of salt if needed to balance the sweetness.
- Assemble the Cake: Once the cake layers are completely cooled, carefully trim the tops to create an even surface. Slice each cake horizontally into two layers. Place one cake layer on a serving plate or cake stand. Spread a quarter of the white chocolate frosting evenly over the cake layer, ensuring that the edges are slightly higher to contain the cranberry filling. Spoon a third of the cranberry filling onto the frosted cake layer and spread it evenly. Repeat this process with the remaining cake layers and filling, ending with a cake layer on top. Use the remaining white chocolate frosting to lightly frost the outside and sides of the cake.
- Chill and Serve: Chill the assembled cake in the refrigerator for at least 4 hours to allow the flavors to meld and the frosting to set. Once chilled, slice and serve the Cranberry Orange Cake with White Chocolate Frosting. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes:
- For a richer flavor, consider using freshly squeezed orange juice.
- Adjust the amount of orange juice in the frosting to achieve the desired consistency.
