Cranberry Orange Christmas Cake with White Chocolate Frosting Recipe

Ingredients

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

1. Preheat the oven to 350° Fahrenheit. Grease two 8-inch round cake pans thoroughly and set them aside to ensure the batter won’t stick during baking.
2. In a small bowl, mix the granulated sugar with the zest of two oranges until fragrant, releasing the citrus oils to enhance the flavor of the cake.
3. In a large mixing bowl, whisk together the orange sugar, 2 cups of cake flour, baking powder, baking soda, and salt until evenly combined.
4. To the same bowl, add the buttermilk, fresh orange juice, vanilla extract, and vegetable oil. Use a stand mixer with a paddle attachment or a hand mixer to beat just until all ingredients are fully combined, ensuring a smooth batter.
5. In a separate clean bowl, whip the egg whites to medium-stiff peaks. This will help incorporate air and create a light texture in the cake.
6. Gently fold one-third of the whipped egg whites into the cake batter to lighten it. Then fold in the remaining egg whites carefully, folding just until there are a few streaks left to avoid deflating the batter.
7. Toss the fresh or frozen cranberries with the remaining ¼ cup of flour to prevent them from sinking during baking. Fold the cranberries carefully into the cake batter until just combined.
8. Evenly distribute the batter into the two prepared cake pans. Bake in the oven for 35 minutes or until a toothpick inserted in the center comes out clean and the cake springs back lightly when pressed.
9. Remove the cakes from the oven and allow them to cool completely in the pans on a wire rack before frosting.
10. In a small bowl, melt the white chocolate in the microwave using 30-second intervals, stirring in between, until fully melted. Let it cool at room temperature for at least 10 minutes until it is cooled but not warm to the touch.
11. In a large bowl, beat the softened unsalted butter for 2-3 minutes until smooth and light in color. Then reduce mixer speed to low and gradually add the cooled white chocolate, beating until completely combined and smooth.
12. Add the powdered sugar, vanilla extract, and a dash of salt to the butter mixture. Mix on low speed until the sugar is nearly absorbed, then increase speed to high and whip for 2-3 minutes until the buttercream is fluffy and smooth.
13. Add the tablespoon of heavy cream and mix on medium speed until the frosting is smooth, silky, and spreadable.
14. Once the cakes are completely cooled, frost the layers evenly with the white chocolate buttercream. Decorate the top with sugared cranberries for a festive touch.

Notes

• Ensure the egg whites are whipped to medium-stiff peaks but not overwhipped to maintain lightness in the cake.
• Tossing cranberries in flour helps keep them evenly distributed throughout the cake batter.
• Let the melted white chocolate cool completely before adding it to the butter to prevent melting the butter and separating the frosting.
• Use fresh or frozen cranberries interchangeably; there is no need to thaw frozen cranberries before use.
• For best results, use cake flour for a tender crumb.
• Handle the batter gently when folding egg whites to avoid deflating and losing volume.