Why You’ll Love This Recipe
White Cake with Cranberry Filling and Orange Buttercream is a beautifully balanced dessert that feels festive, refined, and memorable. The cake itself is soft and tender with a delicate vanilla flavor, providing the perfect canvas for a vibrant cranberry filling that brings just the right amount of tartness. Finished with a silky orange buttercream, every bite delivers contrast and harmony. I first made this cake for a winter gathering when I wanted something lighter than chocolate but still bold in flavor, and it quickly became a standout. The citrus notes lift the richness, while the cranberry layer adds color and personality. This cake is ideal for holidays, special occasions, or anytime you want a dessert that looks impressive yet tastes fresh and approachable. It slices beautifully, keeps well, and always earns compliments for both flavor and presentation.
Print
White Cake with Cranberry Filling and Orange Buttercream: A Bright, Elegant Celebration Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A tender white cake layered with bright, tangy cranberry filling and finished with fluffy orange-scented buttercream for a festive, elegant dessert.
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large egg whites, room temperature
- 1 tbsp vanilla extract
- 1 cup (240 ml) whole milk
- 2 cups fresh or frozen cranberries
- 1/2 cup (100 g) granulated sugar (for filling)
- 1/2 cup water
- 1 tbsp cornstarch
- 1 cup (225 g) unsalted butter, softened (for buttercream)
- 3 1/2 cups (420 g) powdered sugar
- 2 tbsp fresh orange juice
- 1 tbsp orange zest
- 1–2 tbsp milk or cream (as needed)
Instructions
- Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans.
- Whisk flour, baking powder, and salt together; set aside.
- Cream butter and sugar until light and fluffy.
- Add egg whites and vanilla extract, mixing until smooth.
- Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
- Divide batter evenly between pans and bake for 25–30 minutes until a toothpick comes out clean.
- Cool cakes completely on wire racks.
- For cranberry filling, cook cranberries, sugar, and water over medium heat until berries burst.
- Stir cornstarch with a little water, add to cranberry mixture, and cook until thickened; cool.
- For buttercream, beat butter until creamy, then gradually add powdered sugar.
- Mix in orange juice, zest, and enough milk to reach desired consistency.
- Assemble cake by spreading cranberry filling between layers and frosting the outside with orange buttercream.
Notes
- Ensure cakes are fully cooled before assembling.
- Cranberry filling can be made a day ahead.
- Refrigerate cake and bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
All-purpose flour forms the structure of the cake, creating a soft yet sturdy crumb suitable for layering.
Granulated sugar sweetens the cake while keeping the texture light and tender.
Egg whites give the cake its classic white color and a delicate, airy texture.
Butter adds richness and flavor, contributing to a moist, fine crumb.
Milk provides moisture and helps create a smooth, even batter.
Baking powder ensures the cake rises evenly and stays light.
Salt balances sweetness and enhances all the flavors.
Vanilla extract adds warmth and depth to the cake base.
Fresh or frozen cranberries create the filling, offering tartness and vibrant color.
Orange juice adds brightness to the cranberry filling and enhances citrus notes.
Sugar for the filling balances the natural tartness of the cranberries.
Butter for the buttercream provides richness and structure.
Powdered sugar sweetens the buttercream smoothly without graininess.
Orange zest infuses the frosting with aromatic citrus oils.
Orange juice adds fresh flavor and helps achieve a spreadable consistency.
Directions
Step-by-Step Cooking Instructions
Begin by preheating the oven to 180°C and greasing and lining two round cake pans.
Prepare the white cake batter by creaming butter and sugar until light and fluffy. Gradually add egg whites, followed by vanilla extract. In a separate bowl, combine flour, baking powder, and salt. Add the dry ingredients alternately with milk, mixing gently until just combined.
Divide the batter evenly between the prepared pans and bake until the cakes are set and lightly golden. Allow them to cool completely before assembling.
For the cranberry filling, combine cranberries, sugar, and orange juice in a saucepan. Cook gently until the cranberries burst and the mixture thickens. Allow the filling to cool completely.
Prepare the orange buttercream by beating butter until smooth, then gradually adding powdered sugar. Mix in orange zest and orange juice until creamy and spreadable.
To assemble, place one cake layer on a serving plate. Spread an even layer of cranberry filling on top, leaving a small border around the edge. Top with the second cake layer. Frost the entire cake with orange buttercream, smoothing or swirling as desired.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This cake serves 10 to 12 people. Preparation takes about 40 minutes, baking time approximately 25 to 30 minutes, and cooling and assembly about 1 hour.
Storage/reheating
Store the assembled cake covered in the refrigerator for up to three days. Bring to room temperature before serving for best flavor and texture. Reheating is not required.
Variations and Customizations
This cake is easy to adapt to different preferences. You can replace the cranberry filling with raspberry or cherry for a similar tart contrast. I tested it with raspberry filling, and it paired beautifully with the orange buttercream.
For a lighter frosting, reduce the amount of buttercream and apply a semi-naked finish. If you prefer stronger citrus flavor, add a small amount of orange extract to the frosting.
The cake layers can also be baked ahead and frozen, then thawed before assembly. This makes the recipe especially convenient for celebrations and planned events.
Nutrition and Dietary Info
White Cake with Cranberry Filling and Orange Buttercream is a celebratory dessert designed for enjoyment. It provides carbohydrates and fats for energy, with fruit contributing natural acidity and flavor. Moderation helps keep it part of a balanced approach to treats.
Expert Tips & Customizations
Room Temperature Ingredients
Using room temperature butter, milk, and egg whites ensures a smooth batter and even baking.
Chill Before Frosting
Briefly chilling the cake layers makes assembly cleaner and easier.
Balanced Filling
Keep the cranberry layer thin and even to prevent sliding.
FAQs
Can I use whole eggs instead of egg whites?
Yes, but the cake will be slightly less white in color.
Can I make this cake ahead of time?
Yes, it can be assembled a day in advance and refrigerated.
Is fresh or frozen cranberry better?
Both work equally well for the filling.
Can I reduce the sugar?
Yes, adjust sweetness slightly, especially in the filling.
Does the cake need to be refrigerated?
Yes, due to the buttercream and filling.
Can I make cupcakes instead?
Yes, this recipe adapts well to cupcakes.
How do I keep the layers moist?
Avoid overbaking and store properly covered.
Can I add nuts?
Yes, finely chopped almonds pair nicely with orange.
What pan size works best?
Standard round cake pans are ideal.
Can I use bottled orange juice?
Fresh juice gives the best flavor, but bottled works if needed.
Conclusion
White Cake with Cranberry Filling and Orange Buttercream is a stunning dessert that balances elegance with bright, refreshing flavor. Tender cake, tangy fruit filling, and silky citrus frosting come together in a recipe that is perfect for celebrations and special moments, delivering beauty and flavor in every slice.
Looking for more tasty recipes? Visit our website for full details and follow us on Pinterest for daily food ideas to save and share