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