Name: Cranberry Orange Cake with White Chocolate Frosting Recipe
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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 Cup Fresh or Frozen Cranberries; 12 Ounces White Chocolate; 1 ½ Cup Unsalted Butter, softened; 3 Cups Powdered Sugar; 1 ½ Teaspoon Vanilla Extract; 1 Dash Salt; 1 Tablespoon Heavy Cream; Sugared Cranberries for Garnish

If you’re searching for a dessert that strikes the perfect balance between zesty, sweet, and a little bit tangy, you’re going to absolutely love this Cranberry Orange Cake with White Chocolate Frosting Recipe. I first tried making this during the holidays, and it quickly became a family favorite. The bright orange flavor combined with tart cranberries and the luscious white chocolate frosting is nothing short of magical. Stick with me, and I’ll guide you through every step so your cake comes out flawless and delicious every time.

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Why You’ll Love This Recipe

Bright and Festive Flavor: The combination of fresh cranberries and orange zest creates a refreshing, holiday-worthy taste that’s light yet indulgent.
Fluffy, Moist Texture: Using whipped egg whites and buttermilk gives the cake a tender crumb that practically melts in your mouth.
Decadent White Chocolate Frosting: This frosting is creamy and sweet with just the right richness to complement the cake without overwhelming it.
Perfect for Any Occasion: Whether it’s a holiday gathering, birthday, or just because, this cake impresses everyone and is surprisingly easy to make.

A smooth white frosted cake stands on a white pedestal cake stand set on a white marbled surface. The cake has one visible layer and is decorated on top with a ring of frosted red and dark red cranberries mixed with green rosemary sprigs. More frosted cranberries and rosemary sprigs are placed around the base of the cake. In the lower right corner near the stand, there are two orange wedge slices and a few cranberries with rosemary sprigs. The background is a soft light gray tone. Photo taken with an iphone --ar 2:3 --v 7 - Cranberry Orange Cake with White Chocolate Frosting, holiday cranberry cake, orange dessert recipes, festive cake with cranberries, white chocolate frosting dessert

Ingredients You’ll Need

I love that the ingredients in this Cranberry Orange Cake with White Chocolate Frosting Recipe are pretty straightforward. The fresh orange zest and juice really make a difference, so I highly recommend using fresh oranges for that fragrant citrus punch.

Flat lay of a small white ceramic bowl of granulated sugar mixed with bright orange zest, two fresh whole oranges with textured skin, a small white ceramic bowl of cake flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of baking soda, a small white ceramic bowl of salt, a small white ceramic bowl of creamy buttermilk, a small white ceramic bowl of fresh orange juice, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of golden vegetable oil, four brown whole eggs with clean shells, a small white ceramic bowl of fresh bright red cranberries, a small white ceramic bowl of smooth white chocolate chunks, a small white ceramic bowl of softened pale yellow unsalted butter, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of heavy cream, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cranberry Orange Cake with White Chocolate Frosting, holiday cranberry cake, orange dessert recipes, festive cake with cranberries, white chocolate frosting dessert

Granulated Sugar: Combining it with orange zest intensifies the citrus aroma and sweetens naturally.
Orange Zest: Use a microplane grater to get just the bright, flavorful outer layer without the bitterness.
Cake Flour: This helps keep the cake light and tender compared to all-purpose flour.
Baking Powder & Baking Soda: These leavening agents work together to give the cake a nice rise and soft texture.
Salt: Just a pinch to balance and enhance flavors.
Buttermilk: Adds tang and moisture—if you don’t have buttermilk, mix regular milk with a bit of lemon juice and let it sit for 5 minutes.
Fresh Orange Juice: For that citrus flavor punch—fresh is best here.
Vanilla Extract: Adds warmth and depth to the cake batter and frosting.
Vegetable Oil: Keeps the cake moist without altering its flavor.
Egg Whites: Whipped to medium-stiff peaks to lighten the batter and create that fluffy texture.
Cranberries (fresh or frozen): Tossed with some flour before folding in to prevent them from sinking to the bottom.
White Chocolate: For the frosting, melt gently and cool to room temperature to avoid curdling.
Unsalted Butter: Softened for the frosting to get that creamy, silky texture.
Powdered Sugar: Sweetens and thickens the frosting smoothly.
Heavy Cream: Added to the frosting for extra smoothness and spreadability.
Sugared Cranberries: Optional, but they make a stunning festive garnish that’s both pretty and edible.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Cranberry Orange Cake with White Chocolate Frosting Recipe is how adaptable it is. I’ve tried a few tweaks over the years, and it’s always fun to switch things up depending on the occasion or what I have on hand.

Gluten-Free Version: I swapped out cake flour for a gluten-free flour blend once and added a teaspoon of xanthan gum—the texture was slightly different but still delicious!
Vegan Adaptation: You can replace egg whites with aquafaba (chickpea water) whipped into stiff peaks, and use dairy-free butter and milk alternatives in the frosting for a vegan-friendly treat.
Nutty Addition: Adding toasted pecans or walnuts to the batter or as a garnish adds a lovely crunch and depth—my family loved this twist last year.
Spice It Up: For fall or winter, a dash of cinnamon and nutmeg complements the orange and cranberry beautifully.

How to Make Cranberry Orange Cake with White Chocolate Frosting Recipe

Step 1: Prep Your Tools and Preheat

Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and set them aside—that way, everything is ready when your batter is mixed. I like to line the bottom with parchment paper after greasing for the easiest cake removal.

Step 2: Infuse the Sugar with Orange Zest

This little trick took me by surprise the first time I tried it. Simply combine the granulated sugar with the zest of two oranges in a small bowl and gently rub them together until the sugar is fragrant and slightly damp. It really intensifies the orange flavor and adds a subtle texture that makes this cake stand out.

Step 3: Mix Dry Ingredients with Zested Sugar

In a large bowl, whisk together your infused sugar, 2 cups of cake flour, baking powder, baking soda, and salt. This ensures everything is well combined and evenly distributed for a consistent cake texture.

Step 4: Add Wet Ingredients and Combine

To the dry mix, add the buttermilk, fresh orange juice, vanilla extract, and vegetable oil. Use your stand mixer with a paddle attachment or a hand mixer to beat just until everything is fully incorporated—overmixing can make the cake tough, so stop as soon as you don’t see any dry streaks.

Step 5: Whip Egg Whites and Fold in Gently

In a separate bowl, whip your egg whites until they form medium-stiff peaks. This step is key—it adds air and lightness to the cake. Fold one-third of these egg whites gently into your batter to loosen it up, then fold in the remaining whites carefully until only a few streaks remain. This gentle folding keeps the texture airy.

Step 6: Add Cranberries and Final Mixing

Toss your fresh or frozen cranberries with the remaining ¼ cup of cake flour—this helps prevent them from sinking to the bottom of the batter. Fold them delicately into your cake batter until just combined. Be gentle here; you want to keep that airiness!

Step 7: Bake and Cool

Divide your batter evenly between the two prepared pans and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean and the cakes spring back to the touch. Let the cakes cool completely before frosting—this helps avoid frosting melt and keeps everything neat.

Step 8: Make the White Chocolate Buttercream

Melt the white chocolate gently in the microwave in 30-second intervals, stirring in between to prevent overheating. Allow it to cool to room temperature—warm chocolate can ruin your frosting’s texture, so trust me on this! Meanwhile, beat softened butter until light and fluffy, then mix in the cooled white chocolate slowly on low speed until smooth.

Step 9: Finalize the Frosting

Add in powdered sugar, vanilla extract, and a pinch of salt. Start mixing on low so the sugar incorporates without flying everywhere, then crank up the speed and whip until fluffy and smooth—about 2-3 minutes. Finally, mix in the heavy cream to silky perfection. This frosting is dreamy and perfect for spreading.

Step 10: Assemble and Decorate

Once your cakes are cooled, frost the layers generously and top with additional frosting. Garnish with sugared cranberries for that holiday sparkle—these not only look stunning but add a sweet crunch. I promise, your guests will be impressed!

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Pro Tips for Making Cranberry Orange Cake with White Chocolate Frosting Recipe

Don’t Overmix the Batter: Once the wet and dry ingredients combine, mix just until smooth, then gently fold in egg whites to keep the cake tender and airy.
Cool White Chocolate Properly: Let melted white chocolate cool to room temp before adding it to butter; this prevents your frosting from becoming grainy or separating.
Prevent Cranberries from Sinking: Toss cranberries in flour before folding them into batter; this little trick saved me from uneven cranberry distribution every time.
Use Fresh Ingredients: Fresh orange zest and juice make all the difference—fresh is bright, vibrant, and ensures your cake bursts with flavor.

How to Serve Cranberry Orange Cake with White Chocolate Frosting Recipe

A close-up of a slice of white cake with three clear layers: a thick bottom layer of soft white sponge, a middle layer of smooth white cream, and a top layer of the same sponge mixed with bright red cranberries visible inside. The cake is covered entirely with a thick, smooth white frosting. There are frosted cranberries around the base of the cake slice on a white speckled plate. A gold fork is beside the slice with some cake and frosting on its tip. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Cranberry Orange Cake with White Chocolate Frosting, holiday cranberry cake, orange dessert recipes, festive cake with cranberries, white chocolate frosting dessert

Garnishes

I love topping this cake off with sugared cranberries because they offer a little sparkle and a chewy sweet contrast. A few fresh orange slices or a sprinkle of finely chopped toasted pistachios can also add a beautiful pop of color and texture if you want to get creative.

Side Dishes

Serving this cake alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream makes for an indulgent pairing. For a lighter option, fresh fruit salad with oranges and pomegranate seeds pairs beautifully and keeps the citrus theme going.

Creative Ways to Present

For holiday parties, I like to serve this cake on a beautiful cake stand with twinkling fairy lights nearby. You can slice it into neat squares for a buffet or layer it in a trifle bowl with extra frosting and cranberry compote for a dramatic presentation everyone raves about.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover cake tightly covered in the fridge to keep the frosting fresh. Make sure to place it in an airtight container or wrap it well with plastic wrap. The cake stays moist and delicious for up to 4 days, which means you can enjoy it well after your baking day.

Freezing

If you want to freeze this cake, I recommend freezing the layers unfrosted and wrapped tightly in plastic wrap, then foil. When you’re ready to serve, thaw them overnight in the fridge before frosting. This way, the texture stays fresh without freezing the delicate frosting.

Reheating

This cake is best served chilled or at room temperature, so typically I just let it sit out for about 30 minutes before slicing. If you want to warm a slice, a quick 10-15 second zap in the microwave can soften it without melting the frosting too much—just keep an eye on it.

FAQs

Can I use frozen cranberries in this recipe?

Absolutely! I often use frozen cranberries when fresh aren’t available. Just make sure to toss them with flour before folding into the batter to avoid clumps and sinking. No need to thaw them first—adding them frozen works perfectly.
What if I don’t have buttermilk—can I substitute?

No problem! You can make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk (preferably whole or 2%) and letting it sit for 5-10 minutes. This gives you similar acidity and helps support the cake’s tender crumb.
How do I prevent my white chocolate frosting from becoming grainy?

The key is to melt your white chocolate slowly at low heat and allow it to cool down to room temperature before incorporating it into the butter. Adding warm chocolate to softened butter can cause the frosting to seize up or become grainy.
Can I make this cake a day ahead?

Yes! I often bake the cake layers a day in advance, wrap them tightly, and refrigerate. Then I prepare and apply the frosting the next day for the freshest texture and flavor.
What’s the best way to prevent cranberries from sinking in the batter?

Tossing cranberries with a bit of flour before folding them into the batter creates a light barrier that helps suspend them evenly throughout the cake, preventing them from sinking to the bottom.

Final Thoughts

This Cranberry Orange Cake with White Chocolate Frosting Recipe has become a true delight in my kitchen because it brings together bright citrus and tart berries with ultra-creamy frosting in a way that feels cozy yet elegant. Whenever I bake it, I’m reminded of joyful holiday moments and the excitement of sharing something special with loved ones. I really encourage you to give this recipe a try—whether it’s a festive treat or a weekend indulgence, I’m confident you’ll be just as hooked as I am. Happy baking, friend!