Description
This Cranberry Christmas Cake is a festive and moist layered cake infused with fresh orange zest and juice, studded with tart cranberries, and topped with a luscious white chocolate buttercream. Perfect for holiday celebrations, this cake combines the bright flavors of citrus and berries with a rich, creamy frosting, finished with sugared cranberries for a sparkling, elegant touch.
Ingredients
Scale
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 Cup Fresh or Frozen Cranberries
White Chocolate Buttercream
- 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
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and set them aside to prepare for baking.
- Make Orange Sugar: In a small bowl, combine the granulated sugar with the zest of two oranges. Mix until fragrant, infusing the sugar with bright citrus aroma.
- Mix Dry Ingredients: In a large bowl, whisk together the orange-zested sugar, 2 cups of cake flour, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: To the dry mixture, add buttermilk, fresh orange juice, vanilla extract, and vegetable oil. Using a stand mixer with a paddle attachment or a hand mixer, beat just until fully combined without overmixing.
- Whip Egg Whites: In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold one-third of the whipped egg whites into the cake batter gently to lighten it, then carefully fold in the remaining egg whites until only a few streaks remain.
- Add Cranberries: Toss the cranberries with the remaining ¼ cup of flour to prevent sinking. Fold the cranberries gently into the batter until just combined.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed. Allow cakes to cool completely before frosting.
- Melt White Chocolate: In a small bowl, melt the white chocolate in the microwave in 30-second intervals, stirring in between, until smooth. Let it cool to room temperature for at least 10 minutes, ensuring it is not warm to the touch.
- Prepare Buttercream: In a large bowl, beat the softened unsalted butter for 2-3 minutes until smooth and fluffy. Reduce speed to low, then slowly incorporate the cooled melted white chocolate until fully combined and smooth.
- Add Remaining Buttercream Ingredients: Gradually add powdered sugar, vanilla extract, and a dash of salt. Mix on low speed until mostly absorbed, then increase speed to high and whip for 2-3 minutes until fluffy.
- Finish Buttercream: Add the tablespoon of heavy cream and mix on medium speed until the buttercream is smooth and silky.
- Assemble the Cake: Frost the cooled cake layers with the white chocolate buttercream. Decorate the top with sugared cranberries for an elegant, festive finish.
Notes
- Ensure the white chocolate is cooled to room temperature before adding to the butter to prevent curdling.
- Using cake flour yields a lighter, more tender crumb.
- Fresh or frozen cranberries can be used; if using frozen, no need to thaw before adding to the batter.
- For best results, do not overmix the batter once the egg whites are folded in to keep the cake light and airy.
- Sugared cranberries can be prepared by tossing fresh cranberries in simple syrup and then rolling them in superfine sugar before drying.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 400 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
