Pat's Kitchen

White Cake with Cranberry Filling and Orange Buttercream

Notes: This is a great Christmas cake!

I am not very good at piping frosting but this one deserves the effort to hold in the cranberry filling.

Here’s a tip to get the frosting into the plastic bag: Use a tall glass and place the plastic bag down into the glass with top folded on the outside.

I also found that if is better to refrigerate for at least 24 hours before cutting. I don’t know but something happened to the taste on the second day. It is a crowd pleaser for sure!

Thanks to SOUTHERN LIVING RECIPES for this tasty Christmas treat!



1 (12oz.) jar cherry preserves
3/4 cup granulated sugar
1/4 cup fresh orange juice
3 1/2 cups fresh cranberries (frozen cranberries, thawed, may be substituted)

White Cake

1 cup unsalted butter, softened
2 cups sugar
1 tablespoon loosely packed orange zest
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon table salt
1 cup milk
8 large egg whites

Buttercream Frosting

1 cup unsalted butter, softened
1 (8 oz.) package cream cheese, softened
1/4 teaspoon table salt
1 (32 oz.) package powdered sugar
2 tablespoons fresh orange juice
1 teaspoon vanilla
1-2 tablespoons milk (optional

Getting it done:

1. Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan over medium-high heat.

Boil, stirring often, 5-6 minutes or until cranberries begin to pop.

Transfer 1 cup cranberry mixture to a small bowl and stir in remaining 1/2 cup whole cranberries. (This will be the Cranberry Topping.)

Transfer remaining hot cranberry filling mixture to another small bowl. Cool both mixture completely (1 hour) and cover – chill 8 hours in refrigerator.

2. Prepare White Cake: Preheat over to 325 degrees F. Beat butter at medium speed with an electric stand mixer until creamy.

Gradually add sugar, beating until light and fluffy – about 4 minutes.

Add orange zest and vanilla; beat until blended.

Combine flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture.

Beat on low speed just until blended after each addition. In a separate bowl, beat egg whites at high speed until stiff peaks form.

Stir about 1/3 of egg whites into batter; fold in remaining egg whites in 2 batches.

Spoon into 3 greased (with shortening) and floured 9-inch round cake pans.

Bake at 325 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes; remove from pans to wire racks and cool completely (about 1 hour).

3. Prepare Buttercream: Beat butter and next 2 ingredients at medium speed with an electric mixer 1-2 minutes or until creamy.

Gradually add powdered sugar alternately with orange juice.

Beat at low speed until blended and smooth after each addition. Stir in vanilla.

If desired, addd 1-2 Tbsp milk, 1 tsp. At a time. Beating until frosting reaches desire consistency.

4. Assemble Cake: Place 1 basic white cake layer on a serving platter.

Spoon 1 1/2 cups buttercream into a zip-top plastic freezer bag.

Snip 1 corner of bag to make a small dole.

Pipe a ring of frosting around cake layer just inside the top edge.

Spread cake layer with half of the chilled cranberry filling (without the whole berries – that’s for the top). Spread to edge of piped frosting. Top with second cake layer and repeat procedure.

Top with third layer. Spread remaining buttercream over top and sides of cake.

Pipe a ring of frosting around top cake layer and just inside the top edge.

Spread cranberry topping with the whole berries over top cake layer, spreading to the edge of piped frosting.

Cover and refrigerate for 24 hours!

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