White Cake with Cranberry Filling and Buttercream Frosting will be the hit of every holiday party with its moist, bakery style white cake (BEST white cake ever -the only white cake recipe you will ever need!) its festive sweet and tangy cranberry filling and luscious velvety Orange Buttercream Frosting. And the best part is you can make the cake and filling a day ahead for a stress free, stunningly beautiful, melt in your mouth delicious dessert!
Can you believe December is just a few days away which means its time celebrate the holiday season with lights, music, decorations and fooood! Gingerbread, eggnog, peppermint, cinnamon and cranberries are what first come to mind when I think of Christmas food, or desserts, more accurately, and I have you covered this season with upcoming Gingerbread Whoopie Pies, Cranberry Eggnog Cheesecake with Gingersnap Crust, Nutella Cookies (with customizable add-ins) and this rave worthy White Cake with Cranberry Filling!
I saw this cake on MyRecipes.com (by Southern Living) some time ago and it was so gorgeous with glowing reviews, I had to make it. One of the reviews said, “This cake is incredible. Not only is it delicious, it makes an awesome presentation… I took it to a Christmas party and it was a huge hit. No one said, “who made it?” They said, “where did it come from?”
I had no idea this White Cake with Cranberry Filling recipe was so popular until after I had already made the cake and then googled it. It has been done by many people, mostly the same way, but I humbly think my version is the best because any White Cake with Cranberry Filling is only as good as the white cake itself and this is the best white cake recipe EVER!
I adapted Baking Illustrated’s White Cake Recipe (and we all know Baking/Cook’s Illustrated knows their stuff) to fit the 3 layers required by this recipe. The texture is perfection – so so tender, velvety with a very fine crumb and the flavor is wonderful all on its own with both almond and vanilla extract. As Patrick dove into a plain cake (practice run), he said it reminded him of angel food cake – it is that light and airy and that good you will want to eat it plain! If you have been searching for the perfect white cake recipe, this seriously is it.
What sets this White Cake apart is the mixing method. After dozen of experiments, Baking Illustrated found that instead of creaming the butter and sugar as usual, if you work the butter into the flour and then whisk in milk with gently whisked egg whites, you don’t get an overglutenized cake that can be dry and riddled with small holes, but instead achieve a wonderfully velvety, soft, moist, tender cake. Thank you Baking Illustrated.
So now that we have the most glorious White Cake, it its time to make it festive with cranberries! The fabulous Cranberry Filling is s simple simmering of cherry preserves (I got mine on Amazon), sugar, orange juice and fresh cranberries to create a sweet and tangy filling to perfectly compliment the sweet cake and buttercream frosting. Along with the traditional butter and sugar, the Buttercream also includes cream cheese and orange juice for an extra dreamy creamy frosting with a hint of citrus to offset the sweet.
The Cranberry Filling gets sandwiched between the snowy white cake layers and then enveloped by Orange Buttercream Frosting for an impressive festive cake that will leave partakers coming back for more and more and more.
Merry Christmas and Happy Holidays from my house to yours with White Cake with Cranberry Filling; stunningly beautiful decadence and melt in your mouth deliciousness!
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©Carlsbad Cravings by CarlsbadCravings.com
White Cake adapted from Baking Illustrated, pg 352-353
Cranberry Filling and Buttercream from Southern Living
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