White Cake with Cranberry Filling

Name: White Cake with Cranberry Filling
Prep time: 45 min
Cook time: 28 min
Total time: 1 h 13 min
Yield: 12 servings
Ingredients: 5 egg whites; ¾ cup buttermilk; ¾ cup unsalted butter; 2 Tablespoons almond extract; 1 ¾ cup granulated sugar; 2 ½ cup cake flour; 1 Tablespoon baking powder; ½ teaspoon kosher salt; 1 cup unsalted butter; 1 package cream cheese, softened; 2 Tablespoons orange juice; 1 teaspoon almond extract; 5 cups powdered sugar; 1 can whole berry cranberry sauce

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Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 13 mins
Servings
12 servings
Calories
700 kcal
Course
Cake
Cuisine
American

White Cake with Cranberry Filling

Nicole Henderson

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From scratch, moist White Cake recipe with cranberry filling, almond buttercream frosting, and sugared cranberries as a garnish! Perfect for holidays!

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Ingredients

Servings

For the Cake

5 egg whites room temperature
¾ cup buttermilk
¾ cup unsalted butter softened
2 Tablespoons almond extract
1 ¾ cup granulated sugar
2 ½ cup cake flour
1 Tablespoon baking powder
½ teaspoon kosher salt

For the frosting

1 cup unsalted butter softened
1 package cream cheese, softened 8 ounce
2 Tablespoons orange juice
1 teaspoon almond extract
5 cups powdered sugar
1 can whole berry cranberry sauce 14 ounce

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Instructions

To prepare cake, grease and flour two 9-inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside. (or use my homemade cake release)
In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Beat in almond extract. Add in dry ingredients and mix until combined. Slowly add in egg white mixture.
Beat in remaining buttermilk for 1-2 minutes until fluffy.
Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
For the frosting, beat butter and cream cheese until smooth, several minutes. Add in orange juice, almond extract, and powdered sugar. Beat for 3-4 minutes until fluffy.
To assemble. Lay one layer of cake on a cake plate. Pipe frosting around the top edge of the cake. Add half of a can of whole berry cranberry sauce. Add additional frosting OVER the cranberry sauce.
Top with second layer of cake. Repeat frosting edge on top of cake, and spread frosting on sides of cake. Fill in the top with the remaining cranberry sauce.

Notes

One thing I love about cake is the ability to slice and freeze it for a later date.
To do this, I lay each large slice of cake on a piece of plastic wrap and wrap it up entirely. Then wrap the slice in foil and slide into a ziploc freezer bag.
Freeze for up to 30 days. Thaw overnight and enjoy.

Nutrition Information

Show Details

Calories 700kcal (35%) Carbohydrates 108g (36%) Protein 5g (10%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 9g Cholesterol 74mg (25%) Sodium 248mg (10%) Fiber 1g (4%) Sugar 83g (166%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 700 kcal

% Daily Value*

Calories	700kcal	35%
Carbohydrates	108g	36%
Protein	5g	10%
Fat	28g	43%
Saturated Fat	17g	85%
Polyunsaturated Fat	9g	53%
Cholesterol	74mg	25%
Sodium	248mg	10%
Fiber	1g	4%
Sugar	83g	166%