White Cake with Cranberry Filling
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White Cake with Cranberry Filling
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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
For the Cake
- 5 egg room temperature, white
- ¾ cup buttermilk
- ¾ cup butter softened, unsalted
- 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 butter softened, unsalted
- 1 package cream cheese 8 ounce, softened
- 2 Tablespoons orange juice
- 1 teaspoon almond extract
- 5 cups powdered sugar
- 1 can cranberry sauce 14 ounce, whole berry
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
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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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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