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White Cake with Cranberry Filling
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White Cake with Cranberry Filling

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

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

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

    Cup of Yum
  1. 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)
  2. In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
  3. 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.
  4. Beat in remaining buttermilk for 1-2 minutes until fluffy.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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: 12 servings

Amount Per Serving

Calories 700

% 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.