White Chocolate Layer Cake with Cranberry Filling and Orange Frosting

White Chocolate Cake with Raspberry and Orange Filling
Karry Hosford
  • Yield: 16 servings

After several tries with canned cranberry sauce, I discovered Trappist brand cranberry conserve. It makes a quick-and-easy filling for the cake and is perfect with the orange frosting.


2cups all-purpose flour
2teaspoons baking powder
1/4teaspoon salt
2/3cup unsalted butter, slightly softened
1 1/3cups granulated sugar
3 eggs
1 1/2cups (8-ounces) white baking chips, melted
1cup milk
1teaspoon vanilla extract
Filling and Frosting:
1/2cup unsalted butter, slightly softened
3cups powdered sugar
3tablespoons orange juice, about
1tablespoon grated orange rind
1cup cranberry conserve or preserves


  1. To prepare cake, preheat oven to 350F.  Coat two 9-inch round layer pans with baking spray.
  2. Combine flour, baking powder and salt in a large bowl.
  3. Beat butter and granulated sugar at medium speed until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in melted chips.  Turn mixer to low speed; add flour mixture alternately with milk and beat until well blended. Turn to medium speed and beat in vanilla.  Pour into pans, smooth tops and bake 25 to 30 minutes or until a tester inserted in center comes out clean. Let cool in pans on wire racks 10 minutes. Remove from pans and finish cooling on racks.
  4. To prepare frosting, beat butter at medium speed until creamy.  Turn to low speed and gradually beat in powdered sugar.  Add orange juice and rind, increase mixer speed and beat until smooth and creamy.  If necessary, add more juice to make spreadable.
  5. Place one cake layer on plate.  Spread with cranberry conserve.  Cover with second cake layer and frost sides and top of cake with orange frosting.

Nutritional Info *per serving

  • Calories 507
  • Fat 21g
  • Saturated Fat 14g
  • Cholesterol 77mg
  • Sodium 117mg
  • Carbohydrate 79g
  • Fiber 0g
  • Sugars 63g
  • Protein 3g