This is the holliest, jolliest cake on this side of the Mississippi River!
Cranberry filling is sandwiched between three white cake layers and wrapped in orange buttercream frosting to make one tasty cake! Seriously, I cannot imagine there being a more festive or appropriately-flavored cake for the holiday season.
The cranberry filling provides a beautiful pop of red and a tangy, tart bite to the white layer cake, and is mellowed out by sweet orange buttercream.
The buttercream is seriously dreamy. I could eat it with a spoon all day long!
These simple flavors combine to create a cake that is sure to blow your guests away! Also, I think this cake is kind of gorgeous and would look beautiful on your holiday table this week.
Happy Holidays to you and yours!
- 3 layers white cake, cooled and leveled*
- 12 ounces cherry preserves
- ¾ cup granulated sugar
- ¼ cup freshly-squeezed orange juice
- 3 cups fresh cranberries (or thawed frozen cranberries)
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- ¼ teaspoon table salt
- 32 ounces powdered sugar
- 2 tablespoons freshly-squeezed orange juice
- 1 teaspoon vanilla extract
- Combine cherry preserves, sugar, orange juice, and cranberries in a medium saucepan over medium-high heat. Bring to a boil, stirring frequently. Cook while stirring until cranberries begin to pop, about 5 minutes. Transfer the filling to a glass bowl to cool for one hour. Then cover and transfer to the fridge. Chill for 8 hours.
- Beat butter, cream cheese, and salt in the bowl of a stand mixer fitted with a paddle attachment at medium speed until creamy, about 1-2 minutes. Gradually add powdered sugar, alternating with orange juice. Beat at low speed until combined and smooth after each addition. Add vanilla and stir until combined. **
- Place one leveled white cake layer on a cake stand.
- Spoon 1 cups buttercream into a Ziploc bag (could also use piping bag). Snip corner of bag to make a small hole.
- Starting ½ inch from the edge of the cake, pipe a ring of buttercream around the circumference of the top of the cake layer. (This will create a buttercream dam that will prevent the filling from escaping out the sides when the next cake layer is placed on top.)
- Fill the inside of the buttercream ring with ⅓ of the cranberry filling.
- Place the next cake layer on top of the first and repeat the buttercream ring technique. Fill with another ⅓ of the filling.
- Place the final cake layer on top. Frost the top and sides of the entire cake using remaining frosting. Top cake with the last ⅓ of the filling. If not serving immediately, chill until ready to serve.
The cake and filling can be prepared 1-2 days in advance. After the cake layers have completely cooled, wrap each one in plastic wrap and store in fridge until ready to use. Store the filling in a covered glass bowl in the fridge.
**If you would prefer a thinner consistency, you can beat in 1 teaspoon milk at a time until desired consistency is reached.
Recipe slightly adapted from Southern Living.