It’s no surprise that I love holiday baking and entertaining. Every year the women in my family gather together for a big cookie baking day and I inevitably host at least one, if not more, get-togethers at my place.
Last year Erik and I hosted a holiday appetizer party and it was so much fun. We had Thanksgiving-inspired foods like a mashed potato bar, cranberry cream cheese dip and green bean casserole quiche bites (so good!)
And as much as I love savory appetizers, when the holidays start to roll around there is nothing I love more than spending the day baking sweet treats. Now that Juliet is old enough she participates and while that makes everything a bit more messy and adventurous, I wouldn’t have it any other way.
When I found out I would be working with Bob’s Red Mill to create an original recipe I immediately began brainstorming. Cranberry buttercream popped into my mind…how good would it be to combine a sweet buttercream with tart cranberries? I thought of my favorite homemade cranberry sauce and then searched for a great white cake recipe. Not only is a white cake with cranberry buttercream frosting inspired by the holidays from an ingredient perspective, but it’s deep pinkish-red tone just looks like Christmas.
I’m a big fan of Bob’s Red Mill flours. I’ve baked with their organic white unbleached flour (which is what I used for this cake), their organic coconut flour (to make these amazing coconut flour chocolate chip muffins) and their almond flour for gluten-free quiche.
- Organic Unbleached White Flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives.
- This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods.
- This kitchen staple is incredibly versatile and perfect for all of your baking needs.
Click here to download a $1 off coupon for any Bob’s Red Mill product!
This cake was actually quite the adventure. As lovely as it looks in these photos, it actually wasn’t a super easy baking experience. This had nothing to do with the recipe, but more the baker. I didn’t grease the pans good enough or let the cake cool long enough when they came out of the oven, so when I flipped them over onto the wire rack, the cake stuck to the pan a bit. Erik saved the day by helping me put it back together and then frosting it perfectly. And despite the snafu, the cake tastes completely amazing, and ended up being really beautiful. The white cake recipe can be used for anything really…birthday cakes, etc. Just swap out the cranberry buttercream frosting for your favorite flavor.
This white cake with cranberry buttercream frosting is not only delicious but also festively beautiful. It would make the loveliest centerpiece at your next holiday soiree.
- white cake ingredients:
- 1 cup (2 sticks) butter, softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 3 cups all-purpose flour (I used Bob's Red Mill Organic White Unbleached Flour)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk, room temperature
- ½ cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- cranberry buttercream frosting ingredients:
- ¾ cup water
- 1 small orange, zested and juiced
- ⅔ cup sugar, plus more to taste
- 12-16 oz. fresh or frozen cranberries
- 1 cup butter (2 sticks), softened
- 3 - 4 cups confectioner’s sugar, sifted
- pinch salt
- cake instructions:
- Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
- Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
- Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
- Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
- Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
- Frost cake as desired.
- frosting instructions:
- Combine the water, orange zest and juice, and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved. Stir in the cranberries and bring the mixture to a boil. Lower the heat and let simmer uncovered, about 15 minutes, until the cranberries have popped and the sauce is thickened. Remove from heat and let cool completely. Sauce will thicken as it cools. Reserve ¼-1/3 cup and store the rest in an air-tight container in the fridge for up to 1 week.
- Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
- Add a pinch of salt and combine until well-incorporated.
- Slowly add half of the cranberry sauce and mix to combine. Continue adding the rest until you achieve the consistency and color you would like.
- For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add a bit more cranberry sauce.
- Frost cake as desired.
- Note, for my cake I used two 5 inch cake pans and then poured the remaining cake better into a 9 inch cake pan. For the photos you see here, I used the 2, 5 inch round cakes. However, I recommend following the recipe exactly as is using two 9 inch cake pans for best outcome.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.