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Creamsicle Orange Cookies

Creamsicle Orange Cookies

Ultimate Orange Cranberry Layer Cake recipe with homemade white chocolate frosting. Step-by-step guide for a stunning, festive celebration dessert.
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Prep Time 45 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 12 pieces
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5 cups cranberries fresh or thawed
  • ¾ cup water
  • ¾ cup freshly squeezed orange juice
  • 2 tablespoons cornstarch
  • 1 cup granulated white sugar
  • ¼ teaspoon cinnamon
  • 3 cups all-purpose flour spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter at room temperature
  • ½ cup vegetable oil
  • 1¾ cups granulated white sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest
  • 1 cup milk
  • ½ cup freshly squeezed orange juice
  • 1 cup unsalted butter at room temperature
  • 2 cups powdered sugar sifted
  • 6 oz white chocolate bars melted and cooled
  • 1-2 tablespoons orange juice

Equipment

  • Two 8-inch round cake pans
  • Electric hand mixer or stand mixer
  • Large saucepan
  • Mixing bowls in various sizes
  • Offset spatula

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides.
  2. In a large saucepan, combine all cranberry filling ingredients and cook on medium heat for about 3-5 minutes until soft. Puree slightly, then continue cooking for 5-6 minutes until thickened. Pour into a bowl to cool.
  3. In a bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter, oil, and sugar for 2-3 minutes until fluffy. Add eggs one at a time, then stir in vanilla and orange zest.
  4. Alternate adding the dry ingredients and wet ingredients (milk and orange juice) to the large bowl until combined. Divide batter between the pans and bake for 28-32 minutes, or until a toothpick comes out clean. Cool completely.
  5. Beat room temperature butter for frosting until creamy. Add sifted powdered sugar, then melted white chocolate. Mix and add orange juice as needed for spreadability.
  6. For assembly, trim domed tops of cooled cakes, then slice each layer in half horizontally, creating four layers.
  7. Place the first layer on a stand, frost the top, and add a generous amount of cranberry filling. Repeat with the next two layers and top with the final layer of cake.
  8. Apply a thin crumb coat of frosting all over the cake and chill for 15 minutes. Finish with a thicker layer of frosting.

Nutrition

Calories: 320kcalCarbohydrates: 51gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 15mgCalcium: 3mgIron: 8mg

Notes

For the best flavor, opt for fresh orange juice and zest. You can substitute frozen cranberries for fresh ones without thawing. This cake can be made a day ahead, just store properly in the fridge for best results. Presentation can be enhanced using sugared cranberries and orange zest twists. The cake lasts up to 4 days in the fridge and flavors improve over time.
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