You are here: Home » Recipes » White Chocolate Layer Cake with Cranberry Filling and Orange Frosting White Chocolate Layer Cake with Cranberry Filling and Orange Frosting Recipe by Jean KressyKitchen Tested Yield 16 servings This cake hits the holiday flavor trifecta with white chocolate, cranberries and orange. Karry Hosford PrintEmail 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. Ingredients Cake:2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt2/3 cup unsalted butter, slightly softened1 1/3 cups granulated sugar3 eggs1 1/2 cups (8-ounces) white baking chips, melted1 cup milk1 teaspoon vanilla extractFilling and Frosting:1/2 cup unsalted butter, slightly softened3 cups powdered sugar3 tablespoons orange juice, about1 tablespoon grated orange rind1 cup cranberry conserve or preserves Instructions To prepare cake, preheat oven to 350F. Coat two 9-inch round layer pans with baking spray. Combine flour, baking powder and salt in a large bowl. 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. 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. 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.