BAKERS TABLE

White Christmas Cake

Your Christmas menu NEEDS this White Cake with Cranberry Orange Filling and Whipped White Chocolate Ganache. This is the perfect Christmas cake for any and all occasions. Oh, but the best part? It’s actually so much easier to make than you’d think, and absolutely stunning!

4 Quick Tips For This White Christmas Cake

01 You need to make the frosting first!

02 Don't over-beat your egg whites.

03 It's best to use piping bags for the filling and the frosting.

04 When folding the egg whites into the cake batter, be very careful.

White Line

Heat cream until it is just starting to bubble around the edges.

01

Pour hot cream over chocolate. Let stand for 10-15 minutes. Stir gently to combine.

02

Cover with plastic wrap. Refrigerate overnight or until cold.

03

Beat mixture until medium stiff peaks form. Refrigerate until needed.

04

Whip egg whites to stiff peaks. Set aside.

05

Whisk together flour, baking powder, salt, and vanilla powder. Set aside.

06

With an electric mixer, beat shortening and sugar until light and fluffy, about 3-4 minutes.

07

Add flour mixture alternately with milk, beginning and ending with flour mixture.

08

Fold in egg whites.

09

Spoon into prepared pans and bake 350 degrees F for 20-25 minutes.

10

Allow to cool at least 10 minutes in pans before turning out.

11

Combine cranberries, sugar, orange juice, and orange zest in a medium saucepan.

12

Cook over medium low heat until cranberries pop and sauce thickens, about 5-6 minutes.

13

Stir in orange liqueur.

14

Level cake layers, if necessary.

15

Place one layer on cake plate. Pipe a ring of frosting around the outer edge of layer.

16

Fill with cranberry filling.

17

Top with another cake layer. Repeat.

18

Spread half of the remaining frosting around the cake as a crumb coat. Refrigerate for 10 mins.

19

Frost cake with remaining frosting. Decorate as desired.

20

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