Gluten-Free White Chocolate Buttercream Cranberry Cake

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Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 2 hours

Ingredients:

• For the cake:

  1 cup unsalted butter, room temperature

  1 and 1/2 cups granulated sugar

  4 large eggs, room temperature

  2 tbsp vanilla extract

  Zest from 1 orange

  3 and 1/4 cups gluten-free cake flour

  1 tsp salt

  2 and 1/2 tsp baking powder

  1 and 1/4 cups milk

  1 and 1/2 cups cranberries, fresh or frozen

• For the white chocolate buttercream:

  1 cup unsalted butter, room temperature

  4 oz white chocolate, melted

  2 and 1/2 cups powdered sugar

  3-4 tbsp milk

  1 tsp vanilla extract

• For the sparkling cranberries:

  2 cups cranberries, fresh

  1 and 1/2 cup granulated sugar, divided

  1/2 cup water

Instructions:

• Preheat the oven to 350°F and grease and flour three 6’’ or 8” cake pans. Set aside.

• In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter until light and fluffy.

• Slowly add the granulated sugar to the butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.

• Add the eggs, vanilla extract, and orange zest. Beat the mixture on high for 3 minutes.

• In a separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the milk and orange juice in 4 batches, making sure to end with the dry ingredients. It’s okay if the batter still has a few lumps in it.

• Split the batter evenly into the prepared pans and bake for 30-40 minutes or until the cake is a lightly golden brown and springs back when pressed. Remove the cakes from the oven and allow to cool.

• While the cakes cool, make the frosting. Using a hand mixer or a stand mixer, beat the softened butter for 2 minutes. Add the milk, vanilla extract, and melted white chocolate; beat. Slowly add the powdered sugar and mix at a low speed, gradually increasing to a high speed. Mix until light and fluffy.

• To make the sparkling cranberries combine 1/2 cup of sugar and water in a pot over medium-high heat. Bring the mixture to a boil and then reduce to a simmer for 3 minutes. Remove the pot from the heat and add the cranberries, using a rubber spatula to coat the cranberries with the syrup evenly. Use a slotted spoon to remove the cranberries from the saucepan and place them on a cookie sheet lined with parchment paper to cool for 15 minutes. After 15 minutes, coat them in the remaining cup of sugar.

• Once your cakes are completely cool, assemble and frost the cake. Place in the fridge until ready to serve!

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