White Chocolate-Cranberry Cake

"If anyone still needs convincing that cake is better than pie, this is the one that might flip the jury. With the tang of buttermilk and a suggestion of fresh orange in the batter, a claret-red cranberry jam so good you'll want it on toast, and a white chocolate frosting that is unusual in its technique, it is a cake that's equal parts impressive and achievable."

"The sugared cranberries taste like top-of-the-line sour candy-they're a topping, but the recipe is worth making for these little jewels alone. Use a good white chocolate for the smoothest, silkiest frosting. Bars of eating-quality chocolate will outperform chips and chunks. And ensure your cream cheese and butter are very soft so there are no lumps."

The cake pairs tangy buttermilk with a hint of fresh orange in the batter. A claret-red cranberry jam provides bright, toast-worthy flavor and complements an unusually prepared white chocolate frosting. Sugared cranberries function as tart, candy-like jewels that elevate the topping. Using high-quality white chocolate bars yields a smoother, silkier frosting than chips or chunks. Very soft cream cheese and butter prevent lumps and ensure a velvety texture. The overall combination balances striking presentation with straightforward, achievable baking techniques appropriate for both special occasions and everyday treats.

Read at Epicurious