Cranberry Orange Drip Cake

• In a small saucepan, combine the fresh cranberries, sugar, water, and orange juice. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens (about 10 minutes).
• Remove from heat and allow to cool completely before using it in the cake.

2. Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, cream the softened butter and sugar together until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the orange zest and vanilla extract.
• Alternately add the dry ingredients and sour cream, starting and ending with the dry ingredients, mixing just until incorporated.
• Gradually add the fresh orange juice, stirring until smooth.
• Divide the batter evenly between the prepared cake pans and smooth the tops.
• Bake for 25–30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

3. Prepare the Frosting:

• In a large mixing bowl, beat the softened butter until smooth.
• Gradually add the powdered sugar, 1 cup at a time, beating until fully combined.
• Add the orange juice, zest, and a pinch of salt, and beat until the frosting is light and fluffy.

4. Assemble the Cake:

• Once the cakes are completely cooled, trim the tops of the cakes to level them if needed.
• Place one layer of cake on a serving plate or cake stand. Spread a layer of the cranberry sauce filling over the top, leaving a small border around the edges.
• Place the second cake layer on top and frost the entire cake with the orange buttercream frosting, smoothing it out with a spatula.
• Refrigerate the cake for about 30 minutes to firm up the frosting before adding the drip.

5. Add the Drip:

• In a small saucepan, heat the heavy cream and orange juice over medium heat until it starts to simmer.
• Remove from heat and stir in the white chocolate chips until melted and smooth.
• Let the ganache cool slightly before drizzling it over the edges of the cake, allowing it to drip down the sides.
• Once the drip is set, you can add additional frosting decorations or fresh cranberries on top.

6. Serve:

• Slice and serve the Cranberry Orange Drip Cake as a beautiful and delicious dessert for your guests!

This cake is perfectly balanced with the tartness of cranberries, the bright citrus of orange, and the richness of the buttery frosting. The drip effect adds an extra level of elegance, making it a stunning dessert for holidays, parties, or any special occasion. Will you be making this cake for a celebration or just as a treat for yourself?