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 youâll want it on toast, and a white chocolate frosting that is unusual in its technique, it is a cake thatâs equal parts impressive and achievable.
The sugared cranberries taste like top-of-the-line sour candyâtheyâre 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.
