Instructions

1. Preheat the oven to 325°F and grease and flour three 6-inch cake pans*.  Set aside.
2. In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature!
3. Slowly add the granulated sugar and orange zest to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.
4. Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.
5. In a separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it.
6. Last, use a rubber spatula to fold in the cranberries.
7. Divide the batter evenly between the prepared pans and bake until the cake is lightly golden brown,  springs back when pressed and a knife inserted into the middle comes out mostly clean, about 30 minutes. Take out of the oven and transfer to a cooling rack.
8. While the cakes cool, make the sparkling cranberries. Combine the sugar and water in a pot over medium-high heat. Bring the mixture to a boil and then reduce to a simmer. Allow to simmer for 2 minutes. After 2 minutes, take the pot off the heat and add the cranberries, using a rubber spatula to evenly coat the cranberries and mix well, about 30 seconds.
9. Use a slotted spoon to remove the cranberries. Place them on a cookie sheet lined with parchment paper and allow to cool for 15 minutes. After 15 minutes, toss them in the remaining cup of sugar to coat them.
10. Once your cakes are completely cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, powdered sugar, milk, vanilla extract, and melted white chocolate. Beat on low speed, gradually increasing to high speed. Mix for 1 minute or until light and fluffy.
11. Assemble the cake. Place the first cake on a cake stand, then top with a generous dollop frosting. Layer second and third layers, frosting the same amount in between each. Frost the edges of cake with the remaining frosting. If making a naked cake, use an offset spatula to scrape off any excess frosting.
12. Last, top with the sparkling cranberries! Place in the fridge until ready to serve!