1. Preheat oven to 350F.
2. Grease and flour the bottom and the sides of two 8" baking pans.

Make the cranberry filling:

1. Place all ingredients in a large saucepan and over medium heat, and bring to a boil. Cook until the cranberries get soft, stirring constantly.
2. Blend cranberries with an immersion blender or mash with a potato masher to your preference. Remove from heat and let cool to room temperature.

Make the orange cake:

1. In a medium bowl combine flour, baking powder, and salt and stir to combine.
2. In a large mixing bowl of a stand or handheld mixer, beat butter, oil, and sugar until creamy.
3. Add the eggs and mix until fully incorporated.
4. Add vanilla and orange zest. Alternately add dry ingredients and the milk & orange juice until fully combined.
5. Divide batter into the two baking pans. Bake for 28-32 minutes or until a toothpick in the center comes out clean.
6. Let cool to room temperature.

Make the white chocolate frosting:

1. Beat butter until soft and creamy.
2. Add powdered sugar and beat until smooth.
3. Add white chocolate and mix until creamy. Stir in 1-2 tbsp of orange juice to reach desired frosting consistency.

Assemble the cake:

1. Cut each cake in half horizontally. Place one cake layer on a cake stand.
2. Spread 1/4 of the buttercream over the cake.
3. Layer with 1/3 of the cranberry filling. Repeat two more times.
4. Place last cake layer on top and frost the outside and the sides of the cake with the remaining frosting.

Recipe Notes:

Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months.