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The Sweetest Tradition in the South

We partnered with Southern Living to put a spin on traditional white cake recipes and make your holiday season just a little bit sweeter. This year, we created two additional recipes to provide a delicious gluten-free option and a goodness-filled organic cake option for all to enjoy.

So here’s to making desserts and making memories. Because spending time together, sharing stories, and honoring traditions both old and new are the best gifts of all.

Southern Living Magazine Cover

GreenWise Holiday White Cake

Bake the Best White Cake featured in the 2018 December issue of Southern Living and share a little sweetness with family and friends. Or you can bake our custom GreenWise Holiday White Cake. Not only is it delicious, it’s also made with organic GreenWise ingredients, so you can feel good about serving it to loved ones.

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Gluten-Free White Cake

Make a dessert for loved ones who follow a gluten-free diet so they can also indulge and enjoy. It’s our alternative version of the traditional white cake recipe that’s just as tasty.

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GreenWise Holiday White Cake

Make the Season Sweeter

Take a moment to watch our GreenWise Holiday White Cake recipe video and fall in love with its beauty and taste.


Serves 10
Active 1 hour, 5 min. Total 2 hours, 50 min.

Cranberry Filling
1 cup fresh or frozen organic cranberries
1/2 cup GreenWise dried cranberries
1/4 cup GreenWise cane sugar
2 tsp. fresh organic orange zest
2 Tbsp. fresh organic orange juice

Cake Layers
Organic cooking spray
1 cup GreenWise unsalted butter, softened
2 cups GreenWise cane sugar
7 large GreenWise egg whites, at room temperature
1 tsp. organic almond extract
1 tsp. GreenWise vanilla extract
2 3/4 cups GreenWise all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
1 cup GreenWise whole milk

Vanilla Buttercream
2 cups GreenWise unsalted butter, softened
7 cups organic powdered sugar
1 tsp. GreenWise vanilla extract
1/8 tsp. kosher salt
2/3 cup GreenWise heavy cream

Candied cranberries (recipe follows)
Fresh organic rosemary and sage sprigs
Fresh organic bay leaves


  1. Prepare Cranberry Filling: Bring all Cranberry Filling ingredients to a boil in a saucepan over medium-high. Reduce heat to medium-low. Simmer, stirring often, until cranberries break down and mixture thickens, about 10 minutes; transfer to a blender. Remove center piece of blender lid; secure lid on blender, and place a clean towel over opening in lid. Process until mostly smooth, about 1 minute. Transfer to a bowl; cool 2 hours.
  2. Meanwhile, prepare Cake Layers: Preheat oven to 350°F. Lightly grease 3 (8-inch) round cake pans with cooking spray. Line bottom of pans with parchment paper rounds; spray paper.
  3. Beat butter and sugar with a stand mixer fitted with paddle attachment on medium-high speed until fluffy and sugar is almost dissolved, about 8 minutes. With mixer running on low speed, add egg whites, one at a time, stopping to scrape sides as needed. Beat in vanilla and almond extracts.
  4. Whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, alternating with milk, in 3 parts, beginning and ending with flour mixture. Beat until blended after each addition. Divide batter evenly among prepared pans.
  5. Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 26 minutes. Cool in pans on wire racks 15 minutes. Invert onto wire racks, and cool completely, about 30 minutes. Discard parchment paper.
  6. Prepare Vanilla Buttercream: Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 1 to 2 minutes. With mixer running on low speed, gradually add powdered sugar, beating until smooth and stopping to scrape sides as needed. Beat in vanilla and salt. With mixer running on medium speed, gradually add cream, beating until fluffy and spreadable.
  7. Place one Cake Layer on a cake stand. Spoon half of Buttercream into a 16-inch disposable piping bag; cut a 1/2-inch opening in tip. Pipe a 1/4-inch-thick layer of Buttercream in concentric circles on cake layer, starting from outside edge and working toward center; smooth with an offset spatula. Pipe a 1/4-inch-thick ring of Buttercream around outside edge, creating a dam about 3/4-inch wide. Chill Cake Layer until Buttercream hardens, about 20 minutes. Stir Cranberry Filling to loosen. Fill center of Buttercream dam with half of Cranberry Filling (about 1/3 cup), and smooth with offset spatula. Top with second Cake Layer. Repeat Buttercream, dam, chilling, and filling process. Top with third Cake Layer. Frost top and sides of cake with remaining Buttercream, smoothing with offset spatula and letting some of cake on the sides show through.
  8. Top cake with a mound of Candied Cranberries; add bay leaves and small sprigs of rosemary and sage. Garnish bottom with a wreath of rosemary, sage, and bay leaves.

Candied Cranberries
Serves 8
Active 15 min. Total 10 hours, 30 min., including 8 hours chilling
1 cup organic pure maple syrup
2 cups fresh or frozen organic cranberries
1 cup GreenWise cane sugar

  1. Heat maple syrup in a medium saucepan over medium-low, just until warm, 1 to 2 minutes. Remove from heat. Stir in cranberries. Cover and chill 8 to 12 hours.
  2. Place cranberry mixture in a colander over a bowl and let drain 15 minutes, reserving maple syrup for another use.
  3. Place sugar in a shallow dish or small bowl. Add cranberries, 4 or 5 at a time, tossing gently to coat. Remove cranberries with a fork or slotted spoon, and place on a parchment paper-lined baking sheet. Let stand until completely dry, about 2 hours.

Gluten-Free Best White Cake

Serves 10
Active 1 hour Total 2 hours, 15 min.

  1. Prepare Best White Cake according to recipe, substituting 2–3/4 cups gluten-free baking blend with xanthan gum (such as King Arthur Gluten Free Measure for Measure Flour) for the all-purpose flour.
  2. To assemble, place one Cake Layer on serving platter.
  3. Top with about 1 1/4 cups Vanilla Buttercream; smooth with an offset spatula. Repeat process with remaining layers.
  4. Transfer 1/3 cup Buttercream to a piping bag fitted with a small round tip; set aside.
  5. Cover top and sides of cake with remaining Vanilla Buttercream. Using a small offset spatula, make smooth irregular strokes to create a rustic textured design on sides and top of cake.
  6. Pipe small round pearls of Vanilla Buttercream around base of cake.
  7. Garnish top of cake with fresh rosemary, thyme, sage, and white roses. Decorate with additional herbs and flowers to the opposite side of the bottom of the cake, if desired.
Gluten Free White Cake

Tea Party Table Scape

Tea and Tradition

Follow our tips for hosting a holiday afternoon tea. We'll even take care of the menu.

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