Cranberry White Chocolate Cake

12 people
1 hr 40 min

Christmas is THIS week?? I seriously can’t believe it. If you are anything like me, you have had your Christmas menu planned for weeks, but for all you non-crazy people, this is the perfect Christmas showstopper for your dessert table.


Moist vanilla cake studded with cranberries and soaked in a cranberry syrup (that’s what makes it super moist)! Then we ice it in a white chocolate cream cheese whipped cream and top with beautiful sparkling cranberries! Add some foliage for a pop of green! Christmas in cake form!

The cranberries add a bit of tartness. The cream cheese adds a tang. The white chocolate gives it a bit of sweetness and the whipped cream makes it oh-so-creamy! It is the perfect balance!

Cranberry White Chocolate Cake

Recipe details

  • 12  people
  • Prep time: 1 Hours Cook time: 40 Minutes Total time: 1 hr 40 min
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Ingredients

For the Cranberry Cake

  • 3 cup flour
  • 2½ tsp baking powder
  • 1 tsp salt
  • 1½ cups butter room temperature
  • 2 cups granulated sugar
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup sour cream room temperature
  • 1 cup buttermilk room temperature
  • 3 cups fresh cranberries

For the White Chocolate Frosting

  • 1½ cups butter room temperature
  • 8 oz cream cheese room temperature
  • 2 cups white chocolate melted
  • 2 cups heavy cream

For the Sparkling Cranberries

  • 2 cups fresh cranberries
  • 1½ cup sugar divided
  • 1 cup water

Instructions

To make the Sparkling Cranberries

Start making the sparkling cranberries the night before. Combine 1 cup of sugar and the water in a small pot. Heat over medium until simmering and the sugar dissolves. Pour into a bowl and let cool for 10 minutes. Add cranberries to sugar water stirring to coat. Cover and refrigerate overnight.
The next day drain the cranberries. Coat each cranberry in remaining sugar. Set aside to dry for at least 1 hour.

To make the Cranberry Cake

Preheat oven to 350°. Butter and flour 2-9inch cake pans*.
In a medium bowl, mix together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add in eggs one at a time. Add vanilla and sour cream. Mix. Add in flour mixture and buttermilk alternating. Mix until just incorporated. Fold in the fresh cranberries.
Pour the batter evenly in the cake pans. Bake for 35-40 minutes until done. Let cool in pans for 10 minutes then take the cakes out of pans. Let cool completely on a wire cooling rack.

To make the White Chocolate Frosting

Using a stand mixer, whip the heavy cream to stiff peaks. Set aside.
Using the stand mixer, in a separate bowl cream together the butter, cream cheese and melted white chocolate. Slowly mix in the whipped cream.

To assemble

Place 1 cake on the cake stand. Add frosting to cover in an even layer. Add the other layer and coat entire cake in a light coat of frosting. Top with the sparkling cranberries.

Tips

  • * You can use 3-8inch cake pans if you prefer a 3 layer cake.

Sav | Lagom Eats
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Comments

  • Andrea Andrea on Dec 23, 2020

    Where do you add in the three cups of fresh cranberries?

    • See 2 previous
    • Sav | Lagom Eats Sav | Lagom Eats on Dec 25, 2020

      Thats right! You could add frozen if you wanted as well. Don’t thaw them!

  • Nancy Nancy on Dec 25, 2020

    I assume you meant to cream the butter and sugar, not butter and flour in step 3 of the cake batter? And that seems like a lot of butter for the frosting in addition to the other ingredients. Is that correct? I love cranberry anything, and this is so pretty!

    • Sav | Lagom Eats Sav | Lagom Eats on Dec 25, 2020

      Yes! There is quite a bit of butter in this recipe. Definitely not healthy but that’s what makes it so good 😊

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