Introduction

This White Chocolate Cranberry Cake is a festive and elegant dessert perfect for special occasions or holiday gatherings. It combines a moist white chocolate-infused crumb with tart cranberry orange compote and a smooth white chocolate buttercream. With optional candied cranberries and decorative touches, it’s both delicious and beautiful.

A festive cake with three layers of light yellow sponge is shown with thick white frosting covering the outside. Between each cake layer is a thick spread of bright red berry filling. The outside base of the cake is decorated with green, red, and white sprinkles, while sugared red berries line the top edge of the cake along with small green leaves. Two triangular slices of the same cake are served on white square plates, each showing the three layers clearly with berry filling inside, and decorated with sprinkles and a sugared red berry on top. A small white bowl filled with sugared red berries sits nearby on a white marbled surface. A silver fork rests on one plate, and a silver cake server leans against the whole cake on a white plate with green and red leaf patterns. The setting also includes a green towel with characters embroidered and a wooden spatula. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup whole milk
4 ounces white chocolate, chopped
2 cups plus 2 tablespoons flour, sifted
½ teaspoon sea salt
2 teaspoons baking powder
¾ cup (12 tablespoons) unsalted European style butter, room temperature
1 ½ cups sugar
3 eggs, room temperature
1 tablespoon vanilla extract
¾ cup buttermilk, room temperature
Half a batch of cranberry orange compote (or make a whole batch and use half in the cake)
One batch white chocolate buttercream
Optional: candied whole cranberries, green gel food coloring, and sprinkles for decorating

Instructions

Step 1: At least 20 minutes before making the cake, melt the milk and white chocolate in a heatproof bowl over simmering water or in the microwave at half power in 30-second intervals. Stir occasionally and set aside to cool for at least 20 minutes to avoid forming a film.
Step 2: Preheat the oven to 325°F (163°C). Lightly grease and flour two 8” or 9” cake pans, or three 6” pans for extra filling. Line with parchment paper.
Step 3: Sift together the flour, sea salt, and baking powder. Whisk for about 30 seconds to evenly distribute.
Step 4: In a stand mixer’s bowl with a paddle attachment (or a large bowl with a hand mixer), beat the butter on high for about 30 seconds until smooth. Add sugar and beat on high for 2–3 minutes until light and fluffy, scraping down the bowl halfway.
Step 5: Add eggs one at a time, beating on high for about 30 seconds each until fluffy. Add vanilla and beat briefly until blended, then scrape the bowl again.
Step 6: Add the flour and milks in five alternating additions, starting and ending with flour. Begin by adding one-third of the flour mixture, mixing on low until combined, followed by buttermilk, then another third of flour, the cooled white chocolate mixture, and finally the remaining flour. Blend on low and scrape bowl as needed. Small streaks of flour are okay.
Step 7: Divide the batter evenly between the prepared pans. Bake 25–30 minutes for larger pans or 20–25 minutes for 6” pans, until a toothpick inserted in the center comes out with a few moist crumbs. Check early to avoid overbaking. Cool in pans 5–10 minutes, then transfer to a cooling rack to cool completely.
Step 8: While the cakes bake and cool, prepare the cranberry orange compote (if not made ahead) and let it chill for at least an hour to thicken to a jam-like consistency. Also prepare the white chocolate buttercream, taking care to keep the melted chocolate from solidifying.
Step 9: (Optional) To make candied cranberries, freeze about 1 cup of fresh cranberries overnight. Heat ¼ cup sugar and ¼ cup water to a simmer, then turn off heat and add frozen cranberries for 5 minutes, stirring carefully. Remove cranberries, let dry slightly, then roll in sugar. Store extras refrigerated.
Step 10: Assemble the cake by layering with cranberry compote and frosting. Decorate with green-tinted frosting rosettes, candied cranberries, and sprinkles if desired. Enjoy!

Tips & Variations

For best results, measure flour by spooning it into your measuring cup and leveling it off, then sift to lighten.
If you want a more intense cranberry flavor, increase the amount of cranberry orange compote between layers.
Use European style butter for a richer taste and smoother frosting.
Freeze cranberries ahead to make candied cranberries easily—great for festive decoration.
Adjust green gel food coloring by adding a little at a time until you reach your desired shade for frosting.

Storage

Store leftovers in a sealed container at room temperature or in the refrigerator, based on preference. To keep cake moist, press plastic wrap or leftover frosting tightly against any cut edges. The cake will keep well for up to 3 days at room temperature or about a week refrigerated. Reheat slices slightly at room temperature before serving, if chilled.

How to Serve

The image shows a small round cake with a smooth layer of white frosting on top. Around the edge of the cake is a circle of red sugared cranberries, each covered with white sugar crystals. In the center of the cake is a decoration shaped like Mickey Mouse’s head, made with green frosting that is piped in small swirls. This green decoration is sprinkled with small round and elongated red, white, and green sprinkles. The cake sits on a white plate decorated with green pine branches and clusters of red berries. The background is a white marbled surface with various baking tools and holiday-themed items around the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the compote and frosting a day ahead. Assemble the cake on the day you plan to serve for the freshest texture and appearance.

What if I don’t have buttermilk?

You can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes before using in the recipe.

White Chocolate Cranberry Cake Recipe

Print Recipe

★★★★★

5 from 87 reviews

A rich and moist White Chocolate Cranberry Cake made with creamy white chocolate, fresh cranberries, and a luscious cranberry orange compote filling. The cake is layered with smooth white chocolate buttercream and optionally decorated with candied cranberries and festive green rosettes, perfect for holiday celebrations or special occasions.

Author: zara
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups plus 2 tablespoons all-purpose flour, sifted
½ teaspoon sea salt
2 teaspoons baking powder

Wet Ingredients

¾ cup whole milk
4 ounces white chocolate, chopped
¾ cup (12 tablespoons) unsalted European style butter, room temperature
1 ½ cups sugar
3 eggs, room temperature
1 tablespoon vanilla extract
¾ cup buttermilk, room temperature

Fillings and Frosting

Half a batch of cranberry orange compote (or make a whole batch and use half)
One batch white chocolate buttercream

Optional Decorations

Candied whole cranberries
Green gel food coloring
Festive sprinkles

Instructions

Prepare White Chocolate Mixture: At least 20 minutes before making the cake, melt the milk and chopped white chocolate together in a heatproof bowl set over a simmering pot of water or in the microwave at half power in 30-second intervals. Stir occasionally and let cool for at least 20 minutes to avoid forming a film.
Preheat and Prepare Cake Pans: Preheat your oven to 325°F (163°C). Lightly grease and flour two 8-inch or 9-inch cake pans (or three 6-inch pans) and line them with parchment paper for easy removal.
Sift Dry Ingredients: Sift together the flour, sea salt, and baking powder. Whisk for 30 seconds to evenly distribute the baking powder.
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter on high speed until smooth (around 30 seconds). Add sugar and continue beating on high for 2-3 minutes until light and fluffy. Scrape the bowl halfway through.
Add Eggs and Vanilla: Add the eggs one at a time, beating on high after each addition for about 30 seconds until fluffy. Then add vanilla extract and mix briefly on high just to combine. Scrape down the bowl.
Incorporate Dry and Wet Ingredients Alternately: Add the dry flour mixture and liquids in five alternating additions starting and ending with flour. Beat on the lowest setting just until combined after each addition: ⅓ flour, buttermilk, ⅓ flour, white chocolate mixture, remaining flour. If large flour clumps remain, mix an additional 2-3 seconds on low. Some small flour streaks are okay.
Divide and Bake: Evenly divide the batter between prepared pans. Bake for 25-30 minutes for larger pans or 20-25 minutes for 6-inch pans, until a toothpick inserted in the center comes out with just a few moist crumbs. Check frequently to avoid overbaking.
Cool Cake Layers: Let the cakes cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.
Make Cranberry Orange Compote: If not made ahead, prepare the cranberry orange compote during baking so it can chill and thicken for at least an hour, achieving a jam-like consistency perfect for filling.
Prepare White Chocolate Buttercream: While cakes cool, make the white chocolate buttercream. Ensure the white chocolate stays melted and smooth to prevent chunkiness in the frosting.
Optional Candy Cranberries: Freeze about 1 cup of fresh cranberries overnight. Bring ¼ cup sugar and ¼ cup water to a gentle simmer, then turn off heat and add frozen cranberries for 5 minutes, stirring occasionally without popping. Drain and dry on a mesh rack, then roll in sugar. Store in a sealed container refrigerated.
Decorate the Cake: Optionally stencil the cake top for a wreath design using biscuit cutters. Tint about ½ cup of frosting with green gel food coloring and pipe mini rosettes using tip Wilton 106 or 1M for larger cakes. Garnish with candied cranberries and festive sprinkles as desired.
Store Leftovers: Keep leftover cake at room temperature in a sealed container or refrigerated. Seal cut edges with leftover frosting or wrap tightly with plastic to maintain moisture.

Notes

To measure flour accurately, spoon it into the measuring cup and level off rather than scooping directly from the bag to avoid dense cake.
Keep the melted white chocolate from solidifying before adding it to the batter or buttercream to prevent a lumpy texture.
Monitor baking closely as the cake can transition quickly from underbaked to overbaked; moist crumbs on the toothpick indicate perfect doneness.
Candied cranberries can be made ahead and stored refrigerated for decoration or holiday drinks.
Using European style butter contributes to a richer flavor and better texture.

Keywords: white chocolate cake, cranberry cake, holiday cake, white chocolate buttercream, cranberry orange compote, festive cake, baked dessert