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White Chocolate Cranberry Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Sift Dry Ingredients: Sift together the flour, sea salt, and baking powder. Whisk for 30 seconds to evenly distribute the baking powder.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool Cake Layers: Let the cakes cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Find it online: https://zarameals.com/white-chocolate-cranberry-cake-recipe/