White Chocolate Cranberry Cake: A Festive Delight

If you are a huge white chocolate fan, then this cake is for you. 

This cake is a cross between a simple white chocolate pound cake, like this White chocolate Raspberry Cake, and a delectable dessert. The tartness of the cranberries is a great addition to the sweet and creamy white chocolate. Post baking the cake is soaked in milk for an extra layer of moisture to compliment the whipped cream frosting. While this is a great addition to your holiday table, this cake is timeless and if you’re out of cranberries, use cherries, raspberries, or any other tart fruit you would like.

Ingredients

For the Cake

• All-purpose flour
• White chocolate. Whether you are using a chocolate bar or white chocolate chips, Make sure the chocolate contains cocoa butter. If you have any leftovers, make some of these White Chocolate Raspberry Muffins.
• Dried Chopped cranberries
• Unsalted butter softened
• granulated sugar
• large eggs
• Vanilla extract
• Sour cream
• Salt
• Baking powder
• Baking soda
• Cold milk (for soaking the cake, optional)

For the Frosting and sugared Cranberries

• Heavy whipping cream
• Powdered sugar
• Dried milk powder (or brown milk powder, for brown butter flavor). This will help us stabilize the whipped cream, for other options, check out my post about How To Stabilize Whipped Cream.
• Fresh cranberries

How to Make White Chocolate Cranberry Cake

1. In a medium-sized bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. In a separate bowl, mix the sour cream and vanilla extract. In a microwave-safe bowl, melt the white chocolate using 20-second increments, stirring in between, until smooth. 
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 4-5 minutes. Add the eggs one at a time, beating well after each addition. 
3. Gently fold the dry ingredients into the wet mixture, alternating with the sour cream. Begin and end with the dry mixture.
4. Stir in the melted white chocolate until well combined. Carefully fold in the cranberries.
5. Pour the cake batter into the prepared baking dish and spread it evenly using an offset spatula. Bake until a toothpick inserted into the center comes out clean.
6. As soon as the cake comes out of the oven, drizzle it with the cold milk, and set aside to cool completely.

How to Make Sparkling Cranberries

1. Bring the water and sugar to a boil.
2. Add the fresh cranberry to the simple syrup and remove from heat. Use a slotted spoon to coat the cranberries.
3. Coat the cranberries with the sugar.

Assembling

1. In a bowl of a stand mixer, pour the whipped cream, powdered sugar, and milk powder.
2. Start whipping on medium speed then increase speed and whip until thick.
3. Top the cake with the whipped cream and decorate with the sugared cranberries.

Tips

• Make sure all of the ingredients are at room temperature for best results. If you can, use a kitchen scale (affiliate link) to measure the ingredients. 
• To make this cake you can use a stand mixer fitted with a paddle attachment. Or a hand mixer, using a large bowl. A hand mixer will whip faster, so reduce whipping time and use a rubber spatula to mix in the flour mixture.
• It’s a good idea to line the pan with parchment paper, but because we will soak the cake, it is okay to skip it and just grease it well.
• If you prefer a more intense white chocolate flavor, you can add white chocolate ganache between the cake layers in addition to the frosting.
• To bake a white chocolate cranberry bundt cake, bake the cake in a 10-cup bundt pan. To make a white chocolate cranberry layer cake, divide the batter between two 8-inch round cake pans, or four 6-inch pans. Adjust the baking time.
• Soaking the cake is optional. If you choose to top the cake with other frosting like White Chocolate Ganache, or white chocolate buttercream, then you can skip soaking the cake.

Storing

Because the cake is soaked and topped with fresh milk and heavy cream, it needs to be refrigerated. Store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just make sure it’s well-wrapped to prevent freezer burn.

For a longer shelf life, don’t soak the cake, it can be stored at room temperature for up to five days (unfrosted). 

FAQ

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Print

White Chocolate Cranberry Cake Recipe

Fluffy and sweet white chocolate cake dotted with tangy cranberries and topped with whipped cream

Course Dessert, Snack

Cuisine American

Keyword white chocolate cranberry cake

Prep Time 20 minutes

Cook Time 25 minutes

Servings 24 pieces

Author Dikla

Ingredients

• 1 1/4 Cup Unsalted butter, soften (280g)
• 1 1/2 Cups Sugar (300g)
• 3 Large Eggs, room temperature
• 3 Cups AP Flour (360g)
• 1 1/2 tsp Baking powder
• 1/2 teaspoon Baking soda
• 1/2 tsp salt
• 2/3 Cup White Chocolate (112 g / 4 oz)
• 1 Cup Sour cream
• 1 Tablespoon Vanilla extract
• 1 Cup Dried Cranberries, chopped (120 g / 4.2 oz)
• 1 1/2 Cups Cold milk (360ml)

Whipped Cream

• 2 Cups Whipping Cream (480ml)
• 2 TBS Powdered Sugar
• 2 tablespoons Dried milk powder

For the sugared Cranberries

• 1 Cup Sugar (200g)
• 1 Cup Water (240ml)
• 2 Cups Fresh cranberries
• 1/2 Cup Sugar for coating the cranberries (100g)

Instructions

1. Preheat oven to 340F. Line one 9×13-inch pan with parchment paper, or grease with baking spray.

2. Sift the flour, baking powder, and salt in a medium bowl and set aside. Mix the sour cream with vanilla extract and set aside.

3. Melt the chocolate in the microwave using 30-second increments.

4. In a bowl of a standing mixer, place the butter and sugar and mix on medium-high speed for 4-5 minutes, until you have a fluffy light mix.

5. Add the eggs, one at a time waiting for each egg to blend before adding the next.

6. Reduce speed to low and add the flour in three additions alternating with the heavy cream starting and ending with the flour.

7. Right after adding the last portion of the flour, turn the mixer off, and use a rubber spatula. Fold melted white chocolate following the dried cranberries.

8. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out with a few moist crumbs from the center of the cake.

9. As soon as the cake comes out of the oven pour the cold milk and allow the cake to cool.

Sugared Cranberries

1. Bring the water and sugar to a boil, then reduce the heat and let simmer for five minutes.

2. Add the cranberries and stir for one minute.

3. Use a slotted spoon to remove the cranberries from the syrup then coat them with the extra sugar.

To make the Whipping Cream

1. Place the heavy cream, sugar, and dried milk powder in a bowl of a mixing bowl.

2. Whip on low and gradually increase speed to high. Whip until the cream is thick and stable.

3. Spread the cream on the cake after it's cooled and sprinkle some sugared cranberries.

Recipe Notes

• Make sure all of the ingredients are at room temperature for best results. If you can, use a kitchen scale to measure the ingredients. 
• Store the cake in the refrigerator for up to three days. If not soaked or not frosted, store at room temperature for up to five days.
• To freeze, wrap the cake with plastic wrap and freeze for up to eight weeks.
• To bake a white chocolate cranberry bundt cake, bake the cake in a 10-cup bundt pan. To make a white chocolate cranberry layer cake, divide the batter between two 8-inch round cake pans, or four 6-inch pans. Adjust the baking time.
• Soaking the cake is optional. If you choose to top the cake with other frosting like White Chocolate Ganache, or white chocolate buttercream, then you can skip soaking the cake.