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white chocolate cranberry cake recipe

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 9x13-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.