White Chocolate Berry Christmas Cake
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0.0
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Unrated
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Prep Time
30 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
12
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Calories
618 kcal
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Course
Cake, Baked Goods
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Cuisine
American
White Chocolate Berry Christmas Cake
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This super cheery Christmas Cake is a delicious festive treat. Soft and fluffy white sponge with white chocolate frosting and homemade berry jam, finished with rosemary Christmas trees and fresh berries, this is guaranteed to be a treat during the holidays.
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Ingredients
- 4 eggs
- 1½ cups caster sugar
- 1 cup oil
- 1 tsp vanilla extract/paste
- 2 cups milk
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
For the berry jam
- 2½ cups (10oz/300g) frozen berries
- ¾ cup sugar
- 2 tbsp fresh lemon juice
For the whipped vanilla bean frosting
- 2 sticks (230g) butter softened
- 1 lb (500g) powdered sugar/icing sugar sifted
- 2 tsp vanilla paste
- 2 tbsp heavy cream
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Instructions
- Sift together the dry ingredients into a medium mixing bowl.
- Heat the milk and vanilla in a saucepan until hot, taking care not to allow the mixture to boil.
- In the bowl of a stand mixer fitted with the whisk attachment whip the eggs with the sugar for 4-5 minutes until light and fluffy.
- The eggs will have tripled in volume.
- Slowly pour in the oil and allow to whip into the egg mixture.
- Stir the dry ingredients and the milk, alternatively, until the batter is smooth and creamy.
- Pour the batter into lined and greased cake pans (approximately 20cm/8inch). Place in the oven and allow to bake for 40-45 minutes until the cakes are golden brown and a toothpick inserted comes out clean.
- Remove from the oven and allow to chill completely.
- Combine the frozen berries, sugar and freshly squeezed lemon juice in a saucepan set over medium heat.
- Bring to a simmer, stirring until the sugar has dissolved, then allow to boil gently for 10 minutes until the jam has thickened.
- Remove from the heat, transfer to a bowl and allow to cool completely.
- Whip the softened butter until pale and fluffy then add the vanilla paste and sifted icing sugar and whip for a few minutes until super pale and fluffy.
- Pour in the cream and mix for another minute.
- Transfer to a piping bag fitted with a round nozzle
- Pipe blobs of the whipped buttercream around the edge of one of the cakes.
- Use a pallet knife and smooth out the inside edge of the blob to cover some of the cake.
- Add a few tablespoons of the berry jam then add another layer of cake.
- Repeat the icing and jam step. Sandwich with the final cake layer then spread over icing and finish with fresh rosemary nd berries.
- Dust with icing sugar and serve.
Nutrition Information
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Calories
618kcal
(31%)
Carbohydrates
68g
(23%)
Protein
7g
(14%)
Fat
37g
(57%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
10g
Monounsaturated Fat
20g
Trans Fat
0.1g
Cholesterol
59mg
(20%)
Sodium
412mg
(17%)
Potassium
220mg
(6%)
Fiber
2g
(8%)
Sugar
42g
(84%)
Vitamin A
876IU
(18%)
Vitamin C
2mg
(2%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 59mg | 20% |
| Sodium | 412mg | 17% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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