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White Chocolate Berry Christmas Cake

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.

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 12
Calories: 618 kcal
Course: Cake , Baked Goods
Cuisine: American

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

Instructions

    Cup of Yum
  1. Sift together the dry ingredients into a medium mixing bowl.
  2. Heat the milk and vanilla in a saucepan until hot, taking care not to allow the mixture to boil.
  3. 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.
  4. The eggs will have tripled in volume.
  5. Slowly pour in the oil and allow to whip into the egg mixture.
  6. Stir the dry ingredients and the milk, alternatively, until the batter is smooth and creamy.
  7. 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.
  8. Remove from the oven and allow to chill completely.
  9. Combine the frozen berries, sugar and freshly squeezed lemon juice in a saucepan set over medium heat.
  10. Bring to a simmer, stirring until the sugar has dissolved, then allow to boil gently for 10 minutes until the jam has thickened.
  11. Remove from the heat, transfer to a bowl and allow to cool completely.
  12. 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.
  13. Pour in the cream and mix for another minute.
  14. Transfer to a piping bag fitted with a round nozzle
  15. Pipe blobs of the whipped buttercream around the edge of one of the cakes.
  16. Use a pallet knife and smooth out the inside edge of the blob to cover some of the cake.
  17. Add a few tablespoons of the berry jam then add another layer of cake.
  18. Repeat the icing and jam step. Sandwich with the final cake layer then spread over icing and finish with fresh rosemary nd berries.
  19. Dust with icing sugar and serve.

Nutrition Information

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

% 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.