White Chocolate Cranberry Cake
User Reviews
4.8
White Chocolate Cranberry Cake
Description
This cake begins with two baked sponge cakes, each sliced horizontally to create four thin layers. The cranberry sauce is prepared by simmering fresh cranberries with sugar and lemon juice until softened and thickened, then cooled to room temperature to enhance tartness and flavor concentration.
The white chocolate cranberry cream is a buttercream blend combining softened unsalted butter and cream cheese with melted white chocolate cooled to room temperature. Heavy whipping cream is whipped separately to stiff peaks, then gently folded into the butter mixture, creating a light yet rich frosting that complements the tart cranberry layers.
The cake layers are assembled by alternating cake, cranberry spread, and cream, with remaining frosting used to cover the exterior. This process yields a multi-layered dessert with moist sponge, bursts of fruit tartness, and smooth white chocolate cream.
Ingredients
Sponge Cake
- 2 sponge cake
Cranberry Spread
- 12 oz cranberries
- 1 cup sugar
- 2 tbsp lemon juice
White Chocolate Cranberry Cake Cream
- 1 1/2 cups butter softened, unsalted
- 8 oz cream cheese softened
- 2 cups white chocolate chips
- 2 cups heavy whipping cream extra cold
Instructions
Sponge Cake
- Bake two sponge cake in a 9 inch pan.
- Once cooled, slice each cake piece horizontally into 2 pieces, creating a total of 4 layers.
Cranberry Sauce
- Combine the cranberries with sugar and lemon juice in a sauce pan. Bring it to a simmer and let it cook for about 10 minutes. Remove it from the heat and let it cool to room temperature.
- Spread the cranberry sauce onto each cake layer.
White Chocolate Cranberry Cake Cream
- Allow the butter and cream cheese to soften at room temperature. Melt the white chocolate in 30 second increments in the microwave until it's smooth and allow it to cool to room temperature.
- Whip the butter and cream cheese together. Add in the white chocolate and whip to combine. In a separate bowl, beat the heavy whipping cream until you get stiff peaks. In small portions, add the whipped cream into the butter and cream cheese mixture.
Assemble the Cake
- Spread an equal amount of cream on each layer of the cake and frost the remainder of the cream all over the outside of the cake.
- To decorate the cake, dip pine needles and a few whole cranberries into water. Shake off the excess water and immediately sprinkle them with a generous amount of sugar. Let them dry for a few minutes and add a bit more sugar. Assemble them on top of the cake. Slice and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Servings
Amount Per Serving
Calories 736 kcal
% Daily Value*
| Calories | 736kcal | 37% |
| Carbohydrates | 73g | 24% |
| Protein | 9g | 18% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 238mg | 79% |
| Sodium | 130mg | 5% |
| Potassium | 191mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
| Vitamin A | 1515IU | 30% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 104mg | 10% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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