4.8 from 236 votes
White Chocolate Cranberry Cake
The White Chocolate Cranberry Cake is a layered sponge cake filled and frosted with a white chocolate-cream cheese buttercream and tart cranberry sauce. The cranberry spread is simmered with sugar and lemon juice, then cooled before spreading. The frosting balances creamy butter, cream cheese, and white chocolate, whipped together with heavy cream to a fluffy texture, resulting in a rich, sweet, and slightly tangy dessert.
Prep Time
50 mins
Cook Time
1 hr
Total Time
1 hr 50 mins
Servings:
14
Servings
Calories:
736 kcal
Course:
Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 14 Servings
Amount Per Serving
Calories 736
% 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.