Cranberry White Chocolate Cake

This Cranberry White Chocolate Cake is a delicious layered white cake filled with a cranberry compote and then frosted with a delicious white chocolate buttercream frosting.

 

Cranberry and white chocolate go really well together, they are two of my favorite combinations when it comes to baking. The tart and sweet really play nicely together and mellow eachother out to give you a delicious and smooth flavor.

This cake is one that we love to bring to our holiday parties as everyone we know loves cranberries and seem to gravitate towards this cake, not only because of its beauty but because of the delicious layers of flavor you get in each and every single bite.

WHY THIS RECIPE WORKS:

• Cranberries are a delicious baking treat that you can enjoy all winter long and not just during the holidays.
• This cake is stacked high with three layers so you get delicious flavors in each bite.
• The distinct flavor layers of this cake make for a fun and tasty treat.

CRANBERRY WHITE CHOCOLATE CAKE INGREDIENTS

With this cake we first start out with a basic white cake that is light, airy and absolutely delicious and makes the perfect layers that you’ll love.

The filling is made up of a cranberry compote that contains fresh cranberries, sugar, water, cornstarch, and vanilla and is all cooked down until thick and delicious.

You then finish this Cranberry Cake off with a white chocolate buttercream which is your normal buttercream ingredients but with delicious melted white chocolate mixed in.

HOW TO MAKE CRANBERRY WHITE CHOCOLATE CAKE

Make The Cranberry Compote

Add the cranberries, water, sugar, and cornstarch slurry into a medium saucepan and bring to a gentle boil. Reduce heat and simmer, stirring frequently, for about 5 to 6 minutes, or until thickened. 

Remove from heat and add vanilla extract and stir to combine. Allow it to cool completely.

Make The Cake Layers

Preheat your oven to 350 degrees F. and prepare THREE 6-inch cake pans by coating generously with vegetable shortening and dust with flour and set aside. I also like to line my cake pans with parchment paper.

In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy and then beat in the eggs.

Add sour cream and buttermilk and whisk until just combined, scraping the sides and bottom of the bowl as needed.

In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt and whisk to combine. Then, add the dry ingredients into the wet about 1⁄2 at a time, fully incorporating after each addition.

Divide the batter evenly between the three pans and bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool for about 15 minutes in the pan and then flip out onto a wire rack to cool completely.

Make The Frosting

Cream the butter for 2 to 3 minutes or until smooth and fluffy. Then add the vanilla and cooled white chocolate and mix on medium speed until just combined.

Add the powdered sugar, one cup at a time, fully incorporating after each addition. Then add the heavy cream and mix on low speed until combined then increase speed to high and mix for 2 to 3 minutes or until you get a “whipped” consistency.

Assembling The Cake

Take each layer of cake and level it by cutting the domes off each layer. You can also use Bake Even Strips on the cake pan to help make the cake more level to start with.

Place one layer of cake top-down on a cake plate or stand. Add about 1⁄2-3⁄4 cup frosting and smooth evenly. Top with about half of the cranberry compote and smooth leaving a 1-inch border all around the edge.

Add the next layer and top with more frosting and cranberry compote. Then add the last cake layer and use the remaining frosting to cover the outside of the cake and use a bench scraper or spatula to smooth.

Don’t let this Cranberry White Chocolate Cake intimidate you, cakes are really easy to make. My motto is that they don’t have to look pretty, they just have to taste good.

But once you top this cake with fresh rosemary and cranberries everyone will think it’s impressive. My Sugared Cranberries would also be a gorgeous topping!

FREQUENTLY ASKED QUESTIONS:

How To Store

This cake can be stored at room temperature for up to 2 days. And I would highly recommend consuming it within this time.

Because of the fruit compote, you would need to refrigerate it if it needs to be stored longer than 2 days, but the refrigerator can dry cakes out quickly if they have been cut into. It should last for 3 to 4 days in the refrigerator.

If you are making this cake ahead of time but are not serving until a later date then you can freeze each layer of the cakes separately. 

Bake your cakes according to the directions and then cool completely, wrap in plastic wrap individually and place in the freezer, these will last for up to 3 months.

Let defrost in the refrigerator overnight and then you can make your frosting and decorate the cake.

This is the perfect cake for the holiday season with its dense cake, creamy white chocolate frosting, and tart cranberry filling. You might also enjoy these other cranberry recipes this winter!

• Cranberry Pie – Made with a shortbread crust and a delicious cranberry filling this is the perfect holiday pie!
• Cranberry Cheesecake Bars – A tasty graham cracker crust, cheesecake, and cranberry filling and topped off with an oatmeal crumble you can’t go wrong with these bars.
• White Chocolate Cranberry Cookies – An easy cookie recipe that combines dried cranberries and white chocolate and wait for it, a hint of brandy!
• Cranberry Orange Muffins – Tasty muffins studded with fresh cranberries and orange zest this is the perfect anytime recipe. 

Let’s Connect!

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

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