White Chocolate Cranberry Layer Cake
Servings 12 people
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.
Ingredients
Cranberry Compote:
- 2 cups fresh cranberries
- ½ cup water
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla extract
Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1½ cups unsalted butter softened
- 1½ cups granulated sugar
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream room temperature
- 1 cup buttermilk room temperature
Frosting:
- 1½ cups butter softened
- 1 teaspoon vanilla extract
- 8 ounces white chocolate melted and cooled
- 3-4 cups powdered sugar
- ¼ cup heavy whipping cream
- Fresh rosemary and cranberries for topping optional
Instructions
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.
Cake:
- Preheat your oven to 350°F. and prepare THREE 6-inch cake pans by coating generously with vegetable shortening and dust with flour and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer equipped with a paddle attachment, add the butter and sugar, and mix on high speed until light and fluffy.
- Switch to the whisk attachment and add the eggs and vanilla and whisk until fully combined.
- Add sour cream and buttermilk and whisk until just combined. Scrape the sides and bottom of the bowl.
- Add the dry ingredients into the wet about ½ 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.
Frosting:
- In the bowl of a stand mixer equipped with a paddle attachment, cream the butter for 2 to 3 minutes or until smooth and fluffy.
- Add vanilla and chocolate and mix until just combined.
- Add the powdered sugar, one cup at a time, fully incorporating after each addition.
- Last, 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.
Assembly:
- Take each layer of cake and level it by cutting the domes off each layer.
- Place one layer of cake top-down on a cake plate or stand. Add about ½-¾ 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 do the same and add frosting and the remaining half of the compote, then top with the last layer of cake.
- Use the remaining frosting to cover the outside of the cake and using a bench scraper or spatula to smooth.
- Top with fresh rosemary and cranberries and serve!
Notes
- This cake can be made into two 9 or 10-inch layers. Evenly divide the batter between two cake pans and bake until a toothpick comes clean from the center of the cake, about 35 to 50 minutes.
- You can also use Bake Even Strips on the cake pan to help make the cake more level to start with.
- 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 them defrost in the refrigerator overnight and then you can make your frosting and decorate the cake.
Nutrition
Calories: 1001kcal | Carbohydrates: 111g | Protein: 7g | Fat: 61g | Saturated Fat: 37g | Cholesterol: 189mg | Sodium: 611mg | Potassium: 256mg | Fiber: 2g | Sugar: 84g | Vitamin A: 1749IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 2mg
Find it online: www.sugarandsoul.co/cranberry-white-chocolate-cake/