Description
This Cranberry White Chocolate Layer Cake is a delightful fusion of tart cranberries and creamy white chocolate, creating a symphony of flavors that dance on your palate. The moist, fluffy layers are enveloped in a velvety white chocolate frosting, while the tartness of the cranberries adds a refreshing contrast, making each bite a heavenly experience.
Ingredients
Scale
- Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh cranberries, chopped
- ½ cup white chocolate chips
- Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 8 oz white chocolate, melted and cooled
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Fold in the chopped cranberries and white chocolate chips.
- Divide the batter evenly between three greased 9-inch round cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back when lightly touched.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, mixing until smooth.
- Mix in the melted white chocolate, heavy cream, and vanilla extract until well combined.
- Once the cakes are completely cool, frost the top of one layer, add the second layer, and repeat. Frost the top and sides of the cake with the remaining frosting.
Notes
- This cake can be made a day in advance; store it in an airtight container in the refrigerator.
- Leftover cake can be stored in the refrigerator for up to 5 days.
- For a lighter version, substitute half of the butter with unsweetened applesauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 450
- Sugar: 35 grams
- Sodium: 200 milligrams
- Fat: 22 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 60 milligrams
Keywords: Cranberry White Chocolate Layer Cake, layer cake, white chocolate cake, cranberry dessert, holiday cake, festive cake, American desserts, baking recipes, sweet treats, cake recipes, seasonal desserts, creamy frosting, tart cranberries, indulgent desserts, celebration cake