White Chocolate Layer Cake with Cranberry Filling
Elevate your holiday desserts with this show-stopping White Chocolate Layer Cake with Cranberry Filling. Featuring tender, buttery layers infused with the sweet richness of melted white chocolate, this cake is perfectly balanced by a tangy homemade cranberry filling. Topped with a cloud-like whipped cream frosting and optionally garnished with fresh cranberries and delicate white chocolate shavings, this festive treat is as beautiful as it is delicious. With each bite, you'll experience a harmonious blend of creamy, tart, and sweet flavors, making it ideal for Christmas gatherings, winter celebrations, or any special occasion. Simple yet elegant, this cake will impress your guests while showcasing the season's best ingredients.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup milk, room temperature
- 6 ounces white chocolate, melted and cooled
- 2 cups fresh cranberries
- 0.75 cups granulated sugar (for cranberry filling)
- 0.5 cups water
- 1.5 cups whipping cream, chilled
- 0.5 cups powdered sugar
- 2 ounces white chocolate, for garnishing (optional)
- 0.5 cups fresh cranberries, for garnishing (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the melted and cooled white chocolate using a spatula until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the cranberry filling, combine the cranberries, granulated sugar, and water in a medium saucepan over medium heat. Bring to a boil, then reduce to a simmer, stirring often, until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and cool completely.
For the frosting, whip the chilled whipping cream and powdered sugar in a large bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use.
To assemble, place one cake layer on a serving plate and spread a layer of cranberry filling evenly over the top. Add a layer of whipped cream frosting on top of the cranberry filling.
Place the second cake layer on top, then frost the entire cake with the remaining whipped cream frosting.
Optional: Garnish the cake with shaved white chocolate and fresh cranberries for a festive presentation.
Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
8170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 424.9 g | 545% | |
| Saturated Fat | 259.5 g | 1298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1748 mg | 583% | |
| Sodium | 3376 mg | 147% | |
| Total Carbohydrate | 1043.2 g | 379% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 761.8 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 1251 mg | 96% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
