Sparkling Cranberry White Chocolate Cake Recipe

This Sparkling Cranberry White Chocolate Cake is the perfect dessert for the holiday season. With its tender layers of vanilla cake, tart cranberry filling, and luscious white chocolate frosting, it’s a festive showstopper. Garnished with sparkling cranberries, this cake brings a touch of elegance to your celebrations.

What Is Sparkling Cranberry White Chocolate Cake?

This cake features a moist and fluffy vanilla base layered with a sweet-tart cranberry filling, all wrapped in a creamy white chocolate frosting. The sparkling cranberries on top add a festive flair and a delightful crunch. It’s ideal for Christmas, holiday parties, or any winter gathering.

Why You’ll Love This Recipe

• Festive appeal: Perfect for holiday tables.
• Rich and balanced flavors: Sweet white chocolate meets tangy cranberry.
• Elegant garnish: Sparkling cranberries create a stunning visual impact.
• Customizable: Adjust the filling or frosting for dietary needs.

Ingredients

Cake:

• 2 1/2 cups (310g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) sugar
• 4 large egg whites
• 2 tsp vanilla extract
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) sour cream

White Chocolate Frosting:

• 1 cup (226g) unsalted butter, softened
• 8 oz (226g) white chocolate, melted and slightly cooled
• 4 cups (500g) powdered sugar
• 2–3 tbsp heavy cream
• 1 tsp vanilla extract

Cranberry Filling:

• 2 cups (200g) fresh or frozen cranberries
• 3/4 cup (150g) sugar
• 1/4 cup (60ml) water
• 1 tsp orange zest

Sparkling Cranberries (Optional Garnish):

• 1 cup (100g) fresh cranberries
• 1/2 cup (100g) sugar, divided
• 1/2 cup (120ml) water

Step-by-Step Instructions

Preparing the Cake

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, cream butter and sugar with a mixer until light and fluffy.
4. Add egg whites one at a time, beating well after each addition. Mix in vanilla extract.
5. Alternate adding the dry ingredients and the milk/sour cream mixture to the batter, starting and ending with the dry ingredients. Mix until smooth.
6. Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely.

Making the Cranberry Filling

1. In a saucepan, combine cranberries, sugar, water, and orange zest.
2. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes).
3. Remove from heat and let the filling cool completely.

Preparing the White Chocolate Frosting

1. Beat the softened butter with a mixer until creamy.
2. Add the melted white chocolate and beat until smooth.
3. Gradually mix in powdered sugar, followed by heavy cream and vanilla. Beat until the frosting is light and fluffy.

Creating Sparkling Cranberries (Optional)

1. Simmer water and 1/4 cup sugar in a saucepan until the sugar dissolves.
2. Remove from heat, toss cranberries in the syrup, and let them dry on a wire rack for 1 hour.
3. Roll the cranberries in the remaining sugar to coat evenly.

Assembling the Cake

1. Place one cake layer on a serving plate. Spread a layer of cranberry filling on top.
2. Add the second cake layer and repeat the filling. Top with the final cake layer.
3. Frost the entire cake with white chocolate frosting.
4. Garnish with sparkling cranberries for a festive finish.

Serving Suggestions

• Serve this cake chilled or at room temperature.
• Pair with a glass of sparkling wine, hot cocoa, or mulled cider for the ultimate holiday treat.

Storing and Freezing

Storage Tips

• Store the cake in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

• Wrap individual cake layers in plastic wrap and freeze for up to 2 months. Assemble and frost after thawing.

Recipe Variations

• Gluten-Free: Substitute the flour with a 1:1 gluten-free baking blend.
• Vegan Option: Use plant-based butter, almond milk, and an egg replacer.
• Citrus Twist: Add lemon zest to the cake batter for a citrusy flavor.

FAQs

Can I use dried cranberries instead of fresh?
Fresh or frozen cranberries are best, but you can rehydrate dried cranberries in hot water before using them in the filling.

How can I make the frosting less sweet?
Add a pinch of salt or use less powdered sugar, adjusting the consistency with additional cream.

Do I have to make sparkling cranberries?
No, but they add a decorative and flavorful touch. You can skip this step if pressed for time.

This Sparkling Cranberry White Chocolate Cake is a delightful centerpiece for your holiday celebrations. The combination of fluffy cake, tangy cranberry filling, and creamy white chocolate frosting will have your guests asking for seconds. Try this recipe and share your festive masterpiece!

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