Merry Cranberry White Chocolate Cake Recipe

 Merry Cranberry White Chocolate Cake Recipe

A delightful and festive dessert, perfect for the holiday season!

* Servings: 12-15*

Prep Time: 30 minutes

Cook Time: 45-50 minutes

Total Time: 1 hour 20 minutes

Ingredients:

For the cake:

- 2 ¾ cups (315g) all-purpose flour

- 2 cups (250g) granulated sugar

- 3 teaspoons baking powder

- 1 teaspoon salt

- ½ cup (115g) unsalted butter, softened

- 1 cup (235ml) whole milk

- 2 large eggs

- 1 teaspoon pure vanilla extract

- 1 cup (120g) fresh or frozen cranberries

- 1 cup (250g) white chocolate chips

For the white chocolate buttercream:

- 1 cup (200g) unsalted butter, softened

- 2 cups (400g) powdered sugar

- 2 teaspoons pure vanilla extract

- 1 cup (250g) white chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.

2. Prepare the cranberries by rinsing and patting them dry. If using frozen, thaw and pat dry.

3. Whisk together flour, sugar, baking powder, and salt in a medium bowl.

4. In a large bowl, using an electric mixer, beat the butter until creamy. Add milk and beat until combined.

5. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

6. Gradually add the dry ingredients to the wet ingredients, beating until just combined.

7. Gently fold in cranberries and white chocolate chips.

8. Divide the batter evenly among the prepared pans.

9. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

10. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.

For the white chocolate buttercream:

1. Beat the butter until creamy.

2. Gradually add powdered sugar, beating until smooth and creamy.

3. Beat in vanilla extract.

4. Melt white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

5. Beat the melted white chocolate into the butter mixture until combined.

Assembly:

1. Place one cake layer on a serving plate or cake stand.

2. Spread a layer of white chocolate buttercream on top.

3. Repeat with the remaining two cake layers, creating a stacked cake.

4. Frost the outside of the cake with the remaining buttercream.

5. Decorate with additional cranberries and white chocolate shavings, if desired.

Tips and Variations:

- Use fresh cranberries for the best flavor and texture.

- Substitute chopped pecans or walnuts for added crunch.

- Add a hint of orange or lemon zest to the batter for extra flavor.

- Use high-quality white chocolate for the best flavor.

- Make ahead: Bake the cake layers and freeze for up to 2 months. Thaw and frost when ready.

The Story Behind the Cake:

This Merry Cranberry White Chocolate Cake is a delightful twist on traditional holiday desserts. The combination of fresh cranberries and white chocolate creates a sweet and tangy flavor profile, perfect for the festive season. The cake's moist texture and subtle sweetness make it an ideal centerpiece for any holiday gathering. The white chocolate buttercream adds a rich and creamy element, balancing out the tartness of the cranberries. This cake is sure to become a new holiday tradition!