Description
A delightful cake featuring fresh cranberries and rich white chocolate, perfect for family gatherings.
Ingredients
- 2 cups fresh cranberries
- 1 1/2 cups (310g) sugar, divided
- 1 cup (240ml) water
- 3 1/3 cups (433g) all-purpose flour
- 2 cups (414g) sugar
- 2 1/2 tsp baking powder
- 1 1/2 cups (336g) salted butter, room temperature
- 3 eggs
- 2 tbsp vanilla extract
- 1 cup (240ml) sour cream
- 1 cup (240ml) milk
- 3 cups fresh cranberries
- 12 oz white chocolate chips
- 3/4 cup (180ml) heavy whipping cream
- 3/4 cup (168g) unsalted butter, room temperature
- 8-9 cups (920-1035g) powdered sugar
- Salt, to taste
Instructions
- In a medium saucepan, combine 2 cups cranberries, 1/2 cup sugar, and 1 cup water. Simmer for 10 minutes until cranberries pop and soften. Cool.
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Cream together 1 1/2 cups salted butter and 2 cups sugar until light and fluffy. Add eggs one at a time and stir in vanilla extract.
- In a separate bowl, whisk together 3 1/3 cups flour, baking powder, and salt.
- Gradually add dry mixture to creamed mixture, alternating with sour cream and milk until fully incorporated.
- Fold in remaining 3 cups cranberries until evenly distributed.
- Melt 12 oz white chocolate chips in a double boiler or microwave, stirring until smooth.
- In another bowl, beat 3/4 cup unsalted butter until creamy. Add 3/4 cup heavy cream and melted white chocolate, combining well.
- Gradually mix in 8-9 cups powdered sugar to reach desired icing consistency.
- Once the cakes are completely cooled, assemble layers with icing in between. Top with sparkling cranberries garnish.
Notes
For a firmer icing consistency, chill the white chocolate icing for 30 minutes before using.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American