Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sparkling Cranberry White Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 166 reviews

  • Author: Sara
  • Total Time: 1 hour 40 minutes plus overnight chilling
  • Yield: 12 servings

Description

This Sparkling Cranberry White Chocolate Cake is a festive, show-stopping dessert perfect for holiday celebrations or special occasions. Featuring layers of moist cranberry-studded cake baked to perfection, it is iced with a luscious white chocolate ganache frosting and topped with sugar-coated sparkling cranberries for a stunning finish. The balance of tart cranberries and sweet white chocolate, combined with a moist, tender crumb and rich, fluffy frosting, makes this cake an unforgettable treat.

Ingredients

Sparkling Cranberries

  • 2 cups fresh cranberries
  • 1 cup (240ml) water
  • 1 1/2 cups (310g) sugar, divided (1 cup for simple syrup + 1/2 cup for rolling)

Cranberry Cake

  • 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

White Chocolate Icing

  • 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

  1. Sparkling Cranberries Preparation: In a saucepan, combine 1 cup sugar and 1 cup water. Bring to a simmer, stirring until the sugar dissolves completely. Remove from heat and pour the simple syrup into a heatproof bowl. Let it cool for about 10 minutes, then add 2 cups fresh cranberries and stir to coat evenly. Refrigerate the cranberries in the syrup overnight, stirring a couple of times to ensure all cranberries are coated. Remove cranberries from syrup and roll them in the remaining 1/2 cup sugar multiple times to build up a sparkling sugar coating. Set the coated cranberries aside to dry for about an hour.
  2. Prepare the Cranberry Cake Batter: Preheat the oven to 350°F (175°C). Prepare three 8-inch cake pans by spraying with baking spray and lining the bottoms with parchment paper. In a large mixing bowl, whisk together the flour, 2 cups sugar, and baking powder. Add the room temperature butter, eggs, vanilla extract, sour cream, and milk. Mix on medium speed just until the batter is smooth; avoid overmixing. Gently fold in 3 cups of fresh cranberries to distribute them without breaking.
  3. Bake the Cake Layers: Divide the batter evenly among the three prepared cake pans, smoothing the tops. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Allow the cakes to cool in the pans for about 10 minutes before removing them to a wire rack to cool completely.
  4. Make the White Chocolate Icing: Place the white chocolate chips in a metal bowl. Microwave the heavy cream until it just begins to boil. Pour the hot cream over the white chocolate chips and cover the bowl with plastic wrap. Let it sit for 5-7 minutes to melt the chocolate thoroughly. Whisk the mixture until smooth and let it cool until mostly thickened but still spreadable. Beat the ganache with a mixer for 2-3 minutes until fluffy. Add the unsalted butter and mix until fully incorporated. Gradually add powdered sugar, beating continuously until the frosting is light, fluffy, and at the desired consistency. Add a pinch of salt and more cream if needed to adjust texture.
  5. Assemble the Cake: Use a serrated knife to level off the domes on each cake layer for even stacking. Place the first cake layer on a serving plate and spread an even layer of frosting over the top. Add the second cake layer and repeat the frosting process. Place the final cake layer on top and frost the outside of the entire cake evenly. Decorate the top and optionally the edges of the cake with the prepared sparkling cranberries for a beautiful, festive finish.

Notes

  • For best results, refrigerate the sparkling cranberries overnight to allow the sugar coating to set properly.
  • When folding cranberries into the batter, be gentle to prevent breaking them and turning the batter purple.
  • The cake layers can be baked a day ahead and wrapped tightly; frost just before serving.
  • To keep the frosting fluffy, avoid overheating the ganache and incorporate butter and sugar gradually.
  • If cranberries are not in season, frozen can be used but thaw and drain them before folding in.
  • Ensure all dairy ingredients are at room temperature to achieve a smooth batter and frosting.
  • Prep Time: 30 minutes (includes overnight refrigeration for cranberries)
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/sparkling-cranberry-white-chocolate-cake-recipe/