White Chocolate Cranberry Cake
Fluffy and sweet white chocolate cake dotted with tangy cranberries and topped with whipped cream
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/4 Cup Unsalted butter, soften ((280g))
- 1 1/2 Cups Sugar ((300g))
- 3 Large Eggs, room temperature
- 3 Cups AP Flour ((360g))
- 1 1/2 tsp Baking powder
- 1/2 teaspoon Baking soda
- 1/2 tsp salt
- 2/3 Cup White Chocolate ((112 g / 4 oz))
- 1 Cup Sour cream
- 1 Tablespoon Vanilla extract
- 1 Cup Dried Cranberries, chopped ((120 g / 4.2 oz))
- 1 1/2 Cups Cold milk ((360ml))
- 2 Cups Whipping Cream ((480ml))
- 2 TBS Powdered Sugar
- 2 tablespoons Dried milk powder
- 1 Cup Sugar ((200g))
- 1 Cup Water ((240ml))
- 2 Cups Fresh cranberries
- 1/2 Cup Sugar for coating the cranberries ((100g))
Instructions
- 1
Preheat oven to 340F. Line one 9x13-inch pan with parchment paper, or grease with baking spray.
- 2
Sift the flour, baking powder, and salt in a medium bowl and set aside. Mix the sour cream with vanilla extract and set aside.
- 3
Melt the chocolate in the microwave using 30-second increments.
- 4
In a bowl of a standing mixer, place the butter and sugar and mix on medium-high speed for 4-5 minutes, until you have a fluffy light mix.
- 5
Add the eggs, one at a time waiting for each egg to blend before adding the next.
- 6
Reduce speed to low and add the flour in three additions alternating with the heavy cream starting and ending with the flour.
- 7
Right after adding the last portion of the flour, turn the mixer off, and use a rubber spatula. Fold melted white chocolate following the dried cranberries.
- 8
Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out with a few moist crumbs from the center of the cake.
- 9
As soon as the cake comes out of the oven pour the cold milk and allow the cake to cool.
- 10
Bring the water and sugar to a boil, then reduce the heat and let simmer for five minutes.
- 11
Add the cranberries and stir for one minute.
- 12
Use a slotted spoon to remove the cranberries from the syrup then coat them with the extra sugar.
- 13
Place the heavy cream, sugar, and dried milk powder in a bowl of a mixing bowl.
- 14
Whip on low and gradually increase speed to high. Whip until the cream is thick and stable.
- 15
Spread the cream on the cake after it's cooled and sprinkle some sugared cranberries.