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Sparkling Cranberry White Chocolate Cake

Sparkling cranberry white chocolate cake layers tender white chocolate cake with a tart cranberry filling and smooth white chocolate frosting. Finish it with sugar-coated cranberries for a sparkling, festive detail.
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Prep Time 45 minutes
Cook Time 41 minutes
cooling, standing, drying, and chilling 1 hour 40 minutes
Total Time 3 hours 6 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 4 oz white chocolate finely chopped
  • 1 cup whole milk divided
  • 2.25 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp fine salt
  • 0.75 cup unsalted butter softened
  • 3 eggs large, at room temperature
  • 2 tsp vanilla extract
Cranberry filling
  • 12 oz fresh cranberries
  • 0.75 cup granulated sugar
  • 0.25 cup water
  • 1 tsp orange zest finely grated
  • 1 tbsp cornstarch
  • 1 tbsp water cold
Sparkling cranberries
  • 1 cup fresh cranberries
  • 0.5 cup granulated sugar
  • 0.5 cup water
  • 0.5 cup granulated sugar for coating
Frosting
  • 12 oz white chocolate finely chopped
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 0.25 tsp fine salt
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Equipment

  • 2 8-inch round cake pans
  • 1 electric mixer
  • 1 microwave

Method
 

Bake the cake
  1. Preheat the oven to 350°F.
  2. Grease two 8-inch round cake pans, line the bottoms with parchment, and grease the parchment.
  3. Put the cake white chocolate in a heatproof bowl.
  4. Warm 1/4 cup of the milk until steaming and pour it over the chocolate.
  5. Let stand for 2 minutes, then whisk smooth and cool until barely warm.
  6. Whisk the flour, baking powder, and salt together in a medium bowl.
  7. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  8. Beat in the eggs one at a time.
  9. Beat in the vanilla.
  10. Mix in the flour mixture in three additions, alternating with the remaining 3/4 cup milk in two additions, beginning and ending with the flour.
  11. Mix just until combined.
  12. Slowly mix in the cooled white chocolate mixture on low speed until the batter is smooth.
  13. Divide the batter between the pans.
  14. Bake for 28 to 34 minutes, until a toothpick inserted in the centers comes out clean.
  15. Cool the cakes in the pans for 10 minutes.
  16. Turn them out onto wire racks, remove the parchment, and cool completely.
Cook the cranberry filling
  1. Combine the cranberries, granulated sugar, 1/4 cup water, and orange zest in a medium saucepan.
  2. Bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until most berries have burst.
  3. Stir the cornstarch with 1 tablespoon cold water until smooth.
  4. Stir the cornstarch mixture into the cranberry mixture and cook for 1 minute until thickened.
  5. Transfer to a bowl and cool completely.
Make the sparkling cranberries
  1. Put the cranberries in a medium bowl.
  2. Heat 1/2 cup granulated sugar and 1/2 cup water in a small saucepan, stirring until the sugar dissolves.
  3. Pour the syrup over the cranberries and let stand for 10 minutes.
  4. Drain the cranberries on a wire rack set over a baking sheet for about 1 hour, until tacky.
  5. Roll them in the remaining 1/2 cup granulated sugar and let dry.
Make the frosting
  1. Microwave the frosting white chocolate in a heatproof bowl in 20-second bursts, stirring between each, until smooth.
  2. Cool until barely warm but still fluid.
  3. Beat the butter in a large bowl with an electric mixer on medium speed until smooth.
  4. Gradually beat in the powdered sugar and salt until fluffy.
  5. Beat in the vanilla, cooled white chocolate, and heavy cream until smooth and spreadable.
Assemble the cake
  1. Set one cake layer on a serving plate.
  2. Spread a ring of frosting around its edge.
  3. Spoon the cooled cranberry filling inside the ring and spread it in an even layer.
  4. Place the second cake layer on top.
  5. Spread a thin crumb coat of frosting over the top and sides, and refrigerate for 20 minutes.
  6. Spread the remaining frosting over the cake and decorate with the sparkling cranberries.

Notes

For neat layers, make sure the cake layers and cranberry filling are completely cool before assembling. Refrigerate covered for up to 3 days; freeze yes, preferably as unfrosted cake layers for up to 2 months. For a dairy-free swap, use dairy-free white chocolate and plant-based butter, milk, and cream.