Sparkling Cranberry White Chocolate Cake

Sparkling Cranberry White Chocolate Cake

from lifeloveandsugar.com
Cake
100 min
12 servings
1067 kcal / serving

This Sparkling Cranberry White Chocolate Cake recipe is a new Christmas fav! The cake is incredibly moist & flavorful with colorful sparkling cranberries.

Ingredients

  • 2 cupsfresh cranberries
  • 1 ½ cupssugar, divided
  • 1 cupwater
  • 3 ⅓ cupsall purpose flour
  • 2 cupssugar
  • 2 ½ tspbaking powder
  • 1 ½ cupssalted butter (336g), room temperature
  • 3eggs
  • 2 tbspvanilla extract
  • 1 cupsour cream
  • 1 cupmilk
  • 3 cupsfresh cranberries
  • 12 ozwhite chocolate chips
  • ¾ cupheavy whipping cream
  • ¾ cupunsalted butter, room temperature
  • 8 cupspowdered sugar
  • salt, to taste

Directions

Sparkling cranberries:

  1. 1

    1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.

  2. 2

    2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.

  3. 3

    3. Add cranberries and stir to coat.

  4. 4

    4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.

  5. 5

    5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.

  6. 6

    6. Set cranberries aside to dry for a hour or so.

Cranberry cake:

  1. 1

    1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.

  2. 2

    2. Whisk together flour, sugar and baking powder in a large mixing bowl.

  3. 3

    3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.

  4. 4

    4. Gently stir in cranberries.

  5. 5

    5. Spread batter evenly between the three cake pan.

  6. 6

    6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.

  7. 7

    7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

White chocolate icing:

  1. 1

    1. Place white chocolate chips in a metal bowl.

  2. 2

    2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.

  3. 3

    3. Cover bowl with saran wrap for 5-7 minutes.

  4. 4

    4. Whisk chocolate and cream until smooth.

  5. 5

    5. Allow ganache to sit until mostly cool. It should be thick.

  6. 6

    6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.

  7. 7

    7. Add butter and beat until it is fully combined.

  8. 8

    8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.

To put the cake together:

  1. 1

    1. Remove cake domes from cakes with a large serrated knife.

  2. 2

    2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.

  3. 3

    3. Add second layer of cake and add more icing on top in an even layer.

  4. 4

    4. Add final layer of cake on top and ice the outside of the cake.

  5. 5

    5. Top the cake with sparkling cranberries and add some around the edge, if desired.