I really wanted to post a cake before Christmas that you all can be excited about. I had a few cakes in mind, like dark chocolate cakes, but this one kept on coming to my mind. I think a cranberry cake is only appropriate before the Holidays and I am excited for all of you to try this one.
I love the combination of cranberry and white chocolate. If you like moist cakes, I would suggest soaking the sponge cakes with some cranberry juice. This cake is better when it sits overnight.
Other Sponge Cake Recipes
Recipe
Ingredients
Cranberry Spread
- 12 oz Cranberries
- 1 cup Sugar
- 2 tbsp Lemon Juice
White Chocolate Cranberry Cake Cream
- 1 1/2 cup Unsalted Butter softened
- 8 oz Cream Cheese softened
- 2 cup White Chocolate
- 2 cup cold Heavy Whipping Cream
Instructions
White Chocolate Cranberry Cake
- Prepare ingredient for the sponge cake. Whip eggs together for about 2 minutes.
- Add in sugar and keep beating the eggs until while peaks.
- In small portions, add in flour, slowly incorporate the flour into the eggs, just don't over mix.
- Bake the cake in two separate baking pans, 9 or 11 inches would work. Bake at 350F for about 20 minutes or until toothpick comes out clean. Split each cake piece horizontally into two pieces.
- Split each cake piece horizontally into two pieces.
Cranberry Spread
- Combine together cranberries with sugar and lemon juice in a sauce pan. Bring it to a simmer and let it cook for about 10 minutes. Remove it from the heat and let it cool to a room temperature.
- Apply cranberry to each cake piece.
White Chocolate Cranberry Cake Cream
- Prepare ingredients for the cake, make sure that butter and cream cheese is at a room temperature. Melt white chocolate in increments of 30 seconds, until it is all smooth. Let is cool down to a room temperature.
- Whip together butter and cream cheese. Add white chocolate into the mixture, whip to combine it together. In a separate dish, whip whipping cream until you get stiff peaks and in small portions add it to the remainder of the cream.
- Apply equal amount of cream between each layer of the cake and apply the remainder of the cream to outside of the cake.
- To decorate the cake, dip pine needles and a few cranberries into water. Shake off some of it and sprinkle it with a generous amount of sugar, let it dry for a few minutes and add a bit more sugar. Place the decorations on top.
Nutrition Facts
White Chocolate Cranberry Cake
Amount Per Serving
Calories 736
Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 28g140%
Cholesterol 238mg79%
Sodium 130mg5%
Potassium 191mg5%
Carbohydrates 73g24%
Fiber 2g8%
Sugar 56g62%
Protein 9g18%
Vitamin A 1515IU30%
Vitamin C 4.4mg5%
Calcium 104mg10%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Did you find the pine needles outside or did you buy them?
I used some from the tree outside 🙂
Would this recipe work with white bark coating instead of white chocolate?
Thank you
Yes, it would work great!
Is there any way to either omit the butter or use a different cream without butter? I'd still like to incorporate the white chocolate but I do not enjoy cream with that much butter in it.
Yes, you add more cream cheese and whipping cream, it's all up to you on how much of each you want to add
This is my version of the cake 🙂
I omitted the butter & it came out fine.
That's awesome! Thanks for sharing a photo.
The cake was delicious. Everyone loved it. The sour cranberries offset the sweetness of the cream really well. I moistened the cake with cranberry juice & it was so good. Great cake for the winter.
Thank you for sharing the feedback 🙂
So pretty! I love the sugared cranberries on top. Good job 🙂
Thank you Dear!!
Where do you incorporate 2 cups of sugar and where do you incorporate the 1 cup of sugar?
Ops!!! Two cups in cake sponge and one cup in a cranberry sauce 😉
Thank you 🙂