White Chocolate Cranberry Cake

This super moist white chocolate cranberry cake features moist sponge cake alternated with cake cream & tangy cranberry sauce. A perfect holiday dessert!

Course Cake

Cuisine American

Keyword Cranberry Cake, White Chocolate Cranberry Cake

Prep Time 50

Cook Time 1

Total Time 1 50

Servings Servings

Calories 736kcal

Author Natalya Drozhzhin

Ingredients

Sponge Cake

2 sponge cakes

Cranberry Spread

12 oz cranberries
1 cup sugar
2 tbsp lemon juice

White Chocolate Cranberry Cake Cream

1 1/2 cups unsalted butter softened
8 oz cream cheese softened
2 cups white chocolate
2 cups heavy whipping cream extra cold

US Units - Metric

Instructions

Sponge Cake

Bake two sponge cake in a 9 inch pan.
Once cooled, slice each cake piece horizontally into 2 pieces, creating a total of 4 layers.

Cranberry Sauce

Combine the 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 room temperature.
Spread the cranberry sauce onto each cake layer.

White Chocolate Cranberry Cake Cream

Allow the butter and cream cheese to soften at room temperature. Melt the white chocolate in 30 second increments in the microwave until it's smooth and allow it to cool to room temperature.
Whip the butter and cream cheese together. Add in the white chocolate and whip to combine. In a separate bowl, beat the heavy whipping cream until you get stiff peaks. In small portions, add the whipped cream into the butter and cream cheese mixture.

Assemble the Cake

Spread an equal amount of cream on each layer of the cake and frost the remainder of the cream all over the outside of the cake.
To decorate the cake, dip pine needles and a few whole cranberries into water. Shake off the excess water and immediately sprinkle them with a generous amount of sugar. Let them dry for a few minutes and add a bit more sugar. Assemble them on top of the cake. Slice and enjoy!

Nutrition