White Chocolate Cranberry Cake (Print-Friendly Format)

Moist white chocolate cake layered with tart cranberries and creamy frosting, finished with charming chocolate leaves.

# Ingredients You’ll Need:

→ White Chocolate Cake

01 - 113.5 g white baking chocolate, chopped
02 - 285 g cake flour
03 - 10 g baking powder
04 - 3 g salt
05 - 170 g unsalted butter, slightly softened
06 - 300 g granulated sugar
07 - 2 large eggs, room temperature
08 - 8 g vanilla extract
09 - 314 g milk
10 - 90 g fresh or frozen cranberries, chopped

→ Cranberry Filling

11 - 180 g fresh or frozen cranberries
12 - 150 g granulated sugar
13 - 180 g water

→ White Chocolate Cream Cheese Frosting

14 - 113 g unsalted butter, softened
15 - 226 g full fat cream cheese
16 - 113.5 g white chocolate baking bars, chopped
17 - 12 g milk
18 - 4 g vanilla extract
19 - 690 g powdered sugar

→ White Chocolate Wreath Decoration

20 - White candy coating
21 - Non-toxic leaves, washed and dried
22 - Cranberries, for garnish
23 - Fresh thyme or rosemary sprigs, for garnish

# How to Make It:

01 - Preheat oven to 175°C. Grease and flour three 20 cm round cake pans. Line bottoms with parchment paper circles to prevent sticking.
02 - Chop cranberries into small pieces. Rinse in a strainer to remove seeds and pat dry.
03 - Heat milk until hot but not boiling. Add chopped white chocolate. Let stand for 2 minutes, then stir until smooth and melted. Cool to room temperature.
04 - Combine cake flour, baking powder, and salt. Whisk for 30 seconds and set aside.
05 - In a mixer bowl, beat butter until smooth. Gradually add sugar and beat on medium speed for 4 to 5 minutes until light and fluffy.
06 - Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
07 - Add flour mixture and milk-chocolate mixture to the batter in alternating additions, beginning and ending with flour (three additions of flour, two of milk mixture). Mix until just combined.
08 - Divide batter evenly among prepared pans. Distribute chopped cranberries between pans, lightly pressing into the batter.
09 - Bake at 175°C for 20–22 minutes or until a toothpick inserted in the centre comes out clean or with a few moist crumbs. Cool in pans for 10 minutes before turning out onto wire racks.
10 - In a saucepan, combine cranberries, sugar, and water. Cover and cook over medium heat for 5–10 minutes, stirring occasionally, until cranberries pop. Uncover and cook an additional 5–10 minutes until thickened. Cool and refrigerate.
11 - Chop white chocolate finely. Place in a microwave-safe bowl with milk. Heat in 15-second intervals, stirring between, until melted and smooth. Cool to room temperature. In a mixer, beat softened butter and cream cheese on medium speed until smooth. Mix in white chocolate and vanilla. Gradually add powdered sugar, mixing on low speed until smooth. Refrigerate if too soft.
12 - Place the first cake layer on a serving base. Pipe a dam of frosting around the edge. Fill centre with cranberry filling (approx. 60 ml). Spread a thin layer of frosting on top and add the second layer. Repeat for each layer. Frost the exterior with remaining frosting, chilling as needed for stability.
13 - Paint the underside of non-toxic leaves with melted candy coating. Lay on parchment on a baking sheet and freeze 10 minutes to set. Gently peel leaves away. For extra decorations, pipe and spread drops of candy coating on parchment, freeze until set.
14 - Arrange white chocolate leaves in a wreath on top of the cake. Garnish with cranberries and thyme or rosemary sprigs. Chill before serving.

# Extra Tips:

01 - Ensure cream cheese is full fat for optimal frosting stability.
02 - White chocolate leaves are fragile at room temperature; keep chilled until use.
03 - Chill cake layers and frosting as needed to maintain structure during assembly.

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