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Sunday, November 16, 2014

"White Chocolate Cranberry Cake Recipe"

 A decadent cranberry layer cake perfect for the Holidays. Delicious combination of cranberries tartness and the sweetness of the white chocolate. 

1-1/2 sticks unsalted butter, cut into pieces and softened
3/4 cup (6 ounces) evaporated milk
6 large egg whites, room temperature
1/3 cup raspberry puree (Puree 1/2 cup of fresh raspberries)
2 teaspoons vanilla extract
Pink food coloring, few drops
2-1/4 cups flour
1 cup sugar
4 tsp baking powder
1 tsp baking soda
Dash of salt

      White Chocolate Cream:
12 ounces white chocolate chips 
2 sticks (220 gr) unsalted butter, room temperature
12 ounces cream cheese, room temperature
2 tablespoons Irish cream liqueur 
1 can whole jellied cranberry sauce

For soaking: 1 cup half half
1 tsp sweetened condensed milk or sugar
1 tbsp Irish cream liqueur

Preheat oven to 325F.

In a 2-cup measuring cup, whisk together 1/4 cup of raspberry puree (Use a strainer to take out the seeds), milk, egg whites and vanilla. Set aside. 
In the bowl of a stand mixer fitted with paddle attachment, add flour, sugar, baking powder, baking soda and salt; mix on low speed until combined. Add butter, 1 piece at a time. 
Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Add pink color.

Evenly divide batter into prepared pans and bake until toothpick inserted in center comes out clean, 25 to 35 minutes. Cool cake completely.

Melt chocolate, set it aside to cool. Whip butter for  few min.
Add softened cream cheese. Whip until fluffy. 
Add cooled chocolate while mixing.
Add irish cream. If your cream is too liquid put it in the fridge and stir it occasionally.
Cut each cake in half horizontally. Mix half half, irish cream and sweetened condensed milk in the cup. Soak each layer. 
Spread a generous layer of cranberry sauce over cake layer and top with another layer.
 Spread about 1 cup of frosting on top. Repeat with the remaining 2 layers.
Cover the cake with the remaining cream. Decorate as you wish. I used sparkling cranberries for the top and rosemary on the sides.

Credit to


  1. The ingredients don't match up with the cooking instructions. (I.e. Raspberry purée versus cranberry purée, their salt in the instructions but not in the ingredient list, there's baking soda ingredients but not in the instructions). ��

    1. Ok, I fixed it. It is raspberry puree for the cake batter.
      Thank you for noticing :)

  2. This cake looks unique. I have to try it . Thanks for posting . And I love decor :)

  3. Ohmygosh, what a beautiful cake, Lea!
    I have never been moved to make a cake from scratch before, until now.
    Wow, the cake batter is so different from any boxed mix I've used before - so fluffy, not runny. I was so nervous until I saw it baking beautifully. It's still in the works - we will be having for Christmas tomorrow....can't wait to cut into the finished masterpiece!
    It will be decorated just like yours.
    Would it be gauche to bring desert with one small slice cut out ;-)
    I'll get back to you with the results and compliments soon.

    1. Glad it worked out for you :)
      Merry Christmas!!!

    2. Well, Lea, it did not disappoint!
      And, I'm so relieved that this wasn't one of those
      "Pinterest fails" :D
      Thanks for sharing the recipe.

    3. Thats awesome!
      Thanks for commenting :)

  4. Hey dear I have tried many times to decorate cakes with fondant’s but never make it in nice way. Your blogs helped me a lot in learning the tricks, and the fondants looks so nice. Thanks dear for sharing cooking tips online for people like me who wants to learn new things.

  5. I can almost feel the taste :)

  6. I made this last year for daughters birthday (day after Christmas). She has requested again - so delicious!!!!

  7. Is this a 4 layer cake, or 2 layers split?

  8. What size pans are recommended and do they need preparing greased or with parchment paper or both ?

    1. I think I used 8" pans. It needs to be greased and parchment paper too.


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