Sparkling Cranberry White Chocolate Cake
What You'll Need
- one 1/2 cups sugar, divided
- one cup water
- two cups fresh cranberries
- one 1/2 cups butter (170g), room temperature
- one cup (120ml) milk
- one cup (120ml) sour cream
- three 1/3 cups (240g) all purpose flour
- three cups fresh cranberries
- three eggs
- two 1/2 tsp baking powder
- two cups (200g) sugar
- two tbsp vanilla extract
- 12 oz white chocolate chips
- 3/4 cup butter, room temperature
- 3/4 cup heavy whipping cream
- 8-9 cups powdered sugar
Sparkling Cranberries:
Cranberry Cake:
White Chocolate Icing:
How to Make It
- Place white chocolate chips in a metal bowl.
- Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
- Cover bowl with saran wrap for 5-7 minutes.
- Whisk chocolate and cream until smooth.
- Allow ganache to sit until mostly cool. It should be thick.
- Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
- Add butter and beat until it is fully combined.
- Slowly add powdered sugar and vanilla extract and beat until it is fluffy and the right consistency. Add more cream if needed.
- Preheat oven to 350 degrees.
- Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
- Whisk together flour, sugar and baking powder in a large mixing bowl.
- Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smootDo not over mix.
- Gently stir in cranberries.
- Spread batter evenly between the three cake pan.
- Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
- Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.
- Remove cake domes from cakes with a large serrated knife.
- Place first layer of cake on cake plate. Spread about icing on top in an even layer.
- Add second layer of cake and add more icing on top in an even layer.
- Add final layer of cake on top and ice the outside of the cake.
- Top the cake with sparkling cranberries and add some around the edge, if desired.
- Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
- Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
- Add cranberries and stir to coat.
- Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
- 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.
- Set cranberries aside to dry for a hour or so.
