White Chocolate and Cranberry Cake
Tis the season to enjoy my delicious white chocolate and cranberry cake. It’s fruity, sweet and creamy. Plus oh so delicious.
I am majorly biased but I think this cake is incredible. It’s soft, moist, chocolaty and fruity all in one go. The white chocolate and cranberry combination is a great one. Plus a perfect Christmas bake. It might look like a very busy and sweet cake but luckily it’s not too sweet at all. It’s definitely moreish. Prepare for seconds.
To decorate this cake I simply added buttercream swirls around the top. They also make great indicators for size of slice. Around the edge I added extra cranberries and white chocolate to make it look like a wreath. Plus a few white and pink sprinkles because who doesn’t love extra sprinkles.
Time for a slice of my White Chocolate and Cranberry Cake
At the Christmas event at Neptune Wimbledon I made this cake to go a bit further so I turned into a 2 layer larger cake. I went from 3x 6 inch cake tins to 1x 10inch cake tin. I filled one 10 inch cake tin with mixture and cooked it all together, then sliced it in half to make the two layers.
For the larger cake I filled it with the same icing recipe and decorated it in the same way. Except for the bigger cake I just added the icing around the edges like a wreath. It looked very striking and we got 25 slices out of it. I think we could have got a lot more if I had worked out portions before hand. It really did create the perfect Christmas layer cake.
White Chocolate and Cranberry Cake
- 250 g unsalted butter
- 425 g golden caster sugar
- 4 large eggs
- 350 g vanilla yoghurt
- 2 heaped teaspoons mixed spice
- 350 g plain flour
- 2 teaspoon bicarbonate of soda
- tiny pinch of salt
- 100 g white chocolate bar finally chopped up
- 75 g dried cranberries chopped up
- 1 portion of buttercream below
- white chocolate chips
- dried cranberries
- 300 g unsalted butter
- 700 g icing sugar
- 2 tbsp milk
- 0.5 teaspoon vanilla extract
- Preheat the oven to 180ºC/175ºc fan.
- Grease and line 3 x 6inch round cake tin with melted butter and greaseproof paper.
- In a stand mixer cream the butter at room temperature and sugars until pale and fluffy.
- Add the eggs one at a time and mix together.
- Mix in the yoghurt.
- In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and the mixed spices.
- Sieve in the flour gradually and stop when the flour is evenly mixed in.
- Finely chop up a bar of white chocolate and mix in to the cake mixture.
- Lightly chop up the dried cranberries. This stops them sinking when baking. Mix them in.
- Divide the mix into the cake tins.
- Bake for 35-45 minutes or until it's golden brown, a skewer comes out clean and the cake starts to pull away from the sides of the tin. Turn it around after 30 minutes to make sure it’s evenly cooked.
- Leave the cake to cool for 30 mins before removing from the tin.
- Level off the cakes if they need it.
- Mix up the buttercream in a mixer until light and fluffy.
- Add the buttercream to a piping bag with a star nozzle.
- Add a few swirls to each layer and build them up.
- Add the final buttercream siwrls to the top and decorate with the white chocolate, dried cranberries and sprinkles.
Equipment you will need *Affiliate Amazon links*
This cake featured on my Christmas demo at Neptune Wimbledon along with these bakes…
If you like fruity cakes then you might like these cakes too…
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