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
Tis the season to enjoy my delicious white chocolate and cranberry cake. It's fruity, sweet and creamy. Plus oh so delicious.
- 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.
You can make this a bigger family cake by using a 10inch cake tin for all the mix and dividing it in half once cooked. It will then feed about 25 people.
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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