It’s finally Christmas season and that means it’s time to enjoy this easy chocolate cranberry cake! It’s fruity, sweet and creamy - and ridiculously delicious!
5 from 12 votes
Prep Time 20 minutesmins
Cook Time 1 hourhr
Decorating Time 10 minutesmins
Total Time 1 hourhr30 minutesmins
Course Bakes, Cakes, Dessert
Cuisine American, British, English, International
Servings 12Slices
Calories 200kcal
Ingredients
250gunsalted butter
425ggolden caster sugar
4large eggs
350gvanilla yoghurt
2heaped teaspoons mixed spice
350gplain flour / all purpose flour
2teaspoonbicarbonate of soda
tiny pinch of salt
100gwhite chocolate bar finally chopped up
75gdried cranberrieschopped up
Decorations
1portion ofbuttercreambelow
white chocolate chips
dried cranberries
sprinkles
Buttercream
300gunsalted butter
700gicing sugar / confectioners sugar
2tbspmilk
0.5teaspoonvanilla extract
Instructions
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.
Notes
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.
Nutrition
Calories: 200kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.