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–+ servings

Easy Christmas White Chocolate & Cranberry Cake

Sisley White
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 minutes
Cook Time 1 hour
Decorating Time 10 minutes
Total Time 1 hour 30 minutes
Course Bakes, Cakes, Dessert
Cuisine American, British, English, International
Servings 12 Slices
Calories 200 kcal

Ingredients
  

  • 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 / all purpose flour
  • 2 teaspoon bicarbonate of soda
  • tiny pinch of salt
  • 100 g white chocolate bar finally chopped up
  • 75 g dried cranberries chopped up

Decorations

  • 1 portion of buttercream below
  • white chocolate chips
  • dried cranberries
  • sprinkles

Buttercream

  • 300 g unsalted butter
  • 700 g icing sugar / confectioners sugar
  • 2 tbsp milk
  • 0.5 teaspoon vanilla 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.