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This white chocolate frosted white cake with cranberry filling and sparkling cranberries transforms any holiday table into a festive celebration. The striking contrast between the snowy white frosting and ruby red cranberries creates a showstopper dessert that tastes as magnificent as it looks.
I first made this cake for my family's Christmas dinner three years ago and it has become our signature holiday dessert. The gasps when I bring it to the table make all the effort worthwhile.
Ingredients
- Fresh or frozen cranberries: Their tartness balances the sweet cake and frosting. Look for firm berries with bright color.
- Cake flour: Creates a more delicate crumb than all purpose flour. If unavailable substitute with all purpose mixed with cornstarch.
- White chocolate: Choose real white chocolate containing cocoa butter not palm oil for the best flavor and texture.
- Cream cheese: Full fat delivers the richest frosting. Allow to soften properly for smooth blending.
- Evaporated milk: Adds richness without thinning the batter. Shake the can well before measuring.
- Honey: Adds depth to the frosting and complements the white chocolate beautifully. Use a mild variety.
- Brandy: Provides subtle warmth and complexity. Can substitute vanilla extract if preferred.
Step-by-Step Instructions
- Prepare Cranberry Puree:
- Place cranberries sugar and water in a saucepan and cook over medium high heat for about 5 minutes until cranberries pop and break down. Strain through a fine mesh sieve pressing with a spatula to extract all the juice and discard solids. Continue cooking the strained puree for an additional 10 minutes until slightly thickened. The puree should coat the back of a spoon when finished.
- Mix The Wet Ingredients:
- In a measuring cup whisk together 1/4 cup of the cranberry puree milk egg whites and vanilla until well combined. This creates a uniform liquid for proper cake hydration and ensures the egg whites incorporate evenly throughout the batter rather than cooking when added to the dry ingredients.
- Prepare The Cake Batter:
- Combine dry ingredients in a stand mixer bowl and mix briefly. Add butter pieces gradually creating a sandy texture which helps prevent gluten development. Add half the wet ingredients and beat until light and fluffy then incorporate remaining liquid. This reverse creaming method produces an exceptionally tender crumb with an even rise.
- Bake The Cake Layers:
- Divide batter between pans and bake for 20 to 25 minutes rotating halfway through. The cakes are done when they spring back when touched and a toothpick comes out clean. Allow to cool in pans briefly before removing to cool completely. Proper cooling prevents condensation from making the cake soggy.
- Make The White Chocolate Frosting:
- Melt white chocolate gently either in a double boiler or using short microwave intervals stirring frequently to prevent scorching. Beat butter and cream cheese until light then add cooled white chocolate honey and brandy. Chill until spreadable for perfect piping consistency.
- Create Sparkling Cranberries:
- Soak cranberries in cooled simple syrup for at least 4 hours allowing them to absorb sweetness. Roll in granulated sugar for a frosty appearance. Let them dry completely before using as decoration.
- Assemble The Cake:
- Layer the cake with alternating cranberry puree and frosting between layers. Cover the entire cake with remaining frosting and decorate with sparkling cranberries. Refrigerate briefly to set the frosting before serving.
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The sparkling cranberries are honestly my favorite part of this recipe. I love watching guests discover that these jewel like decorations are not only beautiful but deliciously edible with their sweet crunchy exterior and tart center.
Storage Tips
This cake keeps beautifully in the refrigerator for up to 3 days covered loosely with plastic wrap. The flavor actually improves after a day as the cranberry filling melds with the cake layers. For the best texture allow the cake to sit at room temperature for 30 minutes before serving.
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Working With White Chocolate
White chocolate requires gentle handling as it burns easily. Always melt at low temperatures and stir frequently. For the frosting make sure the melted chocolate has cooled slightly before adding to the butter mixture or it may melt the butter and create a runny consistency. Quality matters greatly with white chocolate so choose products with cocoa butter listed in the ingredients.
Make Ahead Strategy
This cake involves several components that can be prepared in advance. The cranberry puree can be made up to 3 days ahead and refrigerated. Cake layers can be baked a day ahead wrapped well in plastic wrap. The sparkling cranberries actually benefit from being made a day ahead allowing them to fully dry and develop their crystallized exterior.
Frequently Asked Questions
- → How do I make sparkling cranberries?
To make sparkling cranberries, cook sugar and water to create a syrup. Let it cool, then soak cranberries for several hours. Strain and roll them in sugar. Allow to dry before use.
- → Can I prepare the cake layers in advance?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature until ready to assemble.
- → How do I keep the white chocolate from burning?
Melt white chocolate in a double boiler or microwave in short, low-power increments. Stir regularly to ensure smooth consistency.
- → Can I substitute the brandy in the frosting?
Yes, you can substitute brandy with a splash of orange juice, almond extract, or leave it out entirely for an alcohol-free frosting.
- → What is the best way to store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for a few minutes before serving.
- → Can the cranberry puree be made ahead?
Yes, the cranberry puree can be prepared up to two days in advance. Store it in a sealed container in the refrigerator until ready to use.