White Chocolate Cranberry Cake (Print Version)
# Ingredients:
→ Cranberry Puree
01 -
1 cup fresh or frozen cranberries
02 -
2 tablespoons granulated sugar
03 -
1/2 cup water
→ White Cake
04 -
3/4 cup evaporated milk
05 -
6 large egg whites, at room temperature
06 -
2 teaspoons vanilla extract
07 -
2 1/4 cups cake flour
08 -
1 3/4 cups granulated sugar
09 -
4 teaspoons baking powder
10 -
1 teaspoon fine salt
11 -
6 ounces unsalted butter, softened (cut into 12 pieces)
→ White Chocolate Honey Frosting
12 -
12 ounces white chocolate, chopped
13 -
16 tablespoons (2 sticks) unsalted butter, at room temperature
14 -
12 ounces cream cheese, at room temperature
15 -
2 tablespoons honey
16 -
2 tablespoons brandy
→ Sparkling Cranberries
17 -
2 cups cranberries
18 -
1 cup sugar
19 -
1 cup water
# Instructions:
01 -
Place cranberries, sugar, and water in a saucepan. Cook over medium-high heat until cranberries pop and become mushy, about 5 minutes. Strain the mixture through a fine mesh strainer into a bowl, pressing with a spatula. Discard solids and cook puree for an additional 10 minutes, then set aside.
02 -
In a measuring cup, whisk together 1/4 cup of the cranberry puree, evaporated milk, egg whites, and vanilla extract. Set aside.
03 -
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, then flour the sides. In a stand mixer bowl, combine flour, sugar, baking powder, and salt. Mix on low until combined. Add butter, one piece at a time, and mix until the texture resembles pea-sized crumbs, about 1 minute. Add half of the wet mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed, add the remaining wet mixture, and mix until incorporated, about 30 seconds. Scrape down the sides of the bowl as needed.
04 -
Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean. Cool cakes in pans on a wire rack for 10 minutes. Remove from pans, discard parchment, and allow cakes to cool completely, about 2 hours.
05 -
Melt white chocolate in a double boiler or microwave, stirring until smooth, and cool for 20 minutes. In a stand mixer, beat butter and cream cheese until light and fluffy, about 2-3 minutes. Add melted chocolate, honey, and brandy, then mix until smooth. Chill the frosting for 30-40 minutes, stirring occasionally, until thick and spreadable.
06 -
Rinse cranberries and set aside. Heat sugar and water in a saucepan over medium heat until sugar dissolves, then cool. Submerge cranberries in cooled syrup, covering with plastic wrap if needed to keep them submerged. Let sit for at least 4 hours or up to 3 days. Strain cranberries and coat with granulated sugar. Lay sugared cranberries on parchment paper to dry at room temperature. Leftover syrup can be refrigerated for cocktails.
07 -
Slice each cake layer in half horizontally to create four layers. Place one layer on a serving platter, flat side down. Spread a generous layer of cranberry puree, then top with a second layer. Spread 1 cup of frosting over the second layer, then repeat with the third layer and more cranberry puree. Top with the final layer and frost the entire cake with the remaining frosting. Garnish with sparkling cranberries.
08 -
Refrigerate the fully assembled cake for 30 minutes before serving.
# Notes:
01 -
Leftover sugar syrup from making sparkling cranberries can be used in cocktails or mixed into fruit salads.