Holiday Cranberry Cake with White Chocolate Frosting

It’s Christmas Eve and we are just hours away from hosting our family for dinner. For the menu we are keeping it simple with Short Ribs (in the dutch oven), mashed potatoes and asparagus.  For dessert I made a tried and true favorite, Holiday Cranberry Cake with White Chocolate Frosting garnished with rosemary.  After many failed attempts I have perfected the recipe and am so excited to share it with you guys. 

Check out the recipe below!

Looking for some festive cocktails to serve at your gathering? Try this Christmas Sangria and this Cran-Orange Bourbon Cocktail. Need christmas cookies for Santa? How about mixing it up with these White Chocolate Cranberry Cookies?

Hoping you all have a very Merry Christmas, Happy Holidays and a Prosperous New Year! I will be back right after the new year with fresh new content. 20161224-dsc_0486 20161224-dsc_0513 20161224-dsc_0567 20161224-dsc_0576 20161224-dsc_0580 20161224-dsc_0601 20161224-dsc_0632 20161224-dsc_0639

Holiday Cranberry Cake with White Chocolate Frosting
Serves 8
The perfect holiday dessert for your friends and family
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Prep Time
30 min
Cook Time
30 min
Total Time
1 min
Prep Time
30 min
Cook Time
30 min
Total Time
1 min
For the Cranberry Filling
  1. 2 cups cranberries
  2. 1 cup sugar
  3. a few Tbsp of water
For the Cake
  1. 2-1/4 cups flour
  2. 1-3/4 cup sugar
  3. 3 tsp baking powder
  4. 1 tsp baking soda
  5. 1 tsp
  6. 1 1/2 sticks softened unsalted butter, cubed
  7. 3/4 cup evaporated milk
  8. 6 large egg whites, room temperature
  9. 1 Tbsp vanilla extract
  10. Red food coloring, few drops
  11. Milk Bath (after cake is baked)
  12. 1 cup half and half
  13. 1/3 cup sugar
For the Frosting
  1. 12 oz white chocolate chips
  2. 1 cup whipping cream
  3. 2 sticks of unsalted butter, cubed at room temperature
  4. 8 oz cream cheese, room temperature
  5. 1 cup confectioners sugar (more for taste if desired)
  6. 1 Tbsp honey
For the Cranberry Filling
  1. In a medium sauce pan, add fresh cranberries, sugar and water. Stir.
  2. Cook on medium heat for about 10 minutes or until cranberries pop and become mushy
  3. Stir occasionally
  4. Mash into a jelly consistency
  5. Set aside to cool completely
For the Cake
  1. Preheat Oven to 325 degrees
  2. Grease 2 9 inch cake pans
  3. Add all dry ingredients and mix on medium until well combined
  4. In a medium bow whisk all the wet ingredients together (less the butter) until well combined, set aside
  5. In the mixer, slowly add the cubed butter little by little until well combined
  6. Add half of the wet mixture on low speed until combined (about 25 seconds)
  7. Add the remaining of the wet mixture and mix until combined
  8. Add red food coloring, mix until combined
  9. Pour batter evenly into each of the two cake pans, spread top with a knife to level
  10. Bake for 25-30 minutes
  11. Sit aside until cakes are completely cooled
For the Frosting
  1. Microwave cream until boiling (about 2 mins)
  2. In a medium bowl, pour hot cream over chocolate chips, cover and let sit for a few minutes
  3. Stir until well combined
  4. In a mixing bowl, whisk the butter until fluffy
  5. Add cream cheese and mix until well combined
  6. Add the (cooled) chocolate gnanche, mix slowly
  7. Add honey, mix
  8. add confectioners sugar and mix until well combined
  9. * as icing cools it will become stiffer so do not worry
  1. ** Another thing I have done has been to make more icing and use just icing in between each layer instead of the cranberry jelly, not added red food coloring and simply have folded fresh cranberries into the cake batter before pouring into the cake pan.
Lace And Grace
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