introduction

This cake feels light and soft. It gives a sweet white chocolate taste with a bright berry and orange top. If you like soft cakes, try a chocolate roll for more ideas: simple chocolate cake roll.

why make this recipe

You can make this cake for a holiday or a small party. It looks warm and bright on the table. The compote gives a fresh tart bite that cuts the sweet cream. You will find new ideas for rich fillings like a rich creamy filling cake roll if you want more ways to fill cakes.

how to make Fluffy White Chocolate Cake with Cranberry Orange Compote

Keep your tools ready and work in a clean space. Use room temperature butter and eggs so the batter mixes smooth. For step help, you can read a simple rolled cake method: simple rolled cake steps.

Ingredients :

2 cups all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
1 cup milk
3 large eggs
1 cup white chocolate chips
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup fresh cranberries
1/2 cup orange juice
1 cup white chocolate buttercream
Candied cranberries for decoration

You can use parts of this list to make an ice cream cake version: chocolate caramel ice cream cake.

Directions :

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour.
Fold in the white chocolate chips.
Divide the batter between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the cranberry orange compote, combine fresh cranberries and orange juice in a saucepan over medium heat. Cook until the cranberries burst and the mixture thickens, then set aside to cool.
Once the cakes are cool, spread a layer of white chocolate buttercream on top of one cake layer, add a layer of cranberry orange compote, and then top with the second cake layer.
Frost the top and sides of the cake with remaining white chocolate buttercream and decorate with a piped buttercream wreath and candied cranberries.
Slice and serve to enjoy your festive Christmas cake!

how to serve Fluffy White Chocolate Cake with Cranberry Orange Compote

Serve the cake at room heat so the cream is soft. Cut thin or thick slices by need. Add extra compote on the side for a bright bite. A small fork and napkin help guests enjoy each slice.

how to store Fluffy White Chocolate Cake with Cranberry Orange Compote

Cover the cake with a lid or wrap it in foil. Keep it in the fridge for up to 4 days. If you freeze the cake, wrap each slice well and keep up to 1 month. Thaw in the fridge before you eat.

tips to make Fluffy White Chocolate Cake with Cranberry Orange Compote

Use room warm butter and eggs to make a smooth batter.
Do not overmix after you add flour. Mix just until the flour hides.
Fold in the chips with a light hand so the cake stays soft.
Cool the cake fully before you add the buttercream to stop it from melting.
For more baking tips, see a toffee crunch cake guide: toffee crunch cake tips.

variation (if any)

Swap white chocolate chips for dark chips for a less sweet cake.
Use frozen cranberries if you do not have fresh ones; cook a bit longer.
Add a small splash of orange zest to the batter for more orange taste.
Make a single large cake in a 9×13 pan and bake a bit longer.

FAQs (minimum three FAQ)

Q: Can I make the compote ahead?
A: Yes. Make the compote up to 3 days before. Keep it cool in a closed jar.

Q: Can I change the buttercream?
A: Yes. Use cream cheese frost or plain buttercream if you like.

Q: Do I need to toast the cranberries?
A: No. Cook them in orange juice until they burst. That makes them soft and bright.

Q: Can I make this cake gluten free?
A: Yes. Use a 1-to-1 gluten free flour mix and check bake time.

Q: How do I candy the cranberries?
A: Simmer them in sugar and water until glossy, then dry on a tray.

Conclusion

This cake is light, sweet, and bright. It fits a small party or a holiday table and brings good new tastes. For a related white chocolate and cranberry idea, see this White Chocolate Cranberry Cake — Poetry & Pies.

Fluffy White Chocolate Cake with Cranberry Orange Compote