Description
A light and soft cake featuring a sweet white chocolate flavor topped with a bright cranberry orange compote.
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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 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 the remaining white chocolate buttercream and decorate with a piped buttercream wreath and candied cranberries.
- Slice and serve to enjoy your festive Christmas cake!
Notes
Serve the cake at room temperature for a soft cream. Store in the fridge for up to 4 days or freeze slices for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American