Cranberry-Vanilla Cake with White Chocolate Buttercream Frosting

With alternating layers of soft cranberry-vanilla cake and dreamy white chocolate-infused buttercream frosting, each bite of this decadent dessert is pure bliss. The cranberries, both baked into the moist cake and sugar-coated for garnish, add a bit of tart flavor and the perfect festive flair. Though it takes a little time to whip up, it’s surprisingly easy and just might be your new favorite holiday tradition.

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Cranberry-Vanilla Cake with White Chocolate Buttercream Frosting

Prep Time 1 hour 20 minutes

Cook Time 40 minutes

Total Time 2 hours

Servings 8

Calories 1259 kcal

Author Shanika Graham-White

Ingredients

Cranberry-vanilla cake

• 3-1/2 cups all-purpose flour or cake flour
• 2 cups organic cane sugar
• 2-1/2 tsp. baking powder
• 1-1/2 cups unsalted butter softened at room temperature
• 3 organic large eggs room temperature
• 2 Tbsp. vanilla extract
• 1 cup plain Greek yogurt
• 1 cup + 1 Tbsp. almond milk
• 3 cups fresh cranberries

White chocolate buttercream

• 4-5 cups organic powdered sugar sifted
• 3 cups white chocolate chips
• 3/4 cups + 1 Tbsp. organic heavy whipping cream
• 3/4 cups unsalted butter softened at room temperature
• 1 tsp. vanilla extract

Sugared cranberries

• 2 cups fresh cranberries
• 1-1/2 cups organic cane sugar

Instructions

1. Preheat oven to 350 degrees F. Grease two 8″ cake pans with butter and lightly flour, or line with parchment paper.
2. In large bowl, whisk together flour and baking powder. Set aside.
3. Using an electric mixer on high-speed, whisk together butter and sugar until fluffy and soft, about 3 to 4 minutes.
4. Add eggs, vanilla, yogurt and milk; mix on medium speed until smooth. Add dry ingredients; mix until well combined being careful to not overmix. Gently fold in 3 cups cranberries.
5. Pour batter evenly into cake pans; spread evenly.
6. Bake 35 to 40 minutes or until a toothpick inserted comes out mostly clean and centers are solid. Remove from oven; let cool about 20 to 25 minutes. Remove from pans to cool completely.
7. In medium bowl, stir together 2 cups cranberries and sugar, tossing until well coated. Set aside.
8. Place white chocolate chips in heat-safe mixing bowl.
9. In small pot over medium-high heat, heat heavy cream until it begins to boil. Remove from heat; carefully pour over white chocolate chips. Whisk vigorously until smooth. Set aside.
10. In bowl of electric mixer, beat 3/4 cups butter until smooth. Add melted white chocolate; beat until combined. Slowly add powdered sugar and vanilla; beat until smooth. If frosting is too thick, add additional heavy cream 1 tablespoon at a time, as needed.
11. Using large knife or cake slicer, slice a thin layer of cake off tops of each cake to create flat surfaces.
12. On cake stand, place first cake layer. Evenly cover top with buttercream. Top with second layer of cake; evenly cover top with buttercream. Spread remaining buttercream, evenly and thinly, over top and sides of cake.
13. Once fully frosted, top with sugared cranberries, if desired. Chill 5 minutes to ensure buttercream sets.

Recipe Notes

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Nutrition Facts

Cranberry-Vanilla Cake with White Chocolate Buttercream Frosting

Amount Per Serving

Calories 1259 Calories from Fat 558

% Daily Value*

Fat 62g95%

Saturated Fat 37g185%

Cholesterol 186mg62%

Sodium 150mg6%

Potassium 415mg12%

Carbohydrates 175g58%

Fiber 3g12%

Sugar 152g169%

Protein 12g24%

Vitamin A 1371IU27%

Vitamin C 5mg6%

Calcium 266mg27%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.