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Lily's Baking Chips White Chocolate -- 9 oz

Lily's Baking Chips White Chocolate
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Lily's Baking Chips White Chocolate -- 9 oz

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Lily's Baking Chips White Chocolate Description

  • Less Sugar. Sweet Life.
  • Stevia Sweetened
  • No Added Sugar
  • Gluten Free
  • Kosher

Move over sugar, we'll take it from here.


We decided our chocolate was too good to let added sugar get in the way, and so we created a whole line of unbelievable treats botanically-sweetened with stevia. And you know what happened?


Life. Got. Sweeter. Welcome to the Sweet Life.

Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: About 26 Chips (14 g)
Servings per Container: About 18
Amount Per Serving% Daily Value
Total Fat4 g5%
   Saturated Fat2.5 g12%
   Trans Fat0 g
Cholesterol less than5 mg1%
Sodium10 mg0%
Total Carbohydrate9 g3%
   Dietary Fiber3 g12%
   Total Sugars1 g
     Includes 0g Added Sugars0%
   Erythritol3 g
Protein less than1 g
Vitamin D0 mcg0%
Calcium20 mg0%
Iron0 mg0%
Potassium35 mg0%
Other Ingredients: Erythritol†, cocoa butter, milk (rbst free), dextrin†, chicory root fiber, sunflower lecithin, natural flavor, salt, stevia extract.
†Non-GMO Allergy Information: Produced on equipment that also processes product containing peanuts, soy and tree nuts.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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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. Vanilla-Cranberry Cake with Buttercream Frosting on Cake Stand Garnished with Sugar-Coated Cranberries and Greens | Vitacost Blog

Cranberry-Vanilla Cake with White Chocolate Buttercream Frosting

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
  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.
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