This White Chocolate Cranberry Layer Cake is packed with fresh tart cranberries and sweet white chocolate, all in a fluffy vanilla cake batter. It’s finished with white chocolate frosting and a creamy white chocolate ganache drip.
Hello friends — happy Monday! With Christmas just a week away, I wanted to share this lovely White Chocolate Cranberry Layer Cake. I created it for a friend’s birthday and it quickly became one of my favorite cakes. The combination of sweet white chocolate and tart fresh cranberries is truly irresistible.
On a personal note, I recently celebrated a big milestone: I graduated PA school and am now MPAS, PA-C. It was a long three years of hard work and I’m so excited to start this next chapter.
Back to the cake: the base is a light vanilla cake with a hint of almond extract, studded with white chocolate chips and fresh cranberries. For the frosting I use a simple white chocolate buttercream made by combining white chocolate with butter and whipping until fluffy. The texture is smooth and the flavor is pure white chocolate. I finish the cake with a white chocolate ganache drip and decorate with rosemary sprigs and fresh or sugared cranberries for a festive touch.
This cake was loved by everyone who tried it — my mom even asked me to make a second one for our house. If you prefer a simpler option, the batter also works well baked in a loaf pan.
Looking for more cranberry recipes? Check out my other cranberry treats for more inspiration.
White Chocolate Cranberry Layer Cake
Ingredients
- For the frosting
- 1 cup white chocolate chips
- 1 cup unsalted butter
- For the cake
- 1 cup granulated sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup {½ stick} unsalted butter softened
- 2 eggs
- ⅓ cup sour cream
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- ⅔ cup whole milk
- 2 cups fresh cranberries
- 1 cup white chocolate chips
- For the white chocolate drip
- ½ cup chopped white chocolate or almond bark
- ½ cup heavy cream
Instructions
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Begin with the frosting: combine 1 cup white chocolate chips and 1 cup unsalted butter in a small saucepan over medium-low heat. Stir until completely melted and smooth.
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Allow the mixture to cool to room temperature, then cover and refrigerate until solid, ideally overnight or at least a few hours before assembling the cake.
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Preheat the oven to 350°F (175°C). Grease and flour two 6-inch cake pans.
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In a mixer bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the softened ½ stick butter and beat on low until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the oil, eggs, sour cream, vanilla, and almond extract. Add to the dry ingredients and mix until combined.
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Pour in the milk and beat on medium-low until the batter is smooth and creamy. Gently fold in the fresh cranberries and white chocolate chips.
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Divide the batter evenly between the prepared pans. Bake 40–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool cakes completely.
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When ready to frost, place the chilled white chocolate–butter mixture in a stand mixer fitted with the paddle. Beat until light and fluffy — this may take a few minutes.
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To make the white ganache, combine chopped white chocolate or almond bark with the heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring between, until smooth. Let cool slightly before transferring to a squeeze bottle or piping bag.
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Assemble the cake by slicing each baked layer in half to create four thinner layers. Place one layer on a cake stand, pipe frosting, and spread evenly. Repeat with the remaining layers.
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Frost the outside of the cake and smooth with a bench scraper. Add the white chocolate ganache drip around the edges and decorate the top with rosemary and fresh or sugared cranberries.
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Serve immediately or refrigerate until needed. Enjoy!
P.S. A 6-inch layer cake may seem small, but this version easily served more than a dozen people.
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