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Easy Cranberry Cake with White Chocolate Cream Cheese Frosting Recipe

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★★★★★

4.4 from 94 reviews

This Easy Cranberry Cake with White Chocolate Cream Cheese Frosting combines a moist white cake studded with fresh cranberries and layered with a rich, creamy white chocolate cream cheese frosting. Perfect for festive occasions or a special dessert, this four-layer cake is decorated with sugared cranberries, rosemary sprigs, and white chocolate for an elegant touch.

Ingredients

Scale

Cake

  • 2 boxes white cake mix
  • 2 cups water
  • 1 cup oil
  • 6 large eggs
  • 2 ½ cups fresh cranberries

Frosting

  • 2 (8-ounce) packages cream cheese, softened (16 ounces total)
  • ½ cup butter (softened, ½ stick)
  • 1 (12-ounce) package white chocolate chips
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar

Decoration

  • Sugared cranberries
  • Rosemary sprigs
  • Mini gingerbread house
  • White chocolate chips or shavings
  • Powdered sugar

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F. Lightly grease four 8-inch round cake pans using cooking spray or butter. Cut parchment paper circles to fit the bottom of each pan by tracing and cutting carefully.
  2. Make Cake Batter: Prepare the white cake mix according to the box instructions, incorporating water, oil, and eggs. Gently fold in the fresh cranberries to the batter to avoid breaking them.
  3. Bake Cake Layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 27 to 30 minutes, or until a toothpick inserted into the center comes out clean. Avoid over-baking to keep the cake moist.
  4. Cool and Freeze (Optional): For easier frosting, cool cakes slightly on racks covered with plastic wrap and invert to release cakes from pans. Wrap layers tightly and freeze for at least 8 hours. Cakes can be frozen weeks ahead of decorating.
  5. Cool without Freezing: If not freezing, invert the cakes onto cooling racks and let them cool completely for 2 to 3 hours before decorating.
  6. Prepare Frosting: Beat softened cream cheese and butter together using a stand or hand mixer until smooth.
  7. Melt White Chocolate: Melt white chocolate chips in a heatproof bowl in 30-second bursts in the microwave or over a double boiler, stirring frequently until just melted. Be careful not to overheat to prevent seizing.
  8. Combine Ingredients: Add melted white chocolate and vanilla extract to the cream cheese mixture and mix well. Gradually add powdered sugar in increments, beating after each addition until frosting is light and fluffy.
  9. Assemble Cake Layers: Once cakes are fully cooled or frozen, level the tops so they sit flat. Place one cake layer on a plate or cake stand and spread a layer of frosting evenly over the surface using an offset spatula.
  10. Stack Layers: Repeat alternating cake layers and frosting until all four layers are stacked with frosting between each.
  11. Crumb Coat: Apply a thin crumb coat layer of frosting over the entire surface of the stacked cake to seal in crumbs. The layer should be thin enough to see the cake underneath.
  12. Chill: Refrigerate the crumb coated cake for 30 minutes to let the frosting set.
  13. Final Frosting: Remove the cake from the fridge and apply a final, thick layer of frosting smoothly over the top and sides using the offset spatula.
  14. Decorate: Decorate the finished cake with sugared cranberries, rosemary sprigs, mini gingerbread house decorations, white chocolate chips or shavings, and a dusting of powdered sugar to create a snowy effect.
  15. Serve: Serve the cake as desired, slicing to reveal the beautiful cranberry-studded layers and creamy frosting.

Notes

  • Use a high-quality white cake mix or homemade recipe for best results.
  • Fresh cranberries add tartness and texture; do not substitute with dried cranberries.
  • Ensure cream cheese and butter are softened for smooth frosting.
  • The cake layers can be frozen for weeks ahead to ease decorating on the day of serving.
  • Sugared cranberries can be made by dipping fresh cranberries in egg white and rolling in sugar, then drying.
  • Use parchment paper circles to prevent cake sticking and for easy removal.

Keywords: cranberry cake, white chocolate frosting, cream cheese frosting, holiday cake, layered cake, festive dessert

Find it online: https://miarosetti.com/easy-cranberry-cake-with-white-chocolate-cream-cheese-frosting-recipe/