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"White Chocolate Cranberry Cake Recipe"

 

CookingAddic A decadent cranberry layer cake perfect for the Holidays. Delicious combination of cranberries tartness and the sweetness of the white chocolate. 


    Ingredients:


  • 1-1/2 sticks unsalted butter, cut into pieces and softened
  • 3/4 cup (6 ounces) evaporated milk
  • 6 large egg whites, room temperature
  • 1/3 cup raspberry puree (Puree 1/2 cup of fresh raspberries)
  • 2 teaspoons vanilla extract
  • Pink food coloring, few drops
  • 2-1/4 cups flour
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • Dash of salt


      White Chocolate Cream:

  • 12 ounces white chocolate chips 
  • 2 sticks (220 gr) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 2 tablespoons Irish cream liqueur 
  • 1 can whole jellied cranberry sauce


For soaking:1 cup half half


  • 1 tsp sweetened condensed milk or sugar
  • 1 tbsp Irish cream liqueur





Preheat oven to 325F.

In a 2-cup measuring cup, whisk together 1/4 cup of raspberry puree (Use a strainer to take out the seeds), milk, egg whites and vanilla. Set aside. 

In the bowl of a stand mixer fitted with paddle attachment, add flour, sugar, baking powder, baking soda and salt; mix on low speed until combined. Add butter, 1 piece at a time. 
Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Add pink color.

Evenly divide batter into prepared pans and bake until toothpick inserted in center comes out clean, 25 to 35 minutes. Cool cake completely.

Melt chocolate, set it aside to cool. Whip butter for  few min.
Add softened cream cheese. Whip until fluffy. 
Add cooled chocolate while mixing.
Add irish cream. If your cream is too liquid put it in the fridge and stir it occasionally.
Cut each cake in half horizontally. Mix half half, irish cream and sweetened condensed milk in the cup. Soak each layer. 
Spread a generous layer of cranberry sauce over cake layer and top with another layer.
 Spread about 1 cup of frosting on top. Repeat with the remaining 2 layers.
Cover the cake with the remaining cream. Decorate as you wish. I used sparkling cranberries for the top and rosemary on the sides.
Enjoy!!!  

Credit to http://www.huffingtonpost.com/ken-leung/cranberry-cake-recipe_b_2346172.html?utm_hp_ref=taste&ir=Taste