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Cranberry White Chocolate Cake recipe

Cranberry White Chocolate Cake

Zac M., smiling male baking coach in a bright kitchen wearing a denim shirt and apron, arms crossedZac M.
A festive dessert that combines the tartness of cranberries with the creamy sweetness of white chocolate, perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9-inch round cake pan greased and floured
  • 1 electric mixer
  • 1 Mixing Bowl large

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk

Add-ins

  • 1 cup fresh cranberries
  • 1/2 cup white chocolate chips

Instructions
 

Preparation

  • Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  • In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture.
  • Gently fold in the fresh cranberries and white chocolate chips until evenly distributed throughout the batter.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Serving

  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with white chocolate glaze. Slice and serve as desired.

Storage

  • Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Notes

Pro Tips: Ensure ingredients are at room temperature for better mixing. Toss cranberries in flour to prevent sinking.
Ingredient Substitutions: Use dairy-free butter and chocolate for a dairy-free version.
How to Serve: Pair with coffee or tea for a delightful treat.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cake a day ahead and refrigerate for enhanced flavor.
Keyword cranberry cake, holiday baking, white chocolate cake