Name: Sparkling White Chocolate Cranberry Cake
Prep time: 12 h 30 min
Cook time: 40 min
Total time: 13 h 10 min
Yield: 10
Ingredients: Cranberries 1 1/2 cups sugar; 1 cup water; 2 cups fresh cranberries; Cake 3 1/3 cups all-purpose flour; 2 cups sugar; 2 1/2 teaspoons baking powder; 1 1/2 cups (3 sticks) unsalted butter, softened; 1 cup sour cream; 1 cup whole milk; 3 large eggs; 2 tablespoons vanilla extract; 3 cups fresh cranberries; Frosting 12 ounces white chocolate morsels; 3/4 cup heavy cream; 3/4 cup unsalted butter, softened; 9 cups powdered sugar

Sparkling White Chocolate Cranberry Cake

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Make every day special by gifting yourself this irresistible Sparkling White Chocolate Cranberry Cake. The magical treat consists of three layers of decadent vanilla cake with a burst of cranberries in between, making it perfect for just about any day of the year!

Author: Addie Gundry
Prep Time: 30 minutes
Chill Time: 12 hours
Cook Time: 40 minutes
Total Time: 13 hours 10 minutes
Yield: 10 1x
Category: Bakery

Ingredients

Scale

Cranberries
- 1 1/2 cups sugar
- 1 cup water
- 2 cups fresh cranberries
Cake
- 3 1/3 cups all-purpose flour
- 2 cups sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 cup sour cream
- 1 cup whole milk
- 3 large eggs
- 2 tablespoons vanilla extract
- 3 cups fresh cranberries
Frosting
- 12 ounces white chocolate morsels
- 3/4 cup heavy cream
- 3/4 cup unsalted butter, softened
- 9 cups powdered sugar

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Instructions

For the cranberries: Combine 1 cup sugar and the water in a large saucepan and simmer over medium heat until the sugar has completely dissolved. Pour the simple syrup into a bowl and let cool for about 10 minutes. Stir in the cranberries. Cover and refrigerate overnight.
Remove the cranberries and roll in the remaining 1/2 cup sugar. Set the cranberries aside to dry for about 30 minutes.
For the cake: Preheat the oven to 350 degrees F. Coat three 8-inch cake pans with cooking spray and place parchment paper in the bottom of
the pans.
In a large bowl, whisk together the flour, sugar, and baking powder. Add the butter, sour cream, milk, eggs, and vanilla just until smooth. Stir in the cranberries. Divide the batter evenly between the 3 cake pans.
Bake for 35 to 40 minutes, until a toothpick inserted comes out clean. Let cool for 10 minutes, then invert onto a wire rack to cool completely.
For the frosting: Place the white chocolate chips in a large bowl.
Microwave the cream until it starts to boil. Pour over the chips. Cover the bowl with plastic wrap and let sit for about 5 minutes, then whisk until smooth. Let sit until thick.
Using a hand mixer, beat the frosting until smooth. Beat in the butter. Slowly add the powdered sugar and beat until light and fluffy.
To assemble the cake: Place a cake layer on a cake plate. Spread some frosting over the cake in an even layer. Repeat with the next 2 layers, frosting the top and sides of the cake. Top with sparkling cranberries and add some around the edge, if desired. Slice and serve.

Find it online: https://foodgardening.mequoda.com/recipe/sparkling-white-chocolate-cranberry-cake/