white chocolate cranberry layer cake

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 then finished with white chocolate frosting and creamy ganache on top!

Hiiii buddies and happy Monday! I can't believe Christmas is just a week away now. We've had a busy few weeks, first with #ChristmasCookiesWeek and then #ChristmasSweetsWeek! Now I'm just back to blogging whatever my little heart desires ? Today I have this fabulous White Chocolate Cranberry Layer Cake, which is incredibly delicious and has quickly made its way to the top of my favorite-cakes-ever list. I made it for one of my dear friend's birthdays a few weeks ago, and everyone seriously raved about it. There's just something about that sweet white chocolate and tart cranberry combination that can't be beat!

I have to confess - I've been a bad friend. I've totally been holding out on you about a very big life event that happened a couple of weeks ago. I just felt weird talking about it in one of my sponsored post so I was waiting to go back on my own schedule to share. I have OFFICIALLY graduated PA school! So ya girl... is now MPAS, PA-C. All the blood, sweat, and tears of almost 3 years culminating in one little {well, actually quite large} official piece of paper. Coming to a hospital near you soon!

Now, back to your regularly scheduled program 😉 So this white chocolate cranberry layer cake... it's seriously incredible. I start with a fluffy vanilla cake flavored with just a touch of almond extract, and add in white chocolate chips and handfuls of fresh cranberries. To top it, I whipped up my favorite white chocolate buttercream which is made of just butter and chocolate! I know it sounds a little funky, but I promise it works like a dream. You get such a smooth, creamy frosting packed with pure white chocolate flavor. For the finishing touch, I made some frosted cranberries {you can find the how-to in my bundt cake recipe}, got some rosemary and of course, made my beloved chocolate drip! I tried SO hard to make this a clean cake... but the calling to drip was too strong ? I regret nothing.

I don't know what else to say about this white chocolate cranberry cake except... we're all obsessed. My mom tried the scraps from this original cake and loved it so much she demanded I made another for the house!! So in case you're wondering, yes, this cake works really nicely as a loaf cake too if you want something more low-key. It's seriously delicious and I hope you love it as much as we did!

Looking for more cranberry treats? Check out my Vegan Cranberry Apple Bundt Cake, Cranberry Orange Mascarpone Loaf, Cranberry Pear Lattice Pie, Vegan Pull-Apart Cranberry Eggnog Rolls, and Double Chocolate Chip Cranberry Cookies!

Print Recipe

white chocolate cranberry layer cake

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 then finished with white chocolate frosting and creamy ganache on top!

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Cakes

Servings: 12

Author: Valentina | The Baking Fairy

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

• First, start the frosting. You have to do this at least a few hours before you will make the cake, ideally the day before!!
• In a small pot, combine the 1 cup of white chocolate chips and 1 cup of butter. Heat on medium-low until everything is smooth and melted.
• Let mixture come to room temperature, then cover and place in fridge until completely solid, ideally overnight.
• Preheat the oven to 350F, and grease/flour two 6" cake pans.
• In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar. Add in the butter, and beat on low until it's incorporated and has a sandy texture.
• In a small bowl, whisk together the oil, eggs, sour cream, vanilla and almond extract, and add them to the dry ingredients. Mix until combined.
• Pour in the milk, and beat on medium-low until smooth and creamy.
• Finally, stir in the fresh cranberries and white chocolate chips.
• Divide batter evenly among the two pans, and bake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out with just a few crumbs. Let cakes cool completely before decorating.
• When ready to decorate, grab the solid white chocolate and butter mixture for the frosting, and place in a stand mixer fitted with the paddle.
• Beat the mixture until completely soft and fluffy. It will take a few minutes until it really comes together! Now it is ready to use.
• To make the white ganache, combine the white chocolate/almond bark and heavy cream in a microwave-safe bowl. Heat in 15 sec increments until smooth and creamy. Let cool slightly, then place in a ziplock baggie or a squeeze bottle, and decorate as desired.
• To assemble the cake, divide the 2 cake layers in half to create 4 thin layers. Place one cake piece on your cake stand or platter, and pipe frosting all over. Smooth with an offset spatula if desired. Repeat with all.
• Pipe frosting all over the outside of the cake, and smooth using a bench scraper.
• Decorate the top and sides with the white chocolate ganache you made. Finally, add some rosemary sprigs on top and decorate with fresh or sugared cranberries.
• Enjoy immediately or place in fridge until needed.

P.S. I know a 6" layer cake sounds little, but I promise this served over a dozen people!

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