Cranberry White Chocolate Cake with White Chocolate Buttercream
Vanilla cake with tangy cranberries and white chocolate chunks covered in a sweet white chocolate buttercream
Equipment
- Large mixing bowl
- Electric mixer/stand mixer
- Rubber spatula
- Two 20cm(8inch) round cake tins
- Offset spatula
- Microwave proof bowl
- Microwave
Ingredients
Cranberry White Chocolate Cake
- 165 grams butter softened
- 165 grams caster sugar
- 3 whole eggs
- 165 grams plain flour
- 1 1/2 tsp baking powder
- 45 ml milk
- 75 grams white chocolate roughly chopped or chips
- 75 grams cranberries fresh or frozen
White Chocolate Buttercream
- 200 grams butter softened
- 300 grams icing sugar
- 200 grams white chocolate finely chopped or chips
- 30 ml cream
- 1 tsp vanilla extract
Instructions
Cranberry White Chocolate Cake
- Preheat the oven to 170°c(340°f) or 160°c(320°f) if fan assisted.
- In a large mixing bowl, add the softened butter, sugar, eggs, flour, baking powder and milk. Mix with your electric mixer for 1-2 minutes on medium speed until all ingredients are combined and no lumps remain.
- Add in the cranberries and chocolate chunks or chips and fold in with a rubber spatula.
- Grease and line the baking tins with baking paper.
- Evenly distribute the cake batter between the two pans and using the offset spatula, smooth over the batter until level.
- Bake for 30-40 minutes or until a skewer inserted into the middle comes out clean.
- Allow to cool before icing.
White Chocolate Buttercream
- In a microwave safe bowl, add the finely chopped white chocolate or chips, cream and vanilla.
- Heat for 1 minute and then take out and stir. Return this mix to the microwave in 10 second bursts until totally melted. Leave to cool for a minute.
- In a large mixing bowl, beat the softened butter for 2-3 minutes until it starts to turn pale and fluffy.
- Scrape down the mixing bowl and add the slightly cooled white chocolate mix to the butter. Beat for another minute until creamy and thick.
- Add in the icing sugar and beat for another 2 minutes until the buttercream is thick and spreadable.
- Leave the buttercream covered in the fridge while the cake cools.
- To assemble, level each cooled cake slightly and sandwich together with buttercream. Use the remaining buttercream to coat the tops and sides.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.