This sparkling cranberry white chocolate cake is a jewel on a plate~beautiful, festive, and perfect for a stunning Christmas dessert!
Zane’s mom (whom we all call Mimi), served this sparkling cranberry white chocolate cake to the family over Thanksgiving weekend. It was the group birthday cake for several of us whose birth dates fell in the fall.
Not only is this cake moist and delicious, but it is also gorgeous. The layers look so lovely on dessert plates, and the colors are perfectly suited for holiday entertaining.
The recipe from Life, Love & Sugar takes a bit effort to make but is totally worth it if you need a stunning cake for a special occasion. The sparkling sugary cranberry garnish, moist bites of berry laced cake, and rich smooth white chocolate ganache make this one spectacular dessert. This cake looks like Christmas on a plate!
Make ahead: This cake should be started a few days before the day you’ll be serving it. The cranberries require an overnight soaking, so that is one day. The cake gets more moist after a day or two, so it can be fully made and kept in the fridge for 3-4 days ahead. (Bring to room temp before serving for best flavor).
Cake pans: I use and love Nordic Ware Naturals non-stick cake pans. These won top billing in Cook’s Illustrated round cake pan reviews and were the single brand labeled “highly recommended.” The Cook’s Illustrated review states that “this pan produced tall, fluffy, level cakes. Layers shaped up perfectly, no matter how the pan was greased.”
I use Baker’s Joy exclusively and never had trouble with my cake sticking to these pans. If your pans are not non-stick, I suggest using parchment rounds cut to fit the pan bottoms along with liberal use of Baker’s Joy.
I hope to make this cake at some point during the holidays. If you make it, please let us all hear how it turns out (and send pics)! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!