Talk about a winter holiday special! WOW. Four layers of snow drift white cake with the deep scarlet of a cranberry filling. Wait until you see it cut through it's creamy white frosting and are serving this gorgeous red and white striped cake. AND IT HAS CHOCOLATE *swoon*. What a perfect cake to serve at any special celebration. Christmas, a wedding, Valentines, and anniversary?. Times given do not include cooling time.
Provided by Annacia
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- FILLING:.
- In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves.
- Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl.
- Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
- CAKE:.
- Meanwhile, preheat oven to 350 degrees F. Grease the bottoms of two 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside.
- In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.
- In a medium bowl, combine flour, baking powder, and salt, set aside.
- In a large bowl, beat the 10 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1 1/3 cups granulated sugar, beating until combined.
- Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.
- Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined.
- Spread batter in the prepared cake pans.
- Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
- Remove layers from pans. Peel off waxed paper. Cool completely on wire racks.
- FROSTING:.
- In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted.
- Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy.
- Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar.
- ASSEMBLY:.
- Use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling.
- Top with the second layer; spread with one-third of the filling.
- Top with the third layer; spread with the remaining filling.
- Top with the fourth layer, cut side down.
- Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled.
- Makes 16 servings.
Nutrition Facts : Calories 650.5, Fat 32.2, SaturatedFat 19.6, Cholesterol 106.2, Sodium 312.7, Carbohydrate 86.5, Fiber 1.7, Sugar 69.5, Protein 6.4
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Johnny Bustillos
j36@hotmail.frThis cake looks like it would be perfect for a special occasion.
Victoria Micheal Micheal
m_victoria29@gmail.comI'm not a big fan of white chocolate, but this cake looks so good that I might have to make an exception.
Mutaleb Niazi
n-mutaleb@gmail.comThis recipe looks delicious. I'm definitely going to give it a try.
Ethan Lee
ethan.l@yahoo.comThis cake is absolutely gorgeous! I can't wait to try it.
Razaq Zaynab
razaq31@hotmail.frI'm not sure what went wrong, but my cake turned out dense and gummy.
Ntanda Sampa
sn@yahoo.comThis cake is way too complicated. There are too many steps and ingredients.
ELIYAS ALI
alieliyas92@hotmail.comI followed the recipe exactly and the cake turned out terrible. I don't recommend this recipe.
Jay Lucifano
jay_l@yahoo.comThis cake was a disappointment. It was dry and the frosting was too thick.
Subhan Gondal
g.subhan@gmail.comI had some trouble getting the cake layers to rise evenly, but the cake still tasted good.
Yaseen Yousafzai
yaseen_y97@yahoo.comThe cake was a little too sweet for my taste, but the frosting was perfect.
Norms Sod And Sprinkler Service
n_service48@hotmail.co.ukI made this cake for my daughter's birthday and she loved it! She said it was the best cake she'd ever had.
Kristoft Mckoy
k_m@gmail.comThis cake is a bit time-consuming to make, but it's worth the effort. It's so moist and flavorful.
Ati Rajpoot
a.r51@hotmail.comI substituted fresh cranberries for the dried cranberries and it was delicious!
Sonny Hehehaha
s-h@hotmail.frThe cake was easy to make and the instructions were very clear. I would definitely recommend this recipe to others.
Tushar Chand
c_t23@hotmail.comI've made this cake several times now, and it always turns out perfect. It's my go-to recipe for special occasions.
Relix
relix78@yahoo.comThis white chocolate layer cake with cranberry filling was a hit at my holiday party! The cake was moist and fluffy, and the frosting was rich and creamy. The cranberry filling added a tart and tangy flavor that balanced out the sweetness of the cake