WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING

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WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING image

Categories     Cake     Dessert

Yield 16 servings

Number Of Ingredients 22

1 12-ounce package fresh cranberries
1-1/4 cups granulated sugar
1/4 cup cranberry juice
2 teaspoons finely shredded orange peel
2 teaspoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
8 ounces white baking chocolate, chopped
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons butter, softened
1-1/3 cups granulated sugar
4 eggs
1-1/2 teaspoons vanilla
1-1/4 cups milk
12 ounces white baking chocolate, chopped
1 cup butter, softened
2 teaspoons vanilla
2 cups powdered sugar
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.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.

Steps:

  • 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. 4. 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. 5. For 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. 6. To assemble, 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. 7. 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.

Nicole Fagan
n.f@aol.com

Wow, this cake looks amazing! I'm definitely going to give it a try.


Abdii Haji
abdii.h@yahoo.com

This cake looks delicious. I'm going to have to try it soon.


NinjaDiamondJamaica HelloManOfGod
hellomanofgod-n13@yahoo.com

This cake is absolutely stunning. I can't wait to try it!


Moon Malik
m96@yahoo.com

I've tried other white chocolate cakes before, but this one is by far the best. The layers are moist and fluffy, and the cranberry filling is the perfect complement.


Maram Mohamed
mohamedmaram@yahoo.com

This cake is a little time-consuming to make, but it's worth it. The end result is a beautiful and delicious cake that's perfect for any occasion.


Jr Borsoni
j.b85@aol.com

I wasn't sure about the combination of white chocolate and cranberries, but I was pleasantly surprised. The cake was moist and delicious, and the filling was tart and tangy. I'll definitely be making this cake again.


Tmg Saroj
tmg_saroj@yahoo.com

This cake is so easy to make and it's always a crowd-pleaser. I've made it for birthdays, potlucks, and even just for a special treat.


jason flick
j.f@aol.com

I made this cake for my husband's birthday and he loved it. He said it was the best cake he's ever had.


Yisahk habtom Gaberagezabher
g_y@gmail.com

This cake was a big hit at my daughter's birthday party. Everyone loved it!


Santosh Dhital
s71@gmail.com

This cake is beautiful and delicious. I love the combination of white chocolate and cranberries.


OLIF MAN
man@gmail.com

I followed the recipe exactly and the cake turned out perfectly. It was a little time-consuming to make, but it was worth it.


Gaurav Kanxa
k-gaurav@hotmail.com

This is the best white chocolate cake I've ever had. The layers are so moist and fluffy, and the cranberry filling is tart and tangy.


Francesca Jacques
francesca.jacques@hotmail.com

I've made this cake several times now, and it's always a crowd-pleaser. The cranberry filling adds a tartness that balances out the sweetness of the white chocolate perfectly.


Aman Tesfaye
ta@aol.com

This cake was a hit at my holiday party! The combination of white chocolate and cranberries was perfect, and the cake was moist and delicious.


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