Indulge your taste buds with a slice of heaven! Our Sparkling Cranberry White Chocolate Cake is not just a dessert; it's a celebration on a plate. Imagine the delightful contrast of tart cranberries mingling with creamy white chocolate, all wrapped in a soft, fluffy cake that’s perfect for any occasion. Whether you're hosting a festive gathering or simply treating yourself, this recipe is sure to impress your guests and leave them begging for seconds. Ready to elevate your baking game? Let’s dive into this deliciously decadent treat that will have everyone asking for the secret ingredient!
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh cranberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract thoroughly.
- In a separate bowl, sift together the all-purpose flour and baking powder to ensure no lumps remain.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the white chocolate chips, reserving a small handful for topping.
- Carefully fold in the fresh cranberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the reserved white chocolate chips on top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once fully cooled, dust the top generously with powdered sugar using a fine-mesh sieve.
- Slice and serve, optionally garnishing with additional fresh cranberries or a sprig of mint for decoration.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter and better rise.
- Don't Overmix: When combining the dry ingredients with the wet mixture, mix just until combined. Overmixing can lead to a dense cake.
- Fresh Cranberries: If you can’t find fresh cranberries, frozen ones can be a great alternative. Just make sure to thaw and drain them before adding to the batter.
- Add a Zesty Twist: For an extra layer of flavor, consider adding the zest of an orange or lemon to the batter.
- Cool Completely: Allow the cake to cool completely before dusting with powdered sugar to prevent it from melting and creating a mess.
- Presentation Matters: Garnish with additional fresh cranberries or a sprig of mint for a beautiful finishing touch that makes your cake irresistible!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
