Sparkling Cranberry White Chocolate Cake

Why You’ll Love This Recipe

This cake offers a unique combination of flavors—luxurious white chocolate and tangy cranberries—that complement each other perfectly. The sparkling glaze adds a glossy, festive finish, making the cake both visually stunning and irresistibly delicious. It’s moist, tender, and bursting with holiday cheer.

Ingredients

For the cake:

• 2 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 cup sour cream

• 6 oz white chocolate, melted and slightly cooled

• 1 cup fresh or frozen cranberries

For the sparkling glaze:

• 1 cup powdered sugar

• 2-3 tbsp sparkling water or club soda

• 1/2 tsp vanilla extract

• Optional: fresh cranberries and white chocolate shavings for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, and salt.

3. Cream Butter and Sugar:
   In a large bowl, beat butter and sugar until light and fluffy.
   Add eggs one at a time, beating well after each addition.
   Stir in vanilla extract.

4. Add White Chocolate and Sour Cream:
   Mix in melted white chocolate and sour cream until smooth.

5. Combine Wet and Dry:
   Gradually add dry ingredients to the wet mixture, mixing until just combined.
   Gently fold in cranberries.

6. Bake:
   Divide batter evenly between prepared pans.
   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
   Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

7. Prepare Glaze:
   In a small bowl, whisk powdered sugar, sparkling water (start with 2 tbsp), and vanilla until smooth.
   Add more sparkling water if needed for desired consistency.

8. Glaze Cake:
   Drizzle glaze over cooled cake layers.
   Garnish with fresh cranberries and white chocolate shavings if desired.

Servings and Timing

• Servings: 12

• Prep time: 20 minutes

• Bake time: 35 minutes

• Cooling and glazing: 30 minutes

• Total time: About 1 hour 25 minutes

Variations

• Frosting: Add cream cheese frosting between layers for extra richness.

• Nuts: Add chopped pecans or walnuts for crunch.

• Citrus: Add lemon or orange zest to the batter for a bright twist.

• Gluten-Free: Use a gluten-free flour blend.

Storage/Reheating

• Storage: Store covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.

• Freezing: Freeze baked layers (without glaze) wrapped tightly for up to 2 months.

• Reheating: Bring to room temperature before serving; glaze should be added fresh.

FAQs

Can I use frozen cranberries?

Yes, thaw and drain well before folding into batter.

How do I prevent cranberries from sinking?

Toss cranberries in a little flour before adding to the batter.

Is the glaze very sweet?

It’s lightly sweet and adds a delicate sparkle without overpowering the cake.

Can I make this cake ahead?

Yes, bake layers ahead and assemble before serving.

Can I substitute white chocolate chips?

Yes, but melt chips first for smooth batter.

How do I store leftover cake?

Keep covered at room temperature or refrigerated.

Can I make cupcakes instead?

Yes, bake in muffin tins for 18-22 minutes.

Can I omit the glaze?

Yes, or replace with powdered sugar dusting.

What’s the best way to slice this cake?

Use a sharp serrated knife for clean slices.

Can I use other berries?

Yes, raspberries or chopped strawberries work well.

Conclusion

Sparkling Cranberry White Chocolate Cake is a festive and elegant dessert that combines creamy white chocolate, tart cranberries, and a light, shimmering glaze. Perfect for holiday celebrations or special occasions, it’s a beautiful and delicious treat that will impress family and friends.

Sparkling Cranberry White Chocolate Cake

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Sparkling Cranberry White Chocolate Cake is a festive and elegant dessert featuring moist layers of white chocolate-infused cake, tangy cranberries, and a light sparkling glaze. This cake balances creamy sweetness with bright fruitiness, making it perfect for holiday celebrations or special occasions.

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Ingredients

For the cake:

• 2 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 cup sour cream

• 6 oz white chocolate, melted and slightly cooled

• 1 cup fresh or frozen cranberries

For the sparkling glaze:

• 1 cup powdered sugar

• 2-3 tbsp sparkling water or club soda

• 1/2 tsp vanilla extract

Optional Garnishes:

• Fresh cranberries

• White chocolate shavings

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Instructions

• Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

• Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.

• Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.

• Add White Chocolate and Sour Cream: Mix in melted white chocolate and sour cream until smooth.

• Combine Wet and Dry: Gradually add dry ingredients to wet mixture, mixing until just combined. Gently fold in cranberries.

• Bake: Divide batter evenly between prepared pans. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

• Prepare Glaze: In a small bowl, whisk powdered sugar, sparkling water (start with 2 tbsp), and vanilla until smooth. Add more sparkling water as needed for desired consistency.

• Glaze Cake: Drizzle glaze over cooled cake layers. Garnish with fresh cranberries and white chocolate shavings if desired

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Notes

Toss cranberries in flour before adding to prevent sinking.For extra richness, add cream cheese frosting between layers.Add lemon or orange zest for a citrusy twist.Use gluten-free flour blend for a gluten-free version.Freeze baked layers (without glaze) wrapped tightly for up to 2 months.