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.

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

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.