White Chocolate Cranberry Layered Cake: A Festive and Decadent Delight

The holiday season is the perfect time to indulge in decadent desserts that capture the essence of celebration. One such dessert that stands out is the White Chocolate Cranberry Layered Cake. This showstopper combines the rich, smooth flavor of white chocolate with the tartness of cranberries, creating a perfect balance of sweetness and tang. The cake features moist almond layers, double filling—one of sweet and tart cranberry sauce and the other of velvety white chocolate coconut custard—making every bite an indulgent experience.

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Whether you are preparing for a festive gathering, a special occasion, or simply a sweet treat to enjoy during the colder months, this cake is guaranteed to impress. The combination of flavors is not only unique but also creates a sensory experience that will make your taste buds dance with delight. The layers of almond cake provide a tender and slightly nutty base that perfectly complements the bright and fruity cranberry filling. The white chocolate coconut custard filling adds an extra layer of richness and smoothness, making it a dessert that everyone will want to savor.

Ingredients Breakdown

This cake features three key components: the cake layers, the cranberry filling, and the white chocolate coconut custard filling. Let’s take a closer look at each of these ingredients to understand their roles in the overall recipe.

Cake:

• Egg Whites: These provide structure and lightness to the cake. By whipping the egg whites to soft peaks, you incorporate air into the batter, resulting in a light, fluffy texture.
• Powdered Sugar: The powdered sugar adds sweetness and helps to stabilize the egg whites when whipped, ensuring that the cake has a smooth, delicate crumb.
• Salt: A small pinch of salt helps to balance the sweetness and enhance the overall flavors of the cake.
• Unsalted Butter: The butter adds richness and moisture to the cake, giving it a tender crumb.
• Toasted Ground Almonds: The toasted almonds give the cake a slightly nutty flavor and texture that complements the sweetness of the filling.
• Cake Flour: Cake flour is a low-protein flour that results in a softer, more delicate cake. It helps create the perfect texture for this light and airy cake.

Cranberry Filling:

• Fresh Cranberries: The star of this filling, cranberries provide the tartness that balances the sweetness of the other components. When cooked, they burst and release their juices, creating a vibrant, flavorful sauce.
• Sugar: The sugar helps sweeten the tart cranberries and create a jam-like consistency in the filling.
• Cranberry Juice: The juice enhances the cranberry flavor and adds moisture to the filling. You can substitute raspberry juice for a slightly different flavor profile.
• Cornstarch: Cornstarch acts as a thickening agent, helping to create a smooth, spreadable consistency for the cranberry sauce.

White Chocolate Coconut Filling:

• Egg Yolks: The egg yolks form the base of the custard, adding richness and creating a smooth, velvety texture.
• Sugar: The sugar sweetens the custard, balancing the rich, creamy texture of the white chocolate and coconut.
• Milk: Milk provides the necessary liquid to make the custard, adding creaminess and smoothness.
• Coconut Cream Pudding: This instant pudding mix helps create the creamy consistency of the custard and enhances the coconut flavor.
• White Chocolate: The finely chopped white chocolate melts into the custard, adding sweetness and a luxurious, creamy texture.
• Unsalted Butter: Butter is added to the custard to make it even richer and more luxurious.
• Powdered Sugar: Powdered sugar helps stabilize the filling and adds sweetness to the custard.
• Heavy Whipping Cream: Whipping cream adds to the richness of the filling and helps it achieve a thick, pipeable consistency.

For Decoration:

• Shredded Coconut: The finely shredded coconut adds texture and a tropical flavor to the cake’s exterior. It also adds a beautiful, snow-like appearance that complements the holiday theme.
• Sparkling Cranberries: These sweetened and sugar-coated cranberries not only provide a burst of tartness but also add a touch of glamour to the cake’s presentation.

Step-by-Step Instructions

Now that you understand the ingredients, let’s dive into the process of making this White Chocolate Cranberry Layered Cake. Follow the steps carefully to ensure that your cake turns out beautifully and deliciously.

Sparkling Cranberries:

Start by preparing the sparkling cranberries, as they will need time to dry. In a medium saucepan, combine 6 tablespoons of water and 6 tablespoons of sugar. Bring this mixture to a boil over medium heat, stirring until the sugar is completely dissolved. Once the syrup is ready, remove it from the heat and add the fresh cranberries, making sure each one is well coated in the syrup. Let the cranberries sit in the syrup for about 5 minutes to absorb the sweet liquid.

Afterward, using a slotted spoon, transfer the cranberries to a wire rack and let them dry for about an hour. Once dry but still sticky, roll the cranberries in the remaining sugar until they are fully coated. Allow them to sit on parchment paper for another hour to dry completely. These sparkling cranberries will add a lovely, glistening effect to your cake and a sweet-tart bite.

Cake Layers:

While the cranberries are drying, preheat your oven to 350°F (175°C) and prepare your cake pans. Grease three 9-inch round cake pans with non-stick spray and line the bottoms with parchment paper. Lightly spray the parchment paper with more non-stick spray.

In a small saucepan, melt the butter over medium heat, allowing it to brown slightly. Once browned, remove it from the heat and let it cool to room temperature.

In a large bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the powdered sugar and continue beating until the mixture is smooth and glossy. Add the cooled browned butter and mix until combined. Gently fold in the ground toasted almonds and sifted cake flour.

Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula. Bake for 18-20 minutes, or until the cakes are light golden brown and the edges begin to pull away from the pans. Once baked, allow the cakes to cool in the pans for 10 minutes, then invert onto a baking sheet lined with parchment paper. If the parchment paper sticks, gently peel it away and turn the cakes flat side down.

Cranberry Filling:

While the cakes are baking, make the cranberry filling. In a saucepan, combine the cranberries, sugar, and cranberry juice, and bring the mixture to a simmer. Cook for 8-10 minutes, or until the cranberries burst and soften. Use a spatula to mash the cranberries as they cook, releasing their juices.

Once the cranberries are soft, dissolve the cornstarch in ¼ cup of cranberry juice and add it to the saucepan. Cook for another 2-3 minutes, stirring constantly, until the mixture thickens to a jam-like consistency. Remove from heat and let it cool to room temperature. Once cooled, spread the cranberry filling over the cooled cake layers, leaving a ½-inch border around the edges.

White Chocolate Coconut Filling:

For the white chocolate coconut custard filling, start by dissolving the coconut cream pudding mix in 1 cup of cold milk. Set this aside.

In a separate bowl, beat the egg yolks with the sugar. In a saucepan, combine the remaining 1 cup of milk with the egg yolk mixture, whisking constantly. Cook over medium heat, stirring frequently to prevent the eggs from scrambling. Once the mixture thickens, add the dissolved pudding and cook for another 2-3 minutes, stirring constantly.

Remove from heat and stir in the finely chopped white chocolate. Mix gently until the chocolate is fully melted and the custard is smooth. Let it cool to room temperature, then cover with plastic wrap and refrigerate for 30 minutes.

In a separate bowl, beat the softened butter until light and creamy. Gradually add the powdered sugar and continue to beat until smooth. Slowly pour in the heavy whipping cream and beat until the mixture is thick and creamy. Once the white chocolate custard has cooled, fold it into the buttercream mixture and set aside.

Assembling the Cake:

To assemble the cake, place the first cake layer on a serving plate. You can use the ring of a 9-inch springform pan to help keep the layers together as you assemble the cake. Spread the cranberry filling over the first layer, then top with 1/3 of the white chocolate coconut filling. Place the second cake layer on top, followed by another layer of cranberry filling and white chocolate coconut filling. Repeat with the third cake layer, finishing with the remaining cranberry filling on top.

Refrigerate the cake for 1-2 hours to allow the layers to firm up. Once set, carefully remove the springform pan ring. Spread the remaining white chocolate coconut filling over the sides of the cake, smoothing it out with a spatula. Reserve some of the filling for piping decorative swirls on top of the cake.

Sprinkle the top and sides of the cake with shredded coconut, then pipe decorative swirls with the reserved filling. Top with the sparkling cranberries for a festive touch.

Store the cake in the fridge for up to one week. You can make the cake 2-3 days in advance and garnish with cranberries right before serving.

Tips and Variations

• Substitute the Cranberry Juice: If you prefer, you can substitute cranberry juice with raspberry juice for a slightly different flavor profile in the filling.
• Nut-Free Option: If you have nut allergies, you can omit the toasted almonds in the cake and substitute with a few tablespoons of cornstarch to maintain the texture.
• Make Ahead: This cake can be made 2-3 days ahead of time. Just be sure to garnish it with the sparkling cranberries before serving to ensure they stay fresh and glistening.
• Personalize the Filling: You can experiment with adding a bit of orange zest to the cranberry filling for an extra layer of citrus flavor. This will complement the white chocolate and cranberries beautifully.

Conclusion

The White Chocolate Cranberry Layered Cake is a perfect dessert for the holidays, combining the richness of white chocolate with the bright tartness of cranberries. Its luxurious layers, creamy fillings, and festive decoration make it a standout dessert that will impress your guests and satisfy every sweet tooth. Whether you’re celebrating Thanksgiving, Christmas, or simply want to enjoy a showstopping dessert, this cake is sure to become a favorite in your recipe collection. Happy baking!