Cranberry White Christmas Cake Recipe with White Chocolate

Benefits and Advantages of cranberry white christmas cake

The cranberry white Christmas cake offers a festive blend of flavors that perfectly balance tartness and sweetness, making it a unique holiday dessert. Its tender white cake layers provide a light and fluffy base, while the tart cranberry sauce adds a refreshing zing that brightens each bite. This cake is easy to prepare with common ingredients, suitable for bakers of all skill levels. Additionally, cranberries bring antioxidant benefits and seasonal appeal, enhancing the cake’s nutritional profile.

This recipe is versatile, accommodating dietary preferences such as vegan or gluten-free by swapping ingredients without compromising taste or texture. The elegant white frosting, whether ermine or white chocolate buttercream, complements the cake’s snowy appearance and festive theme. Optional decorative touches like sugared cranberries, rosemary, and shredded coconut add charm and a delightful textural contrast. Altogether, this cranberry white Christmas cake blends tradition and modern dietary needs, serving as a stunning and delicious centerpiece for any holiday gathering.

Essential Ingredients for cranberry white christmas cake

4 cups whole cranberries (fresh or frozen)
1 cup granulated sugar (or 1/2 cup maple syrup as an alternative)
1 cup water
Optional: 1/4 cup orange juice, 1 tablespoon orange zest, 1/2 teaspoon ground ginger, 1/2 teaspoon cinnamon, 2 teaspoons vanilla extract, 1/4 teaspoon salt
2 3/4 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon baking soda (optional)
1 teaspoon salt
6 tablespoons unsalted butter, softened to room temperature (or 1 cup cut into pieces depending on method)
1/2 cup vegetable or canola oil
1 3/4 to 2 cups granulated sugar (or 2 cups brown sugar as an alternative)
5 large egg whites (or 6-7 whites totaling approximately 1 scant cup), at room temperature
1/2 cup full-fat sour cream, crème fraîche, or Greek yogurt, at room temperature
1/2 cup whole milk or coconut nog (or buttermilk), at room temperature
1/2 tablespoon white vinegar (optional)
1-2 teaspoons pure or clear vanilla extract
Optional: 2 tablespoons coconut rum (for flavor)
For the Frosting (choose one):

Ermine Frosting: 2 cups granulated sugar, 2/3 cup all-purpose flour, 1/2 teaspoon salt, 2 cups whole milk, 2 cups unsalted butter (softened), 1 teaspoon pure vanilla extract
White Chocolate Buttercream: 8 ounces white chocolate (chopped and melted, cooled), 1 1/2 cups unsalted butter (softened), 1 1/2 to 2 cups confectioners’ sugar, 3 tablespoons light corn syrup (optional), 1 tablespoon pure vanilla extract, 2 tablespoons heavy cream, pinch of salt

For Sugared Cranberries (Decoration – Optional):

3/4 cup water
1 1/4 to 1 1/2 cups granulated sugar, divided
6 ounces fresh cranberries
1 teaspoon pure vanilla extract
Pinch of salt
Optional: rosemary sprigs, shredded coconut

Dietary Substitutions to Customize Your cranberry white christmas cake

To accommodate various dietary preferences, several substitutions can be made while preserving the cake’s flavor and texture. For vegan diets, replace unsalted butter with coconut oil or vegan margarine and use plant-based milk such as almond, soy, or oat milk instead of dairy. Egg whites can be substituted with aquafaba or commercially available egg replacers suitable for vegan baking.

For gluten-free versions, substitute all-purpose flour with gluten-free blends that include xanthan gum or other binding agents to maintain structure. When reducing calories, sugar can be replaced with natural sweeteners like maple syrup or erythritol, and some fat can be lowered by using unsweetened applesauce or yogurt substitutes instead of sour cream. For those with nut allergies, avoid almond flavors or use dairy milk instead of almond milk.

These modifications allow the cranberry white Christmas cake to be enjoyed by a wide audience without compromising the signature festive taste and texture.

How to Prepare the Perfect cranberry white christmas cake: Step-by-Step Guide

Make cranberry sauce: In a pot, combine water and sugar (or maple syrup) and bring to a boil, stirring to dissolve sugar. Add cranberries and cook on medium heat until cranberries burst and the mixture thickens to a jam-like consistency (8-20 minutes). Add optional orange zest, juice, spices, and vanilla in the last minutes. Cool completely, then refrigerate at least 1 hour.
Preheat oven: Set oven to 350°F (175°C). Grease and line two or three 8- or 9-inch round cake pans with parchment paper.
Mix dry ingredients: Whisk flour, baking powder, baking soda (if used), and salt in a bowl.
Beat wet ingredients: In a separate large bowl or mixer, beat butter, oil, and sugar until light and fluffy. Add egg whites one at a time, beating well after each.
Combine remaining wet ingredients: Add sour cream and vanilla extract; mix well.
Alternate dry and milk: Add dry mixture and milk (with vinegar if used) alternately to wet ingredients, starting and ending with dry. Mix gently until just combined.
Divide batter: Evenly pour batter into prepared pans. Bake 20-38 minutes (depending on pan size) until a skewer inserted comes out clean.
Cool layers: Cool cakes in pans 5-30 minutes, then transfer onto wire racks to cool completely. Optionally chill layers to aid assembly.
Prepare frosting: For ermine frosting, cook sugar, flour, salt, and milk mixture until thickened, cool, then beat in softened butter and vanilla. For white chocolate buttercream, melt white chocolate, beat butter with sugar, add melted chocolate, vanilla, cream, and salt gradually.
Prepare sugared cranberries (optional): Boil water, sugar, salt, and vanilla until reduced slightly. Cool and cover cranberries with the syrup overnight in fridge. Roll cranberries in sugar and dry for at least 1 hour.
Assemble cake: Level cake layers and slice horizontally if desired. Layer cake alternating frosting and cranberry sauce, leaving edges clear. Chill if layers slip. Apply crumb coat, chill 30-60 minutes, then frost final layer. Decorate with sugared cranberries, rosemary, and shredded coconut.
Chill and serve: Refrigerate cake at least 1 hour before slicing. Bring to room temperature before serving for best flavor and texture.

Advanced Tips and Variations

To intensify flavors, soak cranberries in orange juice or a citrus liqueur before cooking the sauce, adding bright, festive notes. Incorporate ground warm spices like cinnamon, nutmeg, and ginger for depth and holiday warmth. Finely chopped nuts such as pecans or walnuts add texture and a slight crunch.

For a lighter cake, replace part of the flour with almond meal or coconut flour, and slightly reduce sugar. Experiment with frostings ermine frosting offers a less sweet, fluffy finish ideal for layering, while white chocolate buttercream provides a richer, creamier topping. Garnishing with sugared cranberries and fresh rosemary sprigs adds an elegant seasonal touch. Consider prepping cake layers or cranberry sauce ahead of time; both freeze well for months, simplifying assembly on the day of serving. These modifications allow for flavor variety and accommodate personal preferences while maintaining the festive appeal of this beautiful cake.

How to Store cranberry white christmas cake: Best Practices

Proper storage of your cranberry white Christmas cake is essential to maintain its moist texture and vibrant flavors. Once assembled, wrap the cake tightly with plastic wrap or store it in an airtight container to prevent it from drying out. Refrigerate the cake for up to 5 days, which keeps the frosting stable and the cranberry filling fresh.

If you plan to store it longer, freezing is a good option. First, wrap the cake securely in plastic wrap, then cover it with aluminum foil to protect against freezer burn. The cranberry white Christmas cake can be frozen for up to 3 months without significant loss of quality. When ready to serve, thaw the cake overnight in the refrigerator, then bring it to room temperature for about 30 minutes before slicing to restore optimal texture and flavor.

While reheating is generally not recommended, you can gently warm individual slices in the microwave for 10-15 seconds to slightly soften the frosting and enhance the eating experience. Following these storage tips ensures your festive dessert remains delicious and visually appealing for days after preparation.

Nutritional Value of cranberry white christmas cake

Nutrient	Approximate Amount Per Serving
Calories	320 kcal
Fat	18 g
Saturated Fat	10 g
Carbohydrates	37 g
Dietary Fiber	2 g
Sugars	25 g
Protein	4 g
Calcium	80 mg

This cranberry white Christmas cake provides a moderate-calorie indulgence rich in fats from butter and cream-based frosting, carbohydrates primarily from sugar and flour, and a modest amount of protein from egg whites and dairy ingredients. The cranberries contribute antioxidants and dietary fiber, promoting a slight nutritional benefit alongside the festive treat. Caloric and sugar contents can be adjusted by choosing alternative sweeteners or lower-fat dairy options if desired. Understanding this nutritional profile helps balance enjoyment with mindful eating during the holiday season.

FAQs: Frequently Asked Questions About cranberry white christmas cake

What is a cranberry white Christmas cake and what makes it special?

A cranberry white Christmas cake is a festive layered dessert made with light white cake layers, tart cranberry filling, and fluffy ermine frosting. The white cake uses egg whites for a delicate texture and pale color, while the cranberry filling adds seasonal flavor and brightness. Ermine frosting, made from a cooked flour-and-milk base whipped into butter, provides a less sweet, smooth finish. The cake is often decorated with sugared cranberries and rosemary sprigs for a classic holiday look.

How do I prepare cranberry sauce for layering in a white Christmas cake?

To prepare cranberry sauce, cook fresh or frozen cranberries with water and sugar until the berries burst and the mixture thickens into a jam-like consistency. Adding orange zest and juice during cooking enhances flavor. Once thickened, let the sauce cool completely in the fridge for at least an hour before using. This ensures clean layers and prevents the frosting from melting.

Can I make parts of the white Christmas cake ahead of time?

Yes, you can make the cranberry sauce up to three months in advance and store it in the fridge or freezer. Cake layers also freeze well for up to three months and can be assembled frozen. The ermine frosting base can be made up to a week ahead, but it’s best to whip it with butter fresh before assembling to keep its fluffy texture.

What is ermine frosting and how is it different from regular buttercream?

Ermine frosting is made by cooking flour, milk, sugar, and salt into a thick pudding, cooling it, and then whipping it into softened butter. This results in a light, fluffy frosting with a smooth texture that’s less sweet than traditional buttercream. It holds up well at room temperature, making it ideal for layering and decorating holiday cakes.

What are some good substitutions if I can’t find certain ingredients for the cake?

If you don’t have coconut nog, buttermilk works well as a substitute and adds slight tanginess. Instead of canola oil, you can use avocado or olive oil without affecting the flavor much. For the cranberry filling, blueberries or raspberries can be used, though raspberries are best as store-bought jam for stability. Regular unsalted butter is fine instead of specialty brands. These swaps help maintain the cake’s texture and taste.

Cranberry White Christmas Cake with White Chocolate – A Festive Holiday Dessert Recipe

Author: Valentina Lewis
Total Time: 4.5 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

🍰 Enjoy the joyous blend of sweet white chocolate and tart cranberries in this festive Cranberry White Christmas Cake.
🎄 A stunning centerpiece for any holiday table, with its snowy-white appearance and delightful bursts of flavor.

Instructions

1. Combine water and sugar in a pot, bring to boil, add cranberries, cook until thickened (8-20 mins). Cool and chill.
2. Preheat oven to 350°F (175°C). Prep pans with parchment. Whisk flour, baking powder, salt; cream butter, oil, sugar. Beat in egg whites, add sour cream, and vanilla.
3. Alternate adding dry ingredients and milk to butter mixture, bake 20-38 mins, cool.
4. For ermine frosting, cook sugar, flour, salt, milk until thick. Cool, beat in butter, vanilla.
5. For white chocolate frosting, melt chocolate, beat butter, mix in sugar, chocolate, vanilla.
6. For sugared cranberries, simmer water, some sugar, cranberries, chill; roll in remaining sugar.
7. Assemble: Layer cake, cranberry sauce, frosting. Chill between layers. Apply crumb coat, final frosting, decorate.
8. Chill cake 1 hour before serving.

Notes

🔪 Use a serrated knife for slicing even layers.
🍊 Cooling the cranberry jam fully ensures perfect assembly.
❄️ Chilled sugared cranberries add a festive crunch.

Prep Time: 1 hour
Cooling/Chilling time: 3 hours
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 48g
Sodium: 180mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: Cranberry, White Chocolate, Christmas Cake, Festive Dessert