Let it Snow! Cranberry Cake with White Chocolate Buttercream

Nov 27

Nov 27 Let it Snow! Cranberry Cake with White Chocolate Buttercream

Collaboration, Ages 2+, Cake, Cake Topper, Entertainment, Holiday, Kid-Friendly, Life + Mommyhood, Mommy + Craft, Photography, Styling, Party

Holiday Cake Trio by Dominique Jessee @twobunsbaking
Prep: 20 min | Bake: 40 min | Decorate: 20 min
Yields: 8 slices

Let it Snow! Cranberry Cake with White Chocolate Buttercream is first up in cake in our Easy Holiday Cake Trio—Perfect for Little Helpers. If you want someone to think you are an amazing baker (can I get a raise of hands?), this is the cake to bake. Not only is it delicious, but it’s hard to mess up. Add any excuse to run outside and cut greenery, this forage-loving mommy says win.

Jump to recipe | Jump to layering + frosting tips

Let’s get baking!...

for the Cranberry Cake

Ingredients:
1 Betty Crocker Super Moist White Cake Mix + eggs, oil, water per instructions on box
1 ¾ Cups fresh cranberries

Directions:

Preheat oven according to box directions.
Follow box directions to make batter. Use only egg whites if truly white cake is desired.
Wash cranberries and dry thoroughly.
Mix cranberries into batter, do not over stir.
Pour batter into greased 6” cake pans, they should be about ¾ of the way full.
Bake for 40-45 minutes. Bake times will vary depending on your oven and cake pans used. Bake until a toothpick inserted into the middle of the cake comes out clean.
Allow to cool in cake pan for 10 minutes before removing onto a wire rack to cool completely.

for the White Chocolate Buttercream Frosting

Ingredients:
½ Cup Heavy Cream
1 ¼ Cups white chocolate chips
1 stick of unsalted butter, room temperature
4 Cups powdered sugar
2 tbsp milk or cream (more if needed)
Pinch of salt

Directions:

To make the white chocolate ganache, heat the heavy cream until just boiling, stir in the white chocolate chips and mix well. Allow the ganache to cool completely and harden in the refrigerator.
Once the ganache has cooled completely, add the ganache and the butter to the bowl of a mixer and mix on high for 5 minutes or until light and fluffy.
Add the powdered sugar one cup at a time, mixing well between each addition. Add the milk or cream and salt as needed.
Beat the frosting on high for 5 more minutes until creamy consistency is reached.
Frost Cake as desired. See below for Spoon Swoosh frosting tips!

Working with White Chocolate Buttercream: Make sure you throw the white chocolate ganache in the refrigerator and let it cool and harden before using it. If you use it before it firms up, the frosting will never come together. If you need to make this frosting ahead of time, store it in an airtight container in the refrigerator and let it come to room temp before you use it. This frosting could be lovely with the addition of some orange or lemon zest.

Time to build the layers and frost!...

Building a Layered Cake

Directions:

1. If cake layers have a domed top, you can easily flatten them (for easier stacking) by cutting flat across the top with a serrated knife.
2. Start at the top edge of the cake and holding the knife horizontally, cut straight through the cake using back and forth motions while keeping the knife flat.
3. Remove the domed tops and place one layer of cake on your plate.
4. Top the first layer with frosting and place the second layer of cake on top of the frosting.
5. Spread frosting evenly over top and sides of cake.
6. Smooth frosting as desired.

Tips to Frost Using Spoon Swooshes

Directions:

1. Use the back of a small spoon to create swirls all over sides and top of cake.
2. If you mess up, you can always smooth the area, add more frosting, and start again.
3. Mix things up and use a fork to create a fun pattern.
4. Get your kids involved and let them each take some turns creating swirls and swooshes.

for the Sugared Cranberries

Directions

1. Make a simple syrup by heating 1/2 cup water and 1/2 cup sugar on the stove until sugar is completely dissolved.
2. Soak the cranberries in the syrup for 1 hour in the refrigerator.
3. Drain cranberries and allow to dry on a paper towel covered plate.
4. Roll cranberries in more sugar until they are evenly coated.

Tip! You can save some of the sugar from rolling the cranberries to add some "snow" to top your cake.