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Cranberry White Chocolate Sparkle Cake decorated with fresh cranberries and white chocolate ganache

Sparkling Cranberry White Chocolate Cake

This delightful dessert brings together the tangy sweetness of cranberries with the rich creaminess of white chocolate, making it a stunning centerpiece for any occasion.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sugared cranberries
  • 2 cups fresh cranberries Provides a juicy, tart contrast.
  • 1.5 cups sugar Used for coating the cranberries and in the cake batter.
  • 1 cup water Essential for making simple syrup.
For the cake
  • 3.33 cups all-purpose flour Gives the cake structure.
  • 1.5 cups salted butter Softened to room temperature for richness.
  • 3 large eggs Helps bind the ingredients.
  • 2 tablespoons vanilla extract Enhances the overall flavor.
  • 1 cup sour cream Adds tartness and moisture.
  • 1 cup milk Helps create a light, fluffy texture.
  • 2.5 teaspoons baking powder For leavening the cake.
For the ganache & frosting
  • 12 oz white chocolate chips Melted to create a luscious ganache.
  • 0.75 cups heavy whipping cream Contributes to the ganache texture.
  • 0.75 cups unsalted butter Adds creaminess to the frosting.
  • 8-9 cups powdered sugar Used to make the frosting sweet and fluffy.
  • a pinch salt Enhances overall flavors.

Method
 

Prepare the Cranberries
  1. In a saucepan, bring 1 cup of sugar and 1 cup of water to a simmer until sugar dissolves.
  2. Pour the syrup into a heatproof bowl and let it cool for about 10 minutes.
  3. Add the cranberries and stir to coat, then refrigerate overnight.
  4. Remove cranberries, roll in remaining sugar, and set aside for at least an hour to dry.
Bake the Cake
  1. Preheat oven to 350°F (175°C) and prepare three 8-inch cake pans with baking spray and parchment.
  2. Whisk together flour, sugar, and baking powder in a bowl.
  3. Mix in butter, eggs, vanilla, sour cream, and milk until combined but not overmixed.
  4. Fold in cranberries and divide batter among cake pans.
  5. Bake for 35-40 minutes until a toothpick comes out with a few crumbs; cool in pans for 10 minutes.
Make the Ganache
  1. Place white chocolate chips in a bowl and heat heavy cream until boiling.
  2. Pour hot cream over chocolate and let sit covered for 5-7 minutes.
  3. Whisk until combined, then cool until thickened and beat for 2-3 minutes.
  4. Add unsalted butter and mix, then gradually add powdered sugar until fluffy.
Assemble the Cake
  1. Level the cooled cake layers with a serrated knife.
  2. Layer cake on a plate, frosted with ganache between layers.
  3. Frost the outside completely and garnish with sugared cranberries.

Notes

Store in the refrigerator for up to 5 days or freeze for up to 3 months. Consider adding caramel sauce or almond extract for flavor variations.