White Chocolate Cranberry Cake

 I just made this cake, and I think we're in love.  My oldest Hungry Puppy inhaled her piece.  Yes.  Inhaled.  I handed it to her, turned around to serve another piece and when I looked back, she had only a few bites left.  I asked her if she liked it, and she vigorously nodded her head yes because her mouth was stuffed full of cake.  That's the kind of positive response I like to get when I try a new recipe.  I found this recipe on the Better Homes and Gardens website, which I love lately.  It is a moist white chocolate cake with a perfectly spiced cranberry filling, covered with a white chocolate frosting.  The tart cranberries are a perfect complement to the sweetness of the white chocolate.  This one definitely will be going on the repeat list.  And please don't mind the uneven layers...I'm not quite sure what happened, but I obviously need some work on that. One quick note: You want to make sure that all of your ingredients are room temperature.  If they are too cold, when you add the white chocolate, it will harden up a bit and you may get not so lovely little chunks of white chocolate.

White Chocolate Cranberry Cake

Cranberry Filling:
1 12 ounce bag of fresh (or frozen) cranberries
1 1/4 cups granulated sugar
1/4 cup water
Zest of one orange
1 Tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger

White Chocolate Cake:
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
10 Tablespoons butter, room temperature
1 1/3 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 1/4 cups milk
8 ounce white chocolate, melted

White Chocolate Frosting:
1 cup (2 sticks) butter, room temperature
Pinch of salt
12 ounces white chocolate, melted
2 teaspoons vanilla extract
2 cups powdered sugar

For the cranberry filling, in a medium saucepan over medium-high heat, combine the cranberries, sugar, water, orange zest, lemon juice, cinnamon, cloves, and ginger.  Cook and stir until mixture reaches a boil.  Reduce heat and simmer the cranberry mixture for about 10 to 15 minutes, or until thickened.  Transfer the cranberry mixture to a bowl, cover, and chill for at least 2 hours.  When the cranberry mixture is chilled, transfer to a food processor and process until smooth.  Set aside until ready to assemble the cake.

Preheat the oven to 350F.  Grease 2 9-inch round cake pans and line the bottoms with parchment paper, then lightly grease the parchment.  Set aside.

For the cake, in a medium bowl, combine the flour, baking powder, and salt.  Set aside.  With a stand mixer or hand mixer, cream together the butter and granulated sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the vanilla extract, until well blended, scraping down the sides of the bowl if necessary.  Beat in 1/3 of the flour mixture, followed by 1/2 of the milk.  Beat in another 1/3 of the flour mixture, followed by the remaining milk.  Beat in the remaining 1/3 of the flour mixture until just combined.  Beat in the melted white chocolate just until blended.

Divide the cake batter evenly between the prepared cake pans, smoothing the tops.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 10 minutes, then run a knife around the edges of the cake and carefully turn out onto a cooling rack to finish cooling completely.

For the white chocolate frosting, beat the butter and salt until smooth.  Add the white chocolate and vanilla, and beat until blended.  Gradually beat in the powdered sugar, then continue to beat until the frosting is smooth.

To assemble the cake, cut each cake layer in half horizontally (this will give you 4 cake layers).  Place one layer on a serving plate, then spread 1/3 of the cranberry filling over the top.  Place the next cake layer on top, then spread with 1/3 of the filling.  Place the third cake layer on top, then spread with the remaining cranberry filling.  Place the last cake layer on top, with the cut side down.  Spread the white chocolate frosting over the top and sides of the cake.  If the frosting gets too stiff, gently heat it in the microwave for about 5 seconds (you don't want to melt it!), stir, and finish spreading on the cake.  Makes about 16 servings.

Enjoy!  -Cardamommy