Imagine a cake so luxurious it could make Santa himself stop and take a slice! This White Christmas Cake isn't just a dessert - it's a festive masterpiece that combines the tangy brightness of cranberry and orange with a cloud-like white chocolate ganache that will transport your taste buds to winter wonderland. Perfect for holiday gatherings, special occasions, or when you simply want to create a jaw-dropping dessert that looks like it came straight from a professional bakery's display case.
Prep Time: 45 mins
Cook Time: 1 hrs
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cranberry sauce
- 1 cup orange juice
- 8 oz white chocolate, chopped
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with orange juice. Mix on low speed until just combined, being careful not to overmix.
- Divide the cake batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from oven and let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the white chocolate ganache, heat heavy cream in a saucepan until it just begins to simmer. Pour over chopped white chocolate and let sit for 2-3 minutes, then whisk until smooth.
- Refrigerate ganache for 30-45 minutes, stirring occasionally, until it reaches a spreadable whipped consistency.
- Once cakes are completely cool, spread cranberry sauce between layers as filling.
- Frost the entire cake with the whipped white chocolate ganache, creating smooth, even layers.
- Optionally, garnish with sugared cranberries or orange zest for additional decoration.
- Refrigerate cake for at least 1 hour before serving to allow flavors to meld and frosting to set.
Tips
- • Always ensure ingredients are at room temperature for smoother mixing and better cake texture • Don't overmix the batter - this can lead to a tough, dense cake • Use a kitchen scale for precise ingredient measurements for consistent results • Allow cake layers to cool completely before frosting to prevent ganache from melting • Refrigerate the ganache briefly to achieve that perfect whipped, spreadable consistency • For extra moisture, you can brush cake layers with a simple orange liqueur syrup before filling • Use a rotating cake stand and offset spatula for professional-looking frosting • Chill the cake for at least an hour before serving to help set the frosting and enhance flavor melding
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 7g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 135mg
