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White Chocolate Cake With Cranberries

A delightful dessert that combines rich white chocolate with tart cranberries, perfect for celebrations and gatherings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Cake Recipe, Celebration Cake, cranberries, Dessert Recipe, White Chocolate Cake
Servings: 8 servings
Calories: 340kcal

Ingredients

Cake Base

  • 100 g butter or margarine Use unsalted butter for better flavor.
  • 100 g white chocolate Chopped into smaller pieces for melting.
  • 2 dl granulated sugar
  • 2 large eggs At room temperature.
  • 1 tsp vanilla sugar Regular sugar can be substituted.
  • 2.5 dl wheat flour Sifted.
  • 1 tsp potato flour For coating cranberries.

Fruits

  • 2 dl frozen cranberries Coat lightly in potato flour.
  • 0.5 dl coarsely chopped white chocolate For topping.

Flavoring

  • 1 finely grated zest of 1 lemon Adds freshness.

Instructions

Preparation

  • Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Grease and flour a 20 cm (8 inches) round baking tin.
  • In a saucepan over low heat, melt the butter or margarine with the broken white chocolate until smooth, then remove from heat.
  • Add the granulated sugar and eggs to the melted mixture, stirring until well combined and smooth.
  • Mix in the lemon zest and sift in the vanilla sugar and wheat flour, stirring until you have a silky batter.
  • Pour the batter into the prepared baking tin.
  • Sprinkle potato flour over the frozen cranberries and stir to lightly coat them, then scatter over the cake batter.

Baking

  • Place the cake in the lower part of the oven and bake for 20 to 25 minutes until the edges are set but the center is gooey.
  • Sprinkle the coarsely chopped white chocolate on top and bake for an additional 5 minutes until just melted and golden.

Serving

  • Let the cake cool slightly before slicing into wedges for serving. Dust with powdered sugar or drizzle melted white chocolate on top.
  • Serve with vanilla ice cream or whipped cream and garnish with fresh mint leaves for color.

Notes

For extra flavor, consider adding almond extract or orange zest. You can fold chopped nuts into the batter for added texture. This cake can be made ahead and stored in an airtight container for up to a few days.