White Chocolate Cake with Sugared Cranberries
If you're looking for a cake made from scratch, you most likely will not find it here. I am a huge fan of box cake mixes and have pretty much mastered taking a box of mix and making it taste like it was baked with rainbows and children's laughter. And this recipe takes the cake. Ha. See what I did there?
Two layers of moist, delicious white chocolate cake paired with white chocolate buttercream frosting and topped with sugared cranberries. It's almost too pretty to eat. Now the buttercream I do make from scratch because let's be honest, that tubbed stuff is good in a pinch but there's nothing better than real buttercream.
For the Cake
1 box white cake mix
1 package of white chocolate instant pudding
1 cups cold milk
2 egg whites
For the Frosting
2 stick of unsalted butter
1/2 cup white chocolate chips - melted
2 cups of powdered sugar
For the Cranberries
1 package fresh cranberries
2 cups of sugar
1 cup of water
- Preheat the oven to 350 degrees.
- Mix together the pudding mix, milk and egg whites until combined.
- Add the cake mix and mix well, make sure there are no lumps!
- Spray two round cake pans with non-stick spray and evenly distribute the batter into the pans.
- Bake for 25 minutes and then transfer the cakes to a cooling rack to cool.
- While the cakes are baking boil 1 cup of water and 1 cup of the sugar in a sauce pan until the sugar is dissolved.
- Transfer the simple syrup into a heat safe bowl and place in the fridge for about 10 minutes to cool.
- Pour the fresh cranberries into a bowl and then pour the syrup over the top. Scoop the cranberries out of the bowl with a slotted spoon and place on a baking sheet lined with wax or parchment paper. This is to ensure they get sticky so we can roll them in the sugar.
- Pour the remaining cup of sugar onto a plate.
- After about 5 minutes, take a few cranberries and gently roll them in the remaining cup of sugar, coating evenly. Place on a plate to dry.
- Whip together the unsalted butter and white chocolate and then slowly add the powdered sugar until a thick frosting forms. You can add a little more powdered sugar if you like your frosting a little thinner.
- Add a small dollop of frosting on the cake platter. This helps the cake to stay put while you're frosting it.
- Place one of the cakes round side down and top with half the frosting and place the other cake round side up on top.
- Top with the remaining frosting and cranberries and serve!
Happy Holidays, friends!