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 

  1. Preheat the oven to 350 degrees.
  2. Mix together the pudding mix, milk and egg whites until combined.
  3. Add the cake mix and mix well, make sure there are no lumps!
  4. Spray two round cake pans with non-stick spray and evenly distribute the batter into the pans.
  5. Bake for 25 minutes and then transfer the cakes to a cooling rack to cool.
  6. 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.
  7. Transfer the simple syrup into a heat safe bowl and place in the fridge for about 10 minutes to cool.
  8. 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.
  9. Pour the remaining cup of sugar onto a plate.
  10. 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.
  11. 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.
  12. Add a small dollop of frosting on the cake platter. This helps the cake to stay put while you're frosting it.
  13. Place one of the cakes round side down and top with half the frosting and place the other cake round side up on top.
  14. Top with the remaining frosting and cranberries and serve!

Happy Holidays, friends!