Easy Cranberry White Chocolate Cake
Ingredients
The Cake
-
2
boxes
white cake mix
-
2
cups
water
-
1
cup
oil
-
6
large
eggs
-
2 ½
cups
fresh cranberries
The Frosting
-
2
8-ounce packages
cream cheese
-
½
cup
butter
-
1
12-ounce package
white chocolate chips
-
2
teaspoons
vanilla extract
-
4
cups
powdered sugar
Optional Garnishes
-
as desired
sugared cranberries
-
as desired
rosemary sprigs
-
as desired
mini gingerbread house
-
as desired
white chocolate chips or shavings
-
as desired
powdered sugar
Instructions
- Preheat oven to 325°F and prepare 4 8-inch round cake pans with cooking spray and parchment paper.
- Prepare the white cake mix according to the package instructions and gently stir in the cranberries.
- Divide the batter evenly among the prepared cake pans and bake for 27-30 minutes.
- If freezing, cool the cakes for 5 minutes, wrap in plastic wrap, and freeze for at least 8 hours.
- For the frosting, beat softened cream cheese and butter together, then melt the white chocolate and mix it in.
- Gradually add powdered sugar to the frosting mixture until light and fluffy.
- Level the cooled cakes and stack them with frosting in between each layer.
- Crumb coat the outside of the cake and chill for 30 minutes.
- Finish frosting the cake and decorate as desired.
Nutrition Facts (estimated)
Servings
16 slices
Calories
782
Total fat
41g
Total carbohydrates
98g
Total protein
8g
Sodium
657mg
Cholesterol
119mg
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