Delicious layer cake filled with white chocolate and cranberry sauce filling and topped with a winter wonderland scene.
If you are looking for a beautiful, delicious holiday cake. Look no further. This cake is delcious and full of flaavor. My 13 year old daughter actually created this beauty!
The cake is a buttermilk vanilla cake and the frosting is white chocolate with a cranberry sauce. She just used some of our favorite CRANBERRY SAUCE so make some, use it for the cake and save the rest for your Christmas dinner.
She made the trees out of ice cream cones and piped green frosting on them.
The little snowmen are marshmallows, edible marker and brown and orange sprinkles.
I can’t even stand how cute it is and how cute she is.
I am a firm believer of letting your kids in the kitchen. Let them try new things, you’ll be amazed at what they can do.
Be sure to save the recipe to PINTEREST
White Chocolate Cranberry Cake
WHITE CHOCOLATE BUTTERCREAM
Heat oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, brown sugar, vanilla, buttermilk. Add the flour, baking soda, baking powder, and salt. Mix until just combined.
Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
Buttercream: Add the butter and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the melted white chocolate and vanilla and beat until combined.
To assemble. Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer with about 1/4 cup of cranberries. Repeat with the remaining 3 cake layers. Be careful not to over fill your layers or the cake will be hard to slice. Lightly frost the outside of the cake. Chill 30 minutes. Serve or store in the fridge for up to 3 days.
For trees: Cut cones bottoms off with a serrated knife for desired height. Cut some in half for the side trees. Pipe green frosting on cones to create pine trees. Use a toothpick to put mini marshallows together and decorate face with marker and arms with brown jimmies and orange jimmy (sprinkle) for the nose. Place on top of tree.