Sparkling Cranberry Cake with White Chocolate Icing Sparkling Cranberry Cake with White Chocolate Icing

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

I’m dreaming of a White Christmas...and this delectable glitzy cake will do the trick, even if it doesn’t snow on the 25th.

  • Prep time 45 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 14 servings


White Chocolate Icing:


In bowl, whisk together flour and baking powder. In separate large bowl, using electric mixer, beat butter until creamy; beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in flour mixture, alternating with sour cream and milk, just until smooth (do not overmix). Stir in vanilla. Gently fold in cranberries.

Preheat oven to 350°F. Grease three 8-inch round cake pans; line with parchment paper. Divide batter evenly among pans; bake until tester inserted in centre comes out with a few moist crumbs still attached, 35 to 40 minutes. Let cool slightly in pans on racks; turn out directly onto racks. Let cool completely. (Make-ahead: Cover and refrigerate cakes for up to 2 days or freeze for up to 1 month.)

White Chocolate Icing

Place chocolate in large heatproof bowl; set aside. In microwave-safe measuring cup, microwave cream until bubbling, 40 to 45 seconds. Pour hot cream over chocolate, cover with plastic wrap and let stand for 5 minutes; whisk until smooth. Let cool until thickened; using electric mixer, beat for 2 to 3 minutes or until lightened and creamy.

Beat in butter until smooth; gradually beat in icing sugar, beating until desired consistency. (Make-ahead: Can be refrigerated for up to 1 day. Let stand at room temperature for 30 minutes; beat again before using.)

Place strips of waxed paper on serving plate. Place 1 cake on top (trimming to make even layer if necessary). Spread one-quarter of the icing over top; repeat layers. Top with remaining cake. Spread remaining icing smoothly over cake. Press coarse sugar lightly into icing. Remove waxed paper strips. (Make-ahead: Can be covered and refrigerated for up to 1 day; let stand at room temperature for 1 hour before serving.) Insert rosemary sprigs, upside down, into top of cake.

Nutritional facts PER SERVING: about

  • Iron 2 g
  • Fibre 1 g
  • Sodium 355 mg
  • Sugars 154 g
  • Protein 8 g
  • Calories 1,060
  • Total fat 47 g
  • Saturated fat 29 g
  • Total carbohydrate 154 g
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Baking & Desserts

Sparkling Cranberry Cake with White Chocolate Icing