White Chocolate, Orange & Cranberry Christmas Cake Recipe
Introduction
This White Chocolate, Orange & Cranberry Christmas Cake is a festive treat combining rich white chocolate, zesty orange, and tart cranberries. Moist and flavorful, it’s perfect for holiday celebrations and easy to decorate with seasonal touches.
Ingredients
- 300g salted butter, chopped, plus extra for the tin
- 200g white chocolate, finely chopped
- 500g plain flour
- 4 tsp baking powder
- 1 tsp bicarbonate of soda
- 500g white caster sugar
- 300ml natural yogurt
- 4 tsp vanilla extract
- 1 large orange, zested and juiced
- 6 large eggs
- 4 tbsp milk
- 200g cranberries
- 150g white caster sugar
- 200g white chocolate, finely chopped
- 500g salted butter, softened
- 750g icing sugar, sifted if lumpy
- 280g cream cheese
- Meringue kisses (shop-bought or homemade), edible snowflake decorations, and gold leaf (optional)
Instructions
- Step 1: Heat the oven to 180°C/160°C fan/gas mark 4. Butter two 20cm cake tins and line their bases and sides with baking parchment.
- Step 2: Melt 150g of butter with 100g of white chocolate in a heatproof bowl over simmering water, stirring every minute until smooth. Set aside to cool slightly.
- Step 3: In a large bowl, combine 250g flour, 2 tsp baking powder, ½ tsp bicarbonate of soda, and 250g sugar. Make a well in the center.
- Step 4: Add 150g yogurt, 2 tsp vanilla extract, orange zest and juice, 3 eggs, and 2 tbsp milk into the well. Whisk together, then stir in the melted butter and chocolate.
- Step 5: When the batter is smooth and pourable, divide evenly between the two prepared tins.
- Step 6: Bake on the middle shelf for 25–30 minutes until golden and risen. Test doneness with a skewer; it should come out clean. If needed, bake a few minutes longer.
- Step 7: Cool the cakes in their tins for 5 minutes, then turn onto a wire rack. Clean the tins and repeat steps 2 to 6 to make two more sponges.
- Step 8: To make the cranberry compote, simmer cranberries with 150g sugar in a small pan for 4–5 minutes until thick and jammy. Cool completely.
- Step 9: For the icing, melt 200g white chocolate in bursts in the microwave or over simmering water, then cool slightly.
- Step 10: Beat 500g softened butter with 750g icing sugar until smooth. Add the cooled chocolate and 280g cream cheese, then beat again until fully combined.
- Step 11: To assemble, place one sponge on a cake board. Spread a little icing and some cranberry compote on top, then add the next sponge. Repeat with the remaining sponges, using the neatest-edge sponge upside down on top.
- Step 12: Use about half the remaining icing to crumb coat the cake, spreading a thin layer over the top and sides. Chill for 10–20 minutes to set.
- Step 13: Decorate with meringue kisses, edible snowflakes, and gold leaf if desired.
Tips & Variations
- Use cake tins with higher sides rather than sandwich tins to ensure the sponges rise evenly.
- If you want a tangier twist, add a splash of orange liqueur to the compote as it simmers.
- Wrap cooled cakes in cling film and freeze for up to two months for advance preparation.
- For a nutty texture, fold in chopped toasted almonds or walnuts into the batter before baking.
- Try substituting dried cranberries soaked in orange juice if fresh cranberries aren’t available.
Storage
Once iced, the cake can be kept covered in the refrigerator for up to three days. Bring to room temperature before serving for best flavor and texture. Uniced sponge layers can be wrapped tightly in cling film and frozen for up to two months. To reheat, thaw overnight in the fridge and then leave at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, substitute the plain flour with a gluten-free baking blend in the same quantity, ensuring it contains a binding agent like xanthan gum for best results.
Can I prepare the cake a few days in advance?
Absolutely. The sponges can be baked and wrapped in cling film a day or two ahead, and the assembled iced cake can be refrigerated for up to three days before serving.
Print
White Chocolate, Orange & Cranberry Christmas Cake Recipe
- Total Time: 1 hour 30 minutes plus chilling and cooling time
- Yield: 1 four-layer 20cm (8 inch) round cake, serves 12-16 1x
Description
This festive White Chocolate, Orange & Cranberry Christmas Cake is a moist and beautifully flavored layer cake enriched with velvety white chocolate and fresh orange zest, layered with tangy cranberry compote and a luscious cream cheese and white chocolate frosting. Perfectly festive and elegant, it’s decorated with meringue kisses, edible snowflakes, and optional gold leaf to create a stunning centerpiece for holiday celebrations.
Ingredients
Scale
Cake Batter
- 300g salted butter, chopped, plus extra for the tin
- 200g white chocolate, finely chopped
- 500g plain flour
- 4 tsp baking powder
- 1 tsp bicarbonate of soda
- 500g white caster sugar
- 300ml natural yogurt
- 4 tsp vanilla extract
- 1 large orange, zested and juiced
- 6 large eggs
- 4 tbsp milk
Cranberry Compote
- 200g cranberries
- 150g white caster sugar
Icing
- 200g white chocolate, finely chopped
- 500g salted butter, softened
- 750g icing sugar, sifted if lumpy
- 280g cream cheese
Decoration
- Meringue kisses (store-bought or homemade)
- Edible snowflake decorations (optional)
- Gold leaf (optional)
Instructions
- Prepare Cake Tins and Melt Chocolate: Heat your oven to 180°C (160°C fan)/gas mark 4. Grease two 20cm cake tins with butter, then line the base and sides with baking parchment. Melt 150g butter with 100g white chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Set aside to cool slightly.
- Make the Batter: In a large bowl, combine 250g plain flour, 2 tsp baking powder, ½ tsp bicarbonate of soda, and 250g white caster sugar. Create a well in the center and add 150ml yogurt, 2 tsp vanilla extract, the orange zest and juice, 3 eggs, and 2 tbsp milk. Whisk together, then fold in the melted butter and white chocolate mixture, resulting in a smooth, wet batter.
- Bake the First Two Layers: Divide the batter evenly between the prepared tins and bake on the middle shelf for 25-30 minutes. The cakes should be golden and risen; test doneness with a skewer which should come out clean. If needed, bake a few minutes longer. Cool cakes in their tins for 5 minutes before transferring to a wire rack.
- Repeat Batter and Baking: Clean and re-grease the tins, then repeat the mixing and baking steps to produce two more cake layers, ending with four sponge layers in total. Once cooled, cakes can be wrapped in cling film and stored or frozen for up to two months.
- Make Cranberry Compote: In a small saucepan, gently simmer the cranberries and 150g caster sugar for 4-5 minutes until the mixture is jammy. Allow to cool completely.
- Prepare the Icing: Melt 200g white chocolate either in short bursts in the microwave or over simmering water. In a mixing bowl, rough mash the softened 500g butter and sifted 750g icing sugar together. Using an electric mixer, beat until smooth and creamy. Add melted white chocolate and 280g cream cheese, then beat again until silky and uniform.
- Assemble the Cake: Place one sponge layer on a cake board. Spread a thin layer of icing and a layer of cranberry compote, then stack the next sponge. Continue layering all sponges, using the neatest-edged cake upside down on top to shape the cake well.
- Apply Crumb Coat: Spread about half of the remaining icing thinly over the entire cake using a palette knife. This seals in crumbs for a cleaner finish. Chill the cake in the fridge for 10-20 minutes or longer, until the icing firms.
- Decorate the Cake: Decorate the top with meringue kisses, edible snowflakes, and gold leaf as desired to create a festive and elegant presentation.
Notes
- Use cake tins instead of sandwich tins—the higher sides provide better structure for the wet batter.
- You can prepare the sponges a day or two in advance; wrap them tightly to retain freshness.
- The cake layers can be frozen for up to two months before assembling.
- Ensure the melted chocolate and butter mixture is cool before folding into the batter to avoid cooking the eggs.
- For a no-meringue decoration option, fresh cranberries and orange zest also add a festive touch.
- This cake keeps well in the fridge for up to three days after icing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: white chocolate Christmas cake, orange cranberry cake, festive cake, holiday dessert, cream cheese frosting, layered cake
