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White Chocolate Cranberry Layered Cake

White Chocolate Cranberry Layered Cake for Festive Delights

Enjoy a stunning White Chocolate Cranberry Layered Cake, perfect for festive gatherings with its delicious blend of flavors and textures.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups Almond Flour Substitute with all-purpose flour if nut-free
  • 1 cup Sugar Can reduce for less sweetness
  • 4 large Eggs At room temperature
  • 2 teaspoons Baking Powder Always use fresh for best results
  • 1/2 teaspoon Salt Use kosher salt for better texture
  • 1 cup Milk Substitute with almond milk for lactose-free version
  • 1/4 cup Unsweetened Cocoa Powder Optional for coloring
For the Cranberry Filling
  • 2 cups Fresh or Frozen Cranberries Frozen can be used straight from the freezer
  • 2 tablespoons Cornstarch Essential for achieving proper consistency
For the Custard
  • 8 ounces White Chocolate Use high-quality chocolate for best flavor
  • 1 cup Coconut Milk Regular dairy cream can be used if needed
For Decoration
  • 1 cup Shredded Coconut Sweetened or unsweetened can be used
  • Sparkling Cranberries Optional festive touch

Equipment

  • Oven
  • Mixing Bowls
  • Saucepan
  • Whisk
  • cake pans
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
  2. Mix almond flour, sugar, baking powder, and salt. Then add eggs and milk, stirring until smooth.
  3. Divide batter among pans and bake for 25–30 minutes until edges are golden and a toothpick comes out clean.
  4. For the cranberry filling, combine cranberries, sugar, and cornstarch in a saucepan over medium heat. Stir until thickened, about 10 minutes.
  5. For the custard, heat coconut milk and whisk egg yolks with sugar until light. Gradually combine with warm coconut milk and stir in melted white chocolate.
  6. Assemble the cake by layering with cranberry filling and coconut custard between the cake layers.
  7. Decorate with coconut and optional sparkling cranberries. Chill cake for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Ensure all ingredients, especially eggs, are at room temperature. Use fresh cranberries for better texture and flavor. Chill for enhanced flavor melding.

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