Description
A delightful cake that combines tart cranberries and creamy white chocolate, perfect for brunch or as a comforting dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh or frozen cranberries (thawed if frozen)
- 1/2 cup white chocolate chips or chunks
- 8 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a mixer, beat the softened butter and sugar until fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the sour cream.
- Fold in the cranberries and white chocolate chips.
- Pour into the prepared pan and smooth the top. Bake for 35-40 minutes until a toothpick comes out clean. Let cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in heavy cream to desired consistency.
- Spread frosting evenly over the cooled cake and garnish as desired.
Notes
Make sure to use room temperature ingredients for better mixing. Allow the cake to cool completely before frosting.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg