White Chocolate and Cranberry Cake
Ingredients
Sponge
200g Matthews Cotswold raising flour, sifted
3 large eggs
120g unsalted butter, softened
100g caster sugar
150g cranberries
50g white chocolate chips
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
3 tbsp milk
Buttercream
250g butter, at room temperature
200g icing sugar, sifted
200g white chocolate, melted and cooled to room temperature
1-2 tbsp milk
1 teaspoon vanilla extract
Baker: Gabriella Morelli
Serves: 10
Prep time: 20 mins
Bake time: 30 mins
Flours used: Matthews Cotswold Self Raising
Method:
- Preheat the oven to 180°C/fan 160°C/gas 4.
- Grease and line two 5 inch round cake tins.
- In a large mixing bowl, add the eggs, butter, sugar, milk and mix with an electric whisk, until everything is blended.
- Add the flour and bicarbonate of soda and mix until well combined.
- Add the cranberries and white chocolate and mix.
- Divide the mixture between the two tins and bake in the oven for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Turn onto a cooling rack and leave to cool completely.
- In the meantime prepare the buttercream. With an electric mixer, whisk the butter for 5 mins then add half of the icing sugar and beat for a few mins. Add the remaining sugar and beat for another 2-3 mins. Add the chocolate, milk and vanilla and beat until well combined.
- Once the sponges are completely cooled down, assemble and decorate the cake to your liking.
Enjoy!
Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.
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