This winter wonderland cake is the perfect dessert to serve on Christmas! An almond cake with cranberry filling and white chocolate cream cheese frosting come together for a delicious holiday dessert that everyone will love.
Ingredients
Winter Wonderland Cake
1 cup unsalted butter, softened
1½ cups granulated sugar
3 eggs, at room temperature
2 tsp. almond extract
1 tsp. vanilla extract
1 cup all-purpose flour
2 cups cake flour
3 tsp. baking powder
½ tsp. salt
1¼ cups whole milk, at room temperature
Nonstick cooking spray
Cranberry Filling*
2 cups fresh cranberries
⅓ cup orange juice
¼ cup dark brown sugar
White Chocolate Cream Cheese Frosting
6 oz. white chocolate
8 oz. cream cheese, softened
8 oz. butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
½ tsp. almond extract
¼ tsp. salt
¼ cup heavy cream
Instructions
Preheat oven to 350 degrees Fahrenheit. Spray three 6-inch round baking pans or two 8-inch baking pans with nonstick cooking spray. Trace the bottoms of the cake pans onto parchment paper, cut out the parchment circles, and place at the bottom of the pans. Set aside.
Using a stand mixer or a large bowl and a hand mixer, cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond extracts and mix again.
In a separate bowl, whisk together all-purpose flour, cake flour, baking powder, and salt.
Add half the dry ingredients to the wet ingredients, then drizzle the milk in while the mixer is running. Then add the remaining dry ingredients, mixing until just combined.
Divide the cake batter in between the prepared pans and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pans, then use a knife to loosen the edges from the pan. Transfer to a wire rack to cool completely.
While the cake is baking, prepare the cranberry filling. Place the fresh cranberries, orange juice, and brown sugar in a small saucepan and heat over medium heat. Simmer for about 20-25 minutes, stirring frequently, until the cranberries have all burst. Transfer to a food processor and blend until smooth. See notes in the post for cranberry sauce substitutions.
When the cakes are completely cool, make the frosting. Using a stand mixer or a large bowl and hand mixer, cream together the cream cheese, butter, and powdered sugar.
Use a double boiler or microwave in 20 second increments to melt the white chocolate. Be sure to stir every 20 seconds if using the microwave method. Pour the melted chocolate into the mixing bowl. Add the vanilla and almond extract and blend until very smooth. Add just enough heavy cream to reach the desired consistency for spreading.
Time to assemble the cake! Place on layer on the bottom of the cake stand and pipe a ring of frosting around the edge of the cake. Carefully spoon some of the cranberry filling into the center and spread with the spoon. Repeat with the second layer.
Frost a light coat, called a crumb coat, on the entire cake before adding a thicker layer of frosting. Decorate your cake with mini gingerbread me, sugared cranberries, or sugared rosemary.
Enjoy!
Notes
*If you have leftover homemade (not from the can) cranberry sauce from Thanksgiving, freeze it to thaw and use for this cake!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/winter-wonderland-cake/