White Chocolate Cranberry Cake

This cake tastes even better than it looks! The tart cranberries are complemented by the perfectly sweet white chocolate icing. It’s the perfect cake to celebrate the winter season and the holidays. The cake is so rich and buttery, it’s reminiscent of an old fashioned pound cake. I think this would be awesome with raspberries or blueberries. The possibilities are endless! This cake is sure to please and impress everyone at your holiday party!

For the Sugared Cranberries:
2 cups fresh cranberries
1 1/2 cups sugar, divided
1 cup water

Bring 1 cup sugar and water to a simmer in a saucepan and cook until sugar is completely dissolved. Remove from heat and allow to cool for about 10 minutes. Pour cranberries into syrup and coat fully. Place berries on a wire rack to dry, about an hour. Add sugar to a large ziplock bag. Add berries and shake until fully coated with the sugar. Set aside and allow to dry for another hour.

For the Cake:
3 1/2 cups all purpose flour
2 cups sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups butter, softened
3 eggs
2 tbsp vanilla extract
1 cup sour cream
1 cup milk
2 cups fresh cranberries

Preheat oven to 350. Prepare three 8 inch cake pans. Whisk together flour, sugar and baking powder in a large mixing bowl. Add butter, eggs, vanilla, sour cream and milk and mix on medium speed until smooth. Gently stir in cranberries by hand. Divide batter between the prepared pans. Bake 35-40 minutes, until slightly golden brown on top. Allow to cool completely before icing.

For the White Chocolate Icing:
12 oz white chocolate chips
3/4 cup heavy whipping cream +2 tbsp to finish
1/2 cup butter, softened
6 cups powdered sugar

Place white chocolate chips in a metal bowl. Heat heavy cream until it starts to boil. Pour over chocolate chips and cover the bowl with saran wrap for 5-7 minutes. Whisk chocolate and cream until smooth. Allow ganache to sit until thickened and cooled. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy. Add butter and beat until it is fully combined. Slowly add powdered sugar a cup at a time, mixing after each addition. Add remaining 2 tbsp of heavy cream to finish the icing.

Ice cake and top with sugared berries and garnish with rosemary sprigs.

Caramel White Hot Chocolate

You’re welcome. I’m just going to get it out of the way, because after you make this you will thank me. Pair this with my red velvet cookie post from earlier and you’ll be a happy camper. You’ll also be the most popular person on the block. Perfect for a chilly winter night (a Houston girl can dream). When I made this I poured a nice big cup to take a picture for the post. The entire time thinking, I will never drink this entire cup. The cup is empty. It’s that good. You will never buy those lame hot cocoa mix packets ever again. You could make this milk or dark chocolate.

8 oz white chocolate, chopped
4 cups milk
1 tsp vanilla
20 caramels, divided
Marshmallows or whipped cream for topping

Place chocolate, milk, vanilla and half of the caramels in a crock pot. Cook on low for about 2 hours, stirring every 30 minutes. Pour into mugs and top with marshmallows or whipped cream. Melt remaining caramel in microwave for about 45 seconds and drizzle over top. Enjoy!