Description
Indulge in a moist and flavorful White Chocolate Cranberry Cake that beautifully blends creamy white chocolate with tart cranberries, making it the perfect dessert for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a round cake pan with butter or nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Cream Butter and Sugar: In another bowl, cream the unsalted butter and sugar together until light and fluffy (about three minutes).
- Incorporate Eggs and Vanilla: Add each egg one at a time while mixing continuously. Then add the vanilla extract and mix until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Add Chocolate Chips and Cranberries: Fold in the white chocolate chips and dried cranberries evenly throughout the batter.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes or until golden brown on top. Check for doneness using a toothpick; it should come out clean or with a few crumbs attached.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (approximately 95g)
- Calories: 305
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: - For added flavor, consider incorporating orange zest into the batter. - You can substitute dried cranberries with dried cherries for a different twist.