White Chocolate Christmas Cake

Preparation 1 hour Cook Time 00:30 Serves 1- 9 inch cake     adjust servings

White Chocolate Cake with vibrant red filling just calls out Christmas to me.


  • 2 White Chocolate Cakes
  • Spiced Cranberry Filling

For the White Chocolate Frosting

  • 12 ounces White Chocolate (with cocoa butter)
  • 1 cup butter
  • 2 cups powdered sugar
  • 2 teaspoons vanilla


For the White Chocolate Frosting

  1. Melt Chocolate in a double boiler and then cool for 30 minutes.
  2. Beat butter with a paddle attachment at medium to high speed until fluffy. Slowly add sugar, white chocolate and vanilla.
  3. At slow speed, add in powdered sugar until combined and desired thickness is achieved.

Assemble Cake

  1. Torte each cake. Place one slice on a cake plate and add a dam around the perimeter of the cake. Fill with ⅓ of the Cranberry Filling. Continue layering the cake and cranberry.
  2. Frost cake and then decorate with sugared citrus peels.
  3. Cover loosely and refrigerate overnight. Bring to room temperature before serving.


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