White Chocolate Cake with White Chocolate Buttercream

A delicious, decadent, comfort food cake rich with butter and full of white chocolate, pecans, and coconut.

Course Cakes, Cupcakes & Cheesecake

Cuisine American

Prep Time 30

Cook Time 1 30

Total Time 2

Servings Servings

Calories 971kcal

Author Creative Culinary

Ingredients

For the Sugared Cranberries (Yields 2 cups)

2 cups sugar
2 cups water
2 cups fresh cranberries
¾ cup combination granulated and sanding sugar
!For the Cake
8 oz. white chocolate
1 cup butter
2 cups sugar
4 eggs separated
2 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 cup buttermilk
1 cup chopped pecans
1 cup coconut
1 tsp. vanilla
!For the White Chocolate Buttercream Frosting
½ lb butter room temperature
1 lb powdered sugar
2 tsp vanilla
4-6 Tbsp half and half or whipping cream
8 oz white chocolate

Instructions

To Make the Sugared Cranberries
Combine sugar and water in a small pan and bring to a simmer over medium heat,
stirring until sugar dissolves.
Add cranberries and cook on medium low
heat until some of the cranberry skins just start to pop and water
starts to turn pink; 2-3 minutes. Remove from heat.
Drain cranberries in a colander over a bowl. Place sanding sugar on a cookie
sheet and gently put the cranberries on the sugar and roll them until
coated. Let them stand in a single layer at room temperature until dry,
about 1 hour.
NOTE: Do not refrigerate; putting them in the refrigerator may ruin the hard shell of the sugar. Use immediately.
To Make the Cake
Have all ingredients at room temperature. Grease and flour a tube or Bundt pan. Preheat the oven to 325 degrees.
Melt 8 ounces of the white chocolate in the top of a double boiler or a
heat-proof bowl set over simmering water stirring until chocolate has
completely melted.
In a large mixer bowl, cream together the butter and sugar. Add the egg
yolks one at a time beating until each is incorporated before adding the
next. Slowly beat the melted chocolate into the creamed mixture.
Sift the flour, baking powder, and salt together. With mixer on low speed,
add the dry ingredients alternately with buttermilk to the chocolate
batter mixture. Stir in the pecans, coconut, and vanilla.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Pour batter into the prepared pan. Bake for 1 hour and 10 minutes to 1 hour
and 30 minutes or until a tester inserted halfway between sides of pan
comes out clean. Begin checking the cake at the 1 hour, 10 minute mark.

Cooking time will vary depending on your oven. (Since I split up my
batter; I baked the cupcakes for approximately 18-20 minutes and the
cake for about 40-45 minutes as the volume was considerably less than a
pan with all of the dough)
Remove cake from the oven and place on a cooling rack. After about 15 minutes,
carefully run a knife around the edge of the cake to loosen it from the
pan. Allow the cake to completely cool in the pan.
To Make the Frosting
Cream butter and alternately add sugar and cream. Mix to correct consistency.
Melt chocolate and let it cool down but not completely cool.
Pour into frosting and beat for five or six minutes. Put the frosting in the
fridge for a few minutes if the warmed chocolate affects the
consistency.
Frost the cake and/or cupcakes and leave plain or decorate with your favorite toppings.

Notes

If using the cranberries on top, build a stage using aluminum foil if necessary inside the inner circle of the cake. Mound the sugared cranberries on top of the foil.

Nutrition