White Chocolate Cake with White Chocolate Buttercream

This White Chocolate Cake with White Chocolate Buttercream is out of this world. Decorated with cranberries, it’s a great holiday dessert but it’s really perfect all year round.

White Chocolate Cake with White Chocolate Buttercream

When I was younger and starting my family, my friends were also having babies and they knew they could could count on me for one thing…and it wasn’t just a cocktail! I used to sew a lot; I made my own clothes, my kids clothes, Halloween costumes, gifts…you name it and I was probably making it!

What does this have to do with this White Chocolate Cake? Well read on…you never know when we’re going to get inspired!

So when I was pregnant with my first child, I made most of the accessories for her room including her baby bumpers, a quilt, pillows, a cover for her changing table and a second quilt I used as a wall  hanging.

My friends loved them so much they made no secret of wanting a quilt of their own and I delivered; each one made in colors chosen for the new baby’s bedroom. So in my own twist on delivering a patchwork quilt I made an edible one out of this White Chocolate Cake with White Chocolate Buttercream Frosting!

This White Chocolate Cake with White Chocolate Buttercream is a decadent and amazing cake from my friend Lana at Never Enough Thyme; she a full blown Southerner and I am simply one that will forever hold the South dear in my heart…that’s where both of my babies were born. It fell into the realm of perfect for this endeavor.

All of the cupcakes are the same cake base and frosting but have just been decorated to create a patchwork; some with coconut, some with grated dark chocolate and some with my favorite…sugared cranberries.

Though it was fun decorating those little quilt pieces I have to admit; I was over it after a dozen and the cake is just as lovely without near as much decorating work. If I can keep from digging into it, my blogging group might get a bite next Saturday. If. Big IF!

Sugared Cranberries

The sugared cranberries that I made to decorate both the cupcakes and the cake are so pretty; it’s a bonus that they are so fun to eat. It’s like a little touch of softened cranberry that explodes when you bite into that crispy sugared shell.

Very easy to make too but if there is one thing that requires constant looking after this is it. Still; 3 minutes of cooking, c’mon you can do that!

I also tried VERY hard for someone who is so used to girly girl stuff to keep this more suited to a boy in all ways but guess what happens when cranberries get mixed with sugar…ahem, pink.

So I went with it on the cupcakes…I smushed some of those berries and mixed them up with sparkling sugar and for future reference have a great way to colorize sugar naturally.

White Chocolate Cake with White Chocolate Buttercream

I loved having both cupcakes and a cake and this cake is pretty enough that it might happen again for the Christmas holiday; it’s no secret I LOVE cranberries and these sweet little crunchy ones? Absolutely addictive. You’ll see.

White Chocolate Cake with White Chocolate Buttercream

White chocolate cake with coconuts, toasted pecans; covered with a white chocolate frosting and either shaved chocolate, coconut or sugared cranberries? I know you want some!

White Chocolate Cake with White Chocolate Buttercream

Congratulations Rachel…I know you are so excited about your new addition and I hope this cupcake ‘quilt’ I made to accompany this amazing White Chocolate Cake with White Chocolate Buttercream gives you more than a virtual feeling of the love that surrounds you. XOXO

An Uninvited Guest!

White Chocolate Cake with White Chocolate Buttercream

Sooo, I guess my ‘little one’ wanted to come to the party? I heard my dog Abbie behind me in the family room and realized she was eating something; of late she has pulled graham crackers out of the cupboard and managed to snag an apple from the table so when she hurriedly finished her ‘score’ I had a sneaking suspicion and I was right.

She can not typically get things off of the table; that girl was determined! This quick snap with my phone proves she must like coconut?

Love sugared cranberries like I do? Seems I have several desserts when I thought them necessary!

PIN IT! ‘White Chocolate Cake with White Chocolate Buttercream Frosting’

White Chocolate Cake with Chocolate Buttercream Garnished with Pecans

White Chocolate Cake with Chocolate Buttercream Garnished with Pecans and Cranberries

White Chocolate Cake with White Chocolate Buttercream Frosting
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White Chocolate Cake with White Chocolate Buttercream

A delicious, decadent, comfort food cake rich with butter and full of white chocolate, pecans, and coconut.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Cakes, Cupcakes & Cheesecake
Cuisine: American
Servings: 16 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

Serving: 18 | Calories: 971kcal | Carbohydrates: 137g | Protein: 8g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 407mg | Fiber: 2g | Sugar: 118g

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60 Comments

  1. Would you believe it if I told you I just had a dream about sugar coated cranberries? Now you just made it worse. I guess I’ll have to make some or they will continue to haunt me.

    1. It was meant to be! They are so good…now I want some more. So pretty too; just a win win all the way around.

  2. How sweet is the quilt and elephant. Still in amazing condition after all these years. You are so talented, Barb. Now onto these cakes-wow! Gorgeous and I am with Abbie-smart girl. I would sneak off with as many as I could!great addition for Rachel’s virtual shower:)

    1. Thanks Lora, and my daughter did have the actual quilt I made for her that she used and that inspired those cupcakes. Almost cried when she left me a comment; I sort of thought it had been lost along the way.

    1. Thanks so much…and the cranberries? They are so dang good. I love the hardened shell that sort of explodes with a softened cranberry.

  3. You’ll be glad to know the baby blanket has been safely guarded in my linen closet. I love that quilt! Cupcakes are adorable… too bad you didn’t save me one!!

    1. Am I dreaming. Is this my daughter who has actually commented on my blog. I’m now going to run around the kitchen shouting, ‘Whoo Hoo’ for the next hour! Thanks for stopping by sweetie and more than that, thanks for assuring me ‘the blankie’ was not lost. I shed a tear the other night at the thought of it. Whew.

    1. I told someone else Sylvie that I will forever be grateful we took home ec in high school. They taught me how to make an a-line skirt and I never stopped sewing. Wore a cape out tonight actually that I made that I love; black velveteen. I’m so tall; sewing has really almost been a necessity if I want something long enough! Never too late?? 🙂

  4. Barb, you never cease to amaze me. You are SO talented! I can barely sew a button, let alone make quilts, bumpers and stuffed animals. Wow! Your quilt cupcakes are adorable and look so delicious. Obviously they must be since even Abbie couldn’t resist them the moment your back was turned 😉 These are just lovely. And those cranberries are such a gorgeous addition. I will have to give those a try.

  5. Aren’t you clever in so many ways! I love that quilt and the elephant and those cupcakes are magical.

    I did laugh at the missing cupcake. I took out a pork belly the other day to warm it up a bit before going into the oven. I went to the living room and came back just a it was walking out the door in the jaws of our little cavoodle. “DROP IT” and he very gently put it down on the floor and slinked away.

    Thankfully pork washes or he’d have been a scolded dog. Who knew he could jump that high? lol

  6. Oooh. I think its both adorable and horrible that Abbie stole a bite to eat. I would be furious at my own dog, but can’t help but find it cute from others.

  7. Oh Barb, these little cakes look just amazing. And fancy finding square cupcake pans – I’ve never seen them here.
    I’ll be giving the cake recipe a try soon – I was just thinking about cake last night for some reason. (Although, to be fair, I do frequently think about cake.)

  8. Everything looks amazing!!! Those sugared cranberries are perfect for the holidays. Also, how funny is it that the puppy stole one of the cupcakes. I always have to look out for my cat when it comes to ice and chocolate. He is always trying to eat it! Thank you for being a part of this event!!!

    1. Sort of perfect even Jennifer…and I love those cranberries. I could make them just for me to munch on all day. I am a certifiable cranberryaholic. 🙂

    1. Thanks Laura…they were fun to make and my friends who came to share them with me enjoyed them as much as the dog I think. 🙂

  9. Thanks for participating in this, Barb! Your thoughtfulness, kind words and sweet post mean so much to me! I know how busy you are, thank you for making time for this. I’m feeling very loved and wishing I could eat all these amazing things you have all come up with!

    1. Well, you know we all wish we could feed you…or post baby, give you a doggone cocktail. You deserve one after this pregnancy…let’s presume it’s because he is going to be the best, sweetest little baby, right?

    1. I thought it was fun but I even had someone call me today wanting help with a pattern. I can not deny, I only had 12 spaces but I did use Excel to help me with mine. Yep…pathetic huh?

    1. Thanks Donna; I knew I had the wall hanging but the little elephant was a surprise and a delightful one. I’ve saved a few special things…it certainly was one.

  10. What a sweet idea to share a virtual baby shower with your friend! I think I’d have to sample every flavor of your cupcake quilt and then finish it off with a slice of cake. Everything looks great!

    1. My friends do call me Martha. 🙂

      Truth is I have always credited Home Ec in high school for being the start to so many things I still love today. I learned how to make a stupid A-Line skirt and the rest is history…also learned to cook and guess I’ve never stopped. I think those are skills that are no longer considered important to teach but I think just the opposite. I’m sort of tired of mending my grown girls stuff because they don’t have a clue how to operate a sewing machine!

    1. Aww thanks Tara…I used to love decorating my girls cakes but now, heck, they would probably prefer a cocktail. Sigh…they grow up.

    1. Thanks Carrian; only wish I could have actually shared them with the group. Because they are so good, yes but maybe I need to stop eating cake for every meal? 🙂

  11. I’ve had sugared cranberries on the brain lately — though I have never had them. Very tempted to make them now since you make them sound so easy. The cupcakes and cake look so delicious.

    1. They are so easy Caron. Most recipes would have you macerate them overnight in the fridge sitting in the sugar water which is a bit safer…but I live for danger! (Or I forgot and had to punt once and it worked…yay!)

    1. Thanks so much Claire…I used to make a lot of decorated cakes and cupcakes when my girls were little but it’s been a long time so I was pretty happy I didn’t have a disaster result from my little idea. 🙂

  12. I’m so pleased that you tried the white chocolate cake, Barb! It’s definitely a Never Enough Thyme favorite and you’ve made it even better with the addition of buttercream frosting and those lovely candied cranberries. Best wishes and congratulations to Rachel!

    1. I knew I would love it and I did…the white chocolate, the pecans and the coconut…how could I not. I have to admit, the cranberries do not hurt it in the least; I wouldn’t do that to such a fabulous cake! Thanks for sharing your recipe.

  13. I love the way that cake looks too! Perfect for the holidays. What a cute idea to make the quilted cupcakes and what a sweet sentiment for Rachel at the end of your post.

    1. Thank you Paula…as much as I loved making the cranberries for garnish and cocktails…I have never done anything like that before. You know it will not be the last time, right? 🙂

  14. Just gorgeous Barb! I love the idea of the quilt and the sugared cranberries just look magical on the top–now I know why you love the square cupcake pan so much!!! And all the best wishes for a happy and healthy baby for Rachel!

    1. Thanks Wendy…this time of year I got nuts about cranberries and these are certainly a favorite. I could snack on a whole bag of them fixed this way!

    1. You are so right…I knew it would be fabulous and it was..well, is. I keep taking more bites of that one I was going to save…I knew that would happen!

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