This creamy Cranberry and White Chocolate Cake recipe will surely become a beloved favourite, particularly around Christmas time. The cake is incredibly rich and bursts with irresistible flavour, while the cranberries provide the ideal pop of fruity delight.

Cranberry and White Chocolate cake
© Carr’s Flour
Cranberry and White Chocolate cake
Print Recipe
Nutrition Facts
Cranberry and white chocolate cake
Amount Per Serving
Calories 898 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 32g200%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 167mg56%
Sodium 101mg4%
Potassium 406mg12%
Carbohydrates 99g33%
Fiber 1g4%
Sugar 76g84%
Protein 11g22%
Vitamin A 1211IU24%
Vitamin C 1mg1%
Calcium 221mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Cranberry and white chocolate cake

A perfect cake for the festive season.
Prep Time30 minutes
Cook Time30 minutes
Making the ganache30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: British
Servings: 10
Calories: 898kcal


  • 1 Cake tin
  • 1 Mixing bowl
  • 1 Electric hand whisk


For the sponge:

  • 250 g self-raising flour
  • 250 g caster sugar
  • 1 tbsp corn flour
  • 1 tbsp baking powder
  • 250 g unsalted butter softened
  • 4 eggs
  • 60 ml milk
  • 1 jar whole cranberry sauce

For the white chocolate ganache:

  • 600 g white chocolate
  • 300 ml double cream

To decorate:

  • 1 egg white
  • Granulated sugar
  • White chocolate shavings


  • Preheat oven to 160°c (fan) and line 3 x 6”/7” cake tins with parchment paper.
  • In a mixing bowl, combine the flour, caster sugar, corn flour & baking powder.
  • Add in the softened butter, eggs and milk and mix with an electric hand whisk until just combined.
  • Divide the batter evenly into the 3 tins, spread evenly then add spoonful’s of cranberry sauce to each layer, swirling slightly.
  • Bake for 25-30 minutes until golden and springy to the touch.
  • Allow to cool completely.
  • While the cakes are cooling, take your fresh cranberries, dip each one into egg white and then roll in the granulated sugar. Place on a piece of kitchen towel on a plate and leave to dry.
  • To make the ganache, heat the double cream until just simmering then pour over the white chocolate. Stir until the chocolate is completely melted then set aside to cool. Do not put it in the fridge.
  • Once cooled and thickened, whisk with an electric mixer until light and spreadable.
  • Layer up the sponges with ganache then ice the top and sides.
  • Decorate with sugared/frosted cranberries and white chocolate shavings.


Calories: 898kcal | Carbohydrates: 99g | Protein: 11g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 101mg | Potassium: 406mg | Fiber: 1g | Sugar: 76g | Vitamin A: 1211IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 1mg

Recipe courtesy of Carr’s Flour



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