Cranberry Christmas Cake is vertical multi-layer madness of moist vanilla sponge, cranberry filling and white chocolate cream cheese frosting. It’s delicious Christmas dessert and I can’t think of a better way to enjoy the holidays than white chocolate-cranberry cake! If you like white chocolate-cranberry flavor combo, then you must check this Christmas Cranberry Pound Cake, too!
Cranberry Christmas Cake
Moist and soft vanilla sponge cake, filled with cranberry sauce and delicious, sweet and creamy white chocolate cream cheese buttercream is rolled in vertical spiral to look festive and fun. It’s perfect dessert for winter holiday season.
Thanksgiving, Christmas and New Year’s Eve are upon us. You have so many reasons to feast in November and December. Cake is a staple at nearly every celebration across the globe.
However, people define important moments of their life with this baked dessert-CAKE! Therefore, I wanted to create delicious, but also festive and pretty looking dessert who is worthy to take a central place on the holiday table. And that’s how this Cranberry Christmas Cake was born.
How to Make Vertical Roll Cake:
First, you make a sponge. In a large mixing bowl mix egg whites until soft peaks form, then gradually add sugar and mix until stiff peaks form. Whisk in egg yolks (one by one) and just to combine. Add vanilla extract. Next, sift the flour and fold in with rubber spatula. Finally, add oil and whisk to incorporate completely. With a spatula scrap down the bottom to incorporate everything together well, but do this gently, because the batter should stay fluffy.
Bake it in 12 x 17 inches jelly roll pan, 12-15 minutes, until it gets nice golden color and the toothpick inserted in the center comes out clean. But, be careful, you don’t want to dry the cake too much or it will crack when start rolling it.
When the cake is cooled, cut 2-inches stripes and fill with white chocolate-cream cheese buttercream and cranberry filling. Cranberry filling is simple cranberry sauce made with cranberries, sugar, orange juice, orange zest and spices.
To assemble the cake in vertical spiral, roll the cake starting with the first stripe until the end of it. Continue rolling by place the cake roll on top of the edge of another stripe. Place the roll in the center of serving plate. Pick up the next stripe and wrap it around the cake and repeat with remaining stripes until the entire cake is done.
When you done rolling, cover the cake with remaining frosting and scatter dried cranberries on top for garnish. Chill in the fridge for a few hours or overnight and drizzle with white chocolate before serving.
Enjoy!
Happy holidays!
If you like this Cranberry Christmas Cake then you will also like these desserts:
Thinking about Christmas recipes ? Then you should think about tasty pound cake with cranberries and white chocolate and a beautiful white glaze. However, you simply have to try this heavenly Christmas Cranberry Pound Cake !
Christmas Lasagna is whimsical layered dessert with buttery red velvet shortbread cookie crust, peppermint cheesecake layer, white chocolate pudding, whipped cream and mini marshmallows on top.
Cranberry Christmas Cake
Prep Time: 45- Cook Time: 15
- Total Time: 60
Yield: 8 1x
Category: Desserts
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Cranberry Christmas Cake is vertical multi-layer madness of moist vanilla sponge, cranberry filling and white chocolate cream cheese frosting.
Ingredients
Cake:
- 6 eggs
- 6 Tablespoons sugar
- 6 Tablespoons all-purpose flour
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
Cranberry filling:
- 2 cup frozen cranberries
- ½ cup+1 Tablespoons sugar
- ½ cup fresh orange juice
- Grated zest from 1 orange
- ¼ teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1 Tablespoon corn starch dissolved in 1 Tablespoon cold water
Frosting:
- 5 oz. white chocolate-finely chopped
- 1/3 cup boiling heavy cream
- ¾ cup cold heavy cream
- 2 teaspoons vanilla
- ½ cup unsalted butter-room temperature
- 4 oz. cream cheese-room temperature
- 1 cup powdered sugar
For garnish:
- 2–3 tablespoons dried cranberries
- 2 oz. white chocolate-melted
Instructions
- First make cranberry filling, because it needs to cool completely. In a sauce pan combine cranberries, orange juice and sugar and cook on medium high heat, stirring frequently, until all the cranberries burst and soften (7-10 minutes). Add dissolved cornstarch and cook for 2-3 minutes, to thicken. Remove from heat and let cool completely.
- To make the cake, preheat the oven to 350 F and line 12 x 17 inches jelly roll pan with parchment paper. Grease the paper with non-stick spray and set aside.
- In a large mixing bowl mix egg whites until soft peaks form. Gradually add sugar and mix until stiff peaks form.
- Whisk in egg yolks (one by one) and just to combine. Whisk in vanilla.
- Sift the flour and fold in with rubber spatula.
- Add oil and whisk to incorporate completely. With a spatula scrap down the bottom to incorporate everything together well, but do this really gently, because the batter must stay fluffy.
- Spread the batter in prepared jelly roll pan, smooth the top and bake 12-15 minutes, until it gets nice golden color and the toothpick inserted in the center comes out clean, but do not dry it too much or it will crack when start rolling the cake.
- Cool the cake completely.
To make the frosting:
- In a large heath-proof bowl place finely chopped white chocolate. Pour boiling heavy cream over the chocolate and let it sit for 1-2 minutes, then stir with rubber spatula until it’s completely melted and smooth.
- When the chocolate is cooled to a room temperature, with an electric mixer start beating at medium speed gradually adding chilled heavy cream. Mix until smooth and fluffy.
- In a separate bowl beat cream cheese, butter, vanilla and powdered sugar until smooth and fluffy.
- Before fold these two mixtures together, make sure that chocolate mixture is completely cooled and the same temperature as cream cheese/butter mixture or it may curdle.
- Gradually add white chocolate mixture into cream cheese mixture and gently fold in with rubber spatula.
Assembling the cake:
- Cut cooled cake in 2-inch stripes. Spread a layer of frosting over the cake, and reserve remaining frosting to cover the cake. Then using a spoon gently spread cranberry filling over frosting layer.
- Roll the cake starting with the first stripe until the end of it. Continue rolling by place the cake roll on top of the edge of another stripe. Place the roll in the center of serving plate. Pick up the next stripe and wrap it around the cake and repeat with remaining stripes until the entire cake is done.
- Cover the cake with remaining frosting and scatter dried cranberries on top for garnish. Place in the fridge for a few hours or overnight. Melt 2 oz. white chocolate and drizzle over the cake before serving.
15 comments
This cake looks so delicious for the holidays, and thank you for posting this with plenty of time before Christmas. I’ve got a couple of parties that this very festive cake will be perfect for. Thank you!
Now this one is a winner ! I haven’t seen something that beautiful for a long time !
The presentation is drfinately a wow factor!
I’ve been looking for something to take to the staff at my dialysis center for their Christmas luncheon. I passed this one up because I needed something that would have more re servings…. something like a dump cake. But couldn’t I follow the recipe up to where you cut the cake into strips. Just leave the cake in the pan and layer up. That would work, wouldn’t it? Am I missing anything? I sure hope it works, It is really a beautiful cake. Thanks so much for sharing,
[…] Holidays […]
Do you have a video for assembling it? I’ve read and I’ve read but can not really understand.
I fully get the cutting in 2″ strips and layering the icing etc – but when it comes to putting it together in my head it’s not
working. I think what is confusing me is the slice looks like it’s been cut off of a regular cake but the instructions make it
appears its in a log. This brain is running like grand central station.
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I just bought everything to make this to bring to my family party tomorrow and I just realized the recipe is only calling for 6 tablespoons of flour. Is that correct? That is such a small amount.
Yes, it is correct.
Thank you, it is going in the oven right now. Can’t wait to try it.
I really want to make this for Christmas! I made your cranberry pound cake for Thanksgiving and it was a hit! But I cannot visualize the cutting and rolling process in my head. Could you post a video of this cake assembly please? It would be tremendously helpful. Thank you!
Thanks! I’m so happy that you like my recipes. Sorry, I don’t have a video for this one…Happy baking!
Can you freeze the Christmas Cranberry pound cake?
Yes, you can freeze it. You can freeze leftovers, but if you plan to make ahead, than better freeze it without the frosting. Thaw, and then make the topping.