Recipes and Cooking White Chocolate Layer Cake with Cranberry Filling 4.0 (23) Add your rating & review Everyone will be impressed with this luscious fruit-filled four-layer dessert. The filling in the recipe combines cranberries, orange peel, lemon juice, and spices, making a striking Christmas presentation. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 23, 2008 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Chill Time: 2 hrs Bake Time: 30 mins Cool Time: 30 mins Total Time: 3 hrs 45 mins Servings: 16 Ingredients 1 12 ounce package fresh cranberries 1 ¼ cup granulated sugar ¼ cup cranberry juice 2 teaspoon finely shredded orange peel 2 teaspoon lemon juice ¼ teaspoon ground cinnamon ⅛ teaspoon ground ginger ⅛ teaspoon ground cloves 8 ounce white baking chocolate, chopped 2 ¼ cup all-purpose flour 2 ¼ teaspoon baking powder ¼ teaspoon salt 10 tablespoon butter, softened 1 ⅓ cup granulated sugar 4 eggs 1 ½ teaspoon vanilla 1 ¼ cup milk 12 ounce white baking chocolate, chopped 1 cup butter, softened 2 teaspoon vanilla 2 cup powdered sugar Directions For filling: In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl. Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth. Meanwhile, preheat oven to 350 degrees F. Grease the bottoms of two 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside. In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted. In a medium bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, beat the 10 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1-1/3 cups granulated sugar, beating until combined. Add eggs one at a time, beating after each addition. Beat in the 1-1/2 teaspoons vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined. Spread batter in the prepared cake pans. Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans. Peel off waxed paper. Cool completely on wire racks. For frosting: In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted. Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy. Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar. To assemble, use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling. Top with the second layer; spread with one-third of the filling. Top with the third layer; spread with the remaining filling. Top with the fourth layer, cut side down. Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled. Makes 16 servings. Rate it Print