Description

This White Christmas Cranberry Layer Cake is a festive, moist, and tender cake layered with a tangy cranberry jam and luscious white chocolate buttercream. The cake combines warm spices and citrus zest with creamy, lightly sweetened layers, perfect for holiday celebrations. Topped with sugared cranberries, shredded coconut, and rosemary, it offers a beautiful and elegant presentation that’s sure to impress.

Ingredients

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Cake

1 cup canola oil
1/2 cup plain Greek yogurt
3 large eggs, at room temperature
2 cups light brown sugar
2 tablespoons coconut rum (optional)
1 tablespoon vanilla extract
1 1/2 cups coconut nog, eggnog, or buttermilk
3 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt

Cranberry Jam

4 cups fresh or frozen cranberries
1/2 cup maple syrup
1/4 cup orange juice
1 tablespoon orange zest
2 teaspoons vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

White Chocolate Buttercream

3 sticks (1 1/2 cups) salted butter, at room temperature
1 1/2 cups powdered sugar
8 ounces white chocolate, melted and cooled
1 teaspoon vanilla or coconut extract
Sugared cranberries, shredded coconut, and rosemary for decorating (optional)

Sugared Cranberries

2 cups fresh cranberries
1/2 cup maple syrup
1 1/2 cups granulated sugar

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Instructions

Prepare Cake Pans and Oven: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line each with parchment paper, then grease or spray again to ensure easy cake release.
Mix Cake Batter: In a stand mixer or with a handheld mixer, beat together canola oil, Greek yogurt, eggs, brown sugar, vanilla extract, and coconut rum (if using). Then add coconut nog (or eggnog/buttermilk). In a separate bowl, whisk the flour, baking soda, baking powder, and kosher salt. Gradually mix dry ingredients into wet until just combined; avoid overmixing for a tender crumb.
Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until the cake tops are set and no longer jiggly in the center. Test with a toothpick; it should come out mostly clean. Let the cakes cool in the pans for 5 minutes, then run a knife around the edges and invert onto wire racks to cool completely.
Make Cranberry Jam: In a medium saucepan over high heat, combine cranberries, maple syrup, orange juice, and orange zest. Bring to a boil, then lightly mash cranberries with a fork to break them down. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until jam thickens and reduces by one-third. Stir in vanilla extract, ground ginger, and cinnamon. Remove from heat and let cool completely.
Prepare White Chocolate Buttercream: Using a stand mixer, beat salted butter and powdered sugar until light and fluffy, about 3-5 minutes. Slowly add the melted, cooled white chocolate and vanilla or coconut extract, continuing to beat until fully incorporated and smooth.
Assemble the Cake: Using a serrated knife, carefully slice each cake horizontally to create four layers in total. Place one layer on a serving plate, spread 1/4 of the buttercream over it, then spread about 1/3 cup of cranberry jam. Repeat layering with remaining cake layers, buttercream, and jam, being cautious not to overfill to keep slices neat. Lightly frost the outside of the cake with remaining buttercream.
Chill and Decorate: Refrigerate the cake for 30 minutes to set the frosting. Before serving, decorate with sugared cranberries, shredded coconut, and rosemary if desired.
Make Sugared Cranberries: Combine fresh cranberries and maple syrup in a medium bowl. Let them sit for 10-15 minutes to absorb the syrup. Strain the cranberries and spread on a parchment-lined baking sheet. Toss with granulated sugar to coat evenly and let dry in a single layer for at least one hour until sugar hardens. Use for garnish.

Notes

Using room temperature eggs helps achieve a smoother, more even batter.
The coconut rum in the cake is optional but adds a subtle tropical flavor.
Be careful not to overmix the batter; it can make the cake dense.
The jam can be made ahead and stored in the refrigerator for up to a week.
To make the sugared cranberries in advance, store them in an airtight container at room temperature for up to two days.
If coconut nog or eggnog is not available, buttermilk works equally well as a substitute.
Ensure the white chocolate is fully melted and cooled before adding to prevent melting the buttercream.
The cake is best eaten within 3 days and should be stored in the refrigerator.

Nutrition

Serving Size: 1 slice (1/24th of cake)
Calories: 340 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 55 mg