Description
A festive and moist vanilla cake decorated to resemble a holiday wreath, featuring creamy white chocolate frosting, sugared cranberries, and fresh mint leaves.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (200g) sugar
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup (240ml) whole milk, room temperature
- 1 ½ cups (360ml) heavy cream
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp mascarpone or cream cheese (for stability)
- 1 ½ cups (260g) white chocolate chips
- ¾ cup (180ml) heavy cream
- 2 tbsp butter
- Optional: ½ tsp vanilla
- 2 cups fresh cranberries
- 1 cup sugar
- 1 cup water
- Extra sugar for coating
- Fresh mint leaves
- Powdered sugar (dusting)
Instructions
- Preheat oven to 175°C (350°F). Grease and flour 2 round cake pans (20–22 cm / 8–9”).
- In a bowl, whisk flour, baking powder, and salt. In another large bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time. Mix in vanilla. Add dry ingredients in 3 additions alternating with the milk.
- Divide batter into the pans and smooth the tops. Bake 25–30 minutes until golden and a toothpick comes out clean. Cool completely.
- Whip heavy cream + powdered sugar + vanilla until stiff. Add mascarpone/cream cheese if you want a firmer filling. Refrigerate until use.
- Heat heavy cream until hot (not boiling). Pour over white chocolate chips and add butter. Let sit 1 minute, then stir until smooth. Let cool until thick but pourable (about 15 minutes).
- Heat water + sugar until dissolved. Pour in cranberries; stir gently for 1 minute (do NOT boil). Remove with a slotted spoon and spread on parchment. Let dry 10 minutes, then roll in sugar to coat. Set aside.
- Place the first cake layer on a plate. Spread a thick layer of vanilla cream filling. Add the second cake layer on top.
- Pour the white chocolate drip around the edges so it cascades down naturally. Pipe small swirls of frosting or dollops of whipped cream (optional).
- Top with sugared cranberries, fresh mint leaves, and dust lightly with powdered sugar to get the snowy effect.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a firmer cream filling, use mascarpone or cream cheese.
- Store the cake in the refrigerator if not serving immediately.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg