Ingredients

2 cups fresh cranberries

1 1/2 cups (310g) sugar, divided

1 cup (240ml) water

3 1/3 cups (433g) all purpose flour

2 cups (414g) sugar

2 1/2 tsp baking powder

1 1/2 cups (336g) salted butter, room temperature

3 eggs

2 tbsp vanilla extract

1 cup (240ml) sour cream

1 cup (240ml) milk

3 cups fresh cranberries

12 oz white chocolate chips

3/4 cup (180ml) heavy whipping cream

3/4 cup (168g) unsalted butter, room temperature

8-9 cups (920-1035g) powdered sugar

Salt, to taste

Instructions

Step 1: Make the sparkling cranberries by bringing 1 cup sugar and water to a simmer in a saucepan. Stir until the sugar dissolves completely.

Step 2: Pour the simple syrup into a heatproof bowl and let it cool for about 10 minutes.

Step 3: Add 2 cups of fresh cranberries to the syrup and stir to coat. Refrigerate overnight, stirring a few times to keep berries coated.

Step 4: Remove cranberries from syrup and roll them in the remaining 1/2 cup sugar. Repeat rolling a few times to create layers of sugar, then let dry for about an hour.

Step 5: Preheat oven to 350°F (175°C). Prepare three 8-inch cake pans with baking spray and parchment paper.

Step 6: In a large bowl, whisk together flour, 2 cups sugar, and baking powder.

Step 7: Add butter, eggs, vanilla extract, sour cream, and milk. Mix on medium speed just until smooth—avoid overmixing.

Step 8: Gently fold in 3 cups fresh cranberries.

Step 9: Divide batter evenly between prepared pans and bake 35-40 minutes until a toothpick comes out with a few moist crumbs.

Step 10: Cool cakes for 10 minutes in pans, then transfer to cooling racks until completely cool.

Step 11: For the white chocolate icing, place chocolate chips in a metal bowl. Heat heavy cream in the microwave until boiling, then pour over the chocolate.

Step 12: Cover the bowl and let sit 5-7 minutes. Whisk until smooth.

Step 13: Allow ganache to cool until thickened, then beat with a mixer 2-3 minutes until fluffy.

Step 14: Add unsalted butter and beat until fully combined.

Step 15: Gradually add powdered sugar, beating until fluffy and spreadable. Add a pinch of salt and more cream if needed to reach desired consistency.

Step 16: Trim domed tops from cakes with a serrated knife.

Step 17: Place first cake layer on a plate and spread an even layer of icing on top.

Step 18: Add second layer, repeat icing layer, then top with final cake layer.

Step 19: Ice the outside of the cake smoothly.

Step 20: Decorate the top and edges of the cake with sparkling cranberries.

Tips & Variations

For a more tart cake, increase the fresh cranberries in the batter to 4 cups.

Use frozen cranberries if fresh are unavailable, but avoid thawing before mixing into batter to prevent excess moisture.

If you prefer, substitute the sour cream with Greek yogurt for a slightly tangier flavor.

To make the cake extra moist, brush each layer with a simple syrup flavored with orange zest before icing.

FAQs

Can I make the sparkling cranberries in advance?

Yes, you can prepare the sparkling cranberries up to 2 days ahead and keep them refrigerated. Just be sure to let them dry well before storing and avoid rolling them in sugar again afterward.

Can I freeze this cake?

Yes, you can freeze the cake layers without frosting for up to 2 months. Wrap them tightly in plastic wrap and foil. Thaw completely before adding the icing and assembling the cake.