White Chocolate Cranberry Macadamia Cake

White Chocolate Cranberry Macadamia Cake

Gluten-Free

 

Sometimes, there’s two flavors that just go together. Like, peanut butter and jelly or mint and chocolate. Then sometimes there is combo of flavors that also match up perfectly, like today’s flavor inspiration: cranberry, macadamia, and white chocolate. And it’s all topped off with a deliciously creamy white chocolate butter cream frosting.  Yes, please.

 

You’ll need:

1 cup salted Kerrygold Butter, softened

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

1 tsp maple extract

4 eggs

2 cups Bob’s Red Mill Gluten-Free all-purpose flour

1 cup almond flour

1 1/2 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1  tsp Himalayan salt

1 cup buttermilk

1/4 cup white chocolate chips

1/4 cup roasted salted macadamia nuts, chopped

1/2 cup dried cranberries

 

Preheat the oven to 350°F.  Prepare two 9″ round pans with cooking spray.

 

In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugars and extracts then continue whipping until creamed.

 

Add the eggs in one at a time, mixing well between each addition.

 

In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the buttermilk. Next, fold in the nuts, cranberries, and white chocolate chips.

White Chocolate Cranberry Macadamia Cake White Chocolate Cranberry Macadamia Cake

Pour batter into prepared cake pans then bake for 30 – 35 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.

 

White Chocolate Butter Cream

 

1 cup salted Kerrygold Butter, softened

1/2 cup palm shortening

5 cups powdered sugar

1/4 cup white chocolate chips, melted

1 tsp vanilla extract

 

In a medium bowl with an electric mixer, cream butter and shortening together. Then, add in a cup of powdered sugar and vanilla. Whip in another cup of powdered sugar and the white chocolate. Next, whip in the final cups of powdered sugar then mix until smooth. You may need to add in a small amount of heavy cream to gain your desired consistency.

 

Spread the butter cream over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining butter cream.

 

Garnish with a sprinkle of cranberries, macadamia nuts, and white chocolate chips if desired. Then all you need to do is cut, serve, and enjoy this White Chocolate Cranberry Macadamia Cake!

White Chocolate Cranberry Macadamia Cake


White Chocolate Cranberry Macadamia Cake

White Chocolate Cranberry Macadamia Cake

Ingredients

    White Chocolate Cranberry Macadamia Cake:
  • 1 cup salted Kerrygold Butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tsp maple extract
  • 4 eggs
  • 2 cups Bob’s Red Mill Gluten-Free all-purpose
  • flour
  • 1 cup almond flour
  • 1 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Himalayan salt
  • 1 cup buttermilk
  • 1/4 cup white chocolate chips
  • 1/4 cup roasted salted macadamia nuts, chopped
  • 1/2 cup dried cranberries
    White Chocolate Butter Cream:
  • 1 cup Salted Kerrygold Butter, softened
  • 1/2 cup palm shortening
  • 5 cups powdered sugar
  • 1/4 cup white chocolate chips, melted
  • 1 tsp vanilla extract

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two 9" round pans with cooking spray.
  2. In a medium bowl using an electric mixer, cream the butter until light and fluffy.
  3. Add in the sugars and extracts then continue whipping until creamed.
  4. Add the eggs in one at a time, mixing well between each addition.
  5. In a separate bowl, combine the dry ingredients.
  6. Stir into the creamed mixture a little at a time, alternating with the buttermilk.
  7. Fold in the nuts, cranberries, and white chocolate chips.
  8. Pour batter into prepared cake pans then bake for 30 - 35 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.
    For the Frosting:
  1. In a medium bowl with an electric mixer, cream butter and shortening together.
  2. Add in a cup of powdered sugar and vanilla.
  3. Whip in another cup of powdered sugar and the white chocolate.
  4. Beat in the final cups of powdered sugar then mix until smooth. Add a little heavy cream, if needed.
  5. Spread the butter cream over the bottom layer of cake for the filling, then place the second cake on top.
  6. Finish frosting the top and sides of the cake with the remaining butter cream.
  7. Garnish with a sprinkle of cranberries, macadamia nuts, and white chocolate chips if desired.
http://delectablydifferentkitchen.com/2016/11/white-chocolate-cranberry-macadamia-cake/

Leave a Reply

Your email address will not be published. Required fields are marked *