4 Reviews

This is a wonderfully delicious cake! It was festive for the holidays. I went to three stores to try to find fresh cranberries, and at Christmas time, it just wore me out. So at the third store, I purchased raspberry preserves and used that for the filling. It was terrific. So even though I did not use the cranberries, I am still giving it 5 stars for the cake alone! I plan to try different fillings, such as blueberry and raspberrie for patriotic functions, and yes, eventually the cranberry. Thanks for the great recipe Anna

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SweetSueAl December 28, 2009

Absolutely great cake, especially for those of us who enjoy (and almost always have around) fresh and freshly frozen cranberries! The only change I made was to add a bit more of the orange zest! A great cake recipe that I intend to keep on hand! Thanks for sharing it! [Made and reviewed in Please Review My Recipe]

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Sydney Mike December 27, 2013

I can't have cranberry, so I used a peanut butter ganache. I also added a layer of ganache on top, before icing. Wonderful flavor.

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Palisandre June 22, 2013

This is a fantastic cake in both taste and presentation! I am a pastry chef and made this for our guests' dessert tonight. I doubled the recipe. The only thing I did differently was to leave the layers in tact (not cut them in half) and to freeze the cake for an hour after it cooled off. The filling is delicious, I used frozen cranberries that I thawed, and used the remaining cup of filling to drizzle over the individual slices. The taste of the white chocolate and cranberry is amazing- thanks so much for posting. I will definately make this again.

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Ridinthewind March 04, 2011
White Chocolate Layer Cake With Cranberry Filling