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–+ servings
cranberry white forest cake

Gluten-Free White Forest Cake with Cranberries

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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine European
Servings 8 servings

Equipment

  • 2 Mixing bowl
  • 1 Electric mixer
  • 1 9-inch round cake pan
  • 1 Oven
  • 1 Cooling rack
  • 1 Rubber spatula
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 cake stand or serving plate

Ingredients
  

  • 1 1/2 cup gluten-free all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh cranberries
  • 1/2 cup white chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoon powdered sugar
  • 1/4 cup cranberry sauce
  • 1/2 cup white chocolate shavings for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease the cake pan.
  • In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, beat sugar and butter until creamy using an electric mixer.
  • Add eggs one at a time to the butter mixture, mixing well after each addition.
  • Blend in vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
  • Fold in fresh cranberries and white chocolate chips using a rubber spatula.
  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool on a cooling rack for 1 hour.
  • Whip heavy cream with powdered sugar until stiff peaks form.
  • Spread cranberry sauce evenly over the cooled cake.
  • Layer whipped cream over the cranberry sauce.
  • Garnish with white chocolate shavings before serving.

Notes

For best results, ensure all ingredients are at room temperature before starting the recipe. If you prefer a sweeter cake, increase the amount of sugar slightly, but be cautious as the white chocolate and cranberries also contribute sweetness. Allow the cake to cool completely before adding the toppings to prevent them from melting or getting absorbed into the cake.
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