Brown Sugar Cranberry White Chocolate Cake
Ingredients
Cake
- 1 cup canola oil
- 1/2 cup plain greek yogurt
- 3 eggs, at room temp
- 2 cups brown sugar
- 1 tbsp vanilla
- 1 1/2 cups buttermilk
- 3 3/4 cups gf 1-1 flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Cranberry jam
- 4 cups fresh or frozen cranberries
- 1/2 cup maple syrup
- 1/4 cup orange juice + 1 tablespoon orange zest
- 2 tsp vanilla
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
White chocolate buttercream
- 3 sticks butter, at room temp
- 1 1/2 cups powdered sugar
- 1 cup white chocolate melted and cooled
- 1 tsp vanilla
Preparation
Preheat oven to 350 degrees F. Grease 2 8 inch cake pans. Line with parchment paper, then butter or spray with cooking spray.
Beat together the canola oil, yogurt, eggs, brown sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt. Mix until just combined.
Bake 30-35 minutes, until the tops are just set.
To make the jam: Add the cranberries, maple syrup, and orange juice to a pot set over high heat. Bring the mixture to a boil, use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened. Stir in the vanilla, ginger, and cinnamon. Remove from the heat and let cool.
To make the buttercream: Add the butter and powdered sugar to a bowl. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the melted white chocolate and vanilla and beat until combined.
To assemble cake: layer buttercream and then jam on the layers, frost the rest of the cake and add sugared cranberries if desired.
