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Cranberry Mousse Cake with White Chocolate Frosting
Author: Jackie
Ingredients
  • For the cake:
  • 2 sticks butter (softened)
  • 1 ½ cup sugar
  • 2 teaspoon vanilla bean paste or regular vanilla
  • 2 whole eggs
  • 3 egg yolks
  • 2 cups flour
  • ½ cup pulverized Freeze Dried Cranberries
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (or 1 cup milk with a splash of white vinegar)
For the mousse
  • 1 bag fresh cranberries
  • 2 cups sugar
  • ¼ c orange juice
  • 2 cups whipping cream
  • 1 ½ teaspoon gelatin
  • 1 tablespoon orange zest
For the Buttercream Frosting:
  • ½ stick unsalted butter , softened
  • ½ cup melted white chocolate
  • 4 cups powdered sugar , sifted
  • 1 pinch of salt
  • 1 teaspoon vanilla
  • 3 tablespoons milk or heavy cream
Instructions
  1. Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
  2. In a separate bowl, combine flour, dried cranberries (pulverized into a powder), salt, baking powder and soda and mix.
  3. In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
  4. Add eggs, one at a time, scraping the bowl after each addition.
  5. Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
  6. Grease two 8in cake pans or 3 6in pans.
  7. Bake at 350 degrees for 20 minutes or until a knife comes out clean. Cool for 10 minutes then remove from pan and allow to completely cool on a cooling rack.
Cranberry Mousse
  1. In a saucepan combine 1 bag of fresh, rinsed cranberries.
  2. Add sugar and orange juice.
  3. Cook on medium heat for about 30 minutes.
  4. Once berries have started to pop, pour the mixture into a blender and blend on high until smooth.
  5. Pour back into the pan and add 1 and ½ teaspoon gelatin.
  6. Cook on medium low heat until the mixture coats the back of the spoon, about 15 minutes.
  7. Remove from heat and cool until room temperature.
  8. Once at room temp, refrigerate for 1 hour.
  9. Beat whipping cream on high until stiff peaks form.
  10. Fold in orange zest and cranberry sauce.
White Chocolate Buttercream Frosting
  1. Beat butter and extract for 2 minutes.
  2. Add powdered sugar and milk or cream.
  3. Beat with whisk attachment for 3 minutes on high.
  4. Frost cooled cake and decorate
  5. Assemble cake by adding a thick layer of cranberry mousse in between each cake layer.
  6. Refrigerate assembled cake for 1 hour before frosting.