Ingredients:

  • 1 ½ cups fresh or frozen cranberries
  • ½ cup granulated sugar (for syrup)
  • ½ cup water (for syrup)
  • 1 teaspoon orange zest
  • 2 ¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (softened)
  • 1 ½ cups granulated sugar (for cake)
  • 3 large eggs
  • 1 teaspoon vanilla extract (for cake)
  • 1 cup buttermilk
  • 2 cups heavy whipping cream (very cold)
  • ½ cup powdered sugar (sifted)
  • 4 oz white chocolate (melted and cooled)
  • ½ teaspoon vanilla extract (for topping)
  • Fresh cranberries and rosemary sprigs (for garnish)

Instructions:

  1. Phase 1: For the Cranberry Syrup: Combine cranberries, ½ cup sugar, water, and orange zest in a saucepan. Bring to a simmer over medium heat, stirring occasionally, until most berries have burst (about 10 minutes). Strain the liquid through a fine-mesh sieve, pressing solids lightly. Reserve the warm syrup aside.
  2. Phase 2: Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Whisk together flour, baking powder, and salt. In a large bowl, cream softened butter and 1 ½ cups sugar until fluffy. Beat in eggs one at a time, then vanilla.
  3. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  4. Pour batter into the prepared pan and bake for 30–35 minutes, or until a skewer comes out clean.
  5. Phase 3: Poking and Soaking: Immediately upon removing the hot cake from the oven, use a skewer to poke holes all over the surface, about 1 inch apart. Slowly drizzle ¾ of the warm reserved cranberry syrup evenly over the cake, allowing it to soak in completely. Let the cake cool completely.
  6. Phase 4: The Topping & Finishing: Gently melt the white chocolate and allow it to cool until it is barely warm. In a clean, cold bowl, whip the heavy cream, powdered sugar, and ½ teaspoon vanilla extract until soft peaks form.
  7. Gently fold the cooled, melted white chocolate into the whipped cream until just incorporated, being careful not to deflate the air.
  8. Spread the white chocolate whipped cream evenly over the cooled cake. Chill for at least 1 hour before serving. Garnish with fresh cranberries and rosemary sprigs.