The cake version of the Starbucks white chocolate mocha latte!
Once upon a time I used to go to Starbucks so I could drink my dessert disguised as coffee!
I will admit their coffee flavors were great inspo for cakes!
Like this White Cranberry Mocha Latte Cake
White chocolate cake layers, homemade cranberry filling
With a subtle back note of mocha buttercream that just ties it all together
Cranberry compote is one of my all time favorite things to make and eat!
so much that I try to put it in everything like the filling for this cake!
Not sponsored by any product or company below
Notes for Success
I’ve baked my cake layers into 1/8 sheet pans for 4 layers of cake if you do not have these or do not want to buy them you can pour all the batter into a 12″ x 18″ sheet pan and then cut the 4 separate layers
Or cut down all the recipes to half batches and make a smaller version of this cake in 3 – 7″ cake pans instead of this giant family style rectangle cake!
The rule of thumb with pretty much all cake batter is to fill the pans half full no matter what size you are making
Use any buttercream recipe you like the best for this cake.
This recipe was developed early in my vegan baking career and I have since began making this cake with Bob’s Red Mill egg replacer instead of the Energy egg replacer which was in the original recipe
You can use another egg replacer of your choice in the same quantity listed
Cake flour is being used but if you do not have cake flour you can use all~ all purpose flour in the total amount of 360g total weight or 2¾ cups total volume
WATCH HOW TO MAKE THIS CAKE CLICK HERE!
White Chocolate Cranberry Cake
Be sure to read all the notes for success above the recipe before beginning
Ingredients
For the Cake Batter
- 3 cups Cake Flour 360g
- 1½ cups Granulated Sugar 300g
- 3 teaspoons Baking Powder 15g
- 3 teaspoons Egg Replacer
- ¼ teaspoon Salt
- 9 Tbs Vegan Butter 126g
- 1 cup Plant Milk 237ml
- 2 teaspoons Vanilla Extract 10ml
- 1 cup White Chocolate 168g
For the Cranberry Compote
- 12 ounce Fresh or Frozen Cranberries 336g
- 1¼ cup Granulated Sugar 250g
- 1 cup Cranberry Juice or Cranberry Moscato Wine 237ml
- 2 teaspoons Vanilla Extract
- 4 Star Anise Pods
- 1 teaspoon Ground Cinnamon or 1 stick
- 2 Tbs Orange Zest and Juice
Instructions
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Preheat the oven to 350℉ & grease & parchment line your cake pans
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Melt the white chocolate & set aside
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Combine the flour, sugar, baking powder, egg replacer & salt in the bowl of your electric mixer & blend on low to combine.
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Add the softened vegan butter & mix for about 1 minute until it resembles coarse meal
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Add the vanilla extract then slowly pour in the plant milk while mixing on low to medium speed until it is all incorporated then increase the speed to medium-high for 20 seconds to develop the batter
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Add the melted white chocolate mix to combine
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Divide the batter into greased & parchment lined cake pans
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Bake for 20 minutes or until they springy to the touch when you gently press the centers. (depends on what pan size you are using & how deep the batter is)
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Cool the cakes while you prepare the cranberry compote
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For the Cranberry Compote:
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In a heavy bottom sauce pot, combine all the liquids with the sugar, spices. zest & orange juice & bring to a boil over high heat. Add the cranberries & then return to a boil.
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Lower the temperature to a simmer for 15 -20 minutes the sauce will begin to thicken & the berries will begin to pop.
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Remove from heat discard the anise pods & add the vanilla extract
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Cool in refrigerator while you prepare the buttercream
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Prepare your favorite buttercream recipe as per the instructions then divide the buttercream into 2 bowls in the amount of 1/3 in one bowl & 2/3 in another bowl. Add the mocha paste to the smaller portion by combining the hot water with the coffee & cocoa powder whisk smooth add only when COLD
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Assemble cake as shown in the video
Notes
Storage Cranberry mocha latte cake can be stored at room temperature for up to 2 days, for longer storage keep refrigerated for up to 1 week. Freeze wrapped well for up to 2 months
