White Cake with Cranberries and White Chocolate Buttercream

FOR THE CAKE

Adjust an oven rack to the middle position and preheat the oven to 350°F [180°C]. Butter and flour three 8 by 2 in [20 by 5 cm] round cake pans and line the bottoms with parchment paper. In a medium bowl or liquid measuring cup, whisk together the milk, egg whites, crème fraîche, and vanilla.

In the bowl of a stand mixer fitted with a paddle, combine the flour, granulated sugar, baking powder, and salt. With the mixer running on low speed, add the butter one piece at a time, beating until the mixture resembles coarse sand. With the mixer still running on low speed, slowly add a little more than half of the wet ingredients. Increase the speed to medium and beat until the ingredients are incorporated, about 30 seconds. Return the mixer to low speed and add the rest of the wet ingredients, mixing until just combined. Increase the speed to medium and beat for 20 seconds (the batter may still look a little bumpy). Scrape down the sides and bottom of the bowl and use a spatula to mix the batter a few more times.

Divide the batter between the prepared pans and smooth the tops. Tap the pans gently on the counter two times each to help get rid of any bubbles.

Bake for 28 to 35 minutes, rotating the pans halfway through, until the cakes are golden brown and a wooden skewer or toothpick inserted into the centers comes out with a faint bit of crumbs, or a finger gently pressed into the top leaves a slight indentation.

Transfer the pans to a wire rack and let cool for 30 minutes. Turn the cakes out onto the rack, remove the parchment paper, and let cool completely. Once cool, the cakes can be frosted or wrapped in plastic wrap and refrigerated overnight or frozen for up to 1 week.

FOR THE BUTTERCREAM

Pour 1 in [2.5 cm] of water into a medium saucepan and bring it to a gentle boil over medium heat. Melt the white chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted and set aside to cool. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until light yellow and creamy, about 3 minutes. Add the corn syrup and salt and mix on medium speed until combined.

Lower the speed to low and gradually add the confectioners’ sugar, then increase the speed to medium and beat until smooth and creamy, stopping to scrape down the sides of the bowl as necessary, 2 to 3 minutes. Add the cooled white chocolate and beat on low speed until completely combined. Add the heavy cream and vanilla and mix again on low speed until combined.

FOR THE SUGARED CRANBERRIES

Combine the water, ¾ cup [150 g] of the granulated sugar, and the salt in a medium saucepan over medium-high heat. Bring to a gentle boil and turn the heat down to medium; let simmer until the mixture is reduced slightly, 5 to 7 minutes. Pour the vanilla into the sugar liquid and stir to combine.

Pour the liquid into a medium-size container. Add the cranberries to the sugar liquid, cover and refrigerate, and let them soak for at least 8 hours and up to 24 hours. After the cranberries have soaked, place the remaining ½ cup [100 g] of granulated sugar in a bowl and line a sheet pan with parchment paper. Use a slotted spoon to remove some of the cranberries from the liquid and roll them in the bowl of sugar to coat. Place the coated cranberries on the sheet pan and let them dry. Repeat with the remaining cranberries. Cranberries can be stored in an airtight container in the refrigerator for up to 2 days.

TO ASSEMBLE

Place one layer of cake on a turntable or serving plate. Use an offset spatula to spread the top evenly with 3 tablespoons of the cranberry jam. Place the second layer on top and frost with another 3 tablespoons of the jam, then place the final layer on top and evenly coat the entire cake with the buttercream. The cake can be stored, covered, in the refrigerator for 24 hours. Let the cake come to room temperature and top with the cranberries just before serving.