White Chocolate Cake with Cranberry Crud
A Stunning Holiday Dessert in a Vintage Christmas Cookie Tin: There’s something magical about the holidays that makes us reach for the old tins tucked away in the pantry—those nostalgic Christmas cookie tins covered in holly, jolly Santas, and retro village scenes. Instead of filling them with cookies this year, let’s give those tins a brand-new purpose! This White Chocolate Cake with Cranberry Curd is a show-stopping dessert served right in a vintage cookie tin. It’s charming, memorable, and irresistibly delicious: soft white chocolate cake, a ribbon of bright homemade cranberry curd, and swirls of creamy white-chocolate cream cheese frosting. A dessert that tastes like Christmas and looks like a keepsake.
Using Vintage Christmas Cookie Tins
Before you start baking, here’s how to choose, prep, and safely use cookie tins as baking vessels or serving pieces.
Vintage cookie tins come in all shapes and sizes, and they’re surprisingly functional for holiday baking. Most tins can’t go directly in the oven (unless unpainted and unlined on the exterior), but they make spectacular presentation pieces. Just tuck a parchment-lined cake board inside the tin and place your baked cake right in, or use the disposable cake pans listed below. The result is charming, portable, and perfect for gifting. If you find unpainted metal tins designed for baking, you can use those in the oven—just double-check for coatings or paint before applying heat. Even if you don’t bake directly in the tin, the final look is pure holiday magic.
How to Make Christmas Cookie Tin Cakes
CAN I BAKE DIRECTLY IN A CHRISTMAS COOKIE TIN? Here are a few reasons why I don’t recommend using a Christmas Cookie Tin to bake your cake.
- You don’t know whether the inside of the tin is coated with something that couldn’t withstand high temperatures.
- Consider whether the seams are welded or clamped together.
- Will the finish (paint) melt and create toxins? Probably
DISPOSABLE ROUND PIE CANS
WHERE CAN I FIND COOKIE TINS IF I DON’T HAVE ANY?
You can find the Christmas Cookie Tins at most stores that sell holiday baking supplies, Christmas decorations, and party supplies. I found my cookie tins at Goodwill. It’s a great way of upcycling.
How to Make White Chocolate Cakes
FOR THE 4 (7-inch) CAKES: Pour the prepared white chocolate cake batter into each 7-inch disposable pan (13 ounces each). Bake in a 350° oven for 23 minutes or until a wooden toothpick inserted into the center comes out clean. Cool completely.
Spoon 1/3 cup of homemade cranberry curd onto the top of each cake. Spread just before the edge.
It’s time to add the white chocolate frosting! In a crisscross pattern, pipe the frosting over the cranberry curd. I used a Wilton #4B piping tip around the edge of the cake, and a #6FT piping tip for the criss-cross pattern (or use any star-shaped piping tip).
CLASSIC WHITE CAKE-CHRISTMAS COOKIE TIN CAKES
Typically, the classic white cake is used to make a traditional wedding cake. The perfect texture and flavor that goes with any frosting or glaze. Adding white chocolate chips only enhances the cake’s delicious vanilla flavor, plus a little pop of creaminess. To keep the cake white, I like using a clear vanilla extract. My favorite brand is LorAnn. The vanilla is thick like a syrup, and the flavor is suitable for imitation. I purchased mine from the LorAnn website. Use only good-quality, clear vanilla.
Incorporating whipped egg whites into the batter creates a lighter cake batter. Add half; fold in, then add the remaining egg whites and fold in.
Pour 13 ounces of cake batter into each 7-inch disposable pan. Bake at 350 degrees for 23 minutes or until golden and a wooden toothpick inserted into the center comes out clean. Top with Homemade Cranberry Curd.
WHAT OTHER INGREDIENTS CAN I ADD TO THE WHITE CHOCOLATE CAKE?
The first rule of adding “extra” ingredients to a cake recipe is ONLY ADD 1 CUP. If you would like to add dried cranberries to the cake batter along with the white chocolate chips, add ½ cup of each. WHAT HAPPENS IF I ADD TOO MANY ADD-IN INGREDIENTS? If you go over the 1-cup rule, your cakes will probably sink. The reason is that adding dried fruits to your recipe may affect the texture and moisture content of the final product. As long as you keep the total measurement at 1 cup, you should be fine.
- ½ CUP-DRIED CRANBERRIES ( I don’t recommend using fresh as they will add too much moisture)
- 1 TABLESPOON-ORANGE ZEST (this addition will not affect the other 1 cup ingredients)
- ½ CUP-NUTS (pistachios or almonds would be delicious)
HOMEMADE CRANBERRY CURD
Transform fresh or frozen cranberries into a sweet, delicious curd. If you love lemon curd, you will love this cranberry version. The cake is vanilla-flavored and perfect for adding other flavors. Cranberry and white chocolate are a classic combo and complement each other perfectly, so adding a cranberry curd glaze to the tops of each cake makes perfect sense. Absolutely delicious!
To make the delicious cranberry curd that will add a burst of tartness to your white chocolate cake, start by simmering fresh cranberries with sugar and water until they burst and soften. Then, strain the mixture to remove any solids and let it cool. Next, whisk in the egg yolks and cook over low heat until it thickens. Finally, stir in butter and chill the curd in the refrigerator until ready to use. Once your cranberry curd is ready, you can assemble the cake in a cookie tin. DELICIOUS! CLICK HERE FOR THE RECIPE→HOW TO MAKE CRANBERRY CURD
WHITE CHOCOLATE CREAM CHEESE FROSTING
This creamy frosting is not too sweet and is the perfect complement to any cake. With ingredients like melted white chocolate, cream cheese, and butter, this frosting is sure to be a winner. I thought it would be fun to add a “bakery-like” pattern to the tops of my cakes. Mind you, I’m just learning cake decorating, so please excuse the wavy lines and not-so-perfect edges. The BIGGEST TIP I can give you is to practice! Before I started decorating the cakes, I practiced on a sheet of parchment paper. There are also tons of videos out there to watch (I probably should have, but I didn’t). HERE’S WHAT I DID: In a crisscross pattern, add the white chocolate frosting. I used a Wilton 4B tip around the edge, and a #6FT piping tip for the criss-cross pattern. You can also use a large star piping tip. Sorry, but I don’t even know what that shape is called. I think it’s based on the shell technique. CLICK HERE FOR THE RECIPE→WHITE CHOCOLATE CREAM CHEESE FROSTING
How to Make Semi-Homemade Cookie Tin Cakes
If you find your life too busy to make a cake from scratch, here are a few tips to transform a cake mix into a cake that tastes homemade.
- SWAP OIL FOR MELTED BUTTER
- EXCHANGE WATER FOR MILK
- ENHANCE WITH EXTRACTS
- ADD WHITE CHOCOLATE CHIPS
- MAKE HOMEMADE FROSTING
Recipe Variations
| RECIPE | INGREDIENTS /INSTRUCTIONS |
|---|---|
| ORANGE WHITE CHOCOLATE CAKE | Replace the cranberry curd with orange curd and add orange zest to the batter for a citrusy twist. |
| WHITE CHOCOLATE RASPBERRY CAKE | Swap in raspberry jam or homemade raspberry curd. |
| CRANBERRY-PECAN CRUNCH | Sprinkle chopped, toasted pecans in the cake batter, then top with the cranberry curd. |
| WHITE CHOCOLATE PEPPERMINT | Add crushed peppermint candy to the frosting for a winter-wonderland finish. |
| COCONUT-CRANBERRY TIN CAKE | Fold shredded coconut into the batter for a tropical holiday spin. |
| GLAZED VERSION | Skip the frosting entirely and drizzle the top with melted white chocolate for a minimalist, elegant look. |
CAN I MAKE THE WHITE CHOCOLATE CAKES IN ADVANCE?
YES! You can make everything, including the cakes, cranberry curd, and frosting, in advance.
REFRIGERATOR: Wrap cakes with plastic wrap and foil or place them in an airtight container. They will stay fresh for 5-7 days.
FREEZER: Wrap cakes in plastic wrap and foil, then place them in a freezer-safe zip-top bag or an airtight container. They will stay fresh and frozen for up to 6 months.
CAN I MAKE CRANBERRY CURD IN ADVANCE?
YES! Enjoy this delicious cranberry curd for most of the year!
- REFRIGERATOR: Fresh Homemade Cranberry Curd can stay fresh in a sealed, airtight container for 7 days. I have even gone up to 2 weeks.
- FREEZER: Spoon the curd into an airtight container ( I like using freezer-safe zip-top bags). The Cranberry Curd will stay fresh for up to 6 months. NOTE: Some have reported theirs was good after a year! Thaw in the refrigerator overnight.
CAN I MAKE WHITE CHOCOLATE CREAM CHEESE FROSTING IN ADVANCE?
| HOW TO STORE WHITE CHOCOLATE CRANBERRY CAKE | INSTRUCTIONS |
|---|---|
| ROOM TEMPERATURE | Store the cake in an airtight tin or container for up to 2 hours. Because of the frosting and curd, it’s best not to leave it out longer. |
| REFRIGERATOR | Keep the cake covered in the refrigerator for 4-6 days. The flavors deepen, and the frosting stays wonderfully creamy. |
| FREEZER | Yes, this cake freezes well! Freeze slices or the whole cake (frosted or unfrosted) for up to 3 months. Wrap tightly in plastic wrap and freeze inside a freezer-safe tin or container. |
| HOW TO DEFROST | Place the frozen cake in the refrigerator overnight. Bring to room temperature before serving so the frosting softens and the cake regains its tenderness. |
| REHEATING (if needed) | Warm individual slices for 5–8 seconds in the microwave, just enough to take the chill off without melting the frosting. |
LATEST POSTS
There’s something truly heartwarming about mixing old-fashioned charm with fresh, festive flavors. This White Chocolate Cake with Cranberry Curd brings together everything I love about holiday baking, nostalgia, beauty, and a dessert that tastes every bit as special as it looks. I hope you enjoy sharing it with the people you love, and maybe even adding a new tradition to that collection of vintage Christmas tins we all adore.
Warm holiday wishes and happy baking,
Sheryl
White Chocolate Cake with Cranberry Crud
Use up last years Christmas tins and fill them with a delicious white chocolate cakes, a cranberry curd glaze, and white chocolate cream cheese frosting!
Ingredients
For the White Chocolate Cakes:
- 1 cup unsalted butter, softened
- 1 tablespoon clear vanilla extract
- 1½ cups granulated sugar
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup heavy cream
- ½ cup vegetable oil
- 6 large eggs
- 1 cup white chocolate chips
For the Cranberry Curd:
- 1 pound fresh or frozen cranberries
- 1 cup water
- 6 large egg yolks
- 2 large egg whites
- 1½ cups granulated sugar
- 6 tablespoons unsalted butter, cut into small cubes
- OPTIONAL: red gel food coloring
For the White Chocolate Cream Cheese Frosting:
- 1 cup white chocolate chips
- 1 (8 ounce) package cream cheese, softened
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
Instructions
For the White Chocolate Cakes:
- Preheat oven to 350°. In a large mixing bowl, beat the butter until light and fluffy, then add the vanilla.
- Whip until combined; slowly add the sugar and beat until fully incorporated.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Add the flour mixture, heavy cream, and oil to the butter mixture alternately, beating just until combined. Stir in the white chocolate chips.
- Pour batter into a large mixing bowl.
- Add the egg whites to a clean mixing bowl. Whisk on medium-high until the egg whites reach a stiff peak.
- Fold egg whites into the batter.
- Spoon 13 ounces of cake batter into each 7-inch pan.
- Place the pans on a baking sheet.
- Bake for 23 minutes or until a toothpick inserted into the center comes out clean. Cool completely before adding the curd and frosting.
For the Cranberry Curd:
CLICK HERE FOR THE INGREDIENT LIST AND DIRECTIONS→HOW TO MAKE CRANBERRY CURD
- Spoon ⅓ cup cranberry curd onto the cooled cakes.
- Spread just before the edge.
For the White Chocolate Cream Cheese Frosting:
CLICK HERE FOR THE INGREDIENT LIST AND DIRECTIONS→WHITE CHOCOLATE CREAM CHEESE FROSTING
- Spoon some of the frosting into a piping bag fitted with a small star tip (I used a #4B piping tip)
- In a crisscross pattern, add the white chocolate frosting.
- Around the edge, spoon frosting into a piping bag fitted with a large star piping tip (I used a #6FT piping tip).
- I created a wave around the edge. I think it's a shell pattern, but I'm not really sure. I'm very new to cake decorating. Luckily, there are a lot of tutorials on YouTube. I should have started there, but I decided to wing it. There's no reason why you can't, too!
- TIP: If your cookie tin is a bit large, line the bottom with matching tissue paper and add a little up the sides. This will give the cake more stability.
Notes
HOW TO MAKE SEMI-HOMEMADE COOKIE TIN CAKES USING A CAKE MIX
- SWAP OIL FOR MELTED BUTTER
- EXCHANGE WATER FOR MILK
- ENHANCE WITH EXTRACTS
- ADD WHITE CHOCOLATE CHIPS
- MAKE HOMEMADE FROSTING
WHITE CHOCOLATE CAKE WITH CRANBERRY CURD FAQ
Only if the tin is unpainted and oven-safe; painted tins are for presentation only. I DON’T RECOMMEND IT.
Line the tin with parchment or use a cardboard cake round inside. Or bake the cake in a disposable cake pan and insert it into the tin.
Yes! Homemade tastes freshest. Store-bought is absolutely fine, but it is pricey.
Yes! Both work beautifully.
Definitely, raspberry, strawberry, or cherry jam all taste great.
Yes! Bake the cake 1–2 days in advance, refrigerate, and frost the day of serving.
Cream cheese frosting pairs well with both white chocolate and cranberry, but classic buttercream works too.
Chill the cake for 15 minutes before adding the swirls. A cold base helps everything hold shape.
A standard 8–9-inch tin is perfect. Deeper tins give a more dramatic presentation.
Not if the cake is on a board or parchment. It’s completely safe.
Yes! The tin protects the cake. Just pack it tightly with bubble wrap.
Absolutely! Add ribbon, tags, greenery, or vintage labels for a custom holiday look.
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