Introduction to White Christmas Charlotte Cake

As the holiday season approaches, I find myself dreaming of festive desserts that bring joy to my family and friends. The White Christmas Charlotte Cake is one such delight that never fails to impress. This no-bake wonder combines layers of fluffy sponge cake with a luscious cranberry mascarpone cream and a velvety white chocolate mousse. It’s not just a treat for the taste buds; it’s a showstopper that adds a touch of elegance to any gathering. Plus, it’s a quick solution for busy days when you want to create something special without spending hours in the kitchen.

Why You’ll Love This White Christmas Charlotte Cake

This White Christmas Charlotte Cake is a true gem for any holiday celebration. It’s incredibly easy to make, allowing you to whip up a stunning dessert without the fuss. The combination of tart cranberries and rich white chocolate creates a flavor explosion that dances on your palate. Plus, it’s a no-bake recipe, so you can spend more time with loved ones and less time in the kitchen. What’s not to love?

Ingredients for White Christmas Charlotte Cake

Gathering the right ingredients is the first step to creating your White Christmas Charlotte Cake. Here’s what you’ll need:

Large eggs: These are the backbone of your sponge cake, providing structure and moisture.
Granulated sugar: Sweetens the cake and helps achieve that lovely golden color.
Cake flour: This gives the sponge a light, airy texture. All-purpose flour works too if you sift it well.
Baking powder: A leavening agent that helps the cake rise beautifully.
Vanilla: Adds a warm, comforting flavor that complements the other ingredients.
Salt: Just a pinch enhances the sweetness and balances flavors.
Heavy whipping cream: Essential for both the mascarpone cream and the white chocolate mousse, it adds richness.
Mascarpone cheese: This creamy cheese brings a luxurious texture and a hint of tanginess.
Powdered sugar: Used in the cream for sweetness and to help stabilize it.
Orange zest: Optional but highly recommended! It adds a bright, citrusy note that elevates the flavor.
Cranberries: Fresh or frozen, they provide a tart contrast to the sweet elements.
White chocolate: The star of the mousse, it brings a creamy sweetness that pairs perfectly with cranberries.
Sugared cranberries: These are for decoration, adding a festive touch and a bit of crunch.
White chocolate curls: Optional, but they make for a stunning presentation.
Crushed toasted walnuts or almonds: These can be pressed around the edges for added texture and flavor.
Powdered sugar: For dusting, giving your cake a snowy finish.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make White Christmas Charlotte Cake

Now that you have all your ingredients ready, let’s dive into the fun part: making the White Christmas Charlotte Cake. Follow these steps, and you’ll be on your way to creating a festive masterpiece!

Step 1: Prepare the Sponge Cake

First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven warms up, line and butter a 9-inch springform pan. This step is crucial because it helps the cake release easily after baking. Trust me, you don’t want to wrestle with a stuck cake!

Step 2: Make the Cake Batter

In a large mixing bowl, beat the eggs and granulated sugar together for about 6 to 8 minutes. You want the mixture to become very pale and thick, almost like a fluffy cloud. This is the secret to a light sponge cake! Once you achieve that consistency, gently fold in the sifted cake flour, baking powder, and a pinch of salt. Stir in the vanilla for that warm flavor.

Step 3: Bake the Cake

Spread the batter evenly into your prepared pan and pop it in the oven. Bake for 18 to 22 minutes, or until the cake is golden and springs back when touched. Once baked, let it cool completely. This cooling time is essential for slicing the cake into even layers, which is key for a beautiful presentation.

Step 4: Prepare the Cranberry Mascarpone Cream

While the cake cools, let’s whip up the cranberry mascarpone cream. In a separate bowl, beat the very cold heavy whipping cream until soft peaks form. Then, add the mascarpone cheese, powdered sugar, vanilla, and optional orange zest. Beat until thick and fluffy, about 30 to 45 seconds. Finally, fold in the chopped cranberries and a pinch of salt. This cream is where the magic happens, bringing a burst of flavor to your cake!

Step 5: Assemble the Cake

Now it’s time to assemble your White Christmas Charlotte Cake. Place the first sponge layer into the springform pan. Spread the cranberry mascarpone cream evenly on top, making sure to reach the edges. Then, gently place the second sponge layer on top. This layering creates a beautiful contrast of textures and flavors.

Step 6: Create the White Chocolate Mousse

For the white chocolate mousse, heat 1 cup of heavy cream just until steaming—don’t let it boil! Pour this hot cream over the white chocolate and let it sit for a minute. Then, whisk until smooth. This step is crucial; the heat helps melt the chocolate perfectly, creating a silky mousse.

Step 7: Chill and Decorate

Pour the white chocolate mousse gently over the assembled cake. Now, it’s time for the cake to chill in the fridge for at least 4 hours, but overnight is best. This allows all the flavors to meld beautifully. When you’re ready to serve, remove the cake from the springform pan. Get creative with your decorations! Pipe extra whipped cream around the edges, press crushed walnuts or almonds for texture, and top with sugared cranberries for that festive touch.

Tips for Success

Always use very cold heavy cream for whipping; it helps achieve better peaks.
Chill your mixing bowl and beaters for the cream to whip up faster.
Don’t skip the cooling time for the sponge; it’s crucial for even layers.
Feel free to customize the decorations based on your holiday theme.
For a quicker option, store-bought sponge ladyfingers work beautifully!

Equipment Needed

9-inch springform pan: Essential for easy removal; a regular cake pan works too, but be careful when serving.
Mixing bowls: Use a large bowl for the batter and a separate one for the cream.
Electric mixer: A hand mixer is great, but a stand mixer saves time.
Whisk: Handy for mixing the mousse and folding ingredients.
Spatula: Perfect for spreading cream and layering the cake.

Variations

Gluten-Free: Substitute cake flour with a gluten-free blend to make this dessert suitable for gluten-sensitive guests.
Fruit Variations: Swap cranberries for other berries like raspberries or strawberries for a different flavor profile.
Chocolate Lovers: Add cocoa powder to the sponge cake batter for a chocolate twist, or use dark chocolate instead of white for the mousse.
Vegan Option: Use aquafaba (chickpea water) in place of eggs and coconut cream for the mascarpone and mousse for a plant-based version.
Nut-Free: Omit the crushed nuts and use a nut-free whipped topping for decoration to cater to nut allergies.

Serving Suggestions

Pair your White Christmas Charlotte Cake with a warm cup of spiced chai or hot cocoa for a cozy treat.
Serve alongside a fresh fruit salad to balance the richness of the cake.
For a festive touch, garnish with mint leaves or edible flowers.
Consider a drizzle of cranberry sauce for added flavor and color.

FAQs about White Christmas Charlotte Cake

As I’ve shared my love for the White Christmas Charlotte Cake, I often get questions from fellow home cooks. Here are some of the most common inquiries I’ve encountered:

Can I make this cake ahead of time?

Absolutely! In fact, making the White Christmas Charlotte Cake a day in advance enhances the flavors. Just be sure to keep it covered in the fridge until you’re ready to serve.

What can I use instead of mascarpone cheese?

If you can’t find mascarpone, cream cheese works as a substitute. Just mix it with a bit of heavy cream to achieve a similar texture. It won’t be quite the same, but it’ll still be delicious!

How do I store leftovers?

Store any leftover cake in an airtight container in the fridge. It should stay fresh for up to three days, but I doubt it will last that long!

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly in this recipe! Just chop them while still frozen to make it easier. They’ll thaw beautifully in the cream.

What’s the best way to decorate the cake?

Get creative! You can use sugared cranberries, white chocolate curls, or even a sprinkle of crushed nuts. The White Christmas Charlotte Cake is a canvas for your festive imagination!

Final Thoughts

Creating the White Christmas Charlotte Cake is more than just baking; it’s about crafting memories and sharing joy with loved ones. Each layer tells a story, from the fluffy sponge to the creamy mascarpone and decadent mousse. As you slice into this festive delight, the smiles on your family’s faces will be priceless. This cake is a celebration of flavors and a centerpiece for your holiday gatherings. So, roll up your sleeves, embrace the holiday spirit, and let this cake be the star of your festive table. Happy baking, and may your holidays be filled with sweetness!

White Christmas Charlotte Cake: A Festive Delight Awaits!

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Author: Claire Weston
Total Time: ~4 hr 30 min
Yield: 10–12 servings 1x
Diet: Vegetarian

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Description

A festive no-bake dessert featuring layers of sponge cake, cranberry mascarpone cream, and a white chocolate mousse topping, perfect for holiday celebrations.

Ingredients

Scale

4 large eggs
3/4 cup (150g) granulated sugar
1 cup (120g) cake flour (or all-purpose flour sifted well)
1/2 tsp baking powder
1 tsp vanilla
Pinch of salt
2 cups (480 ml) heavy whipping cream, very cold
1 cup (225g) mascarpone cheese, cold
3/4 cup (90g) powdered sugar
1 tsp vanilla
Zest of 1 orange (optional but AMAZING)
1 ½ cups fresh or frozen cranberries, roughly chopped
1/2 cup white chocolate chips or chopped white chocolate
Pinch of salt
200g white chocolate
1 cup (240 ml) heavy cream, heated just to steaming (not boiled!)
Sugared cranberries OR fresh cranberries lightly tossed in powdered sugar (for decoration)
White chocolate curls (optional)
Crushed toasted walnuts or almonds (for edges, optional)
Powdered sugar, for dusting

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Instructions

Preheat oven to 350°F (175°C). Line and butter a 9-inch springform.
Beat eggs and sugar for 6–8 minutes until very pale and thick.
Gently fold in sifted flour, baking powder, and salt. Stir in vanilla.
Spread batter into the pan and bake for 18–22 minutes. Cool completely, then slice into two even layers.
Beat whipping cream to soft peaks. Add mascarpone, powdered sugar, vanilla, and orange zest, then beat until thick and fluffy (30–45 seconds).
Fold in cranberries, white chocolate, and a pinch of salt.
Place the first sponge layer into the springform pan and spread all the cranberry mascarpone cream evenly on top.
Top with the second sponge layer.
Pour hot cream over white chocolate, wait 1 minute, then whisk until smooth. Let cool to lukewarm.
Pour the white chocolate mousse gently over the cake and chill for at least 4 hours (overnight is best).
Remove from springform, pipe or spoon extra whipped cream around edges (optional), press crushed walnuts around sides (optional), and top with cranberries and dust with powdered sugar.

Notes

For a quicker option, use store-bought sponge ladyfingers.
Chilling overnight enhances the flavors and texture.
Feel free to customize decorations based on personal preference.

Prep Time: 30 min
Cook Time: 18–22 min
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 50mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg