White Chocolate Cloudberry Cake

Close up overhead view of White Chocolate Cake with a couple of slices cut.

5 from 1 vote

This moist, tender White Chocolate Cloudberry Cake is infused with the subtle sweetness of white chocolate and complemented by a luscious, pleasantly tart cloudberry filling. Whether you're looking to impress your guests at a dinner party or simply spend an afternoon baking something lovely for your family and friends, this Nordic-inspired cake is sure to become a favorite.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert, Fika

Cuisine: Nordic, Norwegian, Scandinavian, Swedish

Servings: servings

Calories: 577kcal

Author: Kristi

Equipment

Bundt pan (10 cup capacity)
Fine mesh strainer

Ingredients

For the Cake:

1 14 ounce jar cloudberry jam or preserves
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
18 tablespoons unsalted butter room temperature (2 ¼ sticks)
2 cups granulated sugar
3 large eggs room temperature
1 egg yolk room temperature
2 teaspoons vanilla extract
¾ cup buttermilk
1 cup white chocolate chips

For the White Chocolate Glaze:

1 cup white chocolate chips melted in the microwave at 50% power for 2-3 minutes
2 cups powdered sugar
Pinch of salt
1 teaspoon vanilla extract
7-8 tablespoons cream or whole milk
Pearl sugar for decorating if desired

Instructions

Pour the cloudberry jam into a saucepan and heat over medium-low until it begins to loosen up. Pour the jam through a fine mesh strainer into a small bowl. Discard the solids in the strainer and set aside to cool completely.
Preheat the oven to 350 degrees. Grease and flour a 10-cup capacity bundt pan OR spray the interior or the pan with baking spray. Set aside.
Whisk flour, salt, baking powder and baking soda together in a medium bowl. Set aside.
Combine butter and granulated sugar in the work bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add eggs and egg yolk one at a time, allowing each one to fully incorporate into the batter before adding the next. Add vanilla extract.
Reduce the mixer speed to low. Add one third of the flour mixture, followed by one half of the buttermilk. Repeat, finishing with the flour mixture (do not over mix). Gently fold in white chocolate chips.
Transfer half of the batter to the prepared bundt pan and using a spoon, create a shallow trench through the center of the batter. Gently spoon half of the cloudberry jam into the trench. Using a skewer, zig zag back and forth around the pan creating a swirl of jam and batter. Dollop the remaining batter over the top and gently smooth with a rubber spatula. Create another trench through the center and add the remaining jam. Swirl with the skewer as before. Gently smooth out the top with a rubber spatula. Bake for 50-60 minutes or until a skewer inserted in the center of the cake comes out clean.
Cool the cake in the pan for 10 minutes. Lay a wire cooling rack over the top of the pan and invert the cake onto the rack. Remove the pan, leaving the cake behind. Cool the cake to room temperature.
Meanwhile, make the White Chocolate Glaze: Combine the melted white chocolate, powdered sugar, salt, vanilla and 4 tablespoons of milk or cream in the bowl of a stand mixer fitted with the paddle attachment. Whisk on medium speed until light and fluffy. Add more milk or cream, one tablespoon at a time, until the glaze is pourable but still quite thick (about three more tablespoons).
Pour the glaze over the cake and decorate with pearl sugar, if desired. Serve.

Notes

Let the cake cool completely before glazing. The glaze won't properly adhere to a warm cake.

If you are using the pearl sugar, be sure to add it to the glazed cake while the glaze is still wet so that it sticks.

Feel free to skip the white chocolate glaze if you like. You can add a simple dusting of powdered sugar to the top and it will still be delicious!
Store at room temperature, carefully covered with plastic wrap, for up 3 days.

Nutrition