Introduction

This White Poinsettia Cake is a stunning holiday centerpiece that tastes just as delightful as it looks. Layers of rich brown butter cake are filled and frosted with luscious cranberry-orange whipped cream and decorated with elegant white chocolate candy leaves and gold accents.

A tall, round cake with smooth, creamy white frosting covering the entire outside, showing soft horizontal lines circling the sides. On top, there are layered white poinsettia-shaped decorations with detailed veining, accented with small shiny golden balls at the center and a few green leaves underneath them. The cake sits on a transparent, decorative glass cake stand with a gold-colored base. The scene also includes two glasses with a golden drink in the background and a stack of white plates with beside them a few shiny gold ornaments and a ribbon. All is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Brown Butter Cake (prepared as directed)
Whipped Cream Frosting, divided

Cranberry-Orange Cake Filling
White Chocolate Candy Leaves

Gold Dragées
Fresh Bay Leaves

Instructions

Step 1: Prepare the Brown Butter Cake according to the recipe instructions. Once baked, use a serrated knife to trim the domed tops off each cake layer and discard the trimmings along with any parchment paper.
Step 2: Place one cake layer on a serving plate with the trimmed side facing up. Spread 1/4 cup of the whipped cream frosting evenly over the top. Transfer 1 1/4 cups of frosting into a piping bag or a ziplock bag with a small 1/2-inch opening, and pipe a 1/2-inch tall border around the edge of the cake.
Step 3: Spoon half of the cranberry-orange filling (about 3/4 cup) evenly inside the piped border. Place the second cake layer on top, repeat the frosting border and filling. Reserve the frosting in the piping bag for decoration.

Step 4: Add the final cake layer with the cut side down. Thinly frost the top and sides of the cake with a crumb coat using the remaining frosting. Chill the cake uncovered for 30 minutes.
Step 5: Spread the remaining frosting evenly over the top and sides of the chilled cake with an offset spatula. Using the reserved piping bag, pipe two small mounds of frosting about 6 inches apart on top of the cake.
Step 6: Insert white chocolate candy leaves into the frosting mounds in a star shape to create poinsettias. Layer leaves as desired, securing them with additional piped frosting if needed.

Step 7: Pipe a small frosting dot in the center of each poinsettia and place gold dragées on top. Tuck fresh bay leaves around the flowers for extra decoration. Remove both dragées and bay leaves before serving.
Step 8: For best results, prepare all components ahead of time but assemble and decorate the cake on the day you plan to serve it.

Tips & Variations

Use a serrated knife to trim cake layers evenly without tearing the crumb for a smooth finish.

Chill the cake between frosting steps to help set layers and prevent frosting from sliding.
Substitute fresh cranberries and orange zest for a homemade cranberry-orange filling if preferred.
Decorate the cake with silver dragées or edible glitter for a different festive look.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Remove delicate decorations such as gold dragées and fresh bay leaves before storing to prevent moisture damage. Let the cake sit at room temperature for 20 minutes before serving to soften the frosting.

How to Serve

A tall, round cake with three smooth layers covered in creamy white frosting, decorated with horizontal ridges around the sides. The top has a swirl pattern of the frosting and is adorned with large, white edible leaves and small gold berries in the center. The cake sits on a white plate with a gold edging, placed on a white marbled surface. To the right, champagne is being poured into two clear glasses, adding a festive feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the brown butter cake layers up to 2 days in advance. Wrap them well and keep refrigerated until assembly.

Are the white chocolate candy leaves edible?

Yes, white chocolate candy leaves are edible and make a beautiful decoration, but be sure to remove the gold dragées and fresh bay leaves before eating.