Ingredients:
For the cake:
187 grams sifted cake flour (this is about 1 1/2 cups plus 3 tablespoons cake flour before sifting, but best measured on a kitchen scale as the cake could be dense or dry if you’re overdoing it with the flour)
1/2 teaspoon baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
140 grams (5 oz) white chocolate chunks
115 grams (1/2 cup) unsalted butter, softened at room temperature
300 grams of sugar (1 and 1/2 cups)
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 eggs
1 teaspoon vanilla extract
2 tablespoons brown butter
Icing:
56 grams (1/4 cup) softened unsalted butter
112 grams (4 oz) softened cream cheese
1 and 1/2 cups powdered sugar (or more to make it thick enough to spread over the cake)
1 teaspoon vanilla extract
Garnish:
a handful of dried cranberries
1 tablespoon vegetable oil
1/2 cup white chocolate chips