Cranberry Layered Cake
Savor this irresistible Cranberry Layered Cake, where layers of moist vanilla cake meet the zesty pop of cranberries, all crowned with a velvety frosting—a perfect harmony of sweetness and tanginess in every bite.
More holiday desserts to try; Gingerbread Christmas Tree Cookies, Peppermint Candy Oreos, and Chocolate Donut Reindeer.
If you’re on the hunt for a show-stopping dessert that seamlessly blends the tartness of cranberries with the sweetness of the cake, look no further than our Cranberry Layer Cake recipe. This delightful creation not only captures the essence of the season but also elevates the classic layer cake to a whole new level. Bursting with flavors and adorned with sugared cranberries, this Cranberry Layer Cake is a perfect addition to your holiday table or any celebration that calls for a touch of elegance and sweetness.
Cranberry Layered Cake
Why You’ll Love This Recipe
Indulging in our Cranberry Layered Cake is a culinary adventure worth savoring. Here’s why this recipe will become your new favorite:
- Harmony of Flavors: The combination of tart cranberry filling, moist cake layers, and creamy frosting creates a symphony of flavors that dance on your palate with each bite.
- Visual Appeal: This cake isn’t just a taste sensation; it’s a work of art. The sugared cranberries on top add a touch of elegance, making it a showstopper at any gathering.
How To Make The Cranberry Layered Cake
Unlock the secrets to creating this Cranberry Layered Cake with our simple steps:
Cake Ingredients:
- Whole Milk
- Sugar, Salt, and Vanilla
- Butter, Eggs, Baking Powder, and Cake flour
- Ground cloves, all, spice, cinnamon, nutmeg, and ginger
Cranberry Filling Ingredients:
- Cranberries
- Sugar & Salt
- Water
Simple Syrup Ingredients:
- Sugar
Frosting Ingredients:
- Cream cheese and Vanilla
- Butter and Powdered Sugar
Sugared Cranberries:
- Cranberries
- Sugar
- Water
Instructions:
- Prepare the Cake Batter: Cream together room-temperature butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. In a separate bowl, whisk together dry ingredients. Alternately add the flour mixture and whole milk to the butter and sugar, beginning and ending with flour. Divide the batter between two prepared cake pans and bake until a knife comes out clean.
- Craft the Cranberry Filling: Cook cranberries, sugar, and salt until the cranberries burst. Add water and continue cooking. Once cooled, this filling becomes a burst of cranberry goodness between the cake layers.
- Create a Simple Syrup: Dissolve sugar in water over low heat to make a simple syrup. This adds moisture and sweetness to the cake layers.
- Whip up the Frosting: Beat cream cheese and butter until smooth, then add powdered sugar and vanilla. This luscious frosting adds the perfect finishing touch to the cake.
- Garnish with Sugared Cranberries: Heat sugar and water, add cranberries, then roll them in sugar for a sparkling finish. These sugared cranberries create a stunning centerpiece for your cake.
- Assemble with Care: Layer the cake, brushing each layer with simple syrup, spreading cranberry filling, and topping with frosting. Complete the masterpiece by arranging sugared cranberries on top.
Variations For The Cranberry Layered Cake
Put your spin on this classic Cranberry Layered Cake with these creative variations:
- Nutty Delight: Add chopped nuts to the cake batter or sprinkle them between the layers for a delightful crunch.
- Citrus Twist: Infuse the cranberry filling with a hint of citrus by adding orange or lemon zest, creating a refreshing contrast to the richness of the cake.
Can It Be Stored or Made Ahead?
Discover the convenience of preparing this cake in advance:
The Cranberry Layered Cake can be made ahead of time and stored in the refrigerator. The flavors meld and improve over time, making it a perfect dessert to prepare a day or two before your special event.
Savor this Cranberry Layered Cake!
Cranberry Layered Cake
Ingredients
Cake Ingredients:
- 1 ¼ cup butter room temperature
- 2 cup sugar
- 5 medium eggs
- 1 tsp vanilla
- 3 ¾ cup cake flour
- 1 tsp salt
- 2 ½ tsp baking powder
- 1 tbupsp cinnamon
- 1 tsp allspice
- 1 tsp ginger ginger
- ½ tsp cloves
- ½ tsp nutmeg
- 1 ¼ c whole milk
Cranberry Filling Ingredients:
- 3 cup cranberries fresh or frozen
- ½ cup sugar
- ¼ tsp salt
- 2 tbsp water
Simple Syrup Ingredients:
- ½ cup water
- ½ cup sugar
Frosting Ingredients:
- 1 – 8 oz cream cheese softened
- ½ cup butter room temperature
- 1 cup powdered sugar packed
- 1 tsp vanilla
Sugared Cranberries:
- 1 cup cranberries fresh or frozen
- 1 cup sugar
- ½ cup water
Instructions
To Make The Cake:
- Preheat the oven to 350°F. Grease or line 2 – 9” round cake pans, or use nonstick.
- In a bowl, cream together butter and sugar until light and fluffy. Add in the eggs, one at a time until well combined. Add the vanilla and mix.
- In a separate bowl, whisk together the dry ingredients (flour, salt, baking powder, and spices).
- Alternate adding flour mixture and milk to the butter and sugar, starting and ending with the flour until all the ingredients are well combined, but not overmixed.
- Divide evenly between the two pans and place in the oven to bake for approximately 25-30 minutes, until a knife comes out cleanly.
- Allow to cool on a rack for 10 minutes before flipping the cake out of the pan and allowing to cool completely before assembling.
To Make The Cranberry Filling:
- In a medium sized saucepan, place the cranberries, sugar and salt over medium/low heat and cook until the cranberries start to burst. Add the water and continue to cook for another 5 minutes. Remove from heat and allow to cool completely. (Can be made ahead of time and placed in the refrigerator.)
To Make The Simple Syrup:
- Combine the sugar and water in a small saucepan over low heat to allow the sugar to dissolve completely. Remove from heat and allow to cool.
To Make The Frosting:
- Using a hand (or stand) mixer, beat together the cream cheese and butter. Add powdered sugar and beat until smooth and creamy. Add the vanilla and mix.
To Make The Sugared Cranberries:
- Heat ½ of the sugar with the water until sugar is dissolved and add in the cranberries. Remove from heat and strain off the excess water before rolling the cranberries in the remaining sugar to coat the outside.
To Assemble:
- On a plate/cake stand place the first layer flat side up in the center of the plate. Brush the top with half of the simple syrup and then spread the cranberry filling evenly on top.
- Place the second layer, flat side down evenly on top of the first layer. Use the remaining simple syrup and brush the top of the cake.
- Add the frosting on top, pushing it to the edges to allow it to slightly drip down. Arrange the sugared cranberries in a pile in the center of the cake.
Common Questions about Cranberry Layered Cake
Addressing your queries for a seamless baking experience:
1. Can I use fresh cranberries instead of frozen ones?
Yes, fresh cranberries can be used interchangeably with frozen ones. Ensure they are cleaned and prepared before use.
2. Can I make the cranberry filling in advance?
Absolutely! The cranberry filling can be prepared ahead of time and refrigerated until you’re ready to assemble the cake.
3. How long do the sugared cranberries stay fresh?
When stored in an airtight container in the refrigerator, sugared cranberries can stay fresh for up to a week, maintaining their delightful crunch.
Whether for holidays, celebrations, or just a sweet indulgence, this cake is bound to become a cherished favorite. So, gather your ingredients, preheat the oven, and get ready to create a showstopping dessert that will leave a lasting impression on every occasion!
If you decide to try out these scrumptious Cranberry Layered Cake, please share your experiences with us, and don’t forget to tag us on social media using #cranberrylayeredcake and #foodieaholic. We can’t wait to savor your culinary creations!
More holiday desserts to try:
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