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Cranberry Layer Cake
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Cranberry Layered Cake

Savor this irresistible 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.
Course Dessert
Cuisine American
Keyword Cake, cranberry
Prep Time 35 minutes
Cook Time 52 minutes
Total Time 1 hour 27 minutes
Servings 12

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.