Cranberry Layer Cake

Cranberry Layer Cake is the kind of recipe that makes people stop and say whoa—did you make that?! 

If you’ve been searching for a standout cranberry recipe to add to your holiday lineup, this one checks all the boxes – it’s festive, flavor-packed and looks impressive but is surprisingly simple to make.

With layers of soft, tender cake, bursts of tart cranberries, and a rich, creamy frosting, this recipe delivers big on both taste and presentation.

Whether you’re baking for Thanksgiving, Christmas, or just because you love cranberries, you’ll want to make this cake again and again.

How to Make a Cranberry Cake

Before you get started, be sure to print the full recipe at the bottom of the page—then gather all your ingredients so you’re ready to go!

• Let your butter, eggs, and milk sit out to room temperature before you start. It helps everything mix together smoothly and creates a lighter, fluffier cake.
• You’ll start by baking two fluffy, spiced cake layers made with butter, sugar, eggs, warm holiday spices, and whole milk.

• While they bake, make the cranberry filling for the cake and prep a quick simple syrup to keep the layers moist. You can even make the filling ahead of time to save time on your baking day. It stores well in the fridge and gives the flavors time to develop.
• After the cakes have cooled, mix up a creamy cream cheese frosting.
• You’ll brush the cake layers with the syrup to lock in moisture and it adds a subtle sweetness that keeps the cake soft for days.

• Use a serrated knife to level your cake layers for a more stable cake and a professional look.
• Then stack the layers with the cranberry filling in between and top it all off with a swirl of frosting and a beautiful pile of sugared cranberries.

If you’re loving this fall cake recipe, you’ll definitely want to check out these other festive and flavorful ideas too:

• This Christmas Cranberry Cake is a dreamy dessert bursting with cranberry flavor and perfect for your holiday celebrations.
• A cranberry poke cake is an easy way to use up any leftover cranberry sauce!
• Whether you’re planning a cozy dinner or a seasonal dessert, these fall recipes will bring all the cozy seasonal flavors to your table.

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Cranberry Layer Cake recipe

This Cranberry Layer Cake is full of cozy spices, tart cranberry filling, and creamy frosting—perfect for Thanksgiving or Christmas.

Print Pin Rate

Course: desserts

Cuisine: American, Cake

Keyword: Cranberry Layer Cake

Prep Time: 35 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 12

Author: momma lew

Ingredients

Cake:

• 1 ¼ c butter room temp
• 2 c sugar
• 5 eggs
• 1 tsp vanilla
• 3 ¾ c cake flour
• 1 tsp salt
• 2 ½ tsp baking powder
• 1 Tbsp cinnamon
• 1 tsp allspice
• 1 tsp ground ginger
• ½ tsp cloves
• ½ tsp nutmeg
• 1 ¼ c whole milk

Cranberry Filling:

• 3 c frozen or fresh cranberries
• ½ c sugar
• ¼ tsp salt
• 2 Tbsp water

Simple Syrup:

• ½ c water
• ½ c sugar

Frosting:

• 1 – 8 oz cream cheese softened
• ½ c butter room temp
• 1 c powdered sugar packed
• 1 tsp vanilla extract

Sugared Cranberries:

• 1 c frozen or fresh cranberries
• 1 c sugar
• ½ c water

Instructions

Make the Cake:

• Preheat the oven to 350 degrees. 
• Grease 2 – 9” round cake pans or line with parchment paper.
• Allow your eggs, butter, and milk to come to room temperature before using them in the cake batter. Room temperature ingredients combine more evenly.
• 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 batter evenly between the two pans and place in the oven for a baking time of 25-30 minutes, until a knife comes out cleanly and the cake is golden brown.
• 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 serving plate, 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 the sides of the cake.
• Arrange the sugared cranberries in a pile in the center of the cake. 

Notes

To store the cake wrap the slices in plastic wrap or store in an airtight container in the fridge for up to 4 days. Let it come to room temp before serving for best flavor.