Indulge in the ultimate holiday treat with our Cranberry Layer Cake recipe. Discover how to create a stunning fluffy layer cake that captures the essence of the season.
As the holiday season unfolds, it’s time to add a touch of festive magic to your dessert table. Our Cranberry Layer Cake is a delightful masterpiece that marries the tartness of cranberries with the sweetness of cake layers, creating a symphony of flavors and colors that epitomize the holidays.
This show-stopping dessert captures the very essence of the season, perfect for impressing your guests and bringing a burst of seasonal cheer to your celebrations.
A Cranberry Layer Cake is a versatile dessert perfect for fall and winter occasions like Thanksgiving and Christmas. It can also be a delicious dessert as winter birthday cakes.
Harness the unique taste of cranberries by creating a luscious cranberry filling that strikes the perfect balance between sweet and tart in contrast to the fluffy vanilla cake.
With a crown of cream cheese frosting and a garnish of sugared cranberries, this cake becomes a centerpiece of joy, inviting everyone to indulge in the holiday spirit.
How to Make a Cranberry Layer Cake
Cake Ingredients:
- 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 Ingredients:
- 3 c frozen (or fresh) cranberries
- ½ c sugar
- ¼ tsp salt
- 2 Tbsp water
Simple Syrup Ingredients:
- ½ c water
- ½ c sugar
Frosting Ingredients:
- 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
Directions
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.)
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.
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.
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.
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.
To store your Cranberry Layer Cake, cover it with plastic wrap or place it in an airtight cake container and refrigerate. It’s best to consume the cake within a few days to maintain its freshness.
Relevant Recipes
- Christmas Cranberry Cake
- Chocolate Cake
- Bundt Cake Recipe
- Fall Cake Ideas
- How to Decorate a Cake
- Cranberry Recipes
FAQs for Best Results
Yes, you can bake the cake layers in advance and store them properly. Once cooled, wrap each cake layer tightly in plastic wrap and store them in an airtight container or zip-top bags. They can be refrigerated for a day or two or frozen for longer storage. Thaw frozen layers in the refrigerator before assembling the cake.
Cream cheese frosting is a classic choice for Cranberry Layer Cake as it pairs wonderfully with the tart cranberry filling. However, you can also use buttercream frosting or any frosting of your choice that complements the flavors of the cake and filling.
Absolutely! Chopped nuts, such as pecans or walnuts, can add a delightful crunch and flavor contrast to your Cranberry Layer Cake. You can also garnish the cake with sugared cranberries, orange zest, or white chocolate shavings for a festive touch.
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cranberry layer cake recipe
Ingredients
- Cake Ingredients:
- 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 Ingredients:
- 3 c frozen (or fresh) cranberries
- ½ c sugar
- ¼ tsp salt
- 2 Tbsp water
- Simple Syrup Ingredients:
- ½ c water
- ½ c sugar
- Frosting Ingredients:
- 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
To 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.