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A slice of Cranberry Layer Cake with white frosting, red berry filling, and sugared cranberries on top, garnished with a mint leaf, sits on a white plate.

Cranberry Layer Cake recipe

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

Course desserts
Cuisine American, Cake
Keyword Cranberry Layer Cake
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 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:

  1. Preheat the oven to 350 degrees. 

  2. Grease 2 - 9” round cake pans or line with parchment paper.
  3. Allow your eggs, butter, and milk to come to room temperature before using them in the cake batter. Room temperature ingredients combine more evenly.
  4. 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.
  5. In a separate bowl, whisk together the dry ingredients (flour, salt, baking powder, and spices). 
  6. 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.
  7. 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.
  8. 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:

  1. 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.

  2. Remove from heat and allow to cool completely. (Can be made ahead of time and placed in the refrigerator.)

To make the simple syrup:

  1. 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:

  1. 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:

  1. 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:

  1. 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.

  2. Add the frosting on top, pushing it to the edges to allow it to slightly drip down the sides of the cake.

  3. Arrange the sugared cranberries in a pile in the center of the cake. 

Recipe 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.