Christmas Cranberry Cake

There’s something magical about the holiday season, and nothing embodies that spirit quite like a slice of Christmas Cranberry Cake. Each bite is a delightful balance of sweetness and tartness, reminiscent of family gatherings filled with laughter and cheer. I remember the first time I baked this cake; the kitchen was filled with the warm aromas of baking and the vibrant hues of fresh cranberries. This cake has become a staple at our family holiday celebrations, often gracing the table as we share stories and create memories that last a lifetime.

What’s In This Christmas Cranberry Cake

When it comes to creating a cake that’s as flavorful as it is beautiful, the right ingredients make all the difference. Each component of the Christmas Cranberry Cake works in harmony, ensuring a perfect texture and taste. The key players include fresh cranberries, which provide a tart contrast, and a mix of flours that give the cake its light and fluffy structure.

• All-purpose flour: The backbone of the cake, providing structure and stability.
• Cornstarch: Adds tenderness to the cake, resulting in a light and airy texture.
• Milk: Enhances moisture, creating a soft crumb in each layer.
• Egg whites: Whipped to perfection, they help lift the cake, giving it a fluffy body.
• Almond extract: Infuses a subtle nutty flavor that elevates the overall taste.
• Granulated sugar: Sweetens the cake, balancing the tartness of the cranberries.
• Baking powder: A leavening agent that helps the cake rise beautifully.
• Salt: Enhances the flavors, ensuring a well-rounded taste.
• Butter: Adds richness and flavor, making the cake unforgettable.
• Cranberry preserves: Introduces an extra layer of cranberry flavor, enhancing the cake’s overall profile.
• Fresh cranberries: The star ingredient, providing brightness and a pop of color.
• Cream cheese: A key component of the frosting, offering a creamy texture and tangy flavor.
• Powdered sugar: Sweetens the frosting, making it smooth and spreadable.
• Orange juice: Brightens the flavors, adding a refreshing citrus note.

The Process for Making Christmas Cranberry Cake

Making the Christmas Cranberry Cake is a delightful journey that’s well worth the time spent. This process allows you to combine fresh ingredients into a cohesive, delicious cake that will impress everyone. Follow these detailed steps to create the perfect holiday centerpiece.

1. Start by preparing the cranberry filling. In a medium saucepan, combine the ingredients for the filling and bring to a boil over medium-high heat. Stir frequently, and continue boiling for 5 to 6 minutes until the cranberries pop. Remove from heat and transfer the filling to a bowl. Allow it to cool completely for about one hour before covering and refrigerating for up to two days.

2. Preheat your oven to 350 degrees F (175 degrees C). Prepare three 9-inch round cake pans by spraying them with nonstick cooking spray with flour or greasing and flouring them. To ensure easy removal, line the bottoms of the pans with parchment paper.

3. In a medium bowl, blend the room-temperature milk, egg whites, and extracts using a fork until well combined. Set this mixture aside for later.

4. In the bowl of an electric mixer, mix the all-purpose flour, cornstarch, granulated sugar, baking powder, and salt at low speed until well incorporated. Add the butter and beat on medium-low speed for about 2 to 3 minutes, until the mixture resembles moist crumbs.

5. Now add all but ¾ cup of the milk mixture to the flour mixture and beat at medium speed for about 1 and a half minutes. After that, pour in the remaining milk mixture and beat for an additional minute. The batter should be smooth and creamy.

6. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 23 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to rest in the pans for 3 minutes, then carefully invert them onto a plate, and finally flip them back onto cooling racks. Let them cool completely, which may take about 1 and a half hours.

7. While the cakes cool, prepare the frosting. In a mixing bowl, beat together the butter, cream cheese, and salt for 1 to 2 minutes until creamy. Gradually add the powdered sugar and orange juice alternately, mixing at low speed until blended and smooth after each addition. If the frosting is too thick, add milk, one teaspoon at a time, until the desired consistency is reached.

8. To assemble the cake, place four strips of parchment paper around the edges of a platter or cake stand to keep it clean. Place a small dollop of frosting in the center to anchor the first cake layer. Carefully top the first leveled cake layer with a thin layer of the crumb coat frosting, using a spatula to spread it evenly.

9. Using a pastry bag filled with 1 and a half cups of frosting, pipe a ring of frosting just inside the top edge of the cake layer. Spread a third of the chilled cranberry filling over the frosting, ensuring it reaches the edges. Add the second leveled cake layer and repeat the frosting and filling process. Finish with the third layer.

10. Create a crumb coat by frosting the entire exterior of the cake with the reserved crumb coat frosting, ensuring even coverage. Refrigerate the cake for 30 minutes to allow the crumb layer to set. If the remaining frosting becomes too soft, you may refrigerate it briefly and whip it again before using.

11. Frost the outside of the cake as desired with the remaining frosting. Pipe a decorative border around the top edge and spread the remaining cranberry filling over the top layer of cake, smoothing it to the edges of the piping. Carefully remove the parchment paper from around the base of the cake and pipe a ring of frosting around the bottom.

12. If not serving immediately, cover the assembled and frosted cake with an inverted bowl or cake cover and refrigerate. It will remain fresh for up to two days. Remember to bring the cake to room temperature before serving it to enjoy the full flavor.

Make It Your Own

While the Christmas Cranberry Cake is delicious as is, there are many ways to personalize it to suit your taste. Here are some ideas to inspire your creativity:

• Add nuts: Mix in chopped pecans or walnuts to the batter for a crunchy texture.
• Flavored frosting: Experiment with different extracts, such as lemon or coconut, to give your frosting a unique twist.
• Fruit variations: Try substituting cranberries with other seasonal fruits like raspberries or chopped apples for a different flavor profile.
• Decorative toppings: Dust the final cake with powdered sugar or adorn it with additional fresh cranberries for a festive touch.
• Layering options: Add a layer of ganache between cake layers for added indulgence.
• Storage: Keep leftovers covered in the refrigerator to maintain freshness.
• Freezing: You can freeze the cake layers before frosting. Just wrap them tightly in plastic wrap and store them in an airtight container.
• Pairing: Serve the cake with whipped cream or vanilla ice cream for an extra treat.

How to Serve Christmas Cranberry Cake

Serving the Christmas Cranberry Cake is as enjoyable as baking it. Here are some ideas for presenting this delightful dessert:

• Perfect for celebrations: This cake is an excellent choice for holiday gatherings, birthdays, or any special occasion.
• Attractive presentation: Place the cake on a decorative cake stand to elevate its appearance and make it a focal point.
• Pair with beverages: Serve with warm beverages like spiced cider or coffee to complement the flavors of the cake.
• Slice sizes: Cut generous slices to share or smaller pieces for guests who may want just a taste.
• Seasonal sides: Pair with seasonal fruits, such as pomegranate or oranges, for a refreshing contrast.
• Storage tips: To keep any leftovers fresh, always store them in an airtight container in the refrigerator.
• Room temperature serving: Allow the cake to come to room temperature before serving for optimal flavor.

FAQ

Conclusion

The Christmas Cranberry Cake is a delightful dessert that perfectly captures the essence of the holiday season. Its unique combination of flavors and beautiful presentation makes it a showstopper at any gathering. I encourage you to try this recipe and create your own cherished memories around the dinner table. Happy baking!

Christmas Cranberry Cake

Indulge in the festive flavors of this delightful Christmas Cranberry Cake. Layers of fluffy cake balanced by tart cranberries and creamy frosting make it the ultimate holiday treat. Perfect for celebrations, it's easy to make and sure to impress your guests!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups All-purpose flour
• 1/3 cup Cornstarch
• 1.5 cups Milk at room temperature
• 9 large Egg whites at room temperature
• 1 teaspoon Almond extract
• 1.5 teaspoons Vanilla extract
• 2.67 cups Granulated sugar
• 2 tablespoons Baking powder
• 1.5 teaspoons Salt
• 1 8 Butter softened, cubed small (2 ¼ sticks)
• 1 12 oz. jar Cherry preserves
• 3/4 cup Granulated sugar
• 1/4 cup Fresh orange juice
• 3.5 cups Fresh cranberries
• 1 cup Butter softened
• 1 8 oz. pkg Cream cheese, softened
• 1/4 teaspoon Salt
• 1 32 oz pkg Powdered sugar
• 2 tablespoons Fresh orange juice
• 1 teaspoon Vanilla extract
• 1-2 tablespoons Milk optional

Equipment

• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet
• Blender
• Frying Pan
• Wooden Spoon

Method

 

1. Add all of the Cranberry Filling ingredients to a medium saucepan and bring to a boil over medium-high heat, stirring frequently. Continue to boil for 5-6 minutes, while stirring, or until cranberries pop. Transfer Cranberry Filling to a bowl and let cool completely (about one hour) then cover and refrigerate for 8 hours up to 2 days.
2. Preheat oven to 350 degrees F. Prepare three 9-inch cake pans by spraying with nonstick cooking spray WITH FLOUR (or grease and flour pans) then covering the pan bottoms with rounds of parchment paper.
3. Add milk, egg whites, and extracts to a medium bowl and mix with fork until blended. Mix flour, cornstarch, sugar, baking powder, and salt in bowl of electric mixer at low speed. Add butter, and beat on medium-low for about 2-3 minutes or until the mixture resembles moist crumbs. (You may have to break up some of the butter cubes with your fingertips)
4. Add all but ¾ cup of milk mixture to flour mixture and beat at medium speed for 1 ½ minutes. Add remaining milk mixture and beat for 1 minute.
5. Divide batter evenly between the three prepared cake pans. Bake for 23-25 minutes or until toothpick inserted in the center comes out clean. Let cakes rest in pans for 3 minutes then invert onto a plate then reinvert onto racks. Let cakes cool completely (about 1 ½ hours).
6. Beat butter, cream cheese and salt at medium speed with an electric mixer until very creamy, 1-2 minutes. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Beat in vanilla. To thin if needed, beat in milk, 1 teaspoon at a time to reach desired consistency.
7. Place four strips of parchment paper around the edges of platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled cake.
8. Spoon 1 ½ cups buttercream into pastry or plastic freezer bag. Snip 1 corner of freezer bag to make a small hole. Set aside. Spoon 1 cup frosting into a small bowl to use first to create a crumb coat (“Crumb Coat Frosting”).
9. Top cake with a thin layer of Crumb Coat Frosting and spread evenly. Pipe a ring of frosting just inside the top edge of cake then spread ⅓ of chilled Cranberry Filling on top of thin layer of frosting, spreading to edges of piped frosting. Top with second leveled White Cake Layer. Repeat procedure with frosting/piping and ⅓ of Cranberry Filling. Top with third layer.
10. Create a crumb coat by frosting the cake using reserved Crumb Coat Frosting starting with the top and working down until the cake is evenly frosted, removing any excess frosting. Refrigerate Cake 30 minutes or until crumb layer has set. If remaining frosting gets too soft, refrigerate as well then whip a few times before using.
11. Frost the outside of cake as you desire with the remaining frosting. Pipe a ring of frosting around top cake layer just inside the top edge. Spread remaining Cranberry Filling (now Topping) over top cake layer, spreading to edge of piped frosting. Remove parchment paper then pipe a ring of frosting around the bottom of the cake.
12. If not serving immediately, assembled and frosted cake should be covered with an inverted bowl or cake cover and refrigerated. It will stay fresh for up to 2 days. Bring cake to room temperature before serving.

Notes

• Tip 1: May substitute the all-purpose flour and cornstarch with 3 ⅓ cups cake flour.
• Tip 2: These ingredients MUST be at room temperature in order for the cake to be a success.
• Tip 3: Frozen cranberries, thawed, may be substituted.
• Tip 4: The cake layers can be prepared one day in advance. Let the layers cool completely, then wrap each layer tightly in plastic wrap and store in the refrigerator.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!