Best Cranberry Layer Cake Recipes

BROWN SUGAR LAYER CAKE WITH CRANBERRY BUTTERCREAM

Steps:

• Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
• Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.
• Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
• Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles. Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
• Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.
• Meanwhile, make the cranberry jam: Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes. Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)
• Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.
• Return the bowl to the stand mixer, and using the whisk attachment, beat the egg white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.
• Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt. Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.
• Assemble the cake: If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
• Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn't spill out the sides. Place the second cake layer on top, and repeat with buttercream and jam. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)
• Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake. Serve at room temperature.

CRANBERRY LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and orange zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Freeze option: Wrap cooled cake layers, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.

CRANBERRY-CARROT LAYER CAKE

Steps:

• In a large bowl, combine the eggs, brown sugar, oil and orange zest. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; gradually add to egg mixture and mix well. Stir in carrots and cranberries. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and orange zest if desired. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread frosting between layers and over top and sides of cake. If desired, top with sugared cranberries.

CRANBERRY-GLAZED ORANGE LAYER CAKE

Steps:

• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.
• Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)
• Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING

Steps:

• FILLING:.
• In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves.
• Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl.
• Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
• CAKE:.
• Meanwhile, preheat oven to 350 degrees F. Grease the bottoms of two 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside.
• In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.
• In a medium bowl, combine flour, baking powder, and salt, set aside.
• In a large bowl, beat the 10 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1 1/3 cups granulated sugar, beating until combined.
• Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.
• Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined.
• Spread batter in the prepared cake pans.
• Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
• Remove layers from pans. Peel off waxed paper. Cool completely on wire racks.
• FROSTING:.
• In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted.
• Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy.
• Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar.
• ASSEMBLY:.
• Use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling.
• Top with the second layer; spread with one-third of the filling.
• Top with the third layer; spread with the remaining filling.
• Top with the fourth layer, cut side down.
• Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled.
• Makes 16 servings.

CRANBERRY-CARROT LAYER CAKE

Steps:

• In a mixing bowl, combine the eggs, brown sugar, oil and orange peel; mix well.
• Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; beat into egg mixture.
• Stir in carrots and cranberries.
• Pour into two greased and floured 9 inch round baking pans.
• Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a mixing bowl, beat cream cheese and butter until fluffy.
• Gradually beat in confectioners' sugar, milk, ginger and orange peel if desired.
• Split each cake into two horizontal layers.
• Spread frosting between layers and over top and sides of cake.

WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING

Steps:

• Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined. Spread batter in the prepared cake pans. 4. Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans. Peel off waxed paper. Cool completely on wire racks. 5. For frosting: In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted. Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy. Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar. 6. To assemble, use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling. Top with the second layer; spread with one-third of the filling. Top with the third layer; spread with the remaining filling. Top with the fourth layer, cut side down. 7. Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled. Makes 16 servings.

CRANBERRY COCONUT LAYER CAKE

Steps:

• Make cake layers:
• Preheat oven to 350°F. Butter three 8- by 2-inch round cake pans and line bottoms with rounds of wax paper. Butter paper and dust with flour, knocking out excess flour.
• Into a bowl sift together flour, baking powder, and salt. In a glass measure stir together milk, water, and vanilla. In a large bowl with an electric mixer beat butter on medium speed 1 minute. Gradually beat in sugar and beat mixture until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. With mixer on low speed add flour and milk mixtures alternately in 4 batches, beginning and ending with milk mixture, and beat until just combined (mixture will look curdled; do not overbeat).
• Divide batter evenly among pans (about 3 scant cups per pan), smoothing tops and tapping pans on counter to allow any air bubbles to escape. Bake layers in middle and lower thirds of oven (arrange pans so they overlap only slightly) until golden and a tester comes out clean, about 30 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped in plastic wrap, in an airtight container in a cool dry place. (Alternatively, layers may be made 3 days ahead and frozen, wrapped in plastic wrap and foil. Thaw layers in refrigerator 1 day before proceeding.)
• Make filling:
• With a knife halve vanilla bean lengthwise. Scrape seeds into a 3-quart saucepan and stir in pod and remaining filling ingredients. Bring mixture just to a boil and cook at a bare simmer, stirring occasionally, 10 minutes. Discard pod and transfer filling to a bowl. Cool filling completely. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
• With a long serrated knife horizontally halve cake layers. Arrange 1 cake half, cut side up, on a cake plate and spread evenly with about 1/2 cup filling. Repeat layering in same manner with remaining cake halves and filling, ending with a cake half, cut side down.
• Make frosting:
• In a 3-quart metal bowl set over a saucepan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a hand-held electric mixer on high speed beat frosting about 6 minutes, or until thick and fluffy. (Depending on mixer and weather, this may take longer.) Remove bowl from heat and beat frosting until cool and spreadable. Frost cake and coat with coconut. Cake keeps, covered, 2 days.

CRANBERRY LAYER CAKE

Steps:

• In a large bowl, combine the first five ingredients;
• beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Stir in cranberries and walnuts.
• Pour into two greased and floured 9-in. round baking pans.
• Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a large bowl, beat cream cheese and butter until fluffy.
• Add the confectioners' sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts.
• Refrigerate leftovers.