Indulge in the festive flavors of the holiday season with this elegant layered cranberry white Christmas cake. This delightful dessert is not only visually stunning but also incredibly delicious, making it a perfect choice for your holiday gatherings.
Why You’ll Love This Recipe?
- The combination of tart cranberries and sweet white cake creates a harmonious balance of flavors.
- With simple ingredients and easy-to-follow steps, this cake is a breeze to make and assemble.
- This cake is versatile and can be served for Christmas, New Year’s Eve, or any special occasion.
Ingredient Notes:
For the Cranberry Sauce:
- Water: Provides moisture to the cranberry sauce.
- Granulated sugar: Sweetens and balances the tartness of the cranberries.
- Fresh or frozen whole cranberries: The star ingredient that adds a burst of flavor.
For the White Cake:
- Cake flour: Creates a light and tender crumb.
- Baking powder and baking soda: Leavening agents that help the cake rise.
- Unsalted butter and vegetable oil: Adds richness and moisture to the cake.
- Granulated sugar: Sweetens the cake.
- Egg whites: Provide structure and stability to the cake.
- Clear vanilla extract: Enhances the flavor without affecting the color.
- Full-fat sour cream and whole milk: Adds richness and moisture to the cake.
- White vinegar: Helps tenderize the cake.
For the Cooked Flour Frosting:
- Granulated sugar: Sweetens the frosting.
- All-purpose flour: Thickens the frosting.
- Salt: Balances the sweetness.
- Whole milk: Adds creaminess to the frosting.
- Unsalted butter: Provides richness.
- Pure vanilla extract: Adds flavor to the frosting.
Step-by-Step Instructions:
- Prepare the cranberry sauce by combining water, sugar, and cranberries in a saucepan. Cook until the cranberries burst and the sauce thickens. Let it cool.
- Make the white cake by mixing the dry ingredients, then creaming the butter, oil, and sugar. Add in the egg whites and vanilla extract, followed by the sour cream, milk, and vinegar.
- Bake the cake layers and let them cool completely.
- Prepare the cooked flour frosting by cooking the flour and milk until thick, then beating it with butter, sugar, and vanilla extract until fluffy.
- Assemble the cake by layering the white cake with cranberry sauce and frosting between each layer.
- Finish the cake with a final layer of frosting and decorate as desired.
Helpful Tips:
- For a more intense cranberry flavor, add a splash of orange juice to the cranberry sauce.
- To save time, you can use store-bought cranberry sauce instead of making it from scratch.
- Store the cake in the refrigerator to keep it fresh for longer.
Expert Tips for the Best Results:
- Level your cake layers before assembling to ensure a neat and even cake.
- Chill the cake layers before frosting to prevent crumbs from mixing into the frosting.
- Experiment with different decorative toppings like sugared cranberries or white chocolate curls.
Serving Suggestions:
Serve this elegant layered cranberry white Christmas cake with a cup of hot cocoa or a glass of champagne for a festive touch. Pair it with vanilla ice cream or whipped cream for a decadent treat.
Storage and Reheating Tips:
Store the cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best texture. To reheat, microwave individual slices for a few seconds or warm in the oven at a low temperature.
Frequently Asked Questions:
- Can I use frozen cranberries instead of fresh ones?
Yes, frozen cranberries can be used in place of fresh cranberries. Just make sure to thaw them before using. - How far in advance can I make this cake?
You can make the cake layers and cranberry sauce a day ahead and assemble the cake the next day for optimal freshness. - Can I substitute the clear vanilla extract with regular vanilla extract?
Yes, you can use regular vanilla extract, but it may slightly discolor the white cake. - Can I freeze this cake?
Yes, you can freeze the assembled cake for up to 1 month. Thaw in the refrigerator before serving.
Conclusion:
Treat yourself and your loved ones to this exquisite layered cranberry white Christmas cake that is sure to impress at any holiday gathering. With its vibrant flavors and elegant presentation, this dessert is a delightful addition to your festive celebrations. Enjoy and happy baking!
Print
Elegant Layered Cranberry White Christmas Cake
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hr 15 mins
- Yield: 1 9-inch layer cake 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Elegant Layered Cranberry White Christmas Cake is a delightful combination of tangy cranberry sauce, fluffy white cake, and creamy cooked flour frosting. Perfect for holiday gatherings or special occasions.
Ingredients
Cranberry Sauce:
- 1 cup water
- 1 cup granulated sugar
- 4 cups whole cranberries, fresh or frozen
White Cake:
- 2 ¾ cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 5 large egg whites, at room temperature
- 2 teaspoons clear vanilla extract
- ½ cup full-fat sour cream, at room temperature
- ½ cup whole milk, at room temperature
- ½ tablespoon white vinegar
Cooked Flour Frosting:
- 2 cups granulated sugar
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- 2 cups whole milk
- 2 cups unsalted butter, softened
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Cranberry Sauce: In a saucepan, combine water and sugar. Add cranberries and cook until they burst. Set aside to cool.
- Make White Cake: Mix dry ingredients. Cream butter, oil, and sugar. Add egg whites, vanilla, sour cream, and milk. Mix in dry ingredients. Bake in layers.
- Cook Flour Frosting: Cook sugar, flour, salt, and milk until thick. Cool completely. Cream butter and add vanilla. Beat in cooked mixture.
Notes
- You can use store-bought cranberry sauce if preferred.
- Ensure all cake ingredients are at room temperature for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg