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
Scale
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