Fresh Cranberry Cake Recipe with Sugared Cranberries
Our fresh cranberry cake recipe is layered with sweet cranberry cake sauce and topped with cream cheese frosting and sugared cranberries.
Prep Time 35 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 25 minutes mins
Layered Spice Cake Ingredients:
- 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 Ingredients:
- 3 c frozen or fresh cranberries
- ½ c sugar
- ¼ tsp salt
- 2 Tbsp water
Simple Syrup Ingredients:
Cream Cheese Frosting Ingredients:
- 1 - 8 oz cream cheese softened
- ½ c butter room temp
- 1 c powdered sugar packed
- 1 tsp vanilla
Ingredients for Sugared Cranberries:
- 1 c frozen or fresh cranberries
- 1 c sugar
- ½ c water
To make the cake:
Preheat the oven to 350 degrees. Grease or line 2 - 9” round cake pans, or use nonstick.
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.
In a separate bowl, whisk together the dry ingredients (flour, salt, baking powder, and spices).
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.
Divide evenly between the two pans and place in the oven to bake for approximately 25-30 minutes, until a knife comes out cleanly.
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:
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. Remove from heat and allow to cool completely. (Can be made ahead of time and placed in the refrigerator.)
To make the simple syrup:
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 sugared cranberries:
To assemble:
On a plate/cake stand place the 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. Add the frosting on top, pushing it to the edges to allow it to slightly drip down.
Arrange the sugared cranberries in a pile in the center of the cake.