Are you in search of the perfect Cranberry Christmas Cake recipe for your festive celebrations? Delight in our special cake, bursting with juicy cranberries and infused with holiday spices, promising to be the star of your Christmas table.
Looking for the Ultimate Cranberry Christmas Cake Recipe?
Wondering if this is the place to find the best Cranberry Christmas Cake recipe? Absolutely, you’re in the right spot! We’re sharing the most delightful and festive Cranberry Christmas Cake recipe, perfect for the holiday season.
Our expertly crafted recipe combines the tanginess of cranberries with the warmth of holiday spices, and everyone’s favorite cream cheese frosting, creating a perfect festive cake that’s not just delicious but also a beautiful centerpiece for your Christmas celebration.
The tartness of the cranberries combined with the tender cake and icing is an unexpected flavor combination that’s get’s rave reviews after the very first bite. Experience the joy of baking with our tried-and-tested recipe, designed to bring holiday cheer to your table.
Why this recipe will be one of your holiday favorites
- Although it looks complicated, they individual component’s of this recipe are easy to make
- This is an Instagram worthy cake with the pops of bright red and creamy white – perfect for holiday parties all winter long.
- Cream cheese icing – need we say more?
Ingredients
There are three components that when put together make up this cake; the tart cranberry sauc, the simple white cake with tender crumb, and the cream cheese frosting.
For the Cranberry filling
- fresh cranberries – picked over for any bad ones. Alterantively, if you cant find fresh berries, you can substitute for frozen cranberries
- White sugar
- Fresh orange zest and orange juice
- Ground cinnamon
- Ground ginger
- Ground cloves
For the Cake
- Egg whites
- buttermilk
- vanilla bean – if you don’t have a vanilla bean, look for vanilla paste or use vanilla extract
- cake flour – this is one of those basic ingredient switches that can really help you make lightly fluffy cakes
- granulated sugar
- baking powder
- salt
For the Cream Cheese Frosting
- Unsalted butter
- cream cheese – we’re not one for spending more than we have to, and often are ok with store brand. But when it comes to cream cheese, the fat content really makes a huge difference in the overall taste. We highly recommend Philadephia brand.
- Lemon zest and lemon juice
- Confectioners’ sugar – aka powdered sugar
- Sugared Cranberries, for garnish
How to Make this Cranberry Christmas Cake Recipe
Start by making the cranberry filling
- In a small saucepan, combine the cranberries, sugar, orange zest, juice, cinnamon, ginger, and cloves.
- Bring to a boil over, then reduce and simmer for 10 minutes, or until cranberries pop.
- Remove from heat and mash cranberries with a wooden spoon. Allow to cool completely.
Bake the cakes
- Meanwhile, in a bowl, combine the beaten egg whites and buttermilk.
- Using a sharp knife, carefully scrape seeds from the inside of the vanilla beans and stir them into the buttermilk mixture.
- Allow to stand at room temperature for 30 minutes.
- Preheat the oven to 350 degrees F. Prep two 9″ cake pans by greasing and flouring.
- Whisk the dry ingredients together (the flour, sugar, baking powder, and salt) in a large bowl and set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter for 30 seconds on medium high.
- Scraping down the sides with a rubber spatula as needed, gradually add the flour mix. Add half of the buttermilk and mix to combine.
- Add the remaining buttermilk and beat on medium speed for 2 minutes, pausing to scrape down the sides as needed.
- Divide the cake batter evenly into the cake pans and bake for 25 to 30 minutes, until a toothpick comes out clean and edges are light golden.
- Cool for 10 minutes on a wire rack before removing cakes from pans to cool completely.
Make the frosting
- Meanwhile, combine the cream cheese and butter in the mixing bowl of your stand mixer and beat on medium speed until light and fluffy.
- Add the lemon zest and juice and mix again.
- Scrape down the sides and add in the confectioners’ sugar, ½ cup at a time until combined.
- Add a tablespoon of milk if the mixture is too thick.
Assemble the Christmas Cranberry Cake
- When the cakes have cooled, cut the cakes in half evenly to make 4 total cake layers.
- Place one cake layer bottom side down in the center of your serving platter and spoon ⅓ cup cranberry sauce evenly over the top.
- Place a cake layer on top of that and spread ½ cup lemon frosting evenly over it.
- Top with a thin layer of cranberry sauce, about ⅓ cup.
- Top with the next cake layer and spoon ⅓ cup cranberry over top.
- Finally top with the last cake layer, cut side down.
- Crumb coat your cake and place in fridge for 10 minutes to set.
- Finish off your beautiful cake with a healthy layer of frosting and a few sugared cranberries on top of the cake before serving, if desired.
Pro Tip: Want to add a little pop to both the cake and your cocktails? Consider making Spiced Cranberry Syrup to use both in the layers and at your bar. Simple brush the cake layers with a bit of the syrup as you assemble the layers.
Leftovers & Storage
Store this cake in the fridge. When ready to serve, let it sit out for 20 minutes to soften the cream cheese icing.
To keep slices fresher longer, place a sheet of parchment paper against the exposed cut edges.
More Delicious Christmas Recipes
If you’ve tried my Cranberry Christmas Cake recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Cranberry Christmas Cake
AmericanIngredients
Cranberry filling
- 12 oz fresh cranberries - picked over
- ½ cup sugar
- 2 teaspoon finely shredded orange zest
- 2 tablespoon orange juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Cake
- 6 egg whites - lightly beaten
- 1 cup buttermilk
- 1 vanilla bean - split lengthwise
- 2 1/4 cups cake flour
- 1 3/4 cups granulated sugar
- 4 tsp baking powder
- 1 tsp salt
For the Cream Cheese Frosting
- 3/4 cup butter - softened
- 16 oz cream cheese - softened
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 3 1/2 cups confectioners’ sugar
- Sugared Cranberries - for garnish
Instructions
Make the cranberry filling:
- In a small saucepan, combine the cranberries, sugar, orange zest, juice, cinnamon, ginger, and cloves.
- Bring to a boil over, then reduce and simmer for 10 minutes, or until cranberries pop.
- Remove from heat and mash cranberries with a wooden spoon. Allow to cool completely.
Make the cake:
- Meanwhile, in a bowl, combine the beaten egg whites and buttermilk.
- Using a sharp knife, carefully scrape seeds from the inside of the vanilla beans and stir them into the buttermilk mixture.
- Allow to stand at room temperature for 30 minutes. Prep two 9" cake pans by greasing and flouring.
- Knock out any excess flour. Set aside. Preheat the oven to 350 degrees F.
- Whisk together the flour, sugar, baking powder, and salt together in a large bowl and set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter for 30 seconds on medium high.
- Scraping down the sides as needed, gradually add the flour mix. Add half of the buttermilk and mix to combine.
- Add the remaining buttermilk and beat on medium speed for 2 minutes, pausing to scrape down the sides as needed.
- Divide batter evenly into the cake pans and bake for 25 to 30 minutes, until a toothpick comes out clean and edges are light golden.
- Cool for 10 minutes on a wire rack before removing cakes from pans to cool completely.
Make the frosting:
- Meanwhile, combine the cream cheese and butter in the mixing bowl of your stand mixer and beat on medium speed until light and fluffy.
- Add the lemon zest and juice and mix again.
- Scrape down the sides and add in the confectioners’ sugar, 1/2 cup at a time until combined.
- Add a tablespoon of milk if the mixture is too thick.
Assemble
- Cut the cakes in half evenly to make 4 total cake layers.
- Place one cake layer bottom side down in the center of your serving platter and spoon 1/3 cup cranberry sauce evenly over the top.
- Place a cake layer on top of that and spread 1/2 cup lemon frosting evenly over it.
- Top with a thin layer of cranberry sauce, about 1/3 cup.
- Top with the next cake layer and spoon 1/3 cup cranberry over top.
- Finally top with the last cake layer, cut side down.
- Crumb coat your cake and place in fridge for 10 minutes to set.
- Finish off with a healthy layer of frosting and top with sugared cranberries before serving, if desired.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Love cranberries?
Give these other tart recipes a try when you’re done with your Cranberry Christmas Cake.
- Cranberry Margarita
- Baked Brie with Rum Soaked Cranberries
- Tart Cranberry Cherry Pie
- Cranberry White Chocolate Cookies
Oh man, yes, I love parties, but I hate all the work for them. Such a great tip list. And this CAKE!!! Um, I won’t be sharing this with my party guests. This is just for me!
I can’t wait to try this cake. It’s beautiful and I like the ingredients. Great tips, too, Kita.
Can we talk about how beautiful your photography is??!
This is gorgeous!! And I LOVE the flavors..and the photos..just perfect!
I’m crushing on this cake – anything that involves cranberries and lemon zest – sings to me! Great tips too! My poor cats don’t like me when I’m in ‘company-coming’ cleaning mode…I follow them around with the lint remover like a deranged neat freak.
This cake! It looks sooo good! I made one similar using cake mix (*hangs head in shame*).
Sugared cranberries are my love this time of year 🙂
First of all, this cake is GORGEOUS. Second, I love and agree with all of your tips. I usually have a billion different lists before any party and it makes everything so much more organized!
That looks amazing!! And I am a total list maker. It is a sickness lol
What a great list, but an even more amazing cake!! I’m droolimg!!
Freaking gorgeous!! This is a Christmas cake for sure and those sugared cranberries? Yes!
Fabulous holiday cake! And I love your party tips. Many people are so afraid to give a party so hopefully these will convince them that it just ain’t that tough!
Dang girl! You can make some amazing looking food, and take great photos! This looks amazing – Definitely on my to-try list!
Kita, this cake is gorgeous!
This cake! This cake!! Love everything about it 🙂 And your photos are great
That cake is gorgeous! And I agree, I wish I could host dinner parties all the time, I love making full meals but rarely get to do it, since I am usually cooking for one. Let’s be neighbors and take turns hosting haha.
Please help! I really want to make this recipe this weekend, but am a little confused by the directions….
Under “make the cake”, 3rd paragraph, it says to “In the bowl of your stand mixer, fitted with the paddle attachment, cream for 30 seconds on medium high.” What am I creaming? What should be in the bowl at this time? Am I creaming the original portion of the cake mix that has been sitting for 30 min (beaten egg whites, buttermilk & vanilla bean)? I usually don’t do homemade cakes…. so this is probably something most would know without asking! Would love some directions for dummies 🙂 Thanks so much!
Hi Angela, sorry for the confusion, I need to edit this post ><. It is indeed only one 3/4 cup butter for the cake, then an additional 3/4 cup for the icing.. Cream the butter in your blended while making the cake, then later tackle that frosting. This is a huge project to take on if you haven't baked cakes before and id love for you to post a pic on facebook when your masterpiece is ready!
about the 3/4 cup butter, I use 3/4 cup to make the frosting, but what to do with the other 3/4 cup butter, do I use it to make the cake? I find it very confusing, Rita.
The first 3/4 cup is creamed and used for the cake recipe, while the second is used for the frosting. I added some notes to the recipe to hopefully help 🙂 Thank you!! I hope your cake is wonderful.
Hello Kita,
I tried to bake the cake but I think something went wrong. My cake is 2 cm. thick in the middle and almost 1 cm. on the edge. Tell me is this o.k.? I am dutch and I am sorry for grammatical error. Rita.
One more question… 3/4 cup butter, softened is on the ingredient list twice, but I only see where to use it once in the directions. Should it be there twice? If so, where do I use the 2nd portion? Again, thanks!!
I just tried this recipe in 2019 – I have to say this was a total flop. I am an experienced baker and haven’t seen a recipe that has you sift the sugar in with the flour. My cake fell in the middle, which has basically made it unusable. Just wanted to give a warning to anyone looking to actually try this and not just comment on how pretty it is.
I have been making this cake for a few years for Christmas Eve and it always turns out beautifully. I was looking over the ingredients and realized that there is no butter in the ingredients list for the actual cake. I believe it should be 3/4 cup butter for the cake and another 3/4 cup butter for the frosting. Maybe that is why some of the reviewers were not successful.