This Cranberry Cake is pretty and delicious! This layer cake features moist vanilla cakes, a homemade cranberry filling, and an ermine buttercream. Elegant with simple decorations, this cake will be fantastic for the holiday season or any special occasion.
If you like cranberries, so you will love this cranberry cake. The combo of vanilla and cranberries pairs deliciously. The vanilla cake’s sweetness contrasts with the cranberry filling’s tartness. Every bite is full of flavor. Try this cranberry cake if you’re still looking for your next holiday dessert.
Why you’ll love this Cranberry Cake
- An easy layer cake: each step is approachable and doesn’t require much time.
- The recipe features a moist vanilla cake recipe with oil, so the cakes won’t dry if you want to prepare them a day in advance.
- Simple decorations made with cranberry and rosemary but still a festive cake with a wow effect to impress your guests.
- Vanilla cake and cranberry filling pair well together. It’s a perfect holiday baking project.
The cranberry cake doesn’t require special ingredients.
The vanilla cakes are made with all-purpose flour, baking powder, baking soda, caster sugar (or granulated sugar), salt, large eggs, milk, vegetable oil, water, and vanilla extract.
The cranberry filling is made with cranberries (fresh or frozen), sugar, water, lemon juice and cornstarch.
Ermine buttercream: all-purpose flour, sugar, salt, vanilla, milk, and butter.
How to make the Cranberry Cake
Easy vanilla cake: in one large bowl, mix the dry ingredients. Then, add the wet ingredients. Mix both. Divide the batter into three 6-inch cake tins and bake.
A cranberry filling ready in 15 minutes. In a nutshell: Heat cranberries, sugar, and water until it begins to break down. Blend with an immersion blender to smooth the texture. Add a mixture of lemon juice and cornstarch and continue to cook until it thickens.
Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How do I store the Cranberry Cake?
At room temperature, if it’s not too hot, otherwise in the fridge for up to 3 days.
Before serving, let the cake on your countertop for 15 minutes to allow the buttercream to become soft again (adjust the time according to your room temperature.)
Can I make it ahead?
- You can prepare the cakes one day ahead of time. Once baked, let them cool, and then wrap the cakes (without any frosting or filling) tightly in cling film and place in the fridge or on your countertop if it’s not too hot. Otherwise, you can freeze the cakes for up to 1 month.
- The cranberry filling can be made a few days in advance.
- The ermine buttercream requires 2 steps (pudding base and butter mixing). You can prepare the pudding base 1 day in advance and let it in the fridge overnight. Make sure to bring it back to room temperature before using it.
- Alternatively, prepare the cake the day before serving it and place it in the fridge. As long as the cake is frosted, it won’t dry.
Read the entire cranberry cake recipe before starting.
Vanilla cake: ingredients at room temperature.
Do not overmix the batter.
Weight your batter to divide it evenly into the three cake tins. For me, it was about 300g into each tin.
Cranberry filling: Cook on medium heat. Don’t try to speed up the process with high heat.
Ensure the cornstarch is fully dissolved with the lemon juice before adding it, and ensure the cranberry compote is hot when ready to add it. If it’s not hot enough, you may have lumps.
When ready to use, give a stir with a spoon/spatula to smooth a little bit. After a couple of days, it may look like jello, don’t worry, just stir, and the texture will back.
Ermine buttercream: Check the ermine buttercream’s blog post: There are full of tips and lot of details.
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If you tried this Cranberry Cake or any recipe on the blog, let me know how you liked it by leaving a comment below.