Name: Elegant Layered Cranberry White Christmas Cake Recipe
Prep time: 1 h
Cook time: 38 min
Total time: 3 h 38 min
Cuisine: American
Ingredients: 1 cup (240 mL) water; 1 cup (200 g) granulated sugar; 4 cups whole cranberries (fresh or frozen); 2 ¾ cups (360 g) cake flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 6 tablespoons (90 g) unsalted butter, softened; ½ cup (120 mL) vegetable oil; 1 ¾ cups (350 g) granulated sugar; 5 large egg whites, at room temperature; 2 teaspoons clear vanilla extract; ½ cup (120 g) full-fat sour cream, at room temperature; ½ cup (120 mL) whole milk, at room temperature; ½ tablespoon white vinegar; 2 cups (400 g) granulated sugar; ⅔ cup (82 g) all-purpose flour; ½ teaspoon salt; 2 cups (480 mL) whole milk; 2 cups (450 g) unsalted butter, softened; 1 teaspoon pure vanilla extract

Ingredients

1 cup (240 mL) water

1 cup (200 g) granulated sugar (for cranberry sauce)

4 cups whole cranberries, fresh or frozen

2 ¾ cups (360 g) cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

6 tablespoons (90 g) unsalted butter, softened

½ cup (120 mL) vegetable oil

1 ¾ cups (350 g) granulated sugar (for cake)

5 large egg whites, at room temperature

2 teaspoons clear vanilla extract

½ cup (120 g) full-fat sour cream, at room temperature

½ cup (120 mL) whole milk, at room temperature

½ tablespoon white vinegar

2 cups (400 g) granulated sugar (for frosting)

⅔ cup (82 g) all-purpose flour

½ teaspoon salt (for frosting)

2 cups (480 mL) whole milk (for frosting)

2 cups (450 g) unsalted butter, softened (for frosting)

1 teaspoon pure vanilla extract (for frosting)

Instructions

Step 1: Make the cranberry sauce by combining water and sugar in a saucepan. Heat until sugar dissolves, then add cranberries. Cook over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 8–20 minutes. Cool completely, then chill in the refrigerator for 1 hour.

Step 2: Preheat oven to 350°F (175°C). Whisk together cake flour, baking powder, baking soda, and salt in a bowl.

Step 3: In a separate large bowl, cream softened butter, vegetable oil, and cake sugar until light and fluffy. Beat in egg whites, sour cream, and vanilla extract.

Step 4: Alternate adding the dry ingredients with the milk and vinegar mixture to the wet ingredients, beginning and ending with the dry, mixing until just combined.

Step 5: Divide batter evenly between two greased and floured 8-inch round cake pans. Bake for 32–38 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely in pans, then remove.

Step 6: For the frosting base, whisk together sugar, all-purpose flour, and salt in a saucepan. Gradually whisk in milk, smoothing out lumps.

Step 7: Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens, about 10 minutes. Pour into a bowl, cover the surface with plastic wrap to prevent a skin, and chill until completely cool, about 2 hours.

Step 8: Cream softened butter in a mixer until pale and fluffy. Gradually add the cooled cooked flour mixture, about 2 tablespoons at a time, blending fully before adding more. Beat in vanilla extract until light and fluffy.

Step 9: Slice each cooled cake layer horizontally in half to make four layers total.

Step 10: Assemble the cake by layering cake, a thin layer of frosting, and a thin layer of cranberry sauce leaving about a ½-inch border at the edges. Repeat until all layers are stacked.

Step 11: Apply a thin crumb coat of frosting around the entire cake. Chill for 30 minutes to set.

Step 12: Finish frosting the cake with the remaining frosting, smoothing the sides and top. Chill for at least 1 hour before serving to allow flavors to meld.

Tips & Variations

Use clear vanilla extract to keep the cake’s white color bright and pure.

Ensure the cooked frosting base is completely cool before adding to butter to prevent separation.

For a more intense cranberry flavor, add a teaspoon of orange zest to the cranberry sauce while cooking.

Swap whole milk for buttermilk in the cake to add tenderness and a slight tang.

FAQs

Can I make the cranberry sauce ahead of time?

Yes, the cranberry sauce can be made several days in advance and stored in the refrigerator. Just be sure it’s fully cooled before chilling to maintain the best texture.

What if I don’t have cake flour?

You can substitute all-purpose flour for cake flour by removing 2 tablespoons of flour per cup and replacing it with 2 tablespoons of cornstarch. Sift well before measuring to keep the cake tender.