Description
This Elegant Layered Cranberry White Christmas Cake features soft, fluffy white cake layers filled with tart homemade cranberry sauce and encased in a silky, smooth Cooked Flour Frosting. Perfect for festive celebrations, this 4-layer cake combines seasonal flavors with a stunning presentation.
Ingredients
Scale
Cranberry Sauce
- 1 cup (240 mL) water
- 1 cup (200 g) granulated sugar
- 4 cups whole cranberries (fresh or frozen)
White Cake
- 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
Cooked Flour Frosting
- 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
Instructions
- Make Cranberry Sauce: Combine water and sugar in a saucepan and heat gently, stirring, until sugar dissolves. Add cranberries and simmer over medium heat until berries burst and sauce thickens, about 8 to 20 minutes. Remove from heat and allow to cool completely, then refrigerate for at least 1 hour.
- Prepare Cake Layers: Preheat oven to 350°F (175°C). In a bowl, whisk together cake flour, baking powder, baking soda, and salt. In a separate large bowl, cream softened butter with vegetable oil and granulated sugar until light and fluffy. Beat in egg whites, sour cream, and clear vanilla extract until smooth. Alternately add the dry ingredients with the milk and vinegar mixture, beginning and ending with dry ingredients. Mix just until combined. Divide the batter evenly between two greased and floured 8-inch cake pans and bake for 32 to 38 minutes, or until a toothpick inserted in center comes out clean. Cool completely on wire racks.
- Make Frosting Base: In a medium saucepan, whisk sugar, all-purpose flour, and salt together. Gradually whisk in the whole milk to make a smooth mixture. Cook over medium-low heat, stirring constantly, until the mixture boils and thickens, about 10 minutes. Immediately transfer the mixture to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely (about 2 hours).
- Prepare Cooked Flour Frosting: Beat softened butter in a large bowl with an electric mixer until pale and fluffy. Gradually beat in the cooled milk-flour base, about 2 tablespoons at a time, ensuring it is fully incorporated before adding more. Continue until all base is combined and frosting is light and creamy. Stir in pure vanilla extract.
- Assemble Cake: Slice each cooled cake layer horizontally to create 4 layers total. Place one cake layer on serving plate. Spread a thin layer of frosting over top, leaving a ½-inch border around edges. Spoon a layer of cranberry sauce over frosting. Repeat layering with the remaining cake layers, frosting, and cranberry sauce. Apply a thin crumb coat of frosting around the entire cake and chill in refrigerator for 30 minutes. Finish frosting the cake smoothly and chill for at least 1 hour before slicing and serving.
Notes
- The cooked milk base for frosting must be completely cooled before adding to butter to prevent separation.
- Add the cooked frosting base slowly to the butter, mixing thoroughly as you go.
- Store the finished cake in the refrigerator for up to 3 days due to its dairy-rich frosting.
- Use clear vanilla extract in the cake batter to maintain the purest white color in the cake layers.
- Prep Time: 1 hour
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry cake, white cake, layered cake, holiday dessert, cranberry sauce, cooked flour frosting, Christmas cake, festive cake
