Cranberry Vanilla Cake
A delightful blend of tart cranberries and rich vanilla, this cake is perfect for celebrating any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup milk
Additional Ingredients
- 1 cup fresh cranberries
Vanilla Buttercream
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tbsp vanilla extract
- 2 tbsp milk
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour and baking powder. Gradually add the dry mixture to the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the fresh cranberries until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving
- To make the buttercream, beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and milk, beating until smooth and spreadable.
- Once the cake is completely cool, spread the vanilla buttercream evenly over the top and sides of the cake.
- Decorate with additional cranberries or a sprinkle of powdered sugar, if desired. Slice and serve.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Notes
Pro Tips: Always use room temperature ingredients for better mixing and texture. Sift your flour to avoid lumps and ensure a light, airy cake. Be careful not to overmix the batter to prevent a dense cake. Allow the cake to cool completely before frosting to avoid melting the buttercream.
Ingredient Substitutions: Use almond extract for a nutty twist. Substitute half of the all-purpose flour with whole wheat flour for a denser texture. Try using frozen cranberries if fresh ones are unavailable.
How to Serve: Pair with a hot cup of tea or coffee, or try it with a glass of cold milk or a sparkling cranberry spritzer.
Storage & Freshness: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Make-Ahead Tips: The cake can be baked a day in advance and stored unfrosted. Prepare the buttercream fresh on the day of serving for best results.
Ingredient Substitutions: Use almond extract for a nutty twist. Substitute half of the all-purpose flour with whole wheat flour for a denser texture. Try using frozen cranberries if fresh ones are unavailable.
How to Serve: Pair with a hot cup of tea or coffee, or try it with a glass of cold milk or a sparkling cranberry spritzer.
Storage & Freshness: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Make-Ahead Tips: The cake can be baked a day in advance and stored unfrosted. Prepare the buttercream fresh on the day of serving for best results.