Fluffy Cranberry Vanilla Layer Cake with Creamy Frosting
A delightful layer cake perfect for the holidays, featuring fluffy vanilla layers, tangy cranberry filling, and creamy vanilla frosting.
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
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup milk
Cranberry Filling
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1 tbsp orange zest
Vanilla Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a saucepan, combine cranberries, sugar, and orange zest. Cook over medium heat until cranberries burst and the mixture thickens. Allow to cool.
- In a mixing bowl, beat the butter until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla extract and milk until desired consistency is reached.
Serving
- Place one cake layer on a serving plate. Spread cranberry filling over the top. Place the second cake layer on top and frost the top and sides with vanilla frosting. Chill for at least an hour before serving.
- Garnish with sugared cranberries and orange zest for a festive touch. Serve slices with a hot beverage of your choice.
Storage
- Store leftover cake in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Notes
Pro Tips: Ensure ingredients are at room temperature for even mixing. Be gentle when folding the batter to maintain fluffiness. Use fresh cranberries for best results.
Ingredient Substitutions: Gluten-free flour can be used. Substitute plant-based butter and milk for dairy-free options.
How to Serve: Best served chilled with a warm beverage.
Storage & Freshness: Store in the refrigerator, covered, for up to 3 days.
Make-Ahead Tips: Cake layers can be baked in advance and frozen until ready to use.
Ingredient Substitutions: Gluten-free flour can be used. Substitute plant-based butter and milk for dairy-free options.
How to Serve: Best served chilled with a warm beverage.
Storage & Freshness: Store in the refrigerator, covered, for up to 3 days.
Make-Ahead Tips: Cake layers can be baked in advance and frozen until ready to use.