Cranberry Cake
Cranberry cake is one of those delightful desserts that blends sweet and tart flavors perfectly, making it a standout at any gathering. I recall the first time I baked this recipe; the aroma of fresh cranberries mixed with buttery notes filled my kitchen, leaving everyone craving a slice. It’s the kind of cake that turns ordinary moments—like a quiet family dinner or a festive holiday gathering—into something special. Let’s dive into how to make this delicious cranberry cake that will surely impress your friends and family.
Why you’ll love this dish
This cranberry cake is not just about the flavors; it’s about bringing people together. Perfect for any occasion, whether it’s Thanksgiving dinner, a birthday bash, or a casual weekend brunch, it’s a crowd-pleaser. The balance of sweetness from the cake and tartness from the cranberries creates a beautiful harmony that makes your taste buds sing.
“This cake is nothing short of magical! I brought it to a potluck, and it vanished within minutes. It’s now a must-have for every celebration!” — Happy Baker
The cooking process explained
Making cranberry cake is a straightforward yet rewarding experience. Start by preparing the ingredients and your kitchen essentials. You’ll need some key components and equipment, and I’ll guide you through each step. But, don’t worry; you won’t be intimidated by long processes; this cake is designed to come together smoothly.
What you’ll need
Gather these items to make your cranberry cake:
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For the Cake:
- 1/2 cup avocado oil (or vegetable oil)
- 1/2 cup butter (softened but not fully melted)
- 2 cups sugar
- 3/4 cup egg whites
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 1/2 cups milk
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 18 tablespoons cranberry sauce (1 cup + 2 tablespoons)
-
For the Buttercream:
- 15 tablespoons unsalted butter (at room temperature)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon butter flavor
- 1/8 teaspoon salt
- 3 3/4 cups powdered sugar
- 4 tablespoons milk (plus more as needed)
-
For Assembly:
- Butter (to grease the pans)
- All-purpose flour (to flour the pans)
- Sugared cranberries (optional; or you can use fresh cranberries for garnish)
- Fresh rosemary (optional for garnish)
(Feel free to substitute some ingredients — for instance, olive oil instead of avocado oil, or almond milk for regular milk.)
Step-by-step instructions
For the Cake:
- Preheat your oven to 350°F (175°C) and grease your cake pans with butter, then lightly flour them.
- In a bowl, cream together the avocado oil, softened butter, and sugar until fluffy.
- Add in the egg whites gradually, mixing until incorporated.
- Stir in the vanilla and almond extracts gently.
- Mix the flour, baking powder, and salt in another bowl. Alternate adding the flour mixture and milk to the creamed butter mixture, starting and ending with flour.
- Finally, fold in the cranberry sauce until well distributed.
- Pour the batter evenly into your prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let your cakes cool in the pans for a few minutes, then transfer to wire racks to cool completely.
For the Buttercream:
- In a mixing bowl, beat the room-temperature unsalted butter until creamy.
- Gradually add the powdered sugar, alternating with the milk, and mix until smooth.
- Stir in the vanilla extract, butter flavor, and salt. Adjust with more milk if the frosting is too thick.
To Assemble the Cake:
- Place one cake layer on a serving plate; spread a layer of buttercream on top.
- Top with the second cake layer and frost the top and sides with buttercream.
- Optional: Decorate with sugared cranberries and fresh rosemary for a festive touch.
Best ways to enjoy it
This cranberry cake pairs splendidly with a warm cup of tea or coffee for a cozy afternoon treat. You can also serve it as a decadent dessert after dinner, perhaps accompanied by a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness.
Storage and reheating tips
To keep your cranberry cake fresh, cover it with plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider refrigerating it, in which case it can last up to a week. For longer storage, you may freeze the cake; just wrap it tightly in plastic wrap and aluminum foil, and it can last up to three months. When you’re ready to enjoy, simply thaw it overnight in the fridge.
Helpful cooking tips
- Ensure your butter is softened but not melted for the cake batter to achieve the perfect texture.
- Don’t skimp on creaming the butter and sugar; this step adds needed airiness to your cake.
- If you don’t have egg whites, you can use whole eggs; just note that it may change the color slightly.
Creative twists
Feel like experimenting? You can add spices like cinnamon or nutmeg for a cozy vibe or swap out the cranberry sauce for other fruits like raspberry or blueberry for a different flavor profile. Adding nuts like walnuts or almonds can also give an interesting crunch to your cake.
Your questions answered
Q: Can I make this cake ahead of time?
Absolutely! This cake stays moist for days, so you can bake it a day or two in advance. Just store it properly.
Q: Is there a gluten-free version?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure it includes a binding agent like xanthan gum.
Q: What if I don’t have cranberries?
No worries. Substitute different fruits like applesauce or even other berry sauces. Adjust the sugar as needed based on the sweetness of the fruit.
With its stunning appearance and delightful flavors, this cranberry cake is destined to become your new favorite recipe. Whether you’re celebrating a special occasion or just enjoying a well-deserved treat, diving into a slice of this cake is always a great choice!
Cranberry Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease your cake pans with butter, then lightly flour them.
- In a bowl, cream together the avocado oil, softened butter, and sugar until fluffy.
- Gradually add in the egg whites, mixing until incorporated.
- Stir in the vanilla and almond extracts gently.
- In another bowl, mix the flour, baking powder, and salt. Alternate adding the flour mixture and milk to the creamed butter mixture, starting and ending with the flour.
- Fold in the cranberry sauce until well distributed.
- Pour the batter evenly into your prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let your cakes cool in the pans for a few minutes, then transfer to wire racks to cool completely.
- In a mixing bowl, beat the room-temperature unsalted butter until creamy.
- Gradually add the powdered sugar, alternating with the milk, and mix until smooth.
- Stir in the vanilla extract, butter flavor, and salt. Adjust with more milk if the frosting is too thick.
- Place one cake layer on a serving plate; spread a layer of buttercream on top.
- Top with the second cake layer and frost the top and sides with buttercream.
- Optional: Decorate with sugared cranberries and fresh rosemary for a festive touch.
