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–+ servings

Cranberry Cake

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This delightful cranberry cake perfectly blends sweet and tart flavors, making it a standout dessert for any occasion, from holiday gatherings to casual brunches.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

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 fresh cranberries for garnish)
  • Fresh rosemary (optional for garnish)

Method
 

For the Cake
  1. Preheat your oven to 350°F (175°C) and grease your cake pans with butter, then lightly flour them.
  2. In a bowl, cream together the avocado oil, softened butter, and sugar until fluffy.
  3. Gradually add in the egg whites, mixing until incorporated.
  4. Stir in the vanilla and almond extracts gently.
  5. 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.
  6. Fold in the cranberry sauce until well distributed.
  7. Pour the batter evenly into your prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Let your cakes cool in the pans for a few minutes, then transfer to wire racks to cool completely.
For the Buttercream
  1. In a mixing bowl, beat the room-temperature unsalted butter until creamy.
  2. Gradually add the powdered sugar, alternating with the milk, and mix until smooth.
  3. Stir in the vanilla extract, butter flavor, and salt. Adjust with more milk if the frosting is too thick.
To Assemble the Cake
  1. Place one cake layer on a serving plate; spread a layer of buttercream on top.
  2. Top with the second cake layer and frost the top and sides with buttercream.
  3. Optional: Decorate with sugared cranberries and fresh rosemary for a festive touch.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 48gProtein: 2gFat: 16gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 32g

Notes

This cake pairs splendidly with a warm cup of tea or coffee. You can serve it as a dessert after dinner with a scoop of vanilla ice cream or whipped cream. 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.
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