Elegant Layered Cranberry White Christmas Cake Recipe

I’m so excited to share this Elegant Layered Cranberry White Christmas Cake Recipe with you! It’s one of those show-stopping desserts that looks fancy but is surprisingly fun to make. With layers of tender white cake, vibrant cranberry sauce, and luscious cooked flour frosting, it feels like the absolute perfect festive treat. I’ve made this for holiday gatherings and trust me, people absolutely do a double-take before diving in.

What I love most is how the bright tartness of homemade cranberry sauce cuts through the rich layers of cake and buttery frosting. It’s not overly sweet, which makes every bite balanced and fresh. Whether you’re hosting Christmas or just want to impress a special crowd, this Elegant Layered Cranberry White Christmas Cake Recipe is absolutely worth trying—and I think you’ll enjoy making it just as much as eating it!

Ingredients You’ll Need

The ingredients here all come together to build this elegant cake, both in flavor and texture. You’ll want to use fresh or frozen cranberries for the sauce to keep that tangy pop, and room temperature eggs and dairy make the cake nice and tender. I always suggest using cake flour for that extra softness in the crumb.

• Whole cranberries: Fresh if possible for the best burst of flavor, but frozen work just as well.
• Granulated sugar: Sweetens both the sauce and cake; I recommend regular white sugar here for that clean sweetness.
• Cake flour: Gives the white cake a delicate, soft crumb—you’ll notice the difference immediately.
• Baking powder and baking soda: Both are needed to give the cake the right lift and tenderness.
• Salt: Just a touch to balance sweetness and bring out deeper flavors.
• Unsalted butter: Softened for the cake and frosting; it adds richness without overpowering.
• Vegetable oil: Keeps the cake moist without adding extra flavor.
• Egg whites: At room temperature, they create a lighter white cake that’s not dense.
• Clear vanilla extract: I love using clear vanilla to keep the cake’s white color pristine.
• Full-fat sour cream: Adds moisture and a slight tang to keep the cake interesting and moist.
• Whole milk: Helps achieve the perfect batter consistency.
• White vinegar: Reacts with baking soda to give the cake an extra lift and tenderness.
• All-purpose flour: For the cooked flour frosting base that makes it rich but not overly sweet.
• Whole milk for frosting: Needed for the creamy cooked flour frosting.
• Pure vanilla extract (for frosting): Adds a warm, aromatic note.

Variations

I like to keep things classic with this Elegant Layered Cranberry White Christmas Cake Recipe, but there’s plenty of room to make it your own. It’s fun to play with additions or tweaks depending on your crowd or what you have on hand.

• Nutty twist: I’ve sometimes folded chopped toasted pecans or almonds into the cake batter for a little crunch, and it’s a lovely textural surprise.
• Dairy-free version: Swap the butter for a vegan butter and use almond or oat milk to make a dairy-free cake without losing moisture.
• Spiced cranberry sauce: Adding a pinch of cinnamon or orange zest to the cranberry sauce layers adds a cozy holiday vibe.
• Mini cakes: Make it into cupcakes or smaller layered cakes—perfect for gifting or a festive buffet.

How to Make Elegant Layered Cranberry White Christmas Cake Recipe

Step 1: Prepare the Cranberry Sauce

Start by combining water and sugar in a saucepan over medium heat until the sugar dissolves. Add the cranberries and simmer until they pop and the sauce thickens—usually about 10-15 minutes. I like to let mine cool completely before assembling so it sets nicely between the cake layers and doesn’t make the cake soggy.

Step 2: Make the White Cake Batter

Sift together the cake flour, baking powder, baking soda, and salt into a bowl. In a separate large bowl, beat the softened butter with sugar until fluffy, then add the vegetable oil. Next, incorporate the egg whites one at a time, beating well after each addition. Mix in the vanilla, sour cream, milk, and white vinegar, alternating with the dry ingredients, starting and ending with the flour mixture. Don’t overmix here! Just blend until everything is combined for a tender crumb.

Step 3: Bake the Cake Layers

Divide the batter evenly into two or three greased and lined 8-inch round pans. Bake at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. When they’re done, cool the layers in the pans for 10 minutes, then remove them to wire racks to cool completely before frosting.

Step 4: Prepare the Cooked Flour Frosting

In a saucepan, whisk together sugar, all-purpose flour, and salt. Slowly stir in milk and cook over medium heat, whisking constantly until the mixture thickens and boils—about 6-8 minutes. Transfer this cooked mixture to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin), and chill until completely cool.

Once cooled, beat the softened butter until fluffy, then add the chilled mixture a little at a time, beating well until light and creamy. Add vanilla extract and mix just until incorporated. This frosting has a unique silky texture and less sweetness than traditional buttercream—a total game changer!

Step 5: Assemble the Cake

Place your first cake layer on a serving plate. Spread a generous layer of cranberry sauce over it, then add a thick layer of the cooked flour frosting. Repeat with remaining layers, finishing with frosting on top and around the sides. Use an offset spatula for smooth edges or a rustic look if you prefer. Chill briefly before serving to set it all together.

How to Serve Elegant Layered Cranberry White Christmas Cake Recipe

Garnishes

I like to keep garnishes simple but festive—fresh cranberries and a few sprigs of rosemary or mint add that perfect pop of color and a holiday feel. Sometimes I’ll sprinkle a little powdered sugar over the top for a snowy effect. These add elegance without overshadowing the cake’s flavors.

Side Dishes

This cake pairs beautifully with a cup of strong coffee or rich hot chocolate. For a more grown-up touch, I serve it alongside a glass of creamy eggnog or a mild dessert wine. Lighter fruit salads or spiced nuts also complement the layers and cut through the richness nicely.

Creative Ways to Present

For special gatherings, I’ve tried slicing the cake into mini individual portions and serving them on festive plates with a drizzle of leftover cranberry sauce. Another idea is to build a naked cake look by leaving the sides unfrosted and decorating with fresh berries and edible flowers—it’s stunning and looks effortlessly elegant.

Make Ahead and Storage

Storing Leftovers

Once assembled, I store leftover cake covered loosely with plastic wrap in the fridge to keep the frosting soft and the cranberry sauce fresh. It stays moist and delicious for up to 4 days—though it rarely lasts that long in my house!

Freezing

You can freeze the baked cake layers (without frosting) wrapped well in plastic and foil for up to 3 months. When ready, thaw overnight in the fridge before frosting and assembling. I don’t recommend freezing the fully assembled cake because the cranberry sauce and frosting textures change when frozen.

Reheating

This cake is best enjoyed cold or at room temperature. If you prefer, you can take slices out of the fridge 30 minutes before serving so the frosting softens nicely. Reheating isn’t really necessary and might melt the frosting unevenly.

FAQs

Final Thoughts

This Elegant Layered Cranberry White Christmas Cake Recipe is truly a standout for the holidays, combining bright, festive flavors with tender cake and creamy frosting. I always feel a bit proud serving it because it looks like you spent hours crafting something gourmet, but honestly, it’s quite approachable with the right steps. I hope you give it a try—it might just become your new seasonal favorite dessert to share with friends and family!

Print