Description
This Elegant Layered Cranberry White Christmas Cake features a moist, tender white cake layered with a tangy homemade cranberry sauce and finished with a rich, creamy cooked flour frosting. Perfect for holiday celebrations, this dessert boasts festive flavors and a beautiful presentation that will impress your guests.
Ingredients
Scale
Cranberry Sauce
- 1 cup (240mL) water
- 1 cup (200g) granulated sugar
- 4 cups fresh or frozen whole cranberries
White Cake
- 2 ¾ cups (360g) cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons (90g) unsalted butter, softened
- ½ cup (120mL) vegetable oil
- 1 ¾ cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 2 teaspoons clear vanilla extract
- ½ cup (120g) full-fat sour cream, at room temperature
- ½ cup (120mL) whole milk, at room temperature
- ½ tablespoon white vinegar
Cooked Flour Frosting
- 2 cups (400g) granulated sugar
- ⅔ cup (82g) all-purpose flour
- ½ teaspoon salt
- 2 cups (480mL) whole milk
- 2 cups (450g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Cranberry Sauce: In a medium saucepan, combine 1 cup water and 1 cup granulated sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the cranberries and cook until they burst and the mixture thickens, about 10 minutes. Remove from heat and let cool completely.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour the desired cake pans or line them with parchment paper.
- Mix Dry Ingredients for Cake: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter, Oil, and Sugar: In a large bowl, beat the softened unsalted butter, vegetable oil, and granulated sugar together until light and fluffy.
- Add Egg Whites and Vanilla: Add the egg whites one at a time, blending well after each addition. Stir in the clear vanilla extract.
- Combine Wet Ingredients: In a separate bowl, mix the sour cream, whole milk, and white vinegar until combined.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture alternately with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined without overmixing.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely on wire racks.
- Prepare Cooked Flour Frosting: In a medium saucepan, combine sugar, all-purpose flour, and salt. Gradually whisk in the whole milk, ensuring no lumps form. Cook over medium heat, stirring constantly, until mixture thickens and just begins to bubble. Remove from heat and let cool to room temperature.
- Beat in Butter and Vanilla: Once the cooked mixture is cooled, beat in the softened unsalted butter gradually until the frosting is smooth and fluffy. Stir in the vanilla extract.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of cranberry sauce over the top. Add the next cake layer, spread more cranberry sauce if desired, and then frost the top and sides of the entire cake with the cooked flour frosting.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set the frosting before slicing. Serve chilled or at room temperature for best flavor.
Notes
- Ensure all ingredients are at room temperature for optimal mixing and texture.
- The cranberry sauce can be made a day in advance and refrigerated.
- If you prefer a less sweet sauce, reduce the sugar in the cranberry sauce by ¼ cup.
- Store leftover cake in the refrigerator, covered, for up to 5 days.
- This frosting is best prepared fresh but can be kept chilled for a day; rewhip before using.
