Description
A festive cranberried cake perfect for the holiday season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- 2 cups fresh or frozen cranberries
- 1 cup cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, for consistency)
- Additional cranberries for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In another large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
- Fold in Cranberries: Gently fold the cranberries into the batter.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract. Beat until smooth and creamy. If needed, add milk to achieve desired consistency.
- Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting over the top. Garnish with additional cranberries.
Notes
- For a zesty twist, add a tablespoon of orange zest to the batter.
- Ensure the cream cheese is at room temperature for smoother frosting.
- If using frozen cranberries, do not thaw them to prevent excess moisture in the batter.
- This cake can be made a day ahead and stored in the refrigerator. Just add the fresh cranberry garnish before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice