The Cranberry Layer Cake is a vibrant celebration of tart, ruby-red cranberries nestled within layers of moist, fluffy cake and decadent frosting. This dessert isn’t just a feast for the taste buds; it’s a visual delight, showcasing the seasonal allure of cranberries in a captivating, multi-layered masterpiece.
At its core, this cake encapsulates the essence of the cranberry—its bold flavor and stunning color. Cranberries, known for their distinctive tanginess and versatility, take center stage in this creation, offering a delightful contrast to the sweetness of the cake and frosting. Each layer tells a story of the harvest season, bringing forth the nostalgic charm of autumn and winter festivities.
Crafting this cake requires precision and artistry. From the moist and tender cake layers to the luscious frosting that envelopes the cranberry-infused filling, each element is carefully assembled to create a symphony of flavors and textures. The tangy cranberry filling adds a burst of brightness amidst the sweet layers, striking a perfect balance that captivates the palate.
This cake isn’t just dessert; it’s a celebration of seasonal bounty and culinary craftsmanship. With each slice, it offers not just a taste experience but a journey through the vivid and comforting flavors of cranberries, a delightful ode to the richness of the season.
– 1 package white cake mix (regular size)
– 1-1/3 cups water
– 3 large eggs, room temperature
– 1/3 cup canola oil
– 1 tablespoon grated orange zest
– 1 cup fresh or thawed and coarsely chopped cranberries
– 1 cup finely chopped walnuts
Cream Cheese Frosting:
– 1 package (8 ounces) cream cheese, softened
– 1/2 cup butter, softened
– 1 teaspoon vanilla extract
– 3-1/2 cups confectioners’ sugar
– 1/2 teaspoon grated orange zest
– 1/4 cup finely chopped walnuts
1. Preheat the oven to 350°F. Line the bottoms of two greased 9-inch round baking pans with parchment paper and grease the paper.
2. In a large bowl, combine the first five ingredients. Beat on low speed for 30 seconds, then on medium for 2 minutes. Stir in cranberries and walnuts. Transfer the batter to the prepared pans.
3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing to wire racks; discard the paper. Let them cool completely.
4. For the frosting, in a large bowl, beat the cream cheese, butter, and vanilla until blended. Gradually beat in the confectioners’ sugar and orange zest until smooth.
5. Spread the frosting between the layers and over the top and sides of the cake. Sprinkle with walnuts. Refrigerate any leftovers.