Description
This Elegant Layered Cranberry White Christmas Cake is a festive and visually stunning dessert featuring moist white cake layers infused with vanilla and sour cream, layered with a tangy homemade cranberry sauce, and finished with a rich cooked flour frosting. Perfect for holiday celebrations, this cake combines the tartness of cranberries with the creamy sweetness of a classic frosting, delivering a harmonious blend of flavors and textures.
Ingredients
Scale
Cranberry Sauce
- 1 cup (240 mL) water
- 1 cup (200 g) granulated sugar
- 4 cups fresh or frozen whole cranberries
White Cake
- 2 ¾ cups (360 g) cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons (90 g) unsalted butter, softened
- ½ cup (120 mL) vegetable oil
- 1 ¾ cups (350 g) granulated sugar
- 5 large egg whites, at room temperature
- 2 teaspoons clear vanilla extract
- ½ cup (120 g) full-fat sour cream, at room temperature
- ½ cup (120 mL) whole milk, at room temperature
- ½ tablespoon white vinegar
Cooked Flour Frosting
- 2 cups (400 g) granulated sugar
- ⅔ cup (82 g) all-purpose flour
- ½ teaspoon salt
- 2 cups (480 mL) whole milk
- 2 cups (450 g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
Instructions
- Make the Cranberry Sauce: In a medium saucepan, combine water and sugar over medium heat, stirring until the sugar dissolves. Add the cranberries and bring to a boil. Reduce heat and simmer until the cranberries burst and the sauce thickens, about 10-15 minutes. Remove from heat and let cool completely.
- Prepare Dry Ingredients for Cake: In a large bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
- Add Egg Whites and Vanilla: Gradually add egg whites to the butter mixture, beating continuously until fully incorporated and mixture is smooth. Stir in the vanilla extract.
- Incorporate Dry Ingredients and Wet Ingredients: Alternately add the dry ingredients and the sour cream mixed with milk and vinegar to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Bake the Cake Layers: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans. Divide the batter evenly among the pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Cooked Flour Frosting: In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in the whole milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil gently for 1 minute, then remove from heat and cool completely. Once cool, beat in softened butter and vanilla extract until light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of the cooled cranberry sauce on top. Add the second cake layer and repeat the cranberry sauce layer. Top with the final cake layer. Frost the entire cake with the cooked flour frosting, smoothing evenly over the top and sides.
- Chill and Serve: Refrigerate the cake for at least 1 hour to set the frosting and allow flavors to meld. Slice and serve chilled or at room temperature for best taste and texture.
Notes
- For best results, use fresh cranberries if available; frozen works well but may require slightly longer cooking time for the sauce.
- Make sure all dairy ingredients are at room temperature to help the batter mix evenly.
- The cooked flour frosting should be completely cooled before adding butter to prevent melting and separation.
- This cake can be stored covered in the refrigerator for up to 5 days.
- To enhance the festive appearance, garnish the cake with fresh cranberries or white chocolate shavings before serving.
Keywords: Christmas cake, cranberry cake, white cake, layered cake, holiday dessert, cooked flour frosting