Cranberry vanilla cake is a delightful dessert that brings together the perfect balance of tart and sweet flavors.
This moist, tender cake is made with a rich vanilla base, complemented by a luscious cranberry filling that adds a burst of freshness and color.
Topped with a light and creamy whipped topping, it offers a wonderful contrast of textures. The cranberry filling, with a hint of lemon zest, creates a vibrant flavor that pairs beautifully with the soft cake.
As a baking enthusiast, I have found that this cake is not only easy to prepare but also irresistible when served fresh from the oven.
In this blog post, I’ll walk you through everything you need to know to make your very own cranberry vanilla cake, from ingredients and preparation steps to serving suggestions. Let’s get started!
Why You Will Love This Cranberry Cake, Too!
You will love this cranberry vanilla cake for its perfect balance of flavors and textures. The combination of the sweet, moist cake with the tart cranberry filling creates a delightful contrast that is both refreshing and indulgent..
With its light, creamy topping and vibrant colors, this cake not only tastes amazing but also adds a festive touch to any table.
Don’t miss out on the chance to enjoy this crowd-pleasing dessert that will leave everyone asking for seconds!
How To Prepare Cranberry Vanilla Cake?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Calories: Approximately 320-350 per slice (depending on serving size)
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Cake pan (8 or 9-inch round)
- Small saucepan
- Whisk
- Cooling rack
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk (room temperature)
- ¼ cup vegetable oil
For the Cranberry Filling:
- 2 cups fresh cranberries
- ¾ cup granulated sugar
- ½ cup water
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch (optional, for thickening)
For the Topping:
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Fresh cranberries (for garnish)
How To Make Cranberry Vanilla Cake
1. Preheat the oven
Preheat the oven to 350°F (175°C). Grease and flour your cake pan.
2. Make the cranberry filling:
In a small saucepan, combine cranberries, sugar, water, and lemon zest. Bring it to a simmer over medium heat.
Stir occasionally until the cranberries burst and the mixture thickens, about 10 minutes. If you prefer a thicker filling, dissolve the cornstarch in a little water and add it to the cranberry mixture. Once thickened, remove from heat and set aside to cool.
3. Prepare the cake batter:
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine wet and dry ingredients:
Add half of the dry ingredients to the butter mixture, followed by the buttermilk and vegetable oil. Stir gently, then add the remaining dry ingredients and mix until just combined.
5. Assemble the cake:
Pour half of the cake batter into the prepared pan. Spread a layer of the cranberry filling over it, leaving a border around the edges. Top with the remaining cake batter, smoothing it evenly.
6. Bake the cake
Bake the cake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
7. Prepare the whipped topping:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. Serve:
Once the cake has cooled, spread the whipped topping over it and garnish with fresh cranberries.
Serving Suggestions
For a delightful presentation, serve the cranberry vanilla cake with a side of fresh whipped cream or a scoop of vanilla ice cream. Garnish with extra fresh cranberries and a light dusting of powdered sugar for an elegant touch.
This cake pairs wonderfully with a cup of hot tea or coffee, making it perfect for a cozy afternoon treat or as a festive dessert for holiday gatherings.
Tips And Tricks
➤ Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter and even baking.
➤ Cranberry Filling: For a thicker filling, mix cornstarch with a little cold water before adding it to the cranberry mixture.
➤ Prevent Cake from Sticking: Grease and flour your cake pan thoroughly, or use parchment paper to easily remove the cake after baking.
➤ Whipped Cream Perfection: Chill your mixing bowl and beaters before whipping cream for a fluffier texture.
➤ Cranberry Garnish: For an extra touch, coat fresh cranberries in sugar to give them a frosted, festive look before garnishing the cake.
Storage And Reheating Tips
To store leftover cranberry vanilla cake, cover it tightly with plastic wrap or place it in an airtight container to keep it fresh.
It can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. If you need to store it for longer, consider freezing the cake without the whipped topping. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months.
To reheat, simply let the cake come to room temperature or warm individual slices in the microwave for about 15-20 seconds. Add the whipped topping fresh when serving for the best texture and flavor.
Recipe FAQs
Can I use frozen cranberries instead of fresh ones?
Yes, you can use frozen cranberries. Just be sure to thaw them and drain any excess moisture before using them in the filling.
Can I substitute buttermilk with regular milk?
Yes, you can substitute buttermilk with regular milk, but the texture and flavor of the cake might not be as rich. For a similar result, you can add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
How can I make the cranberry filling thicker?
To thicken the cranberry filling, add a tablespoon of cornstarch dissolved in water during the cooking process. Stir it in and let it simmer until it reaches your desired consistency.
Can I make the cake ahead of time?
Yes, you can make the cake ahead of time. Bake and store it at room temperature for 2 days, or refrigerate it for up to 5 days. Add the whipped topping just before serving.
How should I store leftover cranberry vanilla cake?
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze the cake (without the whipped topping) for up to 3 months.
More Delicious Recipes You’ll Love
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Southern Carrot Cake Recipe || Bakery
French Vanilla Cake Mix Recipes – Magic
Vanilla Wafer Cake Recipe – No-Flour
A Luscious – Strawberry Tres Leches Cake Recipe
Conclusion
Cranberry vanilla cake is a perfect combination of flavors and textures that makes it a standout dessert for any occasion.
The sweet and tart cranberry filling, paired with the moist vanilla cake and airy whipped topping, creates a delightful treat that’s both comforting and elegant.
Whether served at a holiday gathering or as a simple indulgence with tea, this cake is sure to please everyone.
Its vibrant colors and rich taste make it not only a delicious dessert but also a beautiful centerpiece for your table.
With its easy preparation and impressive result, cranberry vanilla cake is a dessert you’ll want to make again and again.
Cranberry Vanilla Cake
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Cake pan (8 or 9-inch round)
- Small saucepan
- Whisk
- Cooling rack
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk room temperature
- ¼ cup vegetable oil
For the Cranberry Filling:
- 2 cups fresh cranberries
- ¾ cup granulated sugar
- ½ cup water
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch optional, for thickening
For the Topping:
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Fresh cranberries for garnish
Instructions
Preheat the oven
- Preheat the oven to 350°F (175°C). Grease and flour your cake pan.
Make the cranberry filling:
- In a small saucepan, combine cranberries, sugar, water, and lemon zest. Bring it to a simmer over medium heat.
- Stir occasionally until the cranberries burst and the mixture thickens, about 10 minutes. If you prefer a thicker filling, dissolve the cornstarch in a little water and add it to the cranberry mixture. Once thickened, remove from heat and set aside to cool.
Prepare the cake batter:
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine wet and dry ingredients:
- Add half of the dry ingredients to the butter mixture, followed by the buttermilk and vegetable oil. Stir gently, then add the remaining dry ingredients and mix until just combined.
Assemble the cake:
- Pour half of the cake batter into the prepared pan. Spread a layer of the cranberry filling over it, leaving a border around the edges. Top with the remaining cake batter, smoothing it evenly.
Bake the cake
- Bake the cake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
Prepare the whipped topping:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Serve:
- Once the cake has cooled, spread the whipped topping over it and garnish with fresh cranberries.