Cranberry Vanilla Cake
Cranberry Vanilla Cake is a delicious dessert featuring a moist, fluffy vanilla cake base infused with tart cranberries. The cranberries add a burst of flavor, balancing the sweetness of the cake. Often topped with a light glaze or frosting, it’s perfect for holiday gatherings or a sweet treat anytime.
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.