Name: Elegant Layered Cranberry White Christmas Cake
Prep time: 60 min
Cook time: 38 min
Total time: 218 min
Ingredients: 1 cup 240mL water; 1 cup 200g granulated sugar; 4 cups whole cranberries (fresh or frozen); 2 ¾ cups 360g cake flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 6 tablespoons 90g unsalted butter, softened; ½ cup 120mL vegetable oil; 1 ¾ cups 350g granulated sugar; 5 large egg whites (at room temperature); 2 teaspoons clear vanilla extract; ½ cup 120g full-fat sour cream, at room temperature; ½ cup 120mL whole milk, at room temperature; ½ tablespoon white vinegar; 2 cups 400g granulated sugar; ⅔ cup 82g all-purpose flour; ½ teaspoon salt; 2 cups 480mL whole milk; 2 cups 450g unsalted butter, softened; 1 teaspoon pure vanilla extract

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This Cranberry White Christmas Cake is a magnificent centerpiece designed for the most special holiday gatherings. It offers a stunning visual contrast, layering a tender, bright white vanilla cake with vibrant, tart cranberry sauce and cloaked entirely in a blanket of smooth, luxurious Cooked Flour Frosting. This classic style of frosting is known for its silky, stable texture and non-sickly-sweet flavor, making it the perfect counterpart to the tart homemade cranberry filling. Each slice reveals beautiful layers of red and white, delivering a sophisticated blend of flavors—the delicate vanilla and the bright, tangy cranberry—that truly embodies the spirit of a crisp winter holiday. This is an elegant dessert that proves that simplicity in texture and complexity in flavor can create a truly unforgettable experience.

Why You’ll Love This:

Showstopping Presentation: The layered design, particularly the contrast between the snow-white cake and the jewel-toned cranberry filling, makes this cake instantly impressive. It is the perfect holiday centerpiece, especially when adorned with festive garnishes.
The Ultimate White Cake Texture: The cake uses cake flour, vegetable oil, and egg whites to achieve a remarkably soft, light, and tender crumb. The result is a substantial layer cake that remains moist and delicate, making it ideal for stacking and decorating.
Luxurious Cooked Flour Frosting: Cooked Flour Frosting is lighter and less sweet than traditional buttercream. It features a unique boiled flour and milk base that creates a supremely silky, stable texture. This frosting holds up beautifully, pipes wonderfully, and doesn’t leave a greasy residue.
Bright, Tart Filling: The homemade cranberry sauce is simple, easy to make, and provides the essential tangy counterpoint needed to balance the sweetness of the cake and frosting. The texture is jam-like, ensuring it stays neatly in the layers without sliding.

Perfect Occasion:

This cake is tailored for grand holiday celebrations where elegance is desired. It is ideal for Christmas dinner, New Year’s Eve parties, or winter wedding and engagement showers. Because of the multiple steps involved, it is a project best reserved for a special occasion. The ability to make several components ahead of time, including the sauce and cake layers, makes it feasible for a dedicated home baker to prepare without excessive stress on the day of the event. Serving this cake elevates any meal into a truly festive experience.

Decoration and Serving Tips:

Crumb Coat is Essential: Always apply a thin layer of frosting (the crumb coat) and chill the cake for 30 minutes before applying the final layer. This traps any loose crumbs, ensuring a smooth, clean final finish.
Trimming the Edges: For the purest white appearance, trim the slightly browned edges of the cooled cake layers. However, leaving them on can add a pleasing texture and rustic look, depending on your preference.
Sugared Garnish: Decorate the finished cake with optional sugared cranberries and small sprigs of rosemary (which resemble tiny frosted trees) for an extra layer of elegance and festivity.
Clean Slices: For the cleanest slice presentation, refrigerate the assembled and frosted cake for at least 1 hour before cutting. Wipe your knife clean with a damp cloth between each slice.

Ingredients:

For the Cranberry Sauce: This simple, tart filling requires water (1 cup) and granulated sugar (1 cup), combined with whole cranberries (4 cups), which can be fresh or frozen (do not thaw if frozen).
For the White Cake: The base is cake flour (2 3/4 cups), which should be spooned and leveled for accuracy, along with baking powder (1 tsp), baking soda (1 tsp), and salt (1 tsp). The fat base is softened unsalted butter (6 Tbsp) and vegetable oil (1/2 cup), blended with granulated sugar (1 3/4 cups). The cake is whitened by using only large egg whites (5). Other wet ingredients include sour cream (1/2 cup), whole milk (1/2 cup), and a combination of white vinegar (1/2 Tbsp) and milk, which acts as a gentle buttermilk substitute to activate the baking soda. Clear vanilla extract (2 tsp) ensures the cake remains pure white.
For the Cooked Flour Frosting: This classic frosting requires a cooked milk base made from granulated sugar (2 cups), all-purpose flour (2/3 cup), salt (1/2 tsp), and whole milk (2 cups). The base is cooled completely, then beaten into softened unsalted butter (2 cups) along with pure vanilla extract (1 tsp) until light and fluffy.

Instructions:

Step 1: Make the Cranberry Sauce (First)
In a large pot, combine water and sugar and place over medium-high heat until the sugar has fully dissolved. Carefully drop the whole cranberries into the pot. Cook, stirring occasionally, until most of the cranberries have burst and the sauce thickens to a jam-like consistency (8 to 20 minutes, depending on your stove). Reduce the heat slightly if the mixture starts splattering. Pour the sauce into a heat-safe bowl and set aside to cool completely to room temperature. Chill the sauce for at least 1 hour or until firmed up before using it for assembly.

Step 2: Bake the White Cake Layers
Preheat your oven to 350°F. Butter 2 (8 or 9-inch) round cake pans and line the bottoms with parchment paper rounds. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter, oil, and sugar. Beat until the mixture has lightened in color (about 1-2 minutes). Add the egg whites to the butter mixture and beat on medium speed until well combined. Add the sour cream and vanilla and whisk to combine. Mix about half of the dry ingredients into the butter mixture. In a separate measuring cup, whisk together the milk and white vinegar, then mix this liquid into the batter. Add the remaining half of the dry ingredients and mix until just combined and streak free. Do not overmix! Divide the batter evenly between your 2 prepared cake pans. Bake for 20 to 25 minutes (for 9-inch cakes) or 32 to 38 minutes (for 8-inch cakes). Cool the cakes for about 10 minutes in the pans, then invert them onto a wire rack to cool completely to room temperature.

Step 3: Make the Cooked Flour Frosting
In a medium saucepot, whisk together the sugar, flour, and salt. Gradually pour the milk into this dry mixture, whisking constantly to avoid clumps. Place the pot over medium-low heat and cook, whisking constantly, until the sugar is dissolved and the mixture boils and thickens enough to coat the back of a spoon (about 10 minutes). Do not rush the thickening process. Pour the milk base into a medium bowl and cover with plastic wrap, pressing the wrap directly against the surface to prevent a skin from forming. Set aside to cool completely to room temperature before using. In a large bowl, cream the softened butter on medium speed until pale and fluffy (about 3 minutes). Add the cooled milk base to your butter, 2 tablespoons at a time, beating well after each addition until fully incorporated. This slow, gradual addition is critical to prevent the frosting from separating. Add the vanilla and beat until the mixture is light and fluffy, resembling a mix between whipped cream and buttercream.

Step 4: Layer and Decorate
Level off the cakes if needed and slice each cake in half horizontally to create 4 layers. Place the first layer on your serving platter. Spread a very thin layer of frosting over the surface of the cake. Top with about one-third of the chilled cranberry sauce and spread it evenly over the frosting, leaving a roughly ½ inch border around the edges. Lay the second cake layer on top and repeat the layering process of cake, frosting, and cranberry sauce until all cake layers are stacked. If the cake begins to slip, pause and pop it into the fridge to firm up before continuing. Spread a thin layer of frosting on the outside of the cake to create a crumb coat. Chill the cake for about 30 minutes or until the outside frosting feels firm. Frost the outside of the cake with the remaining frosting for the final, thick coating. For cleaner slices, refrigerate the finished cake for at least 1 hour beforehand. Decorate with optional sugared cranberries and rosemary before enjoying.

Make Ahead Options

This cake is best prepared in stages. The Cranberry Sauce can be made up to 5 days in advance and stored in the refrigerator. The White Cake layers can be baked 1-2 days ahead of time, cooled, wrapped in plastic wrap, and stored in the freezer for about 1 hour before frosting (this firms them up for easier handling), or simply stored at room temperature. The Cooked Flour Frosting can be made up to 2 days in advance, stored in the refrigerator, and then re-whipped briefly before use. The cake is easiest to frost and stack when all components are slightly chilled.

Storage Tips for Cranberry White Christmas Cake

Refrigeration: Due to the milk and butter in the Cooked Flour Frosting, the finished cake must be stored in the refrigerator. Cover it loosely with plastic wrap to prevent the frosting from absorbing odors. It will stay fresh and delicious for up to 3 days.
Room Temperature: Do not store the finished cake at room temperature for longer than 2 hours.
Freezer (Unfilled Cake): The baked, unfilled cake layers can be frozen for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw them in the refrigerator overnight before slicing and filling.

Tips for the Perfect Layer Cake

Cook the Frosting Base Slowly: Do not rush the process of cooking the milk/flour/sugar mixture. Whisk constantly over medium-low heat to ensure the flour cooks completely and the sugar dissolves fully, which is key to avoiding a grainy or clumpy frosting.
Cool the Milk Base Completely: The cooked milk base must be completely cooled to room temperature before being added to the creamed butter. If it is warm, it will melt the butter and cause the frosting to separate or curdle.
Use Room Temperature Ingredients: Ensure the butter, egg whites, sour cream, and milk for the cake are at room temperature. This allows the batter to emulsify properly, creating a smooth mixture and a tender cake crumb.
Do Not Overmix the Batter: Once the flour mixture is added, mix the cake batter only until it is just combined and streak-free. Overmixing develops the gluten, resulting in a tough, dense cake.
Vinegar and Milk: The mixture of milk and vinegar serves as a quick, gentle buttermilk substitute, which adds acidity. This acidity reacts with the baking soda and baking powder, helping to create a light and fluffy cake crumb.

Cranberry White Christmas Cake Variations & Substitutions:

Raspberry Substitute: Replace the cranberries with fresh or frozen raspberries for a similar tart-sweet profile. The cook time for the sauce may need to be adjusted slightly.
Almond Cake: Substitute the clear vanilla extract with 1 teaspoon of almond extract for a delicate, nutty flavor that pairs beautifully with the white cake and berries.
Mousse Filling: For a lighter texture, use a cranberry mousse or cranberry curd instead of the jam-like sauce.
Different Frosting: If you prefer a simpler, less labor-intensive frosting, this cake pairs well with a standard American buttercream or Swiss meringue buttercream.

What to Serve with White Christmas Cake:

The elegance of this cake requires an equally sophisticated pairing. Serve it with a flute of dry Prosecco or Champagne, which cuts through the richness of the Cooked Flour Frosting. For a non-alcoholic option, a classic black tea, a spiced white hot chocolate, or a rich cup of black coffee makes an excellent complement to the sweet and tart flavors.

Cranberry White Christmas Cake FAQs:

What is Cooked Flour Frosting?
Cooked Flour Frosting is an old-fashioned frosting that is made by cooking milk, flour, and sugar to create a pudding-like base. Once the base is completely cooled, it is whipped into butter. The result is a silky, incredibly stable, and much less sweet frosting than traditional powdered sugar buttercreams.
Why did my Cooked Flour Frosting separate or curdle?
The frosting separates (or curdles) for two main reasons: 1) The cooked milk base was still warm when added to the butter, causing the butter to melt, or 2) The milk base was added too quickly. Always add the cooled base gradually (1-2 tablespoons at a time) to the creamed butter, beating thoroughly between additions.
Why use both baking soda and baking powder?
The recipe uses both to achieve maximum lift and tenderness. The baking soda reacts with the acid in the sour cream and the vinegar/milk mixture, while the baking powder acts as a standalone leavener. This ensures a light, fluffy cake.
Can I use regular vanilla extract?
Yes, you can use regular brown vanilla extract. However, using clear vanilla extract (as specified) helps ensure the finished cake layers and frosting remain a pristine, bright white color, which is essential for a “White Christmas” theme.
How do I know the milk base is cool enough?
The milk base should be completely cool—down to room temperature or even slightly chilled—before being added to the butter. If you are unsure, stick your finger in it; it should not feel warm at all. The plastic wrap pressed directly against the surface prevents a “skin” from forming while it cools.