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Elegant Layered Cranberry White Christmas Cake

A soft white cake layered with tart cranberry sauce and cloaked in a silky Cooked Flour Frosting.
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Prep Time 1 hour
Cook Time 38 minutes
Cooling/Setting Time 2 hours
Total Time 3 hours 38 minutes
Servings 12 servings (4-layer cake)

Ingredients
  

For the Cranberry Sauce

  • 1 cup 240mL water
  • 1 cup 200g granulated sugar
  • 4 cups whole cranberries fresh or frozen

For the White Cake

  • 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

For the Cooked Flour Frosting

  • 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

Instructions
 

  • Cranberry Sauce: Combine water and sugar; heat until dissolved. Add cranberries and cook until burst and thickened (8–20 mins). Cool completely and chill for 1 hour.
  • Cake Layers: Preheat oven to 350°F. Whisk dry ingredients. Cream butter, oil, and sugar. Beat in egg whites, sour cream, and vanilla. Alternate adding dry ingredients with the milk/vinegar mixture. Divide batter between two prepared 8-inch pans and bake for 32–38 minutes. Cool completely.
  • Frosting Base: Whisk sugar, flour, and salt in a pot. Gradually whisk in milk. Cook over medium-low heat until boiled and thickened (approx. 10 mins). Pour into a bowl, cover surface with plastic wrap, and cool completely (approx. 2 hours).
  • Frosting: Cream softened butter until pale and fluffy. Gradually beat the cooled milk base into the butter, 2 Tbsp at a time, until light and fluffy. Beat in vanilla.
  • Assemble: Slice each cake into two layers (4 total). Layer cake, thin frosting, and cranberry sauce (leaving a ½-inch border). Apply a thin crumb coat and chill for 30 minutes. Finish frosting and chill for at least 1 hour before slicing.

Notes

  • Frosting Base: The cooked milk base must be completely cool to prevent the frosting from separating. Add the base slowly to the butter.
  • Storage: Store the finished cake in the refrigerator for up to 3 days due to the dairy-rich frosting.
  • Cake Color: Use clear vanilla extract to ensure the purest white color.