Cranberry is a classic Holiday flavor! This cranberry layer cake is as delicious as it is beautiful. With decadent layers of cranberry and cream inside a moist yellow cake, you’re sure to impress.

The holiday season is a time of family and friend gatherings. From parties to “Friendsgiving”, I’m sure we will get invited to at least 2-3 this year. This cranberry layer cake is a perfect dessert to take to any and all of these gatherings.
The layers are simply beautiful and full of the delicious taste of cranberries. Then top with some candied cranberries and this cake is as delicious as it is beautiful. Even for someone who doesn’t bake a lot, this cake is perfect for impressing your family and friends (and even yourself).
More Holiday Recipes
- Cranberry Brie Bites
- Holiday Cranberry Salad
- Salted Cranberry Shortbread Cookies
- Popular Gingerbread Cake Roll (Holiday Entertaining)
- Gingerbread Loaf
- Frozen Mississippi Mud Pie

Ingredients Needed for Cranberry Layered Cake
This list may seem long, but do not be scared! There are a few different mixtures you have to make for this cake to turn out as intended, but once it comes time to assemble, you’ll be happy with the product!
Cake Ingredients:
- Butter, room temp
- Sugar
- Eggs
- Vanilla
- Cake flour
- Salt
- Baking powder
- Cinnamon
- Allspice
- Ground ginger
- Cloves
- Nutmeg
- Whole milk

Cranberry Filling Ingredients:
- Frozen (or fresh) cranberries
- Sugar
- Salt
- Water

Simple Syrup Ingredients
- Water
- Sugar

Frosting Ingredients:
- Cream cheese, softened
- Butter, room temp
- Powdered sugar, packed
- Vanilla

Sugared Cranberries:
- Frozen (or fresh) cranberries
- Sugar
- Water

How to Make Cranberry Layered Cake
This is a summary of the recipe and instructions, please see the full recipe below in the Recipe Card!
Once you’ve gathered all of your ingredients, it is time to prepare, bake and then finish this layered cake.
How to Make Cake
Preheat the oven to 350 degrees. Grease or line 2 – 9” round cake pans, or use nonstick.
In a bowl, cream together butter and sugar until light and fluffy.

Add in the eggs, one at a time until well combined.

Add the vanilla and mix.

In a separate bowl, whisk together the dry ingredients (flour, salt, baking powder, and spices).

Alternate adding flour mixture and milk to the butter and sugar, starting and ending with the flour until all the ingredients are well combined, but not overmixed.

Divide evenly between the two pans and place in the oven to bake for approximately 25-30 minutes, until a knife comes out cleanly.

Allow to cool on a rack for 10 minutes before flipping the cake out of the pan and allowing to cool completely before assembling.
How to Make the Cranberry Filling
In a medium sized saucepan, place the cranberries, sugar and salt over medium/low heat and cook until the cranberries start to burst.

Add the water and continue to cook for another 5 minutes. Remove from heat and allow to cool completely. (Can be made ahead of time and placed in the refrigerator.)

How to Make Simple Syrup
Combine the sugar and water in a small saucepan over low heat to allow the sugar to dissolve completely. Remove from heat and allow to cool.

How to Make the Frosting
Using a hand (or stand) mixer, beat together the cream cheese and butter.

Add powdered sugar and beat until smooth and creamy.

Add the vanilla and mix.

How to Make Sugared Cranberries
Heat ½ of the sugar with the water until sugar is dissolved and add in the cranberries.

Remove from heat and strain off the excess water.

Roll the cranberries in the remaining sugar to coat the outside.

How to Assemble Your Cranberry Layer Cake
On a plate/cake stand place the first layer flat side up in the center of the plate.

Brush the top with half of the simple syrup and then spread the cranberry filling evenly on top.

Place the second layer, flat side down evenly on top of the first layer. Use the remaining simple syrup and brush the top of the cake.

Add the frosting on top, pushing it to the edges to allow it to slightly drip down. Arrange the sugared cranberries in a pile in the center of the cake.


Layered Cranberry Cake
The flavors of the season are layered in this delicious layered cranberry cake. See how to make this delicious cake and impress your family and friends.
Ingredients
Cake Ingredients
- 1 ¼ c butter, room temp
- 2 c sugar
- 5 eggs
- 1 tsp vanilla
- 3 ¾ c cake flour
- 1 tsp salt
- 2 ½ tsp baking powder
- 1 Tbsp cinnamon
- 1 tsp allspice
- 1 tsp ground ginger
- ½ tsp cloves
- 1/2 tsp nutmeg
- 1 ¼ c whole milk
Cranberry Filling
- 3 c frozen (or fresh) cranberries
- 1/2 cup sugar
- ¼ tsp salt
- 2 Tbsp water
Simple Syrup
- ½ c water
- ½ c sugar
Frosting Ingredients
- 8oz cream cheese, softened
- ½ c butter, room temp
- 1 C powdered sugar, packed
- 1 tsp vanilla
Sugared Cranberries
- 1 cup frozen (or fresh) cranberries
- ½ c water
- 1 cup granulated sugar
Instructions
To make the cake:
Preheat the oven to 350 degrees. Grease or line 2 - 9” round cake pans, or use nonstick.
In a bowl, cream together butter and sugar until light and fluffy. Add in the eggs, one at a time until well combined. Add the vanilla and mix.
In a separate bowl, whisk together the dry ingredients (flour, salt, baking powder, and spices).
Alternate adding flour mixture and milk to the butter and sugar, starting and ending with the flour until all the ingredients are well combined, but not overmixed.
Divide evenly between the two pans and place in the oven to bake for approximately 25-30 minutes, until a knife comes out cleanly.
Allow to cool on a rack for 10 minutes before flipping the cake out of the pan and allowing to cool completely before assembling
To make the Cranberry Filling:
In a medium sized saucepan, place the cranberries, sugar and salt over medium/low heat and cook until the cranberries start to burst.
Add the water and continue to cook for another 5 minutes. Remove from heat and allow to cool completely. (Can be made ahead of time and placed in the refrigerator.)
To make the simple syrup:
Combine the sugar and water in a small saucepan over low heat to allow the sugar to dissolve completely. Remove from heat and allow to cool.
To make the frosting:
Using a hand (or stand) mixer, beat together the cream cheese and butter. Add powdered sugar and beat until smooth and creamy. Add the vanilla and mix.
To make the sugared cranberries:
Heat ½ of the sugar with the water until sugar is dissolved and add in the cranberries. Remove from heat and strain off the excess water before rolling the cranberries in the remaining sugar to coat the outside.
To assemble:
On a plate/cake stand place the first layer flat side up in the center of the plate.
Brush the top with half of the simple syrup and then spread the cranberry filling evenly on top.
Place the second layer, flat side down evenly on top of the first layer. Use the remaining simple syrup and brush the top of the cake.
Add the frosting on top, pushing it to the edges to allow it to slightly drip down.
Arrange the sugared cranberries in a pile in the center of the cake.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 1209Total Fat: 55gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 255mgSodium: 990mgCarbohydrates: 170gFiber: 2gSugar: 118gProtein: 13g
This N That with Olivia, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thisnthatwitholivia.com attempts to provide accurate nutritional information, these figures are only estimates.