Cranberry Layer Cake 🍰
This easy cranberry layer cake uses up fresh cranberries leftover from Thanksgiving to make a sweet treat to go with afternoon coffee. 🍰
Ingredients
Cranberry Filling
- 3/4 cup heavy whipping cream
- 1/4 cup walnuts chopped, toasted
- 1 cup sugar
- 1 cup fresh cranberries
Cake
- 8 TB butter unsalted, cubed
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 1/2 cup milk
- 1 tsp pure vanilla extract
- 3 eggs
Instructions
Cranberry Filling
- In the bowl of a food processor, mince fresh cranberries
- Combine cranberries and sugar. Mix well. Transfer to a mesh strainer over a bowl and let drain overnight. Reserve the syrup.
- In the bowl of a stand mixer, whip the heavy with the whip attachment on low for 30 seconds. Gradually increase the speed to high and whip until soft peaks form.
- Mix the drained cranberries with the toasted walnuts.
- Fold the whipped cream into the cranberry mixtures.
Cake
- Preheat oven to 350℉.
- Prepare a 1/4 sheet pan with cooking spray. Line the pan with parchment paper and spray the top of the paper as well.
- In the bowl of at stand mixer, combine the flour, sugar, salt, baking powder. With the paddle attachment, mix the dry ingredient on low until combined.
- Add butter cubes, one at a time.
- Continue mixing until the mixture is well-combined and crumbly.
- Continuing to mix, add eggs one at a time until they're all just combined.
- Bake for about 15 minutes. Test to see if it's done by sticking a toothpick in the cake—if it comes out clean, it's done.
- Set aside to cool completely.
Assembly
- Cut the cake into thirds so you have three rectabgular cakes. Cut the three cakes in half. You'll then have six cakes that will be three square layer cakes.
- Divide the cranberry mixture into 6 even portions.
- Spread one portion on a cake layer. Top that with another cake and spread another portion of cranberry mixture on top. Repeat for the other two cakes. Serve.