Is there any way to celebrate the winter season with more joy than with a slice… or two… or three… of this Cranberry Season Cake? If there is, we haven’t found or tasted it! This tender vanilla cake is filled with tart, juicy cranberries and then topped with a snowy, creamy, tangy cream cheese frosting. Mmm but the cherry (or in this case, the cranberry) on top is the syrup-soaked and coated cranberries with sparkling sugar all over! Cranberry Season Cake might just be the magic of the winter in dessert form!
Ingredients
For the cake:
- 3 1/2 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 1 cup unsalted butter, melted, cooled slightly
- 1 egg, plus 2 egg whites, lightly beaten
- 1 tablespoon vanilla extract
- 2 cups cranberries, fresh or frozen and thawed
For the frosting:
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 4 cups confectioner’s sugar
For the optional candied cranberries:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 1/2 cups cranberries, fresh or frozen and thawed
- 1 cup sparkling sugar
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 9×13-inch cake pan with cooking spray.
Step 3 –In the bowl of a stand mixer with a paddle attachment, add the flour, 1 2/3 cups of the granulated sugar, the baking powder, and 1/2 teaspoon of the salt and mix to combine.
Step 4 –Add 1 cup of the whole milk and the sour cream and, with the mixer on low speed, mix until just combined.
Step 5 –Slowly add the melted butter, the egg, the egg whites, and 1 tablespoon of the vanilla and mix until just combined.
Step 6 –Using a spatula, scrape the bottom and the sides of the bowl to ensure everything is incorporated.
Step 7 –Gently fold in 2 cups of the cranberries.
Step 8 –Transfer the batter to the prepared baking pan.
Step 9 –Bake until the edges of the cake are lightly golden and a wooden toothpick inserted into the center comes out clean, about 30-35 minutes.
Step 10 –Transfer the pan to a wire rack to cool completely, about 1 hour.
Step 11 –In a large mixing bowl, add the cream cheese and, using an electric handheld mixer, beat on medium-high speed until light and fluffy, about 1 minute.
Step 12 –Add the remaining milk, the remaining vanilla, and the remaining salt and beat to combine.
Step 13 –Add the confectioners’ sugar, 1 cup at a time, and beat on low speed after each addition until combined.
Step 14 –Line a baking sheet with parchment paper and place a cooling rack over it.
Step 15 –In a small pot over medium-high heat, add the remaining granulated sugar and the water and stir to combine.
Step 16 –Bring the simple syrup to a boil and let boil for 3 minutes.
Step 17 –Remove the pot from the heat and allow it to cool completely.
Step 18 –Add the remaining cranberries to the cooled simple syrup and toss to coat.
Step 19 –Transfer the soaked cranberries to the prepared cooling rack.
Step 20 –Let the cranberries sit until the syrup has dried slightly and are somewhat sticky on the cranberries, about 1 hour.
Step 21 –In a bowl, add the sparkling sugar and the cranberries and toss to coat.
Step 22 –Spread the cream cheese frosting over the cake.
Step 23 –Decorate the cake with the candied cranberries.
Step 24 –Slice and serve.
