If you’re on the hunt for a show-stopping holiday treat that’s both festive and delightfully moist, you’ve come to the right place. I’m so excited to share my White Cranberry Layer Cake Recipe with you—this cake absolutely stole my heart the first time I made it. Picture layers of tender, vanilla-infused cake cushioned between tangy cranberry jam and luscious white chocolate buttercream. Every bite is like a little winter wonderland in your mouth, and I promise you’ll love this as much as my family does.
Why You’ll Love This Recipe
- Perfect Holiday Feel: The bright cranberries and warming spices make it feel seasonal and special without being overwhelming.
- Moist and Tender Layers: Using Greek yogurt and coconut nog keeps the cake incredibly soft and rich.
- Balance of Sweet and Tangy: The homemade cranberry jam cuts through the sweetness of the white chocolate buttercream beautifully.
- Impressively Simple: Despite looking fancy, the recipe comes together with straightforward ingredients and steps.
Ingredients You’ll Need
Every ingredient in this White Cranberry Layer Cake Recipe plays a key role, from the creamy buttercream to the tart cranberry jam. I love that you can find most of these in your local grocery store, and they blend together to create an unforgettable cake.
- Canola oil: Keeps the cake moist without overpowering flavor—makes it nice and tender.
- Greek yogurt: Adds creaminess and a slight tang that balances the sweet batter perfectly.
- Eggs: Room temperature eggs incorporate better, giving the cake great rise and texture.
- Light brown sugar: Adds warmth and depth to the cake’s sweetness.
- Coconut rum (optional): Just a touch gives a subtle, festive hint—feel free to skip if you prefer.
- Vanilla extract: For that classic comforting cake aroma.
- Coconut nog (or eggnog/buttermilk): This is a secret ingredient I discovered to impart a rich, holiday vibe and tender crumb.
- All-purpose flour: The cake’s sturdy base.
- Baking soda & baking powder: Work together to help the cake rise evenly.
- Kosher salt: Enhances flavor and balances the sweetness.
- Fresh or frozen cranberries: For the zingy, homemade cranberry jam layer.
- Maple syrup: Adds natural sweetness and complexity to the jam.
- Orange juice & zest: Brighten the cranberry jam with a citrusy pop.
- Vanilla, ground ginger, cinnamon: Warm spices that take the jam to the next level.
- Salted butter: For the buttercream, softened to the perfect consistency.
- Powdered sugar: For silky smooth frosting.
- White chocolate: Melts into the buttercream for a velvety, sweet finish.
- Vanilla or coconut extract: Customize your buttercream’s flavor to your liking.
- Sugared cranberries, shredded coconut, rosemary (optional): Gorgeous garnishes that add festive flair and extra flavor.
Variations
I love tweaking this White Cranberry Layer Cake Recipe depending on the occasion or what I have on hand. It’s a flexible recipe that invites your creativity—here’s how I’ve personalized mine over time.
- Use eggnog instead of coconut nog: For that classic holiday flavor, swapping coconut nog with eggnog gives it a creamy, traditional taste I adore.
- Make it gluten-free: I’ve used a gluten-free all-purpose flour blend with great results—just be sure to check your baking powder and soda for gluten.
- Alcohol-free version: Skip the coconut rum entirely, or use a splash of coconut extract for flavor without the booze; perfect if you’re serving kids or avoiding alcohol.
- Add fresh berries to the jam: Toss in some fresh raspberries or blueberries with your cranberries for an even more festive fruit jam.
How to Make White Cranberry Layer Cake Recipe
Step 1: Prepare Your Pans and Batter
First things first, preheat your oven to 350°F and grease two 8-inch round cake pans. I like to line them with parchment paper for easy release, then butter or spray the parchment to make sure the layers come out cleanly. Next, in your mixer, beat together the canola oil, Greek yogurt, room temperature eggs, brown sugar, vanilla extract, and coconut nog (or your chosen liquid). Sifting the dry ingredients (flour, baking soda, powder, and salt) before adding them helps avoid lumps, but that’s up to you.
Step 2: Bake the Cake Layers
Divide the batter evenly between the two pans and pop them in the oven. Bake for about 30-35 minutes, or until the tops look set and spring back when pressed lightly (a toothpick inserted in the center should come out clean). I usually let the cakes cool in their pans for five minutes, then run a knife around the edges and invert them onto a rack to finish cooling completely before moving on. This helps prevent the cake from breaking or crumbling during assembly.
Step 3: Make the Cranberry Jam
While your cakes are cooling, make the cranberry jam by combining fresh or frozen cranberries, maple syrup, and orange juice in a pot over high heat. Once it boils, mash some berries gently with a fork. Let it simmer until thickened—about 10 minutes—then stir in the vanilla, ground ginger, and cinnamon. This jam is so vibrant and flavorful, it really balances the richness of the cake layers and buttercream.
Step 4: Whip Up the White Chocolate Buttercream
For the frosting, beat salted butter and powdered sugar until fluffy. Then slowly mix in melted white chocolate (that’s been cooled so it doesn’t melt your butter) along with vanilla or coconut extract. The result is this luxuriously smooth and sweet buttercream that complements the tart jam beautifully.
Step 5: Assemble Your White Cranberry Layer Cake Recipe
Using a serrated knife, carefully slice each cooled cake in half horizontally so you end up with four layers. Place one layer on your serving plate, spread a quarter of the buttercream over the top, then dollop on some cranberry jam (about a third of a cup). Repeat until all layers are stacked. Don’t overfill the layers or the cake gets tricky to slice later! Give the whole cake a light crumb coat, chill for 30 minutes to set, then frost the outside smoothly. If you’re feeling fancy, decorate with sugared cranberries, shredded coconut, and fresh rosemary for a festive touch.
Pro Tips for Making White Cranberry Layer Cake Recipe
- Room Temperature Ingredients: I can’t stress this enough—eggs and butter at room temp mix better and give you that perfect cake texture and creamy frosting.
- Don’t Overmix: When you add the dry ingredients, mix just until combined to keep your cake tender—not tough.
- Cool Completely Before Frosting: If the cake layers are even a bit warm, your buttercream will melt and make a mess. Patience pays off!
- Make Sugared Cranberries Ahead: They’re a stunning garnish and you can prep them up to 3 days in advance. Just keep them in an airtight container.
How to Serve White Cranberry Layer Cake Recipe
Garnishes
I love topping my cake with sugared cranberries for that sparkling, sweet crunch, along with shredded coconut for a snow-like effect and sprigs of fresh rosemary for an herbal, piney aroma. It’s simple but elevates the look from everyday to festive in seconds!
Side Dishes
This cake really shines on its own, but if you want a little extra, I enjoy pairing it with lightly whipped cream or a scoop of vanilla bean ice cream. A small cup of mulled wine or spiced tea also rounds out the holiday experience perfectly.
Creative Ways to Present
For holiday parties, I’ve arranged individual cake slices on pretty plates with a few sugared cranberries and a sprig of rosemary on each. You can also lightly dust the top with powdered sugar to mimic fresh snow, making the presentation feel magical and picture-perfect.
Make Ahead and Storage
Storing Leftovers
Once assembled, I keep this cake refrigerated tightly wrapped or in an airtight container for up to three days. This way, the buttercream stays fresh and the flavors meld beautifully with each passing hour.
Freezing
I’ve frozen slices of this cake wrapped well in plastic wrap and foil, which worked great for later treats. When ready, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
If your reclaimed slice feels a bit chilly from the fridge, I like to let it sit at room temp for about 20-30 minutes before serving, so the buttercream softens and the flavors pop. I wouldn’t recommend microwaving because it can melt the frosting unevenly.
FAQs
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Can I make the White Cranberry Layer Cake Recipe dairy-free?
Absolutely! You can swap the salted butter with a dairy-free butter substitute and use a dairy-free white chocolate alternative. For the Greek yogurt and coconut nog, try plant-based yogurt and non-dairy eggnog or coconut milk to keep that moist texture and flavor.
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Can I use frozen cranberries for the jam?
Yes, frozen cranberries work just fine. Just be sure to thaw them a bit or cook a little longer until the jam reaches the right thickness, since frozen berries have extra moisture.
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Do I have to use coconut rum?
Nope! The coconut rum is totally optional. It gives a subtle tropical warmth, but the cake is delicious without it too, so feel free to leave it out or replace with coconut extract.
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How do I prevent the layers from sliding when assembling?
Chill your layers before stacking and avoid using too much jam or buttercream between layers. A thin, even spread helps keep everything in place and makes slicing easier.
Final Thoughts
This White Cranberry Layer Cake Recipe quickly became a holiday staple in my house because it’s both elegant and approachable. I love how the tart jam and sweet buttercream complement each other, and how the cake stays moist even days after baking. If you’re looking to wow your friends and family with something unforgettable yet not too intimidating, this recipe is your new best friend. Trust me, you’ll want to make it again and again!
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White Cranberry Layer Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White Christmas Cranberry Layer Cake is a festive and luscious treat perfect for holiday celebrations. Featuring moist layers of coconut-infused cake, tart cranberry jam, and a rich white chocolate buttercream, this cake brings together cozy seasonal flavors with a vibrant, beautiful presentation. Sugared cranberries and shredded coconut add a whimsical snowy touch for an elegant finish.
Ingredients
Cake
- 1 cup canola oil
- 1/2 cup plain Greek yogurt
- 3 large eggs, at room temperature
- 2 cups light brown sugar
- 2 tablespoons coconut rum (optional)
- 1 tablespoon vanilla extract
- 1 1/2 cups coconut nog, eggnog, or buttermilk
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Cranberry Jam
- 4 cups fresh or frozen cranberries
- 1/2 cup maple syrup
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
White Chocolate Buttercream
- 3 sticks (1 1/2 cups) salted butter, at room temperature
- 1 1/2 cups powdered sugar
- 8 ounces white chocolate, melted and cooled
- 1 teaspoon vanilla or coconut extract
Decorations (Optional)
- Sugared cranberries
- Shredded coconut
- Rosemary
Sugared Cranberries
- 2 cups fresh cranberries
- 1/2 cup maple syrup
- 1 1/2 cups granulated sugar
Instructions
- Prepare Cake Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line them with parchment paper, then grease or spray the parchment with cooking spray to ensure the cakes release easily.
- Mix Wet Ingredients: In a stand mixer bowl or using a hand mixer, beat together canola oil, plain Greek yogurt, eggs, light brown sugar, vanilla extract, and your choice of coconut nog, eggnog, or buttermilk until smooth and combined.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture and mix gently until just combined to avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until the cake tops are set and no longer jiggle in the center. Remove from the oven and allow to cool for 5 minutes. Run a knife around the edges, then invert cakes onto cooling racks and cool completely.
- Make Cranberry Jam: In a medium saucepan over high heat, combine fresh or frozen cranberries, maple syrup, orange juice, and orange zest. Bring to a boil, then use a fork to gently break some cranberries to release juices. Simmer until the mixture reduces and thickens by about one-third, approximately 10 minutes. Stir in vanilla extract, ground ginger, and ground cinnamon. Remove from heat and cool.
- Prepare White Chocolate Buttercream: In the stand mixer bowl, beat the salted butter and powdered sugar until light and fluffy. Slowly add melted and cooled white chocolate, along with vanilla or coconut extract, beating until smooth and combined.
- Assemble the Cake: Using a large serrated knife, carefully cut each cooled cake layer horizontally into two layers, creating four layers total. Place one layer on a serving plate. Spread a quarter of the buttercream evenly over the layer, then top with about one-third cup of cranberry jam. Repeat layering with the remaining cake layers, buttercream, and jam. Frost the outside of the cake lightly with remaining buttercream.
- Chill and Decorate: Chill the assembled cake in the refrigerator for 30 minutes to set the frosting. Before serving, decorate with sugared cranberries, shredded coconut, and rosemary sprigs if desired.
- Make Sugared Cranberries (Optional): In a medium bowl, combine 2 cups fresh cranberries and 1/2 cup maple syrup. Let sit for 10-15 minutes. Drain cranberries and place them on a parchment-lined baking sheet. Toss cranberries with 1 1/2 cups granulated sugar until well coated. Let dry in a single layer for at least one hour before using as decoration.
Notes
- Allow cakes to cool completely before assembling to prevent frosting from melting.
- Use room temperature eggs for better batter incorporation and texture.
- The cranberry jam can be made up to 3 days in advance and stored refrigerated.
- If you prefer, replace coconut nog or eggnog with buttermilk for a less sweet variation.
- For extra moist layers, brush each cake layer lightly with a simple syrup before frosting.
- Store the finished cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
- Sugared cranberries add texture and festive color but can be omitted if desired.
- Coconut rum is optional but adds a subtle tropical flavor—omit if avoiding alcohol.
Nutrition
- Serving Size: 1 slice (1/24th of cake)
- Calories: 360
- Sugar: 28g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
