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
Scale
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
