Description
A moist holiday cake featuring tart fresh cranberries and a rich, tangy cream cheese frosting. A perfect balance of sweetness and acidity for the Christmas season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh cranberries, halved if large
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Cream the softened butter and granulated sugar together in a large bowl until pale and fluffy.
- Beat in the eggs one at a time, then stir in 1 tablespoon of vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
- Toss the fresh cranberries in a small amount of flour, then gently fold them into the batter using a spatula.
- Pour the batter into the prepared pan and bake for 35 to 45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, 1/4 cup butter, powdered sugar, and vanilla until smooth.
- Spread the frosting evenly over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American