Festive Show-Stopping Holiday Layer Cake
This gorgeous Festive Show-Stopping Holiday Layer Cake is a true centerpiece for any holiday gathering. With layers of moist vanilla and chocolate cake, filled with velvety cream cheese frosting and a tangy cranberry sauce, this cake is as delicious as it is beautiful. It’s perfect for celebrations like Christmas, Thanksgiving, or any festive occasion where you want to impress your guests.
This cake delivers a delightful balance of flavor with sweet, creamy frosting, tart cranberries, and rich chocolate layers. The texture is a perfect combination of tender cake and smooth frosting, creating a satisfying experience in every bite.
Prep and Cook Times
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes (plus cooling time)
- Skill Level: Intermediate
Serving Information
- Yields: 12 servings
- Serving Suggestions: Serve with a dollop of whipped cream and a sprinkle of fresh cranberries for an extra festive touch.
Ingredients List
- For the Cakes:
- 2 cups (240g) all-purpose Flour
- 1 ½ cups (300g) granulated sugar
- ½ cup (115g) unsalted butter, softened (room temperature)
- 1 cup (240ml) whole milk, room temperature
- 3 large eggs, room temperature
- 1 tablespoon Baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (50g) cocoa powder (for chocolate layers)
- For the Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
- For the Cranberry Sauce:
- 2 cups (200g) fresh cranberries
- 1 cup (200g) sugar
- 1 cup (240ml) water
Substitutions: For a gluten-free option, use a gluten-free all-purpose flour blend. For a dairy-free version, substitute unsweetened almond milk and a dairy-free cream cheese alternative.
Equipment List
- Two 9-inch round cake pans (nonstick recommended)
- Mixing bowls (large and medium)
- Electric mixer (stand or hand mixer)
- Measuring cups and spoons
- Spatula
- Cooling rack
- Offset spatula (for frosting)
- Whisk
- Pot for making cranberry sauce
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined; do not overmix.
- Divide the batter equally into two bowls. To one bowl, add cocoa powder and mix until incorporated.
- Pour the vanilla batter into one prepared pan and the chocolate batter into the other. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Meanwhile, make the cranberry sauce. In a pot, combine cranberries, sugar, and water. Bring to a boil, then reduce heat and simmer for about 10 minutes until cranberries burst and sauce thickens. Let cool.
- For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and mix until creamy. Stir in vanilla extract.
- Once the cakes are completely cooled, level the tops if necessary. Place one layer on a serving plate, spread a layer of frosting, then add a layer of cranberry sauce. Repeat with the second layer.
- Frost the top and sides of the cake with the remaining cream cheese frosting. Decorate with fresh cranberries and a dusting of powdered sugar if desired.
Technique Tips and Troubleshooting
- Leveling Cakes: Use a serrated knife to carefully trim the tops of the cakes for a flat surface.
- Frosting Consistency: If the frosting is too thick, add a teaspoon of milk at a time until you reach your desired consistency. If it’s too thin, add more powdered sugar.
- Cranberry Sauce Alternative: If fresh cranberries are unavailable, frozen cranberries can be used; just thaw them before cooking.
Plating and Presentation
To serve, slice the cake into even pieces and arrange on a festive platter. For an elegant touch, garnish each slice with a sprig of mint or a few additional cranberries. A drizzle of leftover cranberry sauce around the plate also adds a beautiful color contrast.
Storage and Reheating Instructions
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- To maintain texture, serve at room temperature. You can gently reheat individual slices in the microwave for 10-15 seconds, but be careful not to overheat the frosting.
Variations and Customizations
- Try adding citrus zest, like orange or lemon, to the frosting for a refreshing twist.
- Substitute the cranberry sauce for another fruit preserve, like raspberry or strawberry, for a different flavor profile.
- Add chopped nuts like walnuts or pecans between the layers for extra crunch.
Notes on Ingredients and Equipment
Using room-temperature ingredients helps create a smoother batter. Ensure your butter and eggs are at room temperature for best results. You can quickly warm eggs by placing them in a bowl of warm water for 10 minutes. Fresh cranberries are ideal for the sauce, but frozen ones work just as well if fresh are unavailable.
Final Touches and Personal Notes
This cake holds a special place in my heart as it reminds me of family gatherings during the holidays. The vibrant colors and festive flavors bring everyone together, making it a favorite among family and friends. I encourage you to try this recipe and make it your own—whether by experimenting with flavors or adding personal touches. Happy baking!
If you try this recipe, I’d love to hear how it turned out! Share your thoughts and any creative twists you made in the comments below.
