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Cranberry Layer Cake Recipe
Cranberry Layer Cake Recipe photo by Taste of Home

Cranberry Layer Cake Recipe

Publisher Photo
I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/3 cups water
  • 3 eggs
  • 1/3 cup canola oil
  • 1 tablespoon grated orange peel
  • 1 cup fresh or frozen cranberries, thawed and coarsely chopped
  • 1 cup finely chopped walnuts
  • CREAM CHEESE FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3-1/2 cups confectioners' sugar
  • 1/2 teaspoon grated orange peel
  • 1/4 cup finely chopped walnuts

Nutritional Facts

1 piece equals 608 calories, 33 g fat (12 g saturated fat), 94 mg cholesterol, 423 mg sodium, 72 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a large bowl, combine the first five ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans.
  2. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  3. In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and orange peel until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Yield: 12 servings.
Freeze option: Wrap cooled cake layers in plastic wrap, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.
Originally published as Cranberry Layer Cake in Quick Cooking November/December 2002, p36

Nutritional Facts

1 piece equals 608 calories, 33 g fat (12 g saturated fat), 94 mg cholesterol, 423 mg sodium, 72 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Cranberry Layer Cake

AVERAGE RATING
   (48)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (8)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 10, 2014

"Great cake...I have made this cake twice. It is better without the nuts in the cake. I also increased the oil to 1/2 cup the first time I made it. The second time I used a stick of melted butter, which we like better."

MY REVIEW
Reviewed Dec. 10, 2014

"Delicious!!"

MY REVIEW
Reviewed Nov. 27, 2014

"I made this cake today for thanksgiving. Yum!! ??"

MY REVIEW
Reviewed Nov. 15, 2014

"This cake was delicious and pretty simple to make. I didn't change anything except made it in a 9x13 pan my layer cake never turn out like the pictures. definitely a keeper"

MY REVIEW
Reviewed Nov. 11, 2014

"I made this for my senior coffee club and everyone loved it! I made it in a 9x13 pan because it was easier to tote. The frosting was great. I used low fat cream cheese and did not add as much powdered sugar as it calls for. I am going to make it again for my bunco group."

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