Cranberry Layer Cake Recipe
- 1 package white cake mix (regular size)
- 1-1/3 cups water
- 3 large 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
- 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.
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.
Freeze option: Wrap cooled cake layers in plastic wrap, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed. Yield: 12 servings.
1 slice: 608 calories, 33g fat (12g saturated fat), 94mg cholesterol, 423mg sodium, 72g carbohydrate (52g sugars, 2g fiber), 8g protein.
Reviews for Cranberry Layer Cake
"Kitcat12 dust the cranberries with flour. They won't sink to the bottom. :)"
"Outstanding! I made this as directed, then again as cupcakes for my daughter-in-laws baby shower. Everyone loved the cup cakes! Thanks so much for this recipe. It is a keeper."
"Wish I could give it more than 5 stars. This cake is so delicious with the hint of orange in the frosting and the cake and the cranberries are perfect in this cake. The walnuts add just the right taste to go with the other flavors. My husband asked me to make this to take to the family Christmas dinner!"
"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."
"OMG I was SOOO excited to see this posted. I lost my original publication a couple of years ago and couldn't remember the whole instructions/ingredients. This wass a classic at our Christmas dinner and will be once again. I would make a 6" size and then mini cupcakes so that those worrying about the nutritional values could at least get a savoring moment. I don't know how it freezes as to the fact we never have anything left to freeze. I'm so glad this showed up again. I as well will get fresh crans and freeze them for when they are not available. Don't change ANY thing in the way this is prepared. It's perfect the way it is."
"This sounds great, will make it in a 13 x 9 because I find them easier, less work, to make, to serve, etc. The frosting? I may have to make a separate batch of that to eat without the cake!! I'm giving this a 4-star just because I know that frosting - am addicted to it, in a word.To sunni56 who asked about dried cranberries that she got by mistake for this cake: there are many, many recipes for baked goods that call for dried cranberries, so I don't see why you can't use them. Maybe put them in really hot water first - just until they start to plump up? Good luck!And by the way, sunni56 - kudos to you for your honesty and admitting (with one star) that you had not yet tried the recipe but were brave enough to try it even though you'd have to make some adjustments."
"What a great idea mrs.stuart I also live alone and I am going to use your cupcake idea. Did you frost them? I am going to make this on the weekend."
"made into cupcakes and froze them so I can just take one out when I have a snack attack. I live alone so it is perfect. Yummy. Thanks for the recipe."
"Has anyone tried making this in a bundt pan?"
"Delicious, especially the frosting! Definitely a keeper."
"This is sooo good and for those wondering if it can be adapted for a bundt pan, I have only made this using a bundt pan and no changes were made except for baking time, I baked for 35 then checked every 5 mins till tester came out clean...Thanks for a keeper!"
"Thank you Sandy Burkett!!!!This is the quintessential holiday cake.Perfect for Thanksgiving and Christmas,All the opulence of fruitcake but minus the heaviness and density.Follow the recipe to the letter.Do not substitute a single thing.Perfection.So easy if you use your food processor to chop and a stand mixer or handmixer to beat.The frosting is the perfect amount to generously cover and fill the layers.Sandy you are so wonderful to share this.It will be a tradition in our home,and the homes of my two daughters.Note aside:Fresh cranberries freeze very well in their bags.The food processor chops them coarsely even when frozen,just pop them in.xxoo"
"Wonderful, easy and a certain crowd pleaser! Loved the tanginess! This is a keeper and I've already frozen cranberries so I can make this multiple times even when cranberries aren't in season. Kept to the recipe as written, but might have added a little more orange peel :) Thanks for the recipe!"
"Fabulous taste; beautiful presentation; easy to make...a real keeper!! All cakes seem to freeze beautifully, never have had a problem. I did not and would not change a thing...sure, has sugar and fat...but don't eat that stuff often, so just enjoy it when I do."
"Going to make this Tuesday. Thinking about making jumbo cupcakes instead of a layer cake, thoughts?"
"Does anyone have any experience with freezing this? It would be great to be able to make this about a week ahead of Christmas and take it out for the big day. Thanks!"
"Seriously 'sunnie56' if you haven't made it why would you give it a 1 star. The least you could do is be neutral with a 3 until you do. Also, there is a reason for fresh or frozen cranberries, you need to at least reconstitute your dried but the original is better. This is a great cake, the combination of cranberries and sweetness of the frosting is fantastic. I don't always like nuts in a dessert but they go great in this one. If your not a big fan try reducing to 1/2 cup of nuts or put in only half the cake"
"You shouldn't have to make to many adjustments for a 9x13...as a normal box cake mix fits its a 9x 13 perfectly, with room to spare. Maybe put in 1/2 cup to 3/4 cup each nuts and berries instead of a full cup of each to start."
"I have not tried this recipe yet, but am giving it 5 star, based on the other comments and so the ratings aren't skewed. Can anyone give me the adjustments to make this in a 9x13" pan? I'd love to make this for Christmas!"
"For those wondering about lowering the fat and cholesterol, as mommylulu pointed out, you can substitute applesauce for the oil. Also, I use only egg whites in my cakes and brownies. They always turn out wonderfully moist."
"Only one star, since I haven't made it yet, but sounds yummy. I also want to know if I can make this in a 9 x 13 pan or bundt pan? And how long would I bake it? I also bought dried cranberries by mistake. Can I just use them like they are or do I have to reconstitute them? Thanks."
"I made this cake today. ..was very skeptical how sour it would be with the fresh chopped cranberries having to use 1 cup per small cake box batter....well I must say once I icing the 2 round cakes with the lovely sweet cream cheese frosting it mellowed out all that tanginess and made a scrumptious cake. ..next time though I will use 2 white boxed cake mixes to make my 2 layers more thick. This recipe is a great cake for the Holidays. ..I can't wait for my hubby to get home to have a slice. Or 2!"
"Love love love"
"I will have to try for the next pot luck at church. Looks great."
"Have not yet tried it but I have the same question as another person. I am not good with layer cakes. Would there be any changes to make it in a bundt pan or 9x13 dish?"
"Really good recipe. I'm going to try using less sugar in the cream cheese, because I have a similar recipe that calls for that much sugar in the cream cheese as stated above and it's very sweet, plus the cake mix is already very sweet. Has anyone tried less sugar? :)"
"Sounds yummy but can I omit the walnuts? Many in my family don't like walnuts. Also, have you ever used applesauce to replace the oil?"
"Any low cholesterol /low fat adaption suggestions ?Thx"
"I found this recipe on the cover of Taste of Home for Christmas 2011. I have made it several times and everytime it is marlevous and I get so many complements.I will make it many more times."
"Simple and delicous! Very most cake. Great for the holidays or anytime. Will definitely make again."
"Delicious cake--nice and moist. Pretty too with the red speckles throughout. Was not too sure about trying this since I always make my cakes from scratch. It made a believer out of me."
"In as word -- AWESOME!!"
"baking has been my passion for the past 30 years. I'm constantly trying new recipes and adding only the most outstanding to my collection. When I read, it's usually about cooking and recipes. I'm known for my delicious desserts and love to share them with family and friends. This cake is an absolute winner! Don't skimp on the the orange zest, I used an entire large orange and the taste is so fresh. This cake is light and the flavor pops in your mouth. My 25 yr old son has never liked cake and has always requested pie or another dessert from his birthdays. Well, I made this for Christmas and after being coaxed by his new bride, he reluctantly tried it and was an instant fan. My husband and 2 other children loved it as well. I gave it out as Christmas gifts using my "cake in a jar" recipe and it's been a hit! Love, love, love this recipe!! Thank you for sharing."
"Very good!Lots of compliments."