Cranberry Layer Cake Recipe

4.5 56 57
Cranberry Layer Cake Recipe
Cranberry Layer Cake Recipe photo by Taste of Home
Publisher Photo

Cranberry Layer Cake Recipe

Read Reviews
4.5 56 57
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 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

Directions

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.
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.
Originally published as Cranberry Layer Cake in Quick Cooking November/December 2002, p36

Nutritional Facts

1 slice: 608 calories, 33g fat (12g saturated fat), 94mg cholesterol, 423mg sodium, 72g carbohydrate (52g sugars, 2g fiber), 8g protein.

  • 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.
  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.
    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.
Originally published as Cranberry Layer Cake in Quick Cooking November/December 2002, p36

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Reviews forCranberry Layer Cake

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MY REVIEW
Naomie User ID: 9114200 277646
Reviewed Nov. 12, 2017

"Had to try this for several reasons. #1 Exact recipe my mom always used for frosting. #2 I love anything with cranberries! Swapped out the walnuts for pecans because I had a bunch to use up. Made as written, guests loved it and there wasn't a crumb left. Have had requests to make again. Thanks for sharing such a great recipe!"

MY REVIEW
Ceege User ID: 730520 277316
Reviewed Nov. 5, 2017

"Made this cake for my card club. I used 2 boxes of cake mix but kept the other ingredients "as is". With the 2 boxes, I baked it in three 9" cake pans. This made 3 nice high layers. My layers always look so stingy when I use a boxed mix and two pans. My friends loved it and there was enough for each of them to take home an extra for a special treat the next day. Be sure to dust the berries in a little bit of the cake mix before adding them. This will keep them from sinking."

MY REVIEW
Ceege User ID: 730520 277315
Reviewed Nov. 5, 2017

"Made this cake for my card club. I used 2 boxes of cake mix but kept the other ingredients "as is". With the 2 boxes, I baked it in three 9" cake pans. This made 3 nice high layers. My layers always look so stingy when I use a boxed mix and two pans. My friends loved it and there was enough for each of them to take home an extra for a special treat the next day."

MY REVIEW
doxiedeb4 User ID: 7903010 264063
Reviewed Mar. 30, 2017

"Kitcat12 dust the cranberries with flour. They won't sink to the bottom. :)"

MY REVIEW
kitcat12 User ID: 3795570 263553
Reviewed Mar. 16, 2017

"I made this cake in a 9x13 pan. I used rehydrated cranberries and left the walnuts out. the cake was delish but all the cranberries went to the bottom of the cake. How do I keep them mixed in the cake and not falling to the bottom?"

MY REVIEW
jkosio01 User ID: 2489237 243780
Reviewed Feb. 14, 2016

"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."

MY REVIEW
sallyjojo User ID: 5675269 240739
Reviewed Dec. 31, 2015

"What a FABULOUS cake. Delicious!! Not too heavy after a big Christmas dinner. Thanks for sharing!!!"

MY REVIEW
glenda melvin User ID: 1385140 240027
Reviewed Dec. 23, 2015

"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!"

MY REVIEW
KittieCatt User ID: 6154720 238162
Reviewed Nov. 26, 2015

"This cake sounds pretty good, but 'what's-up' with having to bake it in 2 pans? Can you possibly bake it in one pan?"

MY REVIEW
VijiP User ID: 8501278 238056
Reviewed Nov. 25, 2015

"Great cake"

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