What is cranberry white Christmas cake made of?

Cranberry white Christmas cake consists of three key parts: a white cake base made lighter with egg whites, a cranberry filling made from cooked cranberries, sugar, and water, and ermine frosting, which is a fluffy, less-sweet butter frosting made from a cooked flour and milk mixture. It is often decorated with sugared cranberries and rosemary sprigs for a festive appearance.

Can I use frozen cranberries for the cranberry filling in this cake?

Yes, frozen cranberries can be used for the cranberry filling. It’s best to thaw them slightly before cooking so they break down evenly. The sugar balances the tartness whether you use fresh or frozen berries, resulting in a smooth, jam-like sauce to layer in the cake.

How should I store and freeze cranberry white Christmas cake?

Store the cake at room temperature loosely covered to maintain the crust texture. For longer storage, wrap cake layers tightly and freeze for up to three months. Thaw frozen layers uncovered at room temperature before assembling. Cranberry sauce and ermine frosting base can also be refrigerated or frozen ahead, making prep easier.

What are some common substitutions for ingredients in this cake?

Clear vanilla extract helps keep the cake white but regular vanilla works if slight color change is acceptable. Coconut rum can be swapped with plain rum. Canola oil may be replaced with avocado oil for a neutral flavor. Blueberries can replace cranberries, and nuts or different citrus zests like orange or almond extract can be added for variety.

How do I make and apply ermine frosting for this cake?

To make ermine frosting, cook a mixture of flour, sugar, salt, and milk until thickened, then cool completely. Cream softened butter until smooth, then gradually beat in the cooled flour mixture until light and fluffy. Vanilla is added at the end. Use the frosting between cake layers and to cover the cake after a crumb coat and chilling for best texture and appearance.

Cranberry White Christmas Cake Recipe With Buttery Crumb

Ingredients

– 4 cups whole cranberries (fresh or frozen)

– 1 cup water

– 1 cup granulated sugar

– 1/2 cup maple syrup

– 1/4 cup orange juice

– 1 tablespoon orange zest

– 2 teaspoons vanilla extract

– 1/2 teaspoon ground ginger

– 1/2 teaspoon ground cinnamon

– 2 3/4 cups all-purpose flour (spooned and leveled)

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon salt

– 6 tablespoons unsalted butter, softened

– 1/2 cup vegetable oil (can substitute with canola or avocado oil)

– 1 3/4 cups granulated sugar (or 2 cups brown sugar for alternative)

– 5 large egg whites, at room temperature (or 3 whole eggs for simpler variation)

– 2 teaspoons clear vanilla extract (or pure vanilla extract)

– 1/2 cup full-fat sour cream (or plain Greek yogurt or buttermilk)

– 1/2 cup whole milk

– 1/2 tablespoon white vinegar (or lemon juice)

– 2 cups granulated sugar

– 2/3 cup all-purpose flour (spooned and leveled)

– 1/2 teaspoon salt

– 2 cups whole milk

– 2 cups unsalted butter, softened

– 1 teaspoon pure vanilla extract

– 3 sticks (1 1/2 cups) salted butter

– 1 1/2 cups powdered sugar

– 8 ounces melted white chocolate

– 1 teaspoon vanilla extract

– 2 cups fresh cranberries tossed in 1/2 cup maple syrup then coated in 1 1/2 cups granulated sugar

– Rosemary sprigs

– Shredded coconut (optional)

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Instructions

1-Make the Cranberry Sauce: Combine water and sugar in a pot and heat until the sugar dissolves. Add cranberries and cook over medium heat until cranberries burst and the mixture thickens to a jam consistency. Cool completely and refrigerate for at least 1 hour before use. For the spiced cranberry jam variation, simmer cranberries with maple syrup, orange juice, and zest; add vanilla, ginger, and cinnamon; then cool fully.

2-Prepare White Cake Batter: Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round pans. Whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream softened butter, oil, and sugar until light and fluffy.

3-Add egg whites (or whole eggs), sour cream, and vanilla extract; mix until combined.

4-Alternately add dry ingredients and milk mixed with vinegar, stirring gently until just combined.

5-Divide batter evenly between pans and bake for 20-25 minutes for 9-inch pans or 30-35 minutes for 8-inch pans until a toothpick inserted comes out clean.

6-Cool cakes on wire racks completely.

7-Make the Ermine Frosting: Whisk sugar, flour, and salt together. Gradually add milk, whisking until smooth. Cook over medium-low heat, stirring constantly until boiled and thickened (about 3-5 minutes). Transfer mixture to a bowl, cover with plastic wrap touching the surface, and cool completely (several hours or overnight).

8-Beat softened butter until fluffy; gradually add the cooled milk mixture in small increments, beating until light and fluffy frosting forms. Stir in vanilla at the end.

9-Assemble the Cake: Level cake tops and slice horizontally into 3-4 layers. Place one layer on a serving plate; spread frosting, then a thin layer of cranberry sauce or jam, leaving edges clear.

10-Repeat layering with remaining cake layers, frosting, and cranberry sauce. Chill intermittently to stabilize layers and prevent slipping.

11-Apply a crumb coat of frosting; chill for 30 minutes. Then apply a final smooth frosting layer.

12-Decorate: Top with sugared cranberries, rosemary sprigs, and optional shredded coconut for a festive look.

Last Step:

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Notes

🥄 Cook cranberry sauce in advance to save time on the day of assembly.
🔪 Use a long serrated knife to slice cake layers evenly; ensure cakes are cooled fully.
❄️ Chill cakes during assembly to prevent layers from slipping.

Author: Brandi Oshea
Prep Time: 30-45 minutes
Cooling and Chilling Time: 2.5 to 3 hours
Cook Time: 20-35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 42g
Sodium: 310mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg