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Planning the menu for your big holiday meal? You may be stressing about preparing the traditional turkey or ham with all the fixings for the family. So, when it comes to dessert you’re going to want something simple, yet delicious.
Luckily, there’s a made-from-scratch cake recipe that ticks both of those boxes. Plus, it includes a seasonal flavor perfect for the holidays: cranberries. Why use cranberries just for a jellied sauce at dinner when you can have it in a yummy dessert?
This white cake with cranberry filling recipe on the Shugary Sweets website looks almost too pretty to eat.
White cake is a great foundation for this dessert because it is lightly sweet and moist. It acts as a great balance to the tartness of the cranberry filling.
To make the cake, you will need egg whites, buttermilk, unsalted butter, almond extract, granulated sugar, cake flour, baking powder and kosher salt. Pro baking tip: Cake flour works best in this recipe because it has a finer grind and a lower protein content (between 8% and 10%). This results in lower gluten formation and a “tender, fluffy crumb.”
You will also need two 9-inch cake pans to make this two-layer cake.
The frosting for this cake is also homemade and it’s pretty simple. The cream cheese-based topping incorporates unsalted butter, orange juice, almond extract and lots of powdered sugar. Cream cheese frosting works so well because it is a tasty blend of sweet and tangy that gives a light cake a big flavor boost.
But let’s talk about the star of this cake — the cranberries. Here’s a little secret that recipe writer Aimee shared in her post: The filling in between the layers and on top of the cake comes from a can of whole berry cranberry sauce.
You can also see some sugared cranberries on top. Aimee gives step-by-step directions on how to make these. They take a little time, but the final result is worth it for the extra festive touch and the sweet, yet tart taste it adds to the dessert.
Last but not least, this cake can be made ahead, sliced up and frozen! This means that you can make it in advance — up to 30 days. Follow Aimee’s directions to wrap the cake slices well. The day before you want to serve it, allow the cake slices to thaw in the refrigerator overnight.
We’re sure this beautiful white cake with cranberry filling will be a memorable part of your holiday feast. Happy holidays!
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