I’m so excited to share this Elegant Layered Cranberry White Christmas Cake Recipe with you! It’s one of those festive desserts that feels both traditional and a little fancy, perfect for holiday gatherings when you want to impress without tons of fuss. The combination of tart cranberry sauce layered between soft, tender white cake layers and topped with a smooth, cooked flour frosting makes it feel downright special.

What I love most is how this cake balances elegance with approachable ingredients and techniques—you don’t need to be a professional baker to pull it off. Plus, it’s fabulous for Christmas parties or a cozy winter dessert with friends and family. Trust me, once you try this Elegant Layered Cranberry White Christmas Cake Recipe, it’ll become one of your go-tos during the holidays.

Ingredients You’ll Need

The ingredients for this cake work beautifully together to create that perfect harmony of flavors and textures. When you pick your cranberries, try to get fresh ones for the best tartness, though frozen works fine too. And don’t skip on the sour cream in the cake batter—it really keeps things moist and tender.

Fresh or frozen cranberries: Fresh will give a vibrant tartness; frozen works well if fresh are out of season.
Granulated sugar: Balances the tart cranberries and sweetens both the cake and the frosting nicely.
Cake flour: Essential for that light, tender crumb in the white cake layers.
Baking powder & baking soda: Help the cake rise perfectly fluffy and light.
Unsalted butter: Use softened butter for smooth mixing in the batter and frosting.
Vegetable oil: Adds moisture and soft texture to the cake.
Egg whites: Provide structure and lightness without adding yolk fat.
Vanilla extract (clear): Enhances flavor without coloring the white cake.
Sour cream: Adds fat and acidity to keep the cake moist and tender.
Whole milk: For richness and moisture, use at room temperature for best mixing.
White vinegar: Reacts with baking soda to aid rising and tenderizes crumb.
All-purpose flour (for frosting): It’s cooked with milk to thicken the frosting beautifully.
Salt: Enhances all the flavors in the cake and frosting.
Unsalted butter (for frosting): Use softened butter for creamy, spreadable frosting.

Variations

I love making this Elegant Layered Cranberry White Christmas Cake Recipe my own by swapping out a few ingredients depending on the season or who I’m baking for. Feel free to get creative—you’ll find lots of ways to suit your taste and dietary needs.

Gluten-Free Version: I’ve tried substituting the cake flour with a gluten-free blend and it worked surprisingly well—just be sure to use a blend with xanthan gum for structure.
Dairy-Free Switch: Using coconut cream instead of sour cream and vegan butter in the frosting keeps the layers moist and creamy for a dairy-free crowd.
Candy or Nuts: I sometimes sprinkle finely chopped pistachios between layers for a festive crunch, or substitute chopped white chocolate chips for a touch of decadence.
Spiced Cranberry Sauce: Adding cinnamon and clove to the cranberry sauce gives a warm, holiday twist I adore.

How to Make Elegant Layered Cranberry White Christmas Cake Recipe

Step 1: Make the Cranberry Sauce

Start by combining water and sugar in a saucepan, bringing it to a simmer until the sugar dissolves—this is like the base that balances the tart cranberries. Add the cranberries and cook over medium heat until they burst and thicken into a beautiful sauce, about 10 minutes. Let it cool completely before layering to avoid soggy cake—this makes sure your layers stay distinct and pretty.

Step 2: Prepare the White Cake Batter

In a bowl, sift together your cake flour, baking powder, baking soda, and salt—this ensures all your dry ingredients mix evenly without clumps. In a separate large bowl, cream the softened butter with sugar until fluffy, then add the vegetable oil and continue mixing. Slowly add the egg whites one at a time, making sure each is fully incorporated before the next.

Mix in vanilla extract, followed by sour cream, milk, and the white vinegar. Then alternate adding the dry ingredients in batches, mixing gently to maintain that tender crumb—overmixing here will make your cake dense, so go easy!

Step 3: Bake the Cake Layers

Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake in a 350°F (175°C) oven for about 30-35 minutes, or until a toothpick inserted comes out clean. I like to check a little early because ovens vary, and no one wants a dry cake! Let the cakes cool in the pans for 10 minutes, then flip them out onto wire racks to cool completely.

Step 4: Cook the Flour Frosting

This frosting is a revelation if you’ve never tried cooked flour frosting before—it’s creamy and silky without being too sweet. Whisk together sugar, flour, and salt in a saucepan, then slowly add milk while whisking to avoid lumps. Cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Cool the mixture completely (I usually cover it with plastic wrap directly on top to prevent a skin) before beating in the softened butter and vanilla extract until smooth and fluffy.

Step 5: Assemble Your Elegant Layered Cranberry White Christmas Cake Recipe

Place one cake layer on your serving plate, spread a generous layer of cranberry sauce over it, then frost with a layer of the cooked flour frosting. Add the second cake layer on top and cover the entire cake with the remaining frosting. I find the contrast between the white frosting and the bright cranberry in the middle beautiful and festive—plus, it tastes incredible.

How to Serve Elegant Layered Cranberry White Christmas Cake Recipe

The image shows a four-layer cake placed on a wooden cake stand, with each layer separated by a thick white cream filling and bright red berry jam. The cake is coated with a smooth white frosting that has subtle horizontal ridges around its sides. On top, there are small clusters of frosted red berries and three tall sprigs of frosted green pine arranged upright like small trees. Scattered around the base of the cake on the white marbled surface are more frosted red berries and green pine sprigs. Soft warm fairy lights add a festive glow to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often garnish this cake with fresh cranberries and a dusting of powdered sugar to add a touch of sparkle and festive flair. Sometimes I add a few sprigs of fresh rosemary or thyme around the base—it looks stunning and adds a subtle herbal note when you sniff the cake before slicing.

Side Dishes

Serving this cake alongside a cup of spiced chai or a smooth cup of coffee brings out its warm holiday flavors wonderfully. I’ve also paired it with a simple bowl of whipped cream or vanilla bean ice cream—both balances the tartness of the cranberries perfectly.

Creative Ways to Present

For a party, I sometimes slice this cake into elegant mini layers or use a ring mold to give individual servings a modern twist. You could even turn the layers into cupcakes with the cranberry sauce swirled inside and topped with the delicious flour frosting for easy, handheld treats.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake in an airtight container in the fridge, where it keeps beautifully for up to 4 days. The frosting holds up well, and the cake layers stay moist thanks to the sour cream. Just bring it to room temperature before serving again for the best texture and flavor.

Freezing

I’ve frozen this cake several times with great results. I wrap the whole cake tightly in plastic wrap and then in foil to protect it from freezer burn. When you’re ready to enjoy it, thaw overnight in the fridge and then let it sit at room temperature for a couple of hours before serving. The frosting may firm up, but it’s still delicious and creamy.

Reheating

This cake is best served slightly chilled or at room temperature, so I don’t recommend reheating it. However, if you want to warm it a bit, just take a single slice and microwave it for about 10-15 seconds—enough to soften the frosting slightly without melting it.

FAQs

Can I make the cranberry sauce ahead of time?

Absolutely! Making the cranberry sauce a day or two ahead is a great time-saver and actually helps the flavors meld together. Just keep it refrigerated in an airtight container until you’re ready to assemble the cake.
What makes cooked flour frosting special?

Cooked flour frosting has a smooth, creamy texture that’s less sweet than traditional buttercream. The flour is cooked with milk to create a thick pudding base, which is then whipped with butter for richness. It’s surprisingly easy and gives this Elegant Layered Cranberry White Christmas Cake Recipe a unique, velvety finish.
Can I use the yolks from the eggs in another recipe?

Definitely! Since this recipe uses only egg whites, you’ll have yolks left over. They’re great for making custards, lemon curd, or adding richness to soups. Don’t toss them—get creative!
How do I prevent the cake from drying out?

Using sour cream and vegetable oil helps keep the cake moist, but be careful not to overbake. Start checking your cake a few minutes before the recommended time, and always cool it properly before frosting. Storing leftovers covered in the fridge also preserves moisture.
Can this cake be made into cupcakes?

Yes! You can fill cupcake liners about two-thirds full with the batter and bake at 350°F for around 18-22 minutes. Add a small dollop of cranberry sauce in the center after baking and top with the frosting for festive cupcakes.

Final Thoughts

This Elegant Layered Cranberry White Christmas Cake Recipe holds a special place in my holiday baking lineup because it’s as beautiful as it is delicious. Making it feels like a festive ritual, and the smiles it brings around the table are worth every step. I really hope you give it a try—you’ll enjoy the perfect balance of tart cranberries, tender cake, and luscious frosting that make any Christmas celebration a little more magical.