A Cranberry Bliss Cake that is layered with cranberry sauce and whole cranberries between each moist layer of cake…can you say YUM!
And if that was not delicious enough it is frosted with an orange flavored butter and cream cheese. This really is the perfect cake to serve during the holiday season.
The outside of the cake will also be a show stopper. Topped with whole cranberries covered with sugar and a couple dollops of frosting. The contrast between the dark red, rich cranberry color and the white of the frosting really adds to the elegance of this cake.
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 1/2 cups sour cream
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 cups cranberries, halved
For Butter Cream Frosting:
2 sticks (1/2 pound) butter, softened
16 ounces cream cheese, softened
2 pounds powdered sugar
1 teaspoon orange oil or vanilla extract
2 tablespoons half-and-half or cream
For cranberry sauce:
3 cups cranberries, halved
1/2 cup sugar
additional cranberries for garnish
Preheat oven to 350 degrees Fahrenheit. Grease and line with parchment paper the bottom of 2, 8-inch round cake pans; set aside.
In large mixer bowl, whisk eggs, sugar and vanilla on high speed until thick and pale, about 5 minutes. In separate bowl, combine flour and baking powder. Add the sour cream and dry ingredients to the eggs, alternating. Beat batter just until smooth. Be careful not to over beat the batter as this will cause gluten to develop, resulting in a gummy cake.
Toss cranberries in flour to coat. This will prevent them from sinking to the bottom of your cake rounds. Fold in cranberries.
Divide batter into prepared cake pans and bake in preheated oven for approximately 40-45 minutes until tops are golden brown. Remove from oven and from pans onto cooling racks. Let cake layers cool completely; use to split the layers in half.
For cranberry sauce: place cranberries and sugar into small saucepan. Heat over medium heat until berries split open. Continue to cook until sauce is reduced in half and thickened. Cool before using.
For frosting: whisk softened butter in mixer bowl until light and fluffy. Add softened cream cheese, orange oil and 2 tablespoons cream; whisk until smooth. If you cannot find orange oil, a tablespoon of orange zest will also work. Begin adding powdered sugar, adding 1 cup at a time. Whisk after each addition. Adjust sugar and cream as needed: use more sugar for thicker frosting, less sugar and more cream for a frosting with thinner consistency.
To assemble cake: split cake layers in half to have 4 layers. Reserve a small portion of prepared frosting in a piping bag. Spread a layer of frosting on each cake layer, then top with cranberry sauce; repeat for remaining layers. Spread remaining frosting on edges and sides. Garnish top with cranberries tossed in sugar and mint leaves. Refrigerate cake for at least 2 -3 hours before serving.