This cranberry cake takes my love of cranberries to new heights!
More than pumpkin everything season I love cranberry everything season more!
My food processor cake method is fast becoming the most sought after style on the internet!
Who doesn’t love easy baking? It’s literally a “throw everything into the food processor and whiz it up” cake batter!
The resulting cake layers are light and spongy with cranberries studded throughout!
Basically this cake creation was just an excuse to eat more of my famous cranberry compote!
With a layer of buttercream between each layer
You know me and my obsession with candied cranberries at holiday time!
It’s the ultimate beautiful, natural edible decor!
This is one cake that is not only easy to make but so pretty for the holiday table this year!
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Notes for Success:
I’ve added a few teaspoons of beetroot powder to get this vibrant color, but you can use a drop or two of red food color for the same result
Totally optional but when I did not use either, the cake was a dull pink that just didn’t do it for me!
You can also omit the beet root powder with no changes to the recipe but I would add a drop or two of pink color to make the final cake layers more vibrant
On my first test I used neither and the color was a drab pink
The candied cranberries can be stored in the freezer but they may have the tendency to bleed slightly as they thaw on the cake
I had to re-sugar mine to get them nice and fresh looking
However they are really easy to make so you can do small batches (like the recipe I listed below) rather than have excess
I list cake flour as an ingredient in this recipe but for those who cannot get it you can use all ~ all purpose flour in the total weight of 440g
CLICK HERE FOR MORE INFORMATION ABOUT CAKE FLOUR
7″ Cake Pans are my choice but if you only have 8″ pans just divide the batter between 2-8″ cake pans for a 2 layer cake instead
For those with egg replacer questions, I use Bob’s Red Mill but I have also made this cake with no egg replacer at all and had great results!
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
This recipe also makes beautiful cupcakes!
Cranberry Cake
Ingredients
For the Cranberry Cake Layers:
- All purpose Flour 1¾ cup (218g)
- Cake Flour 2 cups (240g)*see notes above
- Beet Root Powder 3 teaspoons (8g) *see notes above
- Egg Replacer 2 teaspoons *I am using Bob's Red Mill
- Granulated Sugar 1 cup + 2 Tablespoons (228g)
- Baking Powder 6 teaspoons
- Salt 1¼ teaspoons
- Ground cinnamon ½ teaspoon
- Ground Cardamom 1 teaspoon
- Vegetable Oil or melted vegan butter 18 Tablespoons (270ml)
- Plant Milk * I use soy milk 1½ cups (360ml)
- Vanilla Extract 2 teaspoons (10ml)
- Cranberries fresh or frozen 1½ cups (150g)
- For the Cranberry Compote:
- Cranberries fresh or frozen 1- 12 ounce bag (336g)
- Granulated Sugar 1¼ cup (250g)
- Cranberry Juice or Cranberry Moscato Wine 1 cup (237ml)
- Vanilla Extract 2 teaspoons
- Star Anise Pods 4
- Cinnamon Sticks 2
For the Sugared Cranberries:
- Fresh or Frozen Cranberries ½ cup
- Water ¼ cup
- Granulated Sugar ¼ cup
- 1 Recipe of your favorite buttercream
Instructions
- For the Cake Batter:
- Preheat the oven to 350°F and grease & parchment line your 3-7" cake pans
- Combine all the ingredients for the cake in your food processor and process to a smooth batter
- Divide the batter evenly amongst the prepared cake pans and bake for approx 25 minutes or when you gently press the center they are springy to the touch (toothpick test is also a good measure)
- Cool the cake layers in the pans until you can safely touch then without burning yourself then flip them onto a cooling rack to cool completely
- Make the sugared cranberries: bring the water & sugar to a boil in a small sauce pot
- Boil for about 2 minutes then add the cranberries remove from the heat and then drain the cranberries
- Toss them into the granulated sugar and lay them on a parchment lined sheet pan to dry overnight
- For the Cranberry Compote:
- In a heavy bottom sauce pot, combine the cranberries with the liquid of your choice along with the sugar and spices and bring to a boil over high heat.
- Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
- Discard the anise pods and cinnamon sticks and then add the vanilla
- Using a stick blend or a food processor puree the compote slightly leaving it chunky
- Cool in refrigerator while you prepare the buttercream recipe as per the instructions on that recipe post
- Assemble the cake as shown in the video tutorial
Notes
Cranberry cake can be kept at room temperature in a cool spot for up to 1 day
For longer storage refrigerate for up to 1 week loosely wrapped to prevent drying of the cut sliced area.
Freeze cake layers wrapped well for up to 2 months
What type of cranberry juice did you use? Should I get 100% cranberry (no sweetener or other juices added), a frozen concentrate, or a cranberry blend?
Concerned the straight cranberry might be too bitter or the blend too sweet.
I have used just regular cranberry juice that you would drink (Ocean Spray is the brand here in the USA)
Awesome; thanks! I’m familiar with Ocean Spray. I’ve found two options: 100% unsweetened (just cranberry & filtered water) and sweetened (filtered water/cranberry/apple/grape). Does it matter which one?
If we want to make this food processor cake without cranberries can we just omit them?
I love the idea of a food processor cake but can’t get cranberries.
Hi Rose, the cranberry adds some liquid, pectin and “bulk” to this recipe
But if you can get ORANGES Click here
OR Apple Cider Donut Cake CLICK HERE
Hello Gretchen, I see you added egg replacer on the video, but the recipe doesn’t have it. Should I use it or not? Thank you.
Hey thank you! Honestly I have done it both ways with very little difference! Thanks for pointing it out though! I will include it in the recipe list!