White Cranberry Layer Cake with Cranberry Jam Recipe

If you’re looking for a showstopper dessert that effortlessly combines festive flavors with a stunning presentation, you’re in the right place. I absolutely adore sharing this White Cranberry Layer Cake with Cranberry Jam Recipe because it’s not only deliciously moist but also bursting with that tangy cranberry punch and decadent white chocolate buttercream. It’s perfect for celebrations or whenever you want to impress guests — and trust me, once you try it, you’ll see why everyone goes crazy for this cake!

this …

Ingredients You’ll Need

The magic of this White Cranberry Layer Cake with Cranberry Jam Recipe lies in fresh, quality ingredients that complement each other so well. I always recommend grabbing organic cranberries if you can, and don’t skimp on good quality white chocolate for that luscious buttercream.

• Canola oil: Keeps the cake moist and tender without overpowering the flavor.
• Plain Greek yogurt: Adds creaminess and helps the cake stay soft — make sure it’s full-fat for best results.
• Large eggs: Use room temperature eggs to ensure a smooth batter and better rise.
• Light brown sugar: Brings a mild caramel note to the cake.
• Coconut rum (optional): Adds a fun holiday twist but feel free to skip if you prefer a non-alcoholic version.
• Vanilla extract: Elevates all the flavors in the cake and frosting.
• Coconut nog, eggnog, or buttermilk: Any of these add moisture and a subtle richness to the cake layers.
• All-purpose flour: The backbone of the cake, just be sure to measure it properly to avoid dense layers.
• Baking soda & baking powder: Help your cake rise beautifully.
• Kosher salt: Balances sweetness and enhances flavor.
• Fresh or frozen cranberries: Essential for that vibrant cranberry jam with just the right zing.
• Maple syrup: Sweetens the cranberry jam naturally with a lovely depth.
• Orange juice & zest: Bring a bright citrus note to the jam that pairs perfectly with cranberries.
• Ground ginger & cinnamon: Warm spices that make the jam taste like a holiday hug.
• Salted butter: For the buttercream, salted balances the sweetness.
• Powdered sugar: Creates that silky, snowy texture in the frosting.
• White chocolate: Melted and cooled, adds decadence to the buttercream.
• Coconut or vanilla extract: Your personal touch for flavoring the frosting.
• Sugared cranberries, shredded coconut, rosemary (optional): For the final festive decorations that really wow guests.

Variations

I love mixing things up depending on the season or my mood. This recipe is a great canvas to play with — feel free to adjust spices, swap out rum for a non-alcoholic extract, or even try different berries if cranberries are out of season!

• Dairy-Free Version: I’ve replaced the Greek yogurt with coconut yogurt and swapped butter for a plant-based alternative with pretty great results. The cake stays moist and the flavors still shine.
• Spice it Up: Adding a pinch of nutmeg or cardamom to the cake batter gives a warm, cozy twist perfect for winter gatherings.
• Jam Variations: I sometimes mix fresh raspberries with cranberries in the jam for a slightly sweeter touch that my kids adore.
• Alcohol-Free Twist: Skip the coconut rum and add a teaspoon of coconut or almond extract to keep that interesting flavor punch.

How to Make White Cranberry Layer Cake with Cranberry Jam Recipe

Step 1: Prep Your Pans and Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly, then line the bottoms with parchment paper to prevent sticking. I like to butter the pans first and then spray with cooking spray just to be completely sure the layers will release easily. Trust me, this saves you the stress later!

Step 2: Mix the Moist Ingredients

In your mixer bowl, combine the canola oil, plain Greek yogurt, room temperature eggs, light brown sugar, coconut rum (if using), and vanilla extract. Then pour in your choice of coconut nog, eggnog, or buttermilk. I like using coconut nog for a subtle holiday flair. Beat everything together until smooth and creamy. This step ensures your batter stays light and moist.

Step 3: Add Dry Ingredients and Combine

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Don’t overmix here—you’ll want tender layers, not tough ones. The batter should be thick but pourable, like a luscious cake batter you want to dive into.

Step 4: Bake and Cool the Cake Layers

Divide the batter evenly between your prepared pans. Bake for 30-35 minutes, or until the tops are set and spring back gently to the touch. I like to use the classic toothpick test—insert it in the center and make sure it comes out clean. Once baked, let the cakes sit in the pans for five minutes. Then run a sharp knife around the edges and gently invert them onto a wire rack to cool completely. Cooling fully is key to getting those perfect layers that won’t crumble when you assemble.

Step 5: Make the Cranberry Jam

While the cakes are cooling, get your cranberry jam going. Combine cranberries, maple syrup, and orange juice plus zest in a saucepan over medium-high heat. Once boiling, use a fork to gently break down the cranberries. Let it simmer for about 10 minutes until the jam thickens by about a third. The warm spices—vanilla, ground ginger, and cinnamon—added at the end make all the difference in taste. Let the jam cool completely so that it firms up nicely for spreading.

Step 6: Whip Up the White Chocolate Buttercream

In your mixer, beat salted butter and powdered sugar on medium speed until light and fluffy, which usually takes about 3-4 minutes. Then drizzle in melted white chocolate (make sure it’s cooled but still pourable!) along with your choice of vanilla or coconut extract. Beat until everything is smooth and combined. This buttercream is silky and luscious — it’s what truly takes this cake from great to unforgettable.

Step 7: Assemble Your Stunning Layer Cake

Use a serrated knife to carefully slice each cake layer in half horizontally — this gives you four delicious layers to work with. Place the first layer on your serving plate, spread about 1/4 of the buttercream evenly, then dollop on roughly 1/3 cup of cranberry jam. Repeat with the rest, being mindful to not overfill to keep slicing neat. Finish with a thin crumb coat around the entire cake, then chill for about 30 minutes to set the frosting. Finally, decorate with sugared cranberries, shredded coconut, and fresh rosemary for that extra festive touch.

How to Serve White Cranberry Layer Cake with Cranberry Jam Recipe

Garnishes

I swear by sugared cranberries and fresh rosemary for garnishing because they add such a beautiful, festive sparkle and an inviting color contrast. The shredded coconut sprinkled on top gives a snowy effect that everyone notices. Plus, these garnishes double as little bites of flavor that amplify the overall experience.

Side Dishes

This cake shines as the centerpiece dessert, but if I serve it during holiday meals, I like pairing it with a light, fruity salad like mixed greens tossed with citrus segments or a simple cup of freshly brewed coffee or spiced tea — a perfect balance to the cake’s sweetness.

Creative Ways to Present

For special occasions, I like to present this cake on a rustic wooden cake stand with scattered cranberries and sprigs of rosemary around the base. You can also pipe extra buttercream rosettes around the edges or use edible gold leaf for a dazzling holiday effect that wows every time.

Make Ahead and Storage

Storing Leftovers

After assembling, store the cake covered in the refrigerator — I usually pop it into a cake carrier or under a large dome to keep it from drying out and absorbing other fridge smells. It stays fresh for up to 3 days, and honestly, the flavors deepen and taste even better the second day.

Freezing

I’ve frozen this cake before by wrapping it tightly in plastic wrap and then foil. For best results, freeze before frosting so the layers stay firm, then thaw and frost just before serving. When frozen properly, it holds up well and you can enjoy the decadence anytime.

Reheating

Since this is a chilled cake, I prefer serving it cold or at room temperature. If it’s been in the fridge, let it sit out for about 30 minutes before slicing to bring out the flavors and soften the buttercream slightly.

FAQs

Final Thoughts

This White Cranberry Layer Cake with Cranberry Jam Recipe holds a special place in my kitchen, especially around the holidays. It’s one of those recipes that turns bakers and guests alike into true believers. The combination of flavors and textures creates something that’s both festive and comforting—like a warm hug in cake form. I encourage you to give this a try for your next celebration; I promise it’ll become a beloved favorite in your recipe rotation too. Plus, once you taste the harmony between creamy white chocolate frosting and tart cranberry jam, you’ll get why I’m always reaching for this recipe when I want to impress with ease.

Print