Easy Cranberry Cake Recipe
Quick & easy Christmas cranberry cake recipe with cake mix - Loaded with cream cheese frosting, orange zest, candied nuts, fresh cranberries.
Servings: 9 Slices
Calories: 742kcal
Ingredients
Cake
- 3 Eggs Large
- 1 cup Milk Whole or 2%
- 1/3 cup Water
- 1/3 cup Oil
- 1 tbsp Orange zest
- 1 box White or yellow cake mix Any brand you like
- 1 tbsp Flour For coating cranberries
- 1 cup Cranberries Fresh
Frosting, filling and decoration
- 3 cups Cream cheese frosting
- 1/2 cup Candied nuts For decoration
- 1/2 cup Fresh cranberries For decoration
- 1 tbsp Edible gold and silver pearls For decoration
- 2 cups Shredded coconut For covering the whole cake
- 2 tbsp Mini chocolate chips Optional, For decorating
Instructions
- In a deep bowl, add eggs, milk, water, oil, orange zest and mix until smooth.
- Add cake mix and mix until just combined.
- In a separate bowl, add flour and cranberries. Mix them with a spoon until the cranberries and fully coated.
- Dump these "floured cranberries" into your cake batter. Gently fold them into your cake mixture with a wooden spoon.
- Pour this batter into two floured/greased round cake pans (Dimensions: 8x2).
- Bake at 350 degrees for 35-40 minutes or until an inserted toothpick in the center comes out clean.
- Allow these cakes to cool completely.
- Place one cake on a cake stand. Spread frosting on top. Place the other cake on top of the frosting and press gently to stick everything together.
- Ice the entire cake in frosting and cover it in shredded coconut.
- Top it off with some fresh cranberries, candied nuts, mini chocolate chips (optional), gold and silver edible pearls.
- Slice and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Nutrition
Calories: 742kcal | Carbohydrates: 94g | Protein: 4g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 332mg | Potassium: 177mg | Fiber: 2g | Sugar: 86g | Vitamin A: 135IU | Vitamin C: 3.3mg | Calcium: 53mg | Iron: 1mg