Cranberry-Topped Cake Recipe

Name: Cranberry-Topped Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/3 cups sugar, divided; 4 cups fresh or frozen cranberries, thawed; 5 egg yolks; 3/4 cup cold water; 1/2 cup canola oil; 2-1/2 teaspoons grated lemon peel; 2-1/2 teaspoons vanilla extract; 2 cups all-purpose flour; 1-1/2 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 7 egg whites; 1/2 teaspoon cream of tartar; 2 cups heavy whipping cream; 2 tablespoons sugar; 2 teaspoons vanilla extract

Servings: persons

1-1/3 cups sugar, divided
4 cups fresh or frozen cranberries, thawed
5 egg yolks
3/4 cup cold water
1/2 cup canola oil
2-1/2 teaspoons grated lemon peel
2-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
7 egg whites
1/2 teaspoon cream of tartar
2 cups heavy whipping cream
2 tablespoons sugar
2 teaspoons vanilla extract

1
Grease two 8-in. square baking dishes; sprinkle each with 1 tablespoon sugar. Sprinkle 2 cups cranberries in each dish; sprinkle with remaining sugar. Cover and bake at 325u00b0 for 30 minutes. Uncover; cool for 1 hour.
2
In a large bowl, beat the egg yolks, water, oil, peel and vanilla until well blended. Combine the flour, sugar, baking powder and salt. Gradually add to the egg mixture, beating until blended.
3
In another large bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Fold a fourth of the egg whites into batter. Fold in remaining whites. Spoon batter over cranberries.
4
Bake at 325u00b0 for 45-55 minutes or until cake springs back with lightly touched. Cool for 10 minutes before inverting onto wire racks to cool completely.
5
For frosting, in a large bowl, beat cream until soft peaks form. Add the sugar and vanilla; beat until stiff peaks form. Place one cake on a serving plate; spread with some frosting. Top with remaining cake. Frost top and sides of cake. Cover and store in the refrigerator.

1717

kcal

Calories

104

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/3 cups sugar, divided, 4 cups fresh or frozen cranberries, thawed, 5 egg yolks, 3/4 cup cold water, and more.

Yes, Cranberry-Topped Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry-Topped Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions