Cranberry and Blueberry Layer Cake Recipe

It's time for a celebration! There is nothing like sitting down to a sweet treat with friends and family. And what better way to do that than with this cranberry and blueberry layer cake? It has all the flavor of berries mixed with cream cheese frosting. The layers make this a perfectly beautiful dessert any night of the week.

Cranberry and Blueberry Layer Cake Recipe

This is one of those recipes that is ideal for any gathering. Whether it is a barbecue weekend, family dinner, or special holiday meal, this is a great decadent while still refreshing cake recipe. It's so easy to make and you'll be able to whip up this cake in no time at all. It is one of those desserts that will leave your friends and family wanting more.

If you love blueberries as I do, you'll have more leftovers and that means you might want more ideas for using them. I love this easy blueberry muffin with crumble topping or these homemade blueberry cream hand pies.

Can I Use Frozen Berries?

While there are many times that a recipe calls for fresh blueberries and you shouldn't use frozen, in this case, you can substitute the fresh berries for frozen.

I like to make sure the berries are thawed completely and patted dry. Not only does this keep the berries from adding excess moisture to the cake, but it also helps to prevent the blueberries from bleeding into the batter. This just keeps the cake looking as pretty as possible.

The same goes for cranberries. You can use frozen cranberries in this cake as well. Since this may be made out of typical berry season, frozen is a great substitute.

Can I Use Ready-Made Frosting?

While I love when I make a cake to also make homemade frosting, you can certainly use store-bought frosting. There are many brands of cream cheese frosting available at the grocery store. You will need 2 to 3 cans of frosting to frost this layer cake, depending upon how heavy you want the layers to be.

TIP: If you find that the frosting is too thin to stay on the cake well, you can also thicken the icing by beating in a little extra powdered sugar.

Ingredients for Berry Compote

• Cherry preserves
• Granulated sugar
• Orange juice
• Cranberries
• Blueberries

Ingredients for White Cake

• Unsalted butter
• Sugar
• Orange zest
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Milk
• Egg whites

Ingredients for Cream Cheese Frosting

• Unsalted butter
• Cream cheese
• Salt
• Powdered sugar
• Orange juice
• Vanilla extract
• Milk

Handy Kitchen Tools

• Saucepan
• Wooden spoon
• Measuring cups and spoons
• Mixing bowls
• Hand mixer
• Cake pan
• Parchment paper

How to Make Berry Compote

In a saucepan, bring the cherry preserves, sugar, and cranberries to a boil over medium heat.

Boil, stirring often, for 5 to 6 minutes, until the cranberries pop then pour into a bowl or container.

Place 1 cup of the mixture into a separate bowl, and stir in the fresh blueberries.

Cover both containers/bowls and set them aside.

How to Make White Cake

Preheat the oven to 325°F and line three round cake pans with parchment paper then set aside.

In a large bowl, beat the butter at medium speed until creamy.

Then, add in the sugar and beat until light and fluffy.

Add in the orange zest and vanilla then beat until blended.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the flour mixture to the butter mixture and beat until just combined.

In a separate large bowl, beat the egg whites at high speed for 4 to 5 minutes until stiff peaks form.

Stir ⅓ (one-third) of the egg whites into the batter until combined. Repeat two more times until all egg whites are combined and no streaks remain in the batter.

Divide the batter evenly among the three cake pans.

Bake for 20 to 25 minutes until a toothpick inserted in the center of each cake comes out clean.

Place the cake pans on wire racks to cool for 10 minutes before removing them from their pans to cool completely for 45 minutes to 1 hour.

How to Make Cream Cheese Frosting

In a large bowl, beat the butter, cream cheese, and salt on medium speed for 1 to 2 minutes until creamy.

Gradually add in the powdered sugar and orange juice, alternating between each addition, until the mixture is mostly combined.

Add in the vanilla extract, and if too thick, 1 tablespoon of milk at a time until desired consistency.

How to Assemble Cranberry Blueberry Layer Cake Recipe

On a serving platter or cake stand, place one of the cooled cakes.

Spread an even layer of frosting over the top of the cake.

Top with ⅓ of the compote that doesn't have blueberries.

Repeat this process for 2 more layers.

Spread the remaining frosting over the top and sides of the cake, piping a small edge around the top of the cake to hold the last of the compote.

Pour the last of the compote that includes the blueberries, into the top of the cake inside the icing border. Then, sprinkle with additional orange zest if desired.

Chill until ready to serve.

Does This Cake Have to be Refrigerated?

You will want to store this blueberry layer cake in the refrigerator when it is not being served. While most cakes can stand at room temperature, it is important to store this one in the refrigerator.

This is due to the cream cheese frosting and the fresh fruit on the cake. If you keep the cake in the refrigerator and sealed well in an airtight container, you can expect it to stay fresh for about 4 to 5 days.

Can I Freeze This Blueberry Layer Cake?

There are many times you have more cake than you can finish before it goes bad, or you want to have your favorite cake on hand at all times. Storing the cake in the freezer is a great way to save the cake and always have it when you want it.

This cranberry and blueberry layer cake does freeze well. In order to freeze the cake, you want to place it in an airtight container or make sure it is wrapped well in plastic wrap. I like to freeze the cake before I wrap it. I place the cake or cake slices in the freezer on a plate for about an hour. This freezes the frosting. Then I can wrap the cake. This prevents the frosting from sticking to the plastic wrap. Then I freeze the cake as normal.

When it is time to thaw the cake, I always remove the plastic wrap right away. Otherwise, the frosting will stick to the plastic anyway. Then the cake can be thawed in the refrigerator overnight.

You can freeze this cake as a whole, or you can slice the cake into individual slices. This is my favorite way to freeze cake because then I can remove the cake, a slice at a time, in order to only have as much cake as that will be eaten in a sitting.

More Cake Recipes

If a cake is one of your favorite foods, then you are in luck. Not only do I love it too, but I have made many different types for you to enjoy. Below are a few family favorites that are sure to be a hit at your dinner table too!

• Decadent Layered Berry Chantilly Cake Recipe
• Classic Pink Lemonade Cake with Whipped Cream Frosting
• Easy Cake Mix 7-Up Bundt Cake Recipe
• Semi-Homemade Strawberry Crunch Cake Recipe