This eggnog cranberry cake brings together classic holiday flavors in a beautiful dessert. It starts with a simple, moist cake made with eggnog and nutmeg, which provides a festive base that is easy to put together using a standard cake mix.
The cake is layered with a bright, tangy cranberry-orange sauce and a rich cream cheese frosting. While it has a few components, each step is straightforward. Plan for about two hours, including cooling time, to create this special occasion cake.
Why is Eggnog Cranberry Cake a Must-Try?
Using a yellow cake mix saves time and ensures a consistently moist and tender cake, letting you focus on the homemade sauce and frosting.
The tangy cranberry-orange sauce cuts through the richness of the eggnog cake and sweet cream cheese frosting for a balanced flavor.
While there are three parts to this recipe, each one is simple to prepare, making it an achievable baking project even for less experienced bakers.
Ingredients for Eggnog Cranberry Cake
• Eggnog: Full-fat, store-bought eggnog provides the best flavor and texture. Non-alcoholic is standard, but an alcoholic version will also work.
• Cake Mix: A standard yellow or butter cake mix is a great base. For extra spice, you could use a spice cake mix instead.
• Cranberries: Fresh or frozen cranberries can be used for the sauce. If using frozen, there is no need to thaw them first.
• Cream Cheese: Use full-fat block cream cheese for a firm, stable frosting. Cream cheese from a tub is too soft and will not set up properly.
• Orange: Using a fresh orange for both the zest and juice gives the sauce a much brighter, more vibrant flavor than bottled juice alone.
Exact quantities are in the recipe card below.
How to Make Eggnog Cranberry Cake
Step 1: Make the Cranberry Sauce
Start by preparing the cranberry-orange sauce. Cook down cranberries with sugar, orange juice, and zest until the berries pop. Stir in butter and spices, then set the sauce aside to cool completely while you work on the cake.
Step 2: Bake the Eggnog Cakes
Next, prepare the cake batter by combining the cake mix with eggnog, oil, eggs, and spices. Divide the batter between two prepared pans and bake until a toothpick comes out clean. It is very important to let the cake layers cool completely on a wire rack.
Step 3: Whip the Frosting and Assemble
While the cakes cool, make the cream cheese frosting by beating softened cream cheese and butter with powdered sugar and vanilla. To assemble, layer the cake, cranberry sauce, and frosting. Finish by frosting the outside of the cake and adding a final drizzle of the colorful sauce.
What to Serve with Eggnog Cranberry Cake
This cake is a complete dessert on its own. A small cup of coffee or a glass of milk is all you need.
Expert Tips for Eggnog Cranberry Cake
Ensure the cakes are completely cool before frosting to prevent the frosting from melting and sliding off.
The cranberry sauce will thicken considerably as it cools. If it becomes too thick to spread, you can gently warm it for a few seconds.
For doneness, a wooden skewer inserted into the center of the cake should come out clean. Fully baked cakes will also register an internal temperature of around 210°F (99°C).
Use full-fat, block-style cream cheese and softened, not melted, butter for the frosting to achieve the correct consistency.
How to Store and Freeze Eggnog Cranberry Cake
Store the cake in an airtight container in the refrigerator for up to 4 days. For the best texture, let it sit at room temperature for 20-30 minutes before serving. The assembled cake does not freeze well, but individual unfrosted cake layers can be frozen for up to 2 months.
Eggnog Cranberry Cake Recipe FAQs
Can I make this cake from scratch instead of using a mix?
Yes, you can substitute your favorite yellow cake recipe for the mix. You will need enough batter for two 8- or 9-inch cake layers. Simply replace the water or milk in your recipe with eggnog for a similar flavor.
Can I make parts of this cake ahead of time?
Absolutely. The cranberry sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The cake layers can be baked a day ahead, cooled, and wrapped well at room temperature.
My frosting is too thin. How can I fix it?
If your frosting is too soft, it might be because the butter or cream cheese was too warm. Try chilling the frosting in the refrigerator for 20-30 minutes. If it’s still too thin, you can beat in more powdered sugar, a little at a time, until it reaches a spreadable consistency.
Eggnog Cranberry Cake
Ingredients
For the Cranberry Sauce
- 2 cups fresh or frozen cranberries 200g
- 1 cup granulated sugar 200g
- 3/4 cup orange juice 180ml
- Zest of 1 orange
- 2 tbsp unsalted butter 28g
- 1 tbsp corn syrup
- 1/4 tsp ground allspice
For the Cake
- 1 box yellow cake mix 15.25 oz / 432g
- 1 cup eggnog full-fat, 240ml
- 1/2 cup vegetable oil 120ml
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
For the Frosting
- 8 oz block cream cheese softened, 226g
- 1/2 cup unsalted butter softened, 113g
- 3 1/2 cups powdered sugar 420g
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1-2 tbsp heavy cream or milk
Instructions
- First, make the cranberry sauce. In a medium saucepan, combine the cranberries, granulated sugar, orange juice, and orange zest. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-12 minutes, until the cranberries have burst and the sauce has started to thicken. Remove from heat and stir in the butter, corn syrup, and allspice until the butter is melted. Set aside to cool completely.
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
- In a large bowl, combine the cake mix, eggnog, oil, eggs, vanilla extract, and ground nutmeg. Using an electric mixer, beat on low speed until just combined, then increase to medium speed and beat for 2 minutes until smooth.
- Pour the batter evenly into the prepared cake pans. Bake for 28-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. The cakes must be fully cool before frosting.
- To make the frosting, combine the softened cream cheese and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Add the vanilla and cinnamon, then beat on medium-high speed for 2 minutes until light and fluffy. If needed, add heavy cream one tablespoon at a time to reach a spreadable consistency.
- To assemble, place one cake layer on a serving plate. Spread about half of the cooled cranberry sauce over the top, leaving a small border around the edge. Top with about 1 cup of frosting. Place the second cake layer on top. Frost the top and sides of the entire cake. Drizzle with the remaining cranberry sauce before serving.
Notes
