Brown Sugar Cranberry Cake

This Brown Sugar Cranberry Cake is the perfect ending to any holiday dinner! It features a moist brown sugar spice cake, brown sugar Swiss meringue buttercream, and a tangy filling made from fresh cranberries.

Author: Elizabeth LaBau

16 servings


For the Brown Sugar Cake:

16 oz cake flour (4 cups)
7 oz C&H® Granulated Sugar (1 cup)
7.5 oz C&H® Dark Brown Sugar (1 cup)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cardamom
½ tsp ground ginger
½ tsp ground allspice
9 egg yolks
11 oz sour cream at room temperature (1 1/3 cups)
1 TBSP vanilla extract
12 oz unsalted butter at room temperature

For the Brown Sugar Buttercream:

9 egg whites
16 oz C&H® Dark Brown Sugar 2 cups + 2 TBSP
24 oz unsalted butter softened but still cool
½ tsp salt
2 tsp vanilla extract
Gel food coloring I used burgundy, red, and navy blue

For the Cranberry Filling:

12 oz fresh cranberries (about 3.5 cups)
¼ cup orange juice or water
7 oz C&H® Granulated Sugar (1 cup)

To Decorate:

Fresh rosemary
Fresh clementines
Fresh pomegranate arils
Fresh cranberries




Stay Fancy! ;)

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