13Ooh man, do we have something delicious for you! Meet your new favorite holiday cake – the Cranberry Cake with Chocolate Buttercream. I mean…what?! It’s gorgeous, delicious, and perfect for literally every single holiday occasion…ever. forever. no questions asked. Don’t believe me? Scroll down and see for yourself! – xoxo, LK

Elizabeth here! Is everyone getting so excited for the holidays?! I know I am! I love watching people who wouldn’t normally step food into the kitchen the rest of the 335 days of the year, which is why I brought you this! This cake looks kind of intimidating but when you take a deeper look it is actually so simple and can be used as an amazing table centerpiece. It’s festive and tastes delicious. Two birds. One stone. Happy holidays everyone!



3 Cups of all-purpose flour

1 Tablespoon of baking powder

1 Teaspoon of salt

1 Cup / 2 Sticks of unsalted butter at room temp

2 Cups of granulated sugar

3 Eggs

1 Cup of whole milk

2 Teaspoons of vanilla extract

1 Tablespoon of orange zest

1 ½ Cups of chopped fresh cranberries

½ Cup of white chocolate chips


1 Cup / 2 Sticks of unsalted butter at room temp

1 Teaspoon of salt

1 Teaspoon of vanilla extract

3 Cups of powdered sugar

4 Oz of white chocolate melted

5 Tablespoons of heavy cream

Glittered cranberries

2 Cups of whole fresh cranberries

1 Cup of water

1 Cup of brown sugar

1 Cup of granulated sugar


For cake

Preheat oven to 350 degrees Fahrenheit

Line 3 6-inch cake tins (8- inch is fine too) with parchment paper, spray with non stick spray and dust with flour. Set aside.

In a large bowl mix dry ingredients (flour + baking powder + salt) and set aside. In a large mixing bowl with a stand or hand mixer beat butter until light and fluffy for about 3-5 minutes. Add in sugar and vanilla extract and continue to beat until pale in color for about 5 minutes. Slowly add in one egg at a time mixing after each addition and continuously scrape down the sides of the bowl. Add in flour and milk in three increments alternating between milk and flour mixtures until just beaten. Remove beaters and fold in cranberries, orange zest, and white chocolate chips. Pour evenly into 3- 6-inch cake tins or 2 – 9 inch cake tins and bake for 30-40 mins until a toothpick comes out clean. About 15 minutes after baking run a knife around the side of cake tin and remove. Allow cooling for another 45 mins on a cooling rack.

For buttercream

In a large mixing bowl beat butter, vanilla extract and salt until light and fluffy. Add in powdered sugar in three increments; be sure to scrape down sides of bowl after each addition. Slowly beat in melted white chocolate and heavy cream. *Note you may need more or less heavy cream depending on white type of climate you live in. The frosting consistency should be spreadable but not runny.

For glittered cranberries

In a large saucepan melt brown sugar and water until brown sugar has dissolved. Pour mixture over cranberries in a glass bowl and refrigerate for at least 2 hours or overnight. Drain cranberries and toss in granulated sugar twice to create an even glitter coating. Garnish with fresh rosemary springs + glittered cranberries.


elizabeth button