This Honey Cranberry Layer Cake is a beautiful blend of flavors and textures, featuring soft honey-infused sponge layers, a tangy cranberry filling, and a creamy, smooth cream cheese frosting. Perfect for celebrations or cozy gatherings, this cake brings a refreshing taste from the cranberries balanced with the richness of honey and the fluffiness of the cream. Though it may look impressive, this cake is surprisingly simple to make, allowing you to indulge in a homemade dessert with professional flair. Each bite will melt in your mouth, leaving a lingering sweetness and a hint of tartness from the berries.

Full Recipe:

Ingredients

For the Dough (Cake Layers):

• 5 medium eggs
• 120g sugar
• A pinch of salt
• 100g honey
• 1/2 tsp baking soda
• 80g butter, melted
• Approx. 210g flour

For the Filling:

• 300g cranberries (or any berries of choice)
• 140g sugar (adjust to taste)
• 20g starch mixed with 30g water for thickening (or substitute with berry jam)

For the Cream Frosting:

• 800g sour cream or cream cheese
• 3 tbsp powdered sugar (adjust to taste)
• 1 tsp vanilla extract

Baking Temperature and Time:

• 180°C (350°F) for 12-13 minutes per layer

Step-by-Step Instructions

1. Prepare the Cake Batter:

1. Preheat the Oven:
   Preheat your oven to 180°C (350°F) and line a baking pan with parchment paper.
2. Beat Eggs and Sugar:
   In a mixing bowl, whisk the eggs, sugar, and a pinch of salt until light and fluffy. The mixture should double in volume and have a pale yellow color.
3. Add Honey and Baking Soda:
   Gently fold in the honey and baking soda, mixing until well incorporated.
4. Add Melted Butter and Flour:
   Gradually add the melted butter, followed by the flour. Fold until you achieve a smooth batter without lumps, being careful not to overmix.
5. Bake the Cake Layers:
   Pour a portion of the batter into the prepared pan, spreading evenly to form a thin layer. Bake each layer for 12-13 minutes until golden and springy to the touch. Repeat this process for additional layers. Allow layers to cool on a wire rack.

2. Prepare the Cranberry Filling:

1. Cook the Cranberries:
   In a saucepan over medium heat, combine the cranberries and sugar, stirring until the berries release their juices and soften.
2. Thicken the Filling:
   In a small bowl, mix the starch with water to create a slurry. Add it to the cranberries, stirring continuously until the mixture thickens to a jam-like consistency. Remove from heat and let cool.
3. Alternate Option:
   If using jam, skip the above steps and warm the jam slightly for easier spreading.

3. Make the Cream Frosting:

1. Mix the Cream Ingredients:
   In a bowl, beat the sour cream or cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Adjust the sweetness to taste.

4. Assemble the Cake:

1. Layer the Cake:
   Place one cake layer on a serving plate. Spread a thin layer of cream frosting, followed by a layer of cranberry filling. Repeat this process, alternating between cream and cranberry filling between layers.
2. Frost the Cake:
   Once all layers are assembled, spread the remaining cream frosting over the top and sides of the cake for a smooth finish.
3. Chill the Cake:
   Refrigerate the cake for at least 2 hours or overnight to allow the layers to set and flavors to meld.

Nutrition Facts (Approximate per slice, assuming 12 servings):

• Calories: 320 kcal
• Protein: 5g
• Carbohydrates: 40g
• Fat: 15g
• Fiber: 2g
• Sugars: 25g

FAQ Section

Q1: Can I use other fruits for the filling?
Absolutely! Blueberries, raspberries, or a mix of berries work well. You can also use apricot or cherry jam for a different flavor profile.

Q2: Can I substitute the sour cream with something else?
Yes, Greek yogurt or mascarpone can be used for a tangy, creamy consistency, while whipped cream will add a lighter texture.

Q3: How long does this cake stay fresh?
The cake keeps well for up to 3 days in the refrigerator. The flavors often intensify over time, making it even more delicious the next day!

Tips for Making the Best Honey Cranberry Layer Cake

1. Ensure Eggs are at Room Temperature:
   This helps them whip to their fullest volume, resulting in a light, airy cake layer.
2. Use Fresh Berries if Possible:
   Fresh berries provide a more vibrant color and natural tartness, but frozen berries will work well too.
3. Chill for Clean Slices:
   Chilling the cake makes it easier to cut, helping the layers hold together nicely without sliding.
4. Experiment with Flavor:
   Add a hint of orange zest to the filling or cake layers for a unique twist that complements the honey and cranberry flavors.

Storage Tips

• Refrigeration:
  Store the cake in an airtight container in the refrigerator for up to 3 days. The sour cream frosting will keep the cake moist.
• Freezing:
  This cake can be frozen without the cream frosting. Wrap individual layers in plastic wrap and foil, and freeze for up to 2 months. Thaw and frost before serving.

Conclusion

The Honey Cranberry Layer Cake with Cream Cheese Frosting is a delectable treat, perfect for holidays, birthdays, or special occasions. The layers of soft, honey-infused sponge combined with tangy cranberry filling and creamy frosting make for a beautifully balanced dessert. The cake’s texture and flavor improve with a few hours in the fridge, making it a great make-ahead option for gatherings. Whether you’re a fan of berry flavors or looking for a unique twist on a classic layer cake, this recipe will deliver a delightful and impressive dessert that’s sure to be a crowd-pleaser. Enjoy each slice as it melts in your mouth with its harmony of flavors!