I created this Cranberry Champagne Cake for a baking contest I entered over at Cape Cod Select using their delicious frozen cranberries. I was really excited and couldn’t wait to taste my creation. The cake is very moist and the cranberry frosting is to die for, well, that’s what my husband says, and he claims to not be a sweet eater. I haven’t seen him turn down a piece of cake yet!
To make this Cranberry Champagne Cake I switched up my baking flour mix and added in some coconut flour and potato flour instead of oat flour. I found that it held together better and the texture was amazing. The addition of the champagne was a winner! You can always use sprite, ginger ale or another fizzy soda of your choice if you don’t want to add alcohol to the mix. Most if not all of the alcohol should cook off but just in case be aware if you’re serving this to children or alcohol sensitive people. (Also, is you’d like to find a store near you that carries Cape Cod Select Premium Frozen Cranberries, you can look up your local stores here.)
To make the three layers I doubled my recipe to make 4 layers. I saved the 4th layer and froze it for later use. There is always a recipe that I can use it for at another time. You could always thaw it and just top it with Cape Cod Select Premium Frozen Cranberries that have been sweeten. It goes really well with a nice hot cup of coffee.
This Cranberry Champagne Cake is certainly a crowd pleaser. This delightful tasting cake is great for any time of the year and for all occasions!
- 2 cups – Gluten-Free Flour Mix (1 cup Bob’s Red Mill’s 1 to 1, ¼ cup Potato Flour, ¼ cup Coconut Flour, ½ cup Rice Flour)
- ½ tsp – Xanthum Gum
- 1 tsp of each – Corn Starch, Baking Soda, Baking Powder
- ¼ tsp – Sea Salt
- ¼ cup – Crisco Butter Flavor – room temp
- ¼ cup – Unsalted Butter – room temp
- 1 cup – Sugar
- 2 – Eggs
- 1 ½ tsp – Pure Vanilla
- 1 ¼ cup – Champagne*
- 1 16oz bag – Cape Cod Select Premium Frozen Cranberries
- 1 ½ cup – Sugar
- 1 cup – Pure Cranberry Juice
- ½ cup – Champagne
- 1 tsp – Lemon Juice
- ¼ tsp – Pure Vanilla
- 2 - 3 oz Package – Cream Cheese – room temp
- ¼ cup – Cranberry Filling
- 1 tsp – Pure Vanilla
- 2 lbs. – Powdered Sugar
- Preheat oven to 350 degrees. Prepare 8-inch round cake pans (2) ** set aside until needed.
- Sift together in medium bowl – flours, xanthum gum, corn starch, baking soda, baking powder, and salt. Set aside until needed.
- In large bowl with hand mixer cream together – Crisco, butter and sugar until light and creamy. Add eggs one at a time mixing in between each addition. Add vanilla and champagne, beating a few seconds to combine. Add flour and mix until just combined.
- Pour batter into prepared pans and bake 15 to 20 minutes, or until inserted toothpick comes out clean. Remove from oven and allow cake to cool in pans for 10 minutes. Remove from pans to wire cooling rack.
- While cake is baking, get your filling ready.
- Place cape cod cranberries, sugar, juice, champagne, lemon juice in a small cooking pot. Bring to a boil, reduce heat to a simmer. Simmer to reduce by half – approximately 30 minutes, stirring frequently. Remove from heat and stir in vanilla. Pour into a bowl and refrigerate until needed, reserving a ¼ cup for frosting. While cake and filling is cooling, make your frosting.
- Cream together with hand mixer – cream cheese, cranberry filling until incorporated and creamy. Add vanilla, mixing well. Slowly add powdered sugar 1 cup at a time until all is mixed in or you’ve reached your desired consistency.
- Once everything is ready and your cake is completely cool, it’s time to put it together.
- Place one cake slice on to serving platter. Use about a 1/3 cup of filling and ¼ cup of frosting to top the cake slice. Place another slice on top and add 1/3 cup filling and frosting, do the same for each layer you have. Once all layers are on top of each other, you’re ready to frost your cake. After putting a thin layer over the top, I put some frosting in a piping bag and made swirls on top of the cake for decorations.
*For this recipe I used Conegliano Valdobbiadene Prosecco. If you are worried if the alcohol won’t cook out all the way, then use Ginger Ale or a Sparkling Apple Cider. **I doubled the recipe to make 3 layers. If you want just cut the cake layers in half through the middle and make 4 cake layers.
This Cranberry Champagne Cake is perfect for any occasion or gathering. It makes a wonderful bridal shower cake or make it as a gift for someone. I think baking is one of the best gifts to give and receive. My daughter wants me to make one for her birthday in December so she can share it with her friends at her New Year’s Eve/Birthday party. She’s my lucky New Year baby. Not so much of a baby now, she will be 30 this year. She said by having me make her cake, she gets to have her cake and eat it too!
From my kitchen to yours,
The contest began in the beginning of October and will end December 31st so if you’re interested, you should head on over to the Cape Cod’s Official page to enter, if there is still room. They are only taking 75 food bloggers for entry into the contest. You can check out the contest at any of the Cape Cod’s link’s below.
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