Cranberry Sponge Cake Recipe
The holidays are here, which means it’s time to start thinking about delicious desserts! A cranberry sponge cake is the perfect way to get into the holiday spirit. This festive cake is light, fluffy, and super easy to make. Plus, it’s a great way to use up cranberries if you have any left over from your holiday baking. Whether you’re making it for an office party, a family gathering, or just a special treat, this cranberry sponge cake recipe is sure to be a hit!
Ingredients
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh cranberries, chopped
- 1/4 cup whole milk
Instructions
1. Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan and set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture. Fold in the cranberries.
4. Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before serving.
Nutrition
One slice of this delicious cranberry sponge cake has approximately 250 calories and 12 grams of fat. It also has 21 grams of sugar, 28 grams of carbohydrates, and 4 grams of protein. Enjoy a slice of this festive cake for a sweet holiday treat!
Serving Suggestions
This cranberry sponge cake is delicious on its own, but can be dressed up with a few simple toppings. A dollop of whipped cream or a scoop of vanilla ice cream make a great addition. You could also sprinkle some chopped cranberries or slivered almonds on top for a festive touch. Or, if you’re feeling really ambitious, you could try making a cranberry buttercream frosting to spread on top of the cake.
Storage Tips
This cranberry sponge cake should be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and store in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months. To thaw, simply leave the cake at room temperature for a few hours.
Conclusion
This cranberry sponge cake recipe is the perfect way to get into the holiday spirit. It’s light, fluffy, and full of festive flavor. Plus, it’s super easy to make and can be dressed up with a few simple toppings. Whether you’re making it for an office party, a family gathering, or just a special treat, this cranberry sponge cake is sure to be a hit!
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