Cranberry Dessert Cake with Butter Sauce
Indulge in the perfect balance of sweet and tart with this Cranberry Dessert Cake with Butter Sauce. Bursting with juicy cranberries in every bite, this moist and tender cake is made from simple, pantry-staple ingredients, ensuring it's both easy and delicious. Topped with a luscious homemade butter sauce, crafted from rich cream, melting butter, and a hint of vanilla, this dessert transforms into a decadent treat that's ideal for holidays, special occasions, or an everyday indulgence. Ready in just an hour, this crowd-pleaser serves eight and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Both rustic and elegant in presentation, it’s a dessert that effortlessly wows every time. Keywords: cranberry dessert cake, butter sauce, holiday dessert, easy cake recipe, cranberry cake recipe, festive dessert.
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Recipe Information
Ingredients
- 120 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Whole milk
- 200 grams Fresh or frozen cranberries
- 120 grams Unsalted butter for sauce
- 120 milliliters Heavy cream
- 150 grams Granulated sugar for sauce
- 1 teaspoon Vanilla extract for sauce
Instructions
Preheat your oven to 175°C (350°F) and grease an 8-inch round or square cake pan with butter or non-stick spray.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add in the eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the flour mixture. Mix just until combined.
Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the cake cools, prepare the butter sauce. In a small saucepan, melt 120 grams of butter over medium heat.
Stir in 150 grams of sugar and 120 milliliters of heavy cream. Bring the mixture to a gentle boil, stirring constantly.
Reduce the heat to low and simmer the sauce for 3-4 minutes, or until it thickens slightly. Remove from heat and stir in 1 teaspoon of vanilla extract.
Slice the cooled cake into servings and generously drizzle the warm butter sauce over each slice before serving.
Nutrition Facts
Calories |
4697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.9 g | 323% | |
| Saturated Fat | 154.0 g | 770% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 569.3 g | 207% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 366.5 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 310 mg | 24% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
