Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Cranberry Soda Cake
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- Level: Intermediate
- Total: 3 hr 30 min (includes chilling time)
- Active: 1 hr 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1423
- Total Fat
- 90 g
- Saturated Fat
- 45 g
- Carbohydrates
- 160 g
- Dietary Fiber
- 3 g
- Sugar
- 135 g
- Protein
- 6 g
- Cholesterol
- 166 mg
- Sodium
- 605 mg
This recipe is sponsored by poppi. Sugar plum fairies are sure to come to mind when holiday guests see this whimsical, sparkling chocolate-cranberry cake. We amped up the sweet cranberry notes by using cranberry soda in the cake batter and cranberry-cherry jam in the frosting. Rich chocolate ganache poured on top makes for a striking contrast, and a garnish of sugared cranberries adds frosted elegance to this impressive layer cake.
- Level: Intermediate
- Total: 3 hr 30 min (includes chilling time)
- Active: 1 hr 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1423
- Total Fat
- 90 g
- Saturated Fat
- 45 g
- Carbohydrates
- 160 g
- Dietary Fiber
- 3 g
- Sugar
- 135 g
- Protein
- 6 g
- Cholesterol
- 166 mg
- Sodium
- 605 mg
Ingredients
Cake:
Sugared Cranberries:
Frosting:
Ganache:
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Directions
Special equipment:
four 8-inch round cake pans- For the cake: Preheat the oven to 350 degrees F. Coat four 8-inch round cake pans with cooking spray. Line the pans with parchment paper and spray the parchment. Set aside.
- Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the mixer still running, add the egg whites, cranberry soda and vegetable oil and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes. Divide the batter between the prepared baking pans; smooth and even the tops with an offset spatula.
- Bake until a skewer inserted in the center of the layers comes out clean and the edges pull away from the sides of the pan, 10 to 15 minutes. Transfer to a rack and let cool in the pans 10 minutes, then turn out onto racks and let cool completely, about 1 hour.
- For the sugared cranberries: Bring 1 cup of the granulated sugar, the cranberry soda and 1/2 cup water to a boil in a small saucepan. Stir in the cranberries, then remove from the heat and let cool completely. Put the remaining 1/2 cup granulated sugar in a medium bowl. Use a slotted spoon to transfer the cranberries to the sugar and toss to combine. Let set about 1 hour, shaking the bowl occasionally. Reserve 2 tablespoons of the soda syrup in the saucepan for the frosting.
- For the frosting: Mix the butter, confectioners' sugar and salt together in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase the speed to high and whip until light and fluffy, 3 to 5 minutes. Add the cranberry-cherry jam and reserved 2 tablespoons soda syrup and continue to whip until bright pink and spreadable.
- Place 1 cake layer on a platter or cake stand; spread 1 cup of frosting on top. Stack another cake layer on top and spread another 1 cup frosting on top. Repeat with the remaining 2 cake layers, then cover the top and sides with a thin layer of frosting (this is the crumb coat) and use a bench scraper or large offset spatula to smooth out the sides and top (it's okay if some cake shows through). Refrigerate 15 minutes, then add another 1/2 cup of frosting to the top of the cake and smooth out to make a perfectly flat top. Refrigerate until ready to cover with ganache.
- Meanwhile, for the ganache: Place the chocolate in a heatproof bowl and heat the cream in a small saucepan over medium-high heat until beginning to boil. Pour the cream over the chocolate and let sit, stirring occasionally, until the mixture is completely smooth and the chocolate is melted, about 5 minutes. Let cool 15 minutes, then pour over the chilled cake so that the top is completely coated and chocolate drips decoratively down the sides. Let set at room temperature 30 minutes, then top with the sugared cranberries in the center of the cake and serve.
