Well well well...did you expect me to make a mini cake for two with part of a cake mix?
I conveniently realized that a cake baked in a 9" square pan becomes two large pieces of cake once stacked and sliced. How many life occasions do you need just two slices of cake? On Mondays? On Fridays for celebrating? Everyday? Let's stick with everyday.
Baking a 9" cake from a cake mix requires 2 cups of cake mix. (To use the remaining 1 cup of cake mix from the box, try my Frosted Eggnog Cookies).
The dreamy part of this cake is the rich cranberry butter. I made my crockpot cranberry butter, and instantly knew that it should be slathered between light, fluffy vanilla cake layers. And the cream cheese vanilla frosting? Well, it's my go-to during the holiday season.
I happen to think dairy makes almost any recipe better. Butter, cream, sour cream, cream cheese--who's with me?
But, sometimes don't be like me---grease your pan:
Cranberry Vanilla Dream Cake (cake mix)
Yellow cake mix with cranberry butter and topped with a cream cheese frosting.
Ingredients
For the cake:
- 2 cups dry yellow cake mix
- 2 large eggs
- ⅔ cup water
- 1 tablespoon cream
For the cranberry butter:
- 1 cup fresh cranberries
- ¼ cup apple cider
- 2 tablespoons sugar (or honey)
- ¼ teaspoon vanilla
For the frosting:
- 3 oz. cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ½ cup powdered sugar
- ¼ teaspoon vanilla
Instructions
- First make the cake: Preheat the oven to 350. Spray an 8x8" pan with cooking spray.
- Combine all the ingredients for the cake and beat with an electric mixer for 1 minute. Pour into the cake pan and bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Meanwhile, make the cranberry butter by combining all ingredients except vanilla in a saucepan over medium heat. Cook until cranberries start to burst, about 5-10 minutes. Reduce heat and simmer another 10 minutes, until sauce thickens. Remove from heat and stir in vanilla. Let cool completely (better if cooled overnight).
- Make the frosting by combining all ingredients and beating on high speed until light and fluffy.
- When ready to serve, carefully flip the cake out of the pan. Slice it in half (from top to bottom). Add a layer of cranberry butter to one half, then place the other half on top. Frost with cream cheese frosting, and serve.
Notes
Thanks to Audra for the cranberry butter recipe.
The amount of frosting that this makes is only enough to cover what you see in the photo. You can double the recipe for enough frosting to cover the entire cake.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 995Total Fat: 38gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 268mgSodium: 1092mgCarbohydrates: 152gFiber: 3gSugar: 99gProtein: 14g
Natalie @ Tastes Lovely says
You had me at cranberry butter. Love the sugared cranberries on top, so cute. And how cute is that little cow?
julia says
This cake looks so yummy! I am a huge fan of cranberries and always looking for ways to use them. And I love that cute picture of you and the cow!
Nicole @ Young, Broke and Hungry says
Everything about this post is adorable! But i am not gonna lie i really love the last picture.
Jessica @ A Kitchen Addiction says
What a beautiful cake! Love the cranberry butter filling!
sara says
LOVE this cake - such great color! I love cranberries this time of year...just makes me feel totally festive!
Amanda @ Once Upon a Recipe says
Yep, I will most certainly be dreaming about this cake tonight. Vanilla cake with a fruity filling is totally my favorite!
Aimee Wimbush-Bourque says
Gorgeous! And cranberry butter? I'm sold.
Sarah | The Sugar Hit says
This looks DELICIOUS. Cakes with something tart and some whipped cream, are my absolute favourite in the world.
Cookbook Queen says
LOVE cranberries. This cake is sheer GENIUS!!
Lynn @ The Actor's Diet says
I was thiiiiis close to making that cranberry butter just now!