Christmas Gingerbread Cake with Sugared Cranberries


Happy Monday, friends! Switching things up this week and bringing you a delicious {and ridiculously easy!} dessert recipe that’s just in time for Christmas! I will be back tomorrow with an all new outfit post, so be sure to check back, but until then, let’s talk about this cake!


Can you even believe this cake started as two cake mixes?! I have been wanting to make a gingerbread cake since last Christmas, but just never had enough time to get around to it. I was determined to find a way this year — and with the craziness of the holiday season, the only way it was going to happen was with a mix. Typically, I’m not a huge fan of cake mixes, but I have to say this one turned out fabulously! And with simple decorations, this cake is almost too pretty to eat. Almost 🙂

I began by garnishing the entire cake with powdered sugar to give it the fresh snow effect. After trying my hand at sugared cranberries {something else I was dying to try!} I filled the center with the glistening fruit and garnished the sides with rosemary sprigs. Super simple and this is one recipe that’s sure to impress your guests! Check out the recipe for assembling the cake and how to make the sugared cranberries below. The sugared cranberries make for a gorgeous topping on any of your holiday baked goods!
Gingerbread Cake with Sugared Cranberries

{what you will need}
2 gingerbread cake mixes {plus ingredients on box} I used THIS mix
Powdered sugar
1 small bag of fresh cranberries
2 cups sugar
Rosemary sprigs, for decoration

Follow the directions on the back of the cake mix box. I used THIS pan, but you could also use a round or square pan too. Allow to cool before transferring to serving dish for decorating. Place wax paper around the bottom of the cake so that the powdered sugar doesn’t get on the dish. Using a sifter, sprinkle the powdered sugar over the cake evenly. Garnish with sugared cranberries and rosemary sprigs. 

For the sugared cranberries: Rinse cranberries. In a medium saucepan, heat 1/2 cup water and 1/2 cup sugar until the sugar is dissolved. Stir in the cranberries until well coated. Using a slotted spoon, transfer the cranberries to a wire rack; allow to dry 1 hour. Roll the cranberries in remaining 1 1/2 cups sugar until well coated. Dry 1 hour before decorating cake. 


Thanks for dropping by and see you back here tomorrow for a special Christmas Eve outfit post!

19 thoughts on “Christmas Gingerbread Cake with Sugared Cranberries

  1. Sometimes a mix is what's needed when the season gets the best of you and you're incredibly busy, but want to whip up a treat to share! That said, you did an incredible job with the cake, it looks 100% homemade, especially with the finishing touches you've added, such as the sugar and cranberries! Thanks so much for sharing, beauty, and I hope you're having a great day so far!



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