Make Me Sweet

This Chocolate Cranberry Layer Cake is a celebration of contrast and comfort — rich, velvety chocolate sponge meets the bright, tart sweetness of cranberry compote in a beautifully balanced dessert. Each layer is tender and moist, infused with cocoa and warm vanilla, while the cranberry filling adds a vibrant burst of fruitiness that cuts through the richness with elegance. The frosting is smooth and creamy, offering a subtle tang that complements both the chocolate and berries. Finished with ruby-red cranberries, the cake becomes a visual poem — romantic, rustic, and deeply inviting. Whether served at a candlelit dinner, a seasonal gathering, or simply shared with someone special, this cake brings warmth, texture, and a touch of artistry to the table. It’s simple to prepare, yet feels like a gift — one that’s best enjoyed slowly, with tea, quiet conversation, and soft light.

Ingredients:

For the cake:

250g plain flour
60g cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
200g soft brown sugar
150g unsalted butter, softened
3 large eggs
200ml buttermilk or sour cream
1 tsp vanilla extract

For the cranberry filling:

200g fresh or frozen cranberries
100g sugar
1 tbsp orange juice
Zest of ½ orange
1 tbsp cornstarch (optional, for thickening)

For the frosting:

250g cream cheese
100g unsalted butter
300g icing sugar
1 tsp vanilla extract
Pinch of salt

Instructions:

Bake the sponge: Preheat oven to 180°C (160°C fan) / 350°F. Grease and line three 18cm cake tins. Whisk dry ingredients. Cream butter and sugar, then add eggs one at a time. Mix in vanilla and buttermilk. Fold in dry mix. Divide into tins and bake 25–30 min.
Make cranberry filling: Simmer cranberries, sugar, orange juice, and zest until berries burst and mixture thickens (10–15 min). Add cornstarch if needed. Cool completely.
Prepare frosting: Beat cream cheese and butter until smooth. Add icing sugar, vanilla, and salt. Chill slightly before using.
Assemble: Layer cakes with cranberry filling between each sponge. Frost the outside in a semi-naked style, letting sponge peek through. Decorate with dried roses, cranberries, and edible petals.

🍒 Serving Ideas

Serve with spiced tea, mulled wine, or black coffee. Add a drizzle of cranberry syrup or a dusting of cocoa for extra flair. Perfect for autumn birthdays, candlelit dinners, or as a centrepiece for seasonal gatherings.