Macadamia Cranberry Layer Cake

This Macadamia Cranberry Layer Cake is a luxurious dessert that combines the crunch of buttery macadamia nuts, the tartness of dried cranberries, and the richness of a smooth cream cheese frosting. Perfect for holidays or elegant gatherings, this cake delivers a balance of texture and flavor in every forkful.

Why You’ll Love This Recipe

This cake stands out for its delightful combination of flavors—nutty, tart, and sweet—all harmonized with a luscious frosting. The dried cranberries add bursts of fruitiness, while macadamia nuts give the cake a rich, buttery crunch. The frosting brings everything together with a creamy, tangy finish. This is not just a dessert; it’s an experience, perfect for special occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Unsalted butter
Eggs
Vanilla extract
Whole milk or buttermilk
Sour cream
Chopped dried cranberries
Chopped toasted macadamia nuts

For the cream cheese frosting:

Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract
Pinch of salt

For the topping:

Whole macadamia nuts
Additional dried cranberries (chopped)
Cake crumbs or chopped nuts for garnish

Directions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Mix dry ingredients: In a large bowl, sift together flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Combine wet and dry ingredients: Alternately add the dry mixture and milk (with sour cream) into the creamed mixture, mixing until smooth.
Fold in cranberries and chopped macadamias until evenly distributed.
Divide batter evenly among the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and salt. Beat until fluffy.
Assemble the layers with frosting in between, on top, and along the sides.
Decorate with whole macadamia nuts, chopped cranberries, and cake crumbs or additional nuts for texture and presentation.

Servings and timing

Servings: 12
Preparation time: 30 minutes
Cooking time: 30 minutes
Cooling and decorating time: 1 hour
Total time: 2 hours

Variations

Add orange zest to the batter or frosting for a citrus note.
Substitute pecans or walnuts for macadamia nuts if desired.
Use fresh cranberries (chopped) when in season for a more tart contrast.
Add a white chocolate drizzle on top for extra decadence.

Storage/reheating

Store this cake in the refrigerator in an airtight container for up to 5 days. Allow it to come to room temperature before serving for best flavor and texture. The cake can be frozen (frosted or unfrosted) for up to 2 months. Wrap tightly in plastic and foil before freezing.

FAQs

Can I make this cake ahead of time?

Yes. You can bake the cake layers a day in advance and store them tightly wrapped.

Can I use fresh cranberries instead of dried?

Yes, but chop them and toss in a bit of flour to avoid excess moisture in the batter.

What’s the best substitute for macadamia nuts?

Pecans, almonds, or cashews work well as alternatives.

Can I use a different frosting?

Yes, buttercream or white chocolate ganache can be used, though cream cheese complements the flavors best.

How do I toast macadamia nuts?

Spread them on a baking sheet and toast in a 350°F oven for 5–7 minutes until golden and aromatic.

Will this cake be too sweet with the frosting?

The tang of cream cheese balances the sweetness of the frosting and dried fruit.

How do I keep the cake layers from doming?

Bake evenly by using cake strips around the pans or leveling them after baking.

Can I make this into cupcakes?

Yes, bake at 350°F for 18–20 minutes for perfectly portioned servings.

How do I prevent the cranberries from sinking?

Toss them lightly in flour before folding into the batter.

Can I freeze individual slices?

Yes, wrap each slice in plastic and store in an airtight container before freezing.

Conclusion

The Macadamia Cranberry Layer Cake is an elegant and flavorful dessert that’s both eye-catching and satisfying. With its rich texture, tangy frosting, and festive toppings, it’s a perfect cake for holidays, family gatherings, or any time you want to impress. Once you try this combination of sweet, tart, and nutty, it will surely become a favorite.