Deep Winter Cranberry & Agave Layer Cake

What Makes This Special

This cake celebrates the cozy depth of winter with a modern British twist: tart cranberries folded into a moist, agave-sweetened sponge, sandwiched with an indulgent agave cream and finished with jewel-like fruit and pistachios. Agave syrup—lighter and silkier than honey—shines as both sweetener and flavor focus, letting you layer sweetness, fruit, and richness for an office treat that’s both sophisticated and crowd-pleasing.

Ingredients

This cake uses classic British sponge techniques, but with agave as the core sweetener for a unique texture and flavor profile. The deep color and tartness of cranberries cut through the richness, enhanced with winter spices and a plush agave cream.

For the Cranberry & Agave Sponge

• 225g unsalted butter, softened
• 180g agave syrup (light or amber)
• 100g light brown sugar
• 4 large eggs (room temperature)
• 265g plain flour
• 2 tsp baking powder
• 1 tsp fine sea salt
• 1.5 tsp ground cinnamon
• 0.5 tsp ground allspice
• 1 tsp finely grated orange zest
• 75ml whole milk
• 100g fresh or frozen cranberries (halved)

For the Cranberry Compote

• 50g fresh or frozen cranberries
• 30g agave syrup
• 30g caster sugar
• Zest and juice of 1/2 orange

For the Agave Whipped Cream

• 200ml double cream
• 60g agave syrup
• 250g full-fat cream cheese (room temperature)
• 1 tsp vanilla bean paste

For the Garnish

• 40g roasted pistachios, roughly chopped
• 10g fresh or frozen cranberries (sliced, optional)
• 1 tbsp edible dried rose petals (optional)

Instructions

Step 1: Prep and Preheat

• Preheat your oven to 170°C (fan 160°C) / 340°F. Butter and line the base of two 20cm round cake tins with parchment.
• Lightly flour the sides to prevent sticking.

Step 2: Make the Cranberry Compote

• In a small saucepan, combine 50g cranberries, 30g agave syrup, 30g caster sugar, orange zest, and juice.
• Bring to a simmer over medium heat. Cook 6–8 minutes, stirring occasionally, until cranberries burst and mixture thickens.
• Cool to room temperature. (A speedy tip: Spread on a plate and chill, uncovered, in the fridge.)

Step 3: Cream Butter, Agave & Sugar

• In a stand mixer bowl, beat 225g softened butter, 180g agave syrup, and 100g light brown sugar on medium-high, 5–6 minutes, until pale and fluffy. (Agave gives a silky, moist batter—expect it to look slightly looser than traditional creaming.)

Step 4: Add Eggs & Flavors

• Beat in the eggs, one at a time, scraping the bowl as needed. Add orange zest and beat until incorporated. If the batter looks slightly curdled, don’t worry—it will emulsify when you add flour.

Step 5: Fold in Dry Ingredients

• Sift together 265g flour, 2 tsp baking powder, 1 tsp salt, 1.5 tsp cinnamon, and 0.5 tsp allspice. With mixer on low, add half the dry mixture, then all the milk, then the remaining flour. Mix just to combine.
• Fold in 100g halved cranberries by hand for even distribution.

Step 6: Bake the Cakes

• Divide batter evenly between prepared tins. Smooth tops. Tap gently to release air bubbles.
• Bake 25–30 minutes, or until deep golden, risen, and a skewer comes out clean.
• Cool in tins 10 minutes, then turn out onto a rack to cool completely.

Step 7: Make Agave Whipped Cream

• Beat 200ml double cream and 60g agave syrup to soft peaks in a chilled bowl.
• In another bowl, beat 250g cream cheese and 1 tsp vanilla until smooth and light (2–3 minutes). Fold in whipped cream in 2 additions until smooth and billowy.
• Chill until needed.

Step 8: Assemble & Garnish

• Trim cake tops if domed. Place one layer on serving board. Pipe or spread half the agave cream over, then spoon over half the cranberry compote.
• Top with second layer, pressing gently. Repeat with remaining agave cream and compote, swirling cream decoratively.
• Scatter with chopped pistachios, extra fresh cranberries, and rose petals if using. Chill 15 minutes to set before slicing and serving.

Pro Tips

• Room-temperature ingredients: Ensures smooth batter and beautifully even layers.
• Agave syrup: Its mild flavor and high moisture create a plush, tender crumb—don’t substitute honey or maple for the same effect.
• Chill components: Chilled cream cheese and cold double cream whip up fluffier and more stable. If assembling in a warm kitchen, always chill the cake briefly before serving.

Troubleshooting

Cake too dense or flat? Check that your baking powder is fresh and measure precisely—agave’s moisture can weigh down the batter if overmixed.

Cream cheese frosting too runny? Ensure all tools and ingredients are cold when whipping, and don’t overbeat once combined.

Variations

• Cranberry-Apple Layer: Fold diced apple into the compote for a sweeter, more mellow jammy layer.
• Hazelnut Instead of Pistachio: Swap pistachios for roasted hazelnuts for an earthier garnish.
• Chocolate-Agave Twist: Add 50g chopped dark chocolate to the batter for extra indulgence.

Storage

Keep cake covered and chilled for up to 3 days. Slice while cold for tidy pieces, but let sit 15 minutes at room temperature before serving for best flavor and texture.

This cake packs beautifully for the office—just transport in a snug cake box and slice on site for maximum crowd appeal. Enjoy the layers of winter!