Chaos Cake Cranberry Maple Drip (Print)

Vanilla sheet cake topped with cranberry-maple glaze and crunchy pie-crust crumbles for a festive dessert.

# Ingredients:

→ Cake

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 3 large eggs
08 - 2 teaspoons pure vanilla extract
09 - 1 cup buttermilk

→ Cranberry-Maple Drip

10 - 2 cups fresh or frozen cranberries
11 - 1/2 cup pure maple syrup
12 - 1/4 cup granulated sugar
13 - 1/4 cup water
14 - 1 teaspoon orange zest
15 - 1/2 teaspoon ground cinnamon
16 - Pinch salt

→ Pie-Crust Crumbles

17 - 1 cup all-purpose flour
18 - 1/4 cup granulated sugar
19 - 1/4 teaspoon fine sea salt
20 - 1/2 cup cold unsalted butter, cubed

# Instructions:

01 - Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it and lining it with parchment paper.
02 - In a mixing bowl, combine the flour, sugar, and salt for the crumbles. Add the cold, cubed butter and cut it into the dry ingredients using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Spread these crumbs evenly onto a baking sheet. Bake for 15-18 minutes, stirring once midway, until golden brown. Allow to cool completely.
03 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. In a separate large bowl, cream together the softened butter and sugar using an electric mixer until the mixture is light and fluffy, approximately 3 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients and buttermilk to the butter mixture in alternating additions, beginning and ending with the dry ingredients. Mix until just combined.
04 - Spread the cake batter evenly into the prepared 9x13-inch baking pan. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
05 - In a saucepan, combine the cranberries, maple syrup, sugar, water, orange zest, cinnamon, and a pinch of salt. Bring the mixture to a simmer over medium heat, stirring occasionally. Continue to cook, allowing the cranberries to burst and the mixture to thicken, for 10-12 minutes. Remove from heat and let it cool until it reaches a slightly thickened but pourable consistency.
06 - Generously drizzle the cranberry-maple mixture over the cooled cake, allowing it to cascade down the sides. Evenly sprinkle the prepared pie-crust crumbles over the top of the cake. Slice and serve.

# Pro Tips:

01 -
  • Ready in just over an hour for last-minute gatherings
  • Creates a stunning presentation with minimal decorating skills required
  • Combines familiar flavors in an unexpected way that delights guests
  • Uses simple ingredients but yields impressive results
02 -
  • Cake can be made one day ahead and stored covered at room temperature
  • The contrast of buttery crumbles with tart cranberries creates a perfect balance
  • Each slice reveals beautiful layers of golden cake vibrant cranberry and crisp topping
03 -
  • Toast a handful of pecans or walnuts and fold them into the crumble mixture before baking for added dimension and nutty flavor.
  • For a more dramatic presentation reserve some of the cranberry mixture and strain it to create a smooth sauce that can be drizzled over individual slices when serving.
  • Add a tablespoon of orange liqueur like Grand Marnier to the cranberry mixture for an elevated adult version perfect for holiday entertaining.

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