This cake is dense and moist; Layers of sponge cake, cranberry sauce and vanilla cream cheese frosting makes a perfect mix of sweet and tart.  And what I mostly love about it is that it’s simple to make, yet elegant enough to serve as a Christmas dessert. 
Sugar-coated cranberries make a festive seasonal garnish.

***You may make the sponge cake layers several days in advance, cover with plastic and refrigerate them. 
Servings: 12
Ingredients and step by step pictures for the sponge cake you can find HERE:
Whipped Cream Frosting:
3 cups Heavy Whipping Cream
1 cup powdered sugar
1 -8oz pack cream cheese
1 Tbsp. Vanilla
1 cup condensed milk
1 cup milk
1 -14oz can Ocean Spray Whole Berry Cranberry Sauce
2 cups fresh cranberry

Combine cream cheese, powdered sugar and vanilla in mixing bowl; mix until creamy about 2-3 minutes. Add heavy whipping cream and whip the cream on medium-high speed until firm peaks appear. 

In a separate bowl combine condensed milk with regular milk mix until combined.
Assembling the cake:
Cut each sponge cake in half horizontally. (total you’ll have 4 layers).
Set aside about 1.5 cups of filling for decoration.
Place one cake layer on a flat serving dish and spread about 1/4 of the condensed milk mixture evenly.  Next spread about 3 tablespoons of cranberry sauce and finally spread some of the filling (about 1- 1.5 cup) on top of the sauce.
Then place another cake layer on top of the frosting. Repeat this process until you finish the layers.
For rest of the frosting apply to the top and sides of the cake. 
Roll the wet cranberries in the sugar, then place them on baking sheet and let them dry.
Fill a piping bag with the frosting we saved earlier and top it with a larger star tip. Pipe rosettes all around the top edge of the cake; as shown.  Top the cake with sugar coated cranberries.
Refrigerate overnight.