This Festive Cranberry Christmas Cake with White Chocolate Frosting is the perfect centerpiece for your holiday dessert table! It’s a moist, flavorful cake studded with tart cranberries and topped with a luscious white chocolate cream cheese frosting. I love how the bright red cranberries and the creamy white frosting give it a beautiful, festive look. This cake is not only delicious but also surprisingly easy to make, and it’s sure to impress your family and friends during the holiday season.
Why You’ll Love This Cranberry Christmas Cake
- Festive and Beautiful: The combination of red cranberries and white chocolate frosting makes this cake perfect for Christmas or any winter holiday.
- Delicious Flavor: The cake is moist and flavorful, with a perfect balance of sweet and tart.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Make-Ahead Friendly: You can bake the cake and make the frosting ahead of time.
- Crowd-Pleaser: This cake is sure to be a hit at any holiday gathering.
Ingredients for Cranberry Christmas Cake
Here’s what you’ll need to make this festive cake. The full list with measurements is in the recipe card below.
Cranberry Cake
- All-purpose flour (Dry Ingredient)
- Cinnamon (Spice)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Unsalted butter, softened (Fat)
- Brown sugar (Sweetener)
- Orange zest (Flavoring)
- Large eggs (Binder)
- Sour cream (Dairy)
- Milk (Dairy)
- Cranberries (Fruit)
White Chocolate Cream Cheese Frosting
- Cream cheese, brick style, full fat (Dairy)
- White chocolate, melted & cooled (Flavoring/Fat)
- Powdered sugar (Sweetener)
- Cream (Dairy)
Topping
- White chocolate, melted (Garnish)
- Dried cranberries (Fruit)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Cranberry Christmas Cake as is, but here are some festive variations:
- Add Nuts: Stir in some chopped pecans, walnuts, or almonds to the batter for added crunch.
- Orange Cranberry: Add some orange zest to the frosting for an extra citrusy flavor.
- Spice it Up: Add a pinch of nutmeg or allspice to the cake batter for a warmer flavor.
- Chocolate Chips: Fold in some white chocolate chips or dark chocolate chips to the batter.
- Different Frosting You can try using different type of frosting
How to Make Cranberry Christmas Cake
Let me show you how to make this beautiful and delicious Cranberry Christmas Cake:
Preheat Oven and Prepare Pan
- First, I preheat my oven to 350°F (175°C).
- Then, I grease and lightly flour a 9×13 inch cake pan.
Combine Dry Ingredients
- In a medium bowl, I whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Cream Butter and Sugar
- In a large bowl, I beat together the softened butter and brown sugar with an electric mixer until it’s light and fluffy, at least 2 minutes.
Add Wet Ingredients
- I add in the vanilla extract and orange zest, then mix in the eggs one at a time, until everything is well combined.
Combine Wet and Dry Ingredients
- In a liquid measuring cup, I whisk together the sour cream and milk.
- With the mixer on low speed, I gradually add the flour mixture to the butter mixture, alternating with the sour cream and milk mixture, beginning and ending with the flour. I mix until just combined, being careful not to overmix.
Fold in Cranberries
- I gently fold in the cranberries with a rubber spatula or wooden spoon.
Bake
- I pour/spoon the batter into the prepared pan and spread it evenly.
- I bake for 27-33 minutes, or until the top looks set and an inserted toothpick comes out clean.
Cool
- I let the cake cool completely in the pan before frosting.
Make the White Chocolate Frosting
- While the cake is cooling, I make the frosting. I beat the cream cheese with an electric mixer until it’s soft and smooth.
- I beat in the cooled melted white chocolate. (Make sure it’s not piping hot before adding it, or it could curdle the cream cheese.)
- I gradually mix in the powdered sugar, about 1 cup at a time, alternating with the cream, until I reach the desired sweetness and consistency.
Frost and Decorate
- Once the cake is completely cool, I frost it with the white chocolate cream cheese frosting.
- I sprinkle the top with dried cranberries and drizzle melted white chocolate over the top for a festive finish.
Tips and Tricks for the BEST Cranberry Christmas Cake
Here are my secrets for making this cake truly spectacular:
- Room Temperature Ingredients: Make sure your butter, eggs, sour cream, and milk are at room temperature for the best results.
- Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Fresh or Frozen Cranberries: You can use fresh or frozen cranberries in this recipe. If using frozen, do not thaw them before adding them to the batter.
- Cool Completely Before Frosting: Make sure the cake is completely cool before frosting, or the frosting will melt.
How to Serve
This Cranberry Christmas Cake is perfect for:
- Christmas Dessert: A beautiful and delicious centerpiece for your holiday dessert table.
- Holiday Parties: A great dessert to bring to a potluck or gathering.
- Special Occasions: Perfect for birthdays, anniversaries, or any celebration.
Make Ahead and Storage
- Cake: You can bake the cake a day or two in advance and store it unfrosted, tightly wrapped, at room temperature.
- Frosting: The frosting can be made ahead and stored in the refrigerator for up to 3 days. Let it come to room temperature and beat it briefly before using.
- Frosted Cake: Store frosted cake in the refrigerator for up to 3 days.
FAQs about Cranberry Christmas Cake
- Can I use a different type of berry?
- Yes, you can substitute raspberries, blueberries, or chopped cherries for the cranberries.
- Can I make this without the white chocolate frosting?
- Of course! You can use a different type of frosting, like a simple vanilla buttercream or a cream cheese frosting without the white chocolate.
- Can I make this into cupcakes?
- Yes, you can bake the batter in muffin tins. Adjust the baking time accordingly.
Enjoy this Festive Cranberry Christmas Cake with White Chocolate Frosting! It’s a delicious and beautiful dessert that’s perfect for celebrating the holidays.
Print
Cranberry Christmas Cake
- Prep Time: 20
- Cook Time: 33
- Total Time: 53
- Yield: 12–16 1x
- Category: Dessert, Cake
- Cuisine: American
Description
This festive Cranberry Christmas Cake is a moist and flavorful cake studded with tart cranberries and topped with a luscious white chocolate cream cheese frosting. It’s perfect for the holidays!
Ingredients
For the Cranberry Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 2/3 cups packed light brown sugar
- 1 tablespoon orange zest
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups fresh or frozen cranberries (do not thaw if using frozen)
For the White Chocolate Cream Cheese Frosting:
- 8 ounces cream cheese (brick style, full-fat), softened
- 6 ounces white chocolate, melted and cooled slightly
- 2 1/2 cups powdered sugar (confectioners’ sugar)
- 1–3 tablespoons heavy cream (or milk)
For the Topping (Optional):
- 2 ounces white chocolate, melted
- 1/4 cup dried cranberries
Instructions
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Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
-
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
-
Cream Butter and Sugar: In a large bowl, beat together the softened butter and brown sugar with an electric mixer until light and fluffy (about 2 minutes).
-
Add Wet Ingredients: Beat in the orange zest. Add the eggs one at a time, mixing well after each addition.
-
Combine Wet and Dry Ingredients: In a liquid measuring cup, whisk together the sour cream and milk. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
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Fold in Cranberries: Gently fold in the cranberries using a rubber spatula or wooden spoon.
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Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 27-33 minutes, or until a wooden toothpick inserted into the center comes out clean and the top of the cake is set.
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Cool: Let the cake cool completely in the pan before frosting.
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Make Frosting: While the cake is cooling, prepare the frosting. In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
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Add Melted Chocolate: Gradually beat in the cooled melted white chocolate until well combined. Make sure the chocolate is not too hot, or it could melt the cream cheese.
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Add Powdered Sugar and Cream: Gradually add the powdered sugar, about 1 cup at a time, alternating with the heavy cream (or milk), beating until smooth and creamy. Start with 1 tablespoon of cream and add more as needed to achieve your desired consistency.
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Frost Cake: Once the cake is completely cool, spread the frosting evenly over the top.
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Decorate (Optional): Drizzle the melted white chocolate over the frosting and sprinkle with dried cranberries.
Notes
- Eggs and Sour Cream: For best results, use room-temperature eggs and sour cream. This helps the ingredients emulsify properly and creates a more tender cake.
- Milk: You can use any type of milk you like, such as whole milk, 2%, or even buttermilk.
- Cranberries: Fresh or frozen cranberries work well in this recipe. If using frozen cranberries, do not thaw them before adding them to the batter.
- White Chocolate: Use high-quality white chocolate for the best flavor. Make sure the melted chocolate is cooled slightly before adding it to the frosting to prevent it from melting the cream cheese.
- Storage: Store the frosted cake in an airtight container in the refrigerator for up to 5 days.