Get ready to bake some holiday magic with this Festive Cranberry Christmas Cake! This recipe creates an incredibly moist and flavorful cake, perfect for your Christmas dessert table. It features a tender crumb infused with warm cinnamon, a hint of bright orange zest, and studded with tart cranberries, all topped with a luscious white chocolate cream cheese frosting. Although it’s springtime here on April 6, 2025, I always find myself dreaming of holiday flavors, and this Cranberry Christmas Cake is definitely one worth saving for the festive season! It’s surprisingly easy to make in a simple 9×13 pan, making it ideal for sharing.
Why You’ll Love This Cranberry Christmas Cake
- Festive Flavor: The combination of cranberries, orange zest, cinnamon, and white chocolate screams holiday cheer!
- Incredibly Moist: Brown sugar and sour cream ensure a super moist and tender cake.
- Easy 9×13 Format: Baked in a standard casserole dish, making it simple to bake, frost, and transport.
- Delicious Frosting: The white chocolate cream cheese frosting is tangy, sweet, and perfectly complements the cake.
- Perfect for Gatherings: A crowd-pleasing dessert ideal for holiday parties and potlucks.
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*** (fresh or frozen) (Fruit)
White Chocolate Cream Cheese Frosting
- Cream cheese, brick style, full fat (Dairy)
- White chocolate, melted & cooled (Chocolate/Fat)
- Powdered sugar (Sweetener)
- Cream (Dairy)
Topping
- White chocolate, melted (Garnish)
- Dried cranberries (Fruit)
(Notes refer to original recipe details regarding ingredient temperatures/types) (Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Cranberry Christmas Cake just as it is, but here are some festive variations:
- Add Nuts: Fold chopped pecans or walnuts into the cake batter or sprinkle them on top with the dried cranberries.
- Different Citrus: Use lemon zest instead of orange zest for a brighter citrus note.
- Spiced Up: Add a pinch of ground ginger or cloves to the cake batter for extra warmth.
- No White Chocolate: Use a classic cream cheese frosting without the white chocolate if preferred.
- Make it Bundt: Adapt the recipe for a Bundt pan (adjust baking time accordingly).
How to Make Cranberry Christmas Cake
Let me show you how easy it is to make this festive Cranberry Christmas Cake:
Make the Cranberry Cake
- Prep: 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 & Sugar: In a large bowl, using an electric mixer, I beat together the softened butter and brown sugar until it’s light and fluffy – this takes at least 2 minutes.
- Add Wet Ingredients: I add in the vanilla extract and orange zest. Then, I mix in the eggs one at a time, ensuring each is combined before adding the next.
- Combine Wet & Dry: In a liquid measuring cup, I whisk together the sour cream and milk. With my mixer on low speed, I beat the flour mixture into the butter mixture, about ⅓ at a time, alternating with about ⅓ of the sour cream & milk mixture, until just combined. I’m careful not to overmix here.
- Fold in Cranberries: Gently, using a rubber spatula or wooden spoon, I fold in the fresh or frozen cranberries.
- Bake: I pour or 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.
Make the White Chocolate Frosting & Topping
- Beat Cream Cheese: While the cake cools completely, I beat the softened cream cheese with an electric mixer until smooth.
- Add White Chocolate: I beat in the cooled melted white chocolate. It’s important the chocolate isn’t hot, or it could affect the cream cheese.
- Add Sugar & Cream: I mix in the powdered sugar about 1 cup at a time, alternating with the cream (starting with 1 tablespoon and adding more as needed), until the frosting reaches the desired sweetness and smooth consistency.
Assemble and Decorate
- Once the Cranberry Christmas Cake is completely cool, I frost the top evenly.
- I sprinkle the top with the dried cranberries.
- Finally, I drizzle the melted white chocolate over the top for a beautiful finish.
Tips and Tricks for the BEST Christmas Cake
Here are my secrets for making this Cranberry Christmas Cake truly special:
- Room Temperature Ingredients: Ensure your butter, eggs, sour cream, and milk for the cake, and cream cheese/butter for the frosting, are at room temperature for the best texture and easiest mixing.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake.
- Use Fresh or Frozen Cranberries: Both work well in the cake batter. If using frozen, don’t thaw them first – just fold them right in.
- Cool Melted White Chocolate: Make sure the melted white chocolate for the frosting has cooled significantly before adding it to the cream cheese to prevent melting or splitting.
- Cool Cake Completely: This is crucial! Frosting a warm cake will result in melted, runny frosting.
How to Serve
This Cranberry Christmas Cake is perfect for:
- Holiday Dessert Tables: A beautiful and festive centerpiece for Christmas or Thanksgiving.
- Potlucks and Parties: Easy to transport and serve in its 9×13 pan.
- Coffee or Tea Time: A delicious treat to enjoy during the festive season.
Serve chilled or at room temperature.
Make Ahead and Storage
- Cake: You can bake the cake layer a day ahead, cool completely, cover tightly, and store at room temperature.
- Frosting: The frosting can be made a day ahead and stored in an airtight container in the refrigerator. Let soften slightly at room temp and re-whip briefly before frosting.
- Assembled Cake: Store the finished cake, covered tightly, in the refrigerator for up to 4-5 days.
FAQs about Cranberry Christmas Cake
- Can I use different berries?
- While cranberries provide the classic holiday flavor, you could potentially substitute blueberries or chopped cherries, though the taste will be different.
- Can I make this in round cake pans?
- Yes, you can divide the batter between two 8-inch or 9-inch round cake pans. Adjust baking time accordingly (likely shorter).
- Can I freeze this cake?
- Yes, the unfrosted cake freezes well. Wrap tightly in plastic wrap and then foil. You can also freeze the frosted cake, though the frosting texture might change slightly upon thawing.
Enjoy this festive, flavorful, and easy-to-make Cranberry Christmas Cake! It’s a perfect dessert for celebrating the holiday season.
Print
Cranberry Christmas Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 15 1x
- Category: Dessert, Cake
- Cuisine: American
Description
This Cranberry Christmas Cake is the perfect holiday dessert. It’s extra moist and super flavorful thanks to brown sugar, cinnamon, a hint of orange zest, and fresh cranberries. Topped with white chocolate cream cheese frosting.
Ingredients
Scale
For the Cranberry Cake:
- 2 1/2 cups (313g) 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, 170g) unsalted butter, softened
- 1 2/3 cups (333g) packed brown sugar (light or dark)
- 1 tablespoon orange zest
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup milk (whole or 2%), room temperature
- 2 cups fresh or frozen cranberries (do not thaw if frozen)
- 1 teaspoon vanilla extract (Assumed, missing from original instructions)
For the White Chocolate Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, brick style, full fat, softened
- 6 ounces (170g) white chocolate, chopped or chips, melted & cooled slightly
- 2 1/2 cups (300g) powdered sugar (confectioners’ sugar), sifted
- 1–3 tablespoons heavy cream (or milk)
For the Topping:
- 2 ounces (57g) white chocolate, melted
- 1/4 cup dried cranberries
Instructions
1. Make the Cranberry Cake:
- Preheat and Prep: Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13 inch cake 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, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat together the softened butter and brown sugar on medium-high speed until light and fluffy (at least 2 minutes).
- Add Eggs, Vanilla & Zest: Add the vanilla extract and orange zest. Beat in the room-temperature eggs one at a time, mixing well after each addition until combined.
- Combine Milk & Sour Cream: In a liquid measuring cup or small bowl, whisk together the room-temperature sour cream and milk.
- Alternate Wet and Dry: With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream & milk mixture in two additions (begin and end with the dry ingredients). Mix until just combined after each addition. Do not overmix.
- Fold in Cranberries: Gently fold in the fresh or frozen cranberries with a rubber spatula or wooden spoon until evenly distributed.
- Bake: Pour or spoon the batter into the prepared pan and spread evenly. Bake for 27-33 minutes, or until the top looks set and a wooden toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan on a wire rack before frosting.
2. Make the White Chocolate Frosting:
- Beat Cream Cheese: In a large bowl, using an electric mixer, beat the softened cream cheese until completely smooth and soft.
- Add White Chocolate: Beat in the cooled melted white chocolate until combined. Make sure the chocolate is not hot, or it could melt the cream cheese.
- Add Sugar and Cream: Gradually mix in the sifted powdered sugar, about 1 cup at a time, alternating with the heavy cream (start with 1 tablespoon). Beat until smooth and the desired spreading consistency is reached. Add more cream only if needed.
3. Frost and Decorate:
- Frost Cake: Once the cake is completely cool, spread the frosting evenly over the top.
- Garnish: Sprinkle the top with dried cranberries and drizzle with the melted white chocolate.
- Serve.
Notes
- Room Temperature Ingredients: Using room-temperature eggs, sour cream, and milk helps ensure a smooth, evenly incorporated batter. Softened butter and cream cheese are crucial for lump-free frosting.
- Cranberries: Fresh or frozen cranberries work. Do not thaw frozen cranberries before adding them to the batter.
- White Chocolate: Melt white chocolate carefully (use microwave in short bursts or a double boiler) and let it cool slightly before adding to the frosting to prevent seizing or melting the cream cheese.
- Do Not Overmix: Overmixing the cake batter can lead to a tough cake. Mix just until combined.
- Cooling: Ensure the cake is completely cool before frosting, otherwise the frosting will melt.
- Storage: Store the frosted cake covered in the refrigerator for up to 4 days.