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.