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.
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Combine Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
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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).
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Add Wet Ingredients: Beat in the orange zest. Add the eggs one at a time, mixing well after each addition.
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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.