Ingredients

2 1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter (softened)

1 2/3 cups brown sugar

1 tablespoon orange zest

3 large eggs

1/2 cup sour cream

1/2 cup milk

2 cups cranberries

8 oz cream cheese (brick style, full fat)

6 oz white chocolate (melted and cooled)

2 1/2 cups powdered sugar

1-3 tablespoons cream

2 oz white chocolate (melted)

1/4 cup dried cranberries

Instructions

Step 1: Preheat the oven to 350°F. Grease and lightly flour a 9×13 inch cake pan.

Step 2: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

Step 3: In a large bowl, beat the softened butter and brown sugar until fluffy, about 2 minutes.

Step 4: Add the vanilla extract and orange zest to the butter mixture, then mix in the eggs one at a time until well combined.

Step 5: In a liquid measuring cup, whisk together the sour cream and milk.

Step 6: With the mixer on low speed, beat the flour mixture into the butter mixture about one-third at a time, alternating with one-third of the sour cream and milk mixture until just combined.

Step 7: Gently fold in the cranberries using a rubber spatula or wooden spoon.

Step 8: Pour the batter into the prepared pan and bake for 27–33 minutes, or until the top looks set and a toothpick inserted into the center comes out clean.

Step 9: To make the frosting, beat the cream cheese with an electric mixer until soft.

Step 10: Beat in the melted and cooled white chocolate (ensure it is not hot to avoid curdling).

Step 11: Gradually mix in powdered sugar about one cup at a time, alternating with cream, until the frosting reaches your desired sweetness and consistency.

Step 12: Frost the completely cooled cake with the white chocolate cream cheese frosting.

Step 13: Sprinkle dried cranberries on top and drizzle with the remaining melted white chocolate for a festive finish.

Tips & Variations

For a more intense orange flavor, add a teaspoon of orange extract along with the zest.

Substitute fresh cranberries with frozen ones if fresh are unavailable; do not thaw before folding into the batter.

If you prefer a less sweet frosting, reduce the powdered sugar or add a teaspoon of lemon juice to balance sweetness.

FAQs

Can I use different berries instead of cranberries?

Yes, you can substitute cranberries with blueberries or raspberries, but keep in mind the flavor and moisture content may vary, which could slightly affect the texture.

Do I have to use cream cheese for the frosting?

The cream cheese frosting adds a creamy, tangy contrast that complements the cake well, but you can also use a simple white chocolate buttercream if preferred.