Description
This festive Cranberry Christmas Cake is a moist, spiced cake bursting with fresh cranberries and a hint of orange zest. Topped with a luscious white chocolate cream cheese frosting and a sprinkle of dried cranberries, it is the perfect holiday dessert to impress your guests and celebrate the season.
Ingredients
Scale
For the Cake
- 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 fresh cranberries
For the Frosting
- 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 (adjust for consistency)
- 2 oz white chocolate, melted (for drizzling)
- 1/4 cup dried cranberries (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together using an electric mixer until light and fluffy, about 2 minutes.
- Add Flavorings and Eggs: Mix in the vanilla extract and orange zest. Then, add eggs one at a time, beating after each addition until fully incorporated.
- Combine Sour Cream and Milk: In a liquid measuring cup, whisk together the sour cream and milk until smooth.
- Incorporate Dry and Wet Ingredients: On low mixer speed, alternately add the flour mixture and the sour cream-milk mixture to the butter mixture in about three parts, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Fold in Cranberries: Gently fold in the fresh cranberries using a rubber spatula or wooden spoon to evenly distribute without breaking them.
- Pour Batter and Bake: Spoon the batter into the prepared cake pan, smoothing the top lightly. Bake in the preheated oven for 27-33 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
- Prepare White Chocolate Frosting: Beat the cream cheese with an electric mixer until smooth and soft. Gradually beat in the cooled melted white chocolate. Add powdered sugar about one cup at a time, alternating with cream, until you reach your desired sweetness and consistency.
- Frost the Cake: Once the cake has completely cooled, spread the white chocolate cream cheese frosting evenly over the top.
- Decorate: Sprinkle dried cranberries over the frosted cake and drizzle melted white chocolate on top for a festive presentation.
Notes
- Make sure the melted white chocolate is cooled to room temperature before mixing with cream cheese to prevent it from melting too much.
- You can substitute whole milk for low-fat milk, but it may affect the cake’s richness slightly.
- Use fresh cranberries for the best texture and flavor; frozen can be used but may alter the batter moisture.
- Store the cake covered in the refrigerator; bring to room temperature before serving for best taste.
- This cake freezes well; wrap tightly and thaw overnight in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas cake, cranberry cake, white chocolate frosting, holiday desserts, spiced cake, festive cake
