Cranberry Christmas Cake Dessert

This Cranberry Christmas Cake brings together bright tart cranberries and zesty orange in a fluffy, cinnamon-scented holiday cake. Topped with a lush white chocolate cream cheese frosting and a snowy drizzle, it is the ultimate festive sweet for gatherings and cozy winter evenings.

The first time I made this cake, I remember the cranberries bursting like little rubies in the oven. Everyone was drawn to its holiday aroma, and it disappeared fast at our Christmas party.

Ingredients

• All-purpose flour: Provides a sturdy yet tender base use unbleached for best crumb
• Cinnamon: Adds warmth and seasonal depth buy true cinnamon for a sweeter flavor
• Baking powder and baking soda: Give the cake a fine lift check expiration dates for effective rising
• Salt: Balances sweetness opt for sea salt if possible
• Unsalted butter: Adds richness and moisture choose fresh butter without off odors
• Brown sugar: Lends caramel notes and extra moisture use soft, fresh brown sugar
• Orange zest: Brightens the cake use a fresh orange and zest just the colored part
• Large eggs: Bind and tenderize the crumb use room temperature, farm fresh if possible
• Sour cream: Gives tang and moist texture choose full fat, plain sour cream
• Milk: Softens the batter buttermilk brings light tang, or use regular milk
• Cranberries: Add holiday color and tartness use fresh if you can, frozen work if floured
• Cream cheese: Makes the frosting silky buy brick style for best texture
• White chocolate: Brings creamy sweetness use real white chocolate bars, not chips
• Powdered sugar: Sweetens and fluffs the frosting sift before using for ultra smoothness
• Cream: Lightens the frosting you can use heavy cream or half and half
• Dried cranberries for topping: Add chewy contrast choose unsweetened if available

Instructions

Preheat and Prep the Pan:

Set your oven to 350F and grease a 9x13 inch cake pan with butter. Add a dusting of flour, tilting the pan so every corner is covered. This keeps your cake from sticking and helps the edges brown gently.

Mix the Dry Ingredients:

In a medium bowl, whisk the flour together with cinnamon, baking powder, baking soda, and salt for at least twenty seconds. This blends the leaveners evenly and brings the spice through the cake.

Cream the Butter and Sugar:

In a large mixing bowl, beat butter and brown sugar on medium speed for two to three minutes until pale and fluffy. This step whips in air, making the final crumb light and cake-like.

Add Flavor and Eggs:

Beat in vanilla extract and orange zest, then add the eggs one at a time. Mix until just combined after each egg to avoid a dense cake.

Combine Sour Cream and Milk:

In a liquid measuring cup, whisk sour cream with milk until smooth. Ensure both are room temperature to prevent the batter from seizing.

Alternate Wet and Dry Ingredients:

With the mixer on low, add one third of the flour mixture to the butter mixture, then half the sour cream mixture, and repeat. Scrape the bowl as needed and end with the flour blend. Mixing gently helps the cake stay soft.

Fold in the Cranberries:

Using a spatula or wooden spoon, gently stir in the cranberries. If you are using frozen cranberries, toss them with flour before folding to prevent color bleeding.

Bake the Cake:

Pour and spoon the batter into your prepared pan, smoothing gently to the corners. Place in the center of your oven and bake for twenty seven to thirty three minutes. The top should be just set and a toothpick in the center comes out clean.

Cool the Cake:

Let the cake cool in the pan set on a wire rack for at least thirty minutes. Wait until it is fully cooled before frosting to keep the top smooth.

Make the Frosting:

In a fresh bowl, beat softened cream cheese until ultra creamy. Beat in melted and cooled white chocolate, which should be just slightly warm but not hot. Mix in powdered sugar one cup at a time, alternating with cream to reach the perfect smooth texture.

Frost and Decorate:

Spread the frosting evenly over the cooled cake. Sprinkle dried cranberries and drizzle more melted white chocolate over the top for a festive finish.

Cranberries are my favorite part of this recipe. Whenever I press them gently into the batter, I remember baking this cake for my kids’ school holiday party and seeing their friends marvel at the ruby red spots in each slice. It is a memory that always makes me smile.

Storage Tips

This cake stays fresh covered at room temperature for twenty four hours, but for longer storage transfer it to the fridge where it will last three days. If you plan to freeze, wrap individual cake pieces tightly in two layers of plastic before adding to a container or bag. Thaw at room temperature and frost after thawing for best texture.

Ingredient Substitutions

Buttermilk takes this cake up a notch, but if you do not have any, mix half a cup of milk with one teaspoon of lemon juice and let it sit for several minutes before adding to the batter. Out of fresh cranberries You can use frozen just toss in a spoonful of flour unthawed. For a nutty twist lightly toast some pecans or walnuts and fold them in with the cranberries.

Serving Suggestions

Serve chilled or slightly warm after leaving at room temperature for an hour. This cake looks gorgeous on a holiday table with extra orange zest or candied orange peel on top. Pair each slice with a mug of spiced tea or mulled wine for an even cozier treat.

Cultural and Historical Context

Cranberry desserts are cherished at American winter holidays because the fruit ripens late in the year and adds brightness to cold season menus. The combination of cranberries with oranges is especially beloved in the Midwest and Northeast where both fruits are harvested. White chocolate cream cheese frosting is a newer addition that brings richness to the traditional tart flavors.

Seasonal Adaptations

Use diced apple for a sweet variation when cranberries are out of season Swap orange zest with lemon for a sharper citrus note Add a pinch of ground ginger to the batter for extra warmth

Success Stories

I baked this for my first ever Christmas dinner and it was the star of dessert. One neighbor asked for the recipe and brought it to her book club where she said it got rave reviews. Another friend swears she will never make plain frosted cakes again after trying the white chocolate cream cheese combination.

Freezer Meal Conversion

You can bake this cake ahead and freeze slices for up to three months. Be sure to wrap each piece well and frost fresh after thawing for the best holiday presentation and taste.

This holiday cake is a delicious way to celebrate with friends and family. The vibrant flavors and luscious frosting are sure to make it a new seasonal favorite.

Common Recipe Questions

→ Can I use frozen cranberries?

Yes, frozen cranberries work well. Toss them with a little flour before adding to the batter, and do not thaw before baking.

→ Is orange zest necessary?

Orange zest enhances the flavor, but you can omit it for a simpler taste. It adds a hint of citrus brightness.

→ How do I store leftovers?

Cover and keep the cake at room temperature for up to 1 day, or refrigerate for up to 3 days for lasting freshness.

→ What type of frosting works best?

White chocolate cream cheese frosting provides creamy richness and pairs beautifully with the cranberries.

→ Can I substitute the milk?

Buttermilk is preferred for extra tenderness, but 1%, 2%, or whole milk are also suitable options.

→ Are dried cranberries okay to use?

Dried cranberries can be used. Soak them in warm water for 20 minutes, then pat dry before adding to the batter.