Cranberry Christmas Cake Dessert (Print-Friendly Format)
Moist cranberry cake with orange zest and cinnamon, topped with white chocolate cream cheese frosting.
# Ingredients You’ll Need:
→ Cranberry Cake
01 -
315 g all-purpose flour
02 -
1 teaspoon ground cinnamon
03 -
1 teaspoon baking powder
04 -
0.75 teaspoon baking soda
05 -
0.25 teaspoon fine salt
06 -
170 g unsalted butter, softened
07 -
333 g light brown sugar
08 -
1 tablespoon finely grated orange zest
09 -
3 large eggs, room temperature
10 -
120 g sour cream, room temperature
11 -
120 ml milk (preferably buttermilk or 1–3.5% fat), room temperature
12 -
200 g fresh cranberries
→ White Chocolate Cream Cheese Frosting
13 -
225 g full-fat cream cheese, brick style, softened
14 -
170 g white chocolate, melted and cooled
15 -
310 g powdered sugar
16 -
15–45 ml heavy cream, as needed
→ Topping
17 -
60 g white chocolate, melted
18 -
30 g dried cranberries
# How to Make It:
01 -
Preheat oven to 175°C. Grease and lightly flour a 23x33 cm cake pan, ensuring all corners are covered.
02 -
In a medium bowl, thoroughly whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
03 -
In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until pale and fluffy, about 2 minutes.
04 -
Blend in orange zest and vanilla extract. Add eggs one at a time, mixing well after each addition until just incorporated.
05 -
In a measuring jug, whisk together sour cream and milk until smooth and homogeneous.
06 -
With mixer on low speed, add one-third of the flour mixture to the butter mixture, followed by one-third of the sour cream-milk blend. Alternate additions, mixing until just combined. Do not overmix.
07 -
Using a rubber spatula or wooden spoon, gently fold in fresh cranberries until evenly distributed.
08 -
Transfer batter into prepared pan, smoothing the top. Bake for 27–33 minutes, or until set and a skewer inserted in the center comes out clean. Allow cake to cool completely on a wire rack.
09 -
Beat cream cheese in a bowl until smooth. Add cooled melted white chocolate and blend thoroughly. Gradually incorporate powdered sugar, alternating with cream, until desired consistency and sweetness are reached.
10 -
Spread frosting over cooled cake. Sprinkle dried cranberries over the top and finish with a drizzle of melted white chocolate.
# Extra Tips:
01 -
Ensure eggs, sour cream, and milk are at room temperature before use for optimal texture. If substituting frozen cranberries, toss with 2 teaspoons flour and add without thawing.
02 -
Store leftovers covered at room temperature for 1 day or refrigerate for up to 3 days to maintain freshness.