Cranberries are synonymous with holiday baking. Fresh cranberries shine in the sweetest of ways, in this Christmas Cranberry Cake. The sweet batter paired with the tartness of the cranberries forms a heavenly union that makes this simple made-from-scratch cake unforgettable.
Christmas Cranberry Cake
The flavor of cranberries is one we thoroughly enjoy, and the holiday season just wouldn’t be the same without including them in as many ways as possible. Depending on the recipe, I may use dried or fresh cranberries. I use dried cranberries for texture in my recipes for holiday eggnog rice pudding and cranberry orange white chocolate chip cookies. A tasty use for fresh cranberries, is in this easy 5 minute cranberry fluff or cranberry orange yogurt bread, adding a burst of flavor. Insanely delicious cranberry walnut chocolate chips cookies is a recipe given to me by my Parade Magazine Editor, Peter, some time ago. It was published on Parade, and it provides yet another option, that just never disappoints.
Tips for Making Christmas Cranberry Cake
- I make this cake in a deep non-stick springform pan. You can also make this in a 9 x 9 inch pan.
- The addition of pudding adds a lovely texture to the crumb of the cake. It also lends a very subtle white chocolate flavor.
- When measuring the cranberries, don’t get too fussy. I’ve used up to 2 1/2 cups in this cake.
- Likewise, the white chocolate chips melt while baking which effects the baking time. You can omit them without any other adjustments, if preferred. The cake may take less time to bake when omitted.
- It’s important to check the cake at 30 minutes and lay foil on top to prevent the cake from over browning. Don’t skip it.
- While this cake is quite delicious served at room temperature or chilled, it should be stored chilled.
- It may be made up to 3 days in advance, and stored in an airtight container in the refrigerator.
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Helpful Kitchen Items:
Christmas Cranberry Cake
- 2 cups all purpose flour plus 1 Tbsp
- 1 cup granulated sugar
- 1 3.4 oz box white chocolate OR cheesecake instant pudding mix
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1/2 cup butter melted
- 3 large eggs
- 1 tsp pure vanilla extract
- 2 cups fresh cranberries washed, dried and picked over
- 1/2 cup white chocolate chips
- powdered sugar for dusting
- Preheat oven to 350°F. Butter and flour a 9 inch springform pan or liberally spray with baking spray. Set aside.
- In a medium-size mixing bowl, using a whisk, sift together flour, pudding mix, baking powder, baking soda and salt.
- In a separate bowl, whisk together sour cream, butter, eggs and vanilla until fully combined.
- Make a well in the center of the dry ingredients, Add the wet ingredients mixing with a large non-stick spoon or spatula until ingredients are fully combined. The batter will be stiff.
- Toss cranberries with remaining 1 Tbsp flour until coated. Add to batter with white chocolate chips. Fold until evenly distributed.
- Spread in prepared pan. Wrap bottom of pan with foil to prevent leaks.
- Bake for 70-80 minutes or until a toothpick inserted into the center comes back clean. Check at 30 minutes and lay foil on top to prevent over browning.
- Cool in pan for 30 minutes, then remove outer ring. Cool completely on a cooling rack.
- Slice and serve dusted with powdered sugar. Store chilled.
- The white chocolate chips melt while baking, adding an irresistible flavor to the batter. If you omit them, the cake may not take as long to bake.
- Take time to evenly distribute the cranberries and baking chips in the batter for the best end result.