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Christmas Cranberry Cake

Christmas Cranberry Cake

Course Breakfast, brunch, Cakes, Dessert
Cuisine American
Keyword christmas-cranberry-cake, cranberry-cake, cranberry-cake-recipes
Prep Time 15 minutes
Cook Time 50 minutes
Cooling time 6 hours
Servings 12 pieces


  • 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.