Welcome to your new favorite holiday dessert! This delicious Christmas cranberry cake recipe brings together the perfect balance of sweet and tart flavors. Imagine a fluffy, moist cake studded with bright, juicy cranberries, all topped with a tangy, smooth cream cheese frosting. It’s a visually stunning and incredibly easy treat, making it absolutely perfect for your holiday gatherings and celebrations.
Why You’ll Love This Christmas Cranberry Cake Recipe
This Christmas cranberry cake recipe is a true holiday star, and you will love how effortlessly it comes together.
- Simple to Bake: Easily prepare this festive cake in a standard 9×13 inch pan, ideal for beginners.
- Vibrant, Festive Colors: The bright red cranberries against the white frosting create a beautiful holiday centerpiece.
- Balanced Sweet-Tart Flavor: Enjoy the delightful contrast between the sweet cake and tangy cranberries in every bite.
- Creamy, Dreamy Frosting: A rich, smooth cream cheese frosting perfectly complements the cake’s texture and taste.
- Perfect for Gatherings: This recipe yields plenty of servings, making it ideal for family meals and holiday parties.
- Travels Well: It’s a sturdy cake that transports easily, making it a great option for potlucks or gifting.
Ingredients
Gather your kitchen essentials before you begin this delightful Christmas cranberry cake recipe. Using fresh, high-quality ingredients ensures the best flavor and texture for your festive treat.
For the Cake:
- 3 1/2 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 1 cup unsalted butter, melted and cooled slightly
- 1 large egg + 2 egg whites, lightly beaten
- 1 tbsp. vanilla extract
- 2 cups cranberries, fresh or frozen and thawed
For the Cream Cheese Frosting:
- 1 (8-oz.) package cream cheese, softened
- 1 tbsp. whole milk
- 1 tsp. vanilla extract
- 1/2 tsp. kosher salt (or a tiny pinch)
- 4 cups powdered sugar
For the Candied Cranberries (Optional):
- 1/2 cup granulated sugar
- 1 1/2 cups cranberries, fresh or thawed frozen
- 1 cup sparkling sugar
Notes & Substitutions
Ensure the best outcome for your cranberry cake by paying attention to these details. For optimal texture and consistency, use room temperature ingredients, especially your dairy items. Cold ingredients can cause your batter or frosting to become lumpy. According to baking experts, room temperature ingredients emulsify more easily and create a smoother, more uniform batter.
When choosing cranberries, fresh are always wonderful, but thawed frozen cranberries work beautifully too. Just make sure they are fully thawed and patted dry to prevent excess moisture. If you don’t have sparkling sugar for the candied cranberries, regular granulated sugar or demerara sugar can be used for a similar effect, though sparkling sugar offers extra shimmer. Finally, if your powdered sugar appears clumpy, a quick sift before mixing can ensure a perfectly smooth, lump-free frosting.
Equipment
Having the right tools ready makes baking this simple cake even easier. You won’t need anything fancy, just standard kitchen items.
- 9×13 inch baking pan: Essential for baking your festive cake.
- Stand mixer with paddle attachment: Great for mixing batter and frosting.
- Large mixing bowls: You’ll need a few for separate ingredients.
- Wire cooling rack: Allows air circulation for even cooling.
- Parchment paper: Useful for lining baking sheets, especially for candied cranberries.
- Small saucepan: For making the simple syrup for candied cranberries.
- Rubber spatula: Perfect for scraping bowls and gently folding in cranberries.
- Measuring cups and spoons: Crucial for accurate ingredient measurements.
Instructions
Creating this delightful Christmas cranberry cake recipe is straightforward with these easy, step-by-step instructions. We break down each stage to ensure a perfect bake every time.
- Prepare for Baking: First, preheat your oven to 350°F (175°C). Lightly spray a 13-by-9-inch cake pan with cooking spray. This prevents sticking and ensures your cake releases easily.
- Combine Dry Cake Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine the all-purpose flour, granulated sugar, baking powder, and kosher salt. Mix these dry ingredients on low speed for about 30 seconds to ensure they are well combined.
- Add Wet Cake Ingredients: Next, add the room temperature whole milk and sour cream to the dry mixture, mixing on low speed until just combined. Then, slowly pour in the slightly cooled melted butter, the lightly beaten large egg and egg whites, and the vanilla extract. Continue mixing on low speed until the batter is just smooth and no dry streaks remain. Avoid overmixing, which can lead to a tough cake.
- Gently Fold in Cranberries: Remove the bowl from the mixer. Using a rubber spatula, scrape down the bottom and sides of the bowl to incorporate any unmixed ingredients. Gently fold in the fresh or thawed cranberries until they are evenly distributed throughout the batter. Be careful not to crush the berries.
- Bake the Cake: Transfer the prepared batter evenly into your greased 9×13-inch baking pan. Spread it to the corners with your spatula. Bake for 30 to 35 minutes, or until the edges are lightly golden brown and a wooden toothpick inserted into the center comes out clean.
- Cool Completely: Once baked, remove the pan from the oven. Place the hot cake pan directly onto a wire cooling rack and let the cake cool completely in the pan. This is crucial before frosting, as a warm cake will melt your frosting.
- Prepare Cream Cheese Frosting: While the cake cools, make your delicious frosting. In a large mixing bowl, beat the softened cream cheese on medium-high speed until it becomes light and fluffy, about 1 minute. Beat in the whole milk, vanilla extract, and a tiny pinch of kosher salt. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until it is fully combined and smooth after each addition. Once all sugar is incorporated, beat on medium-high for another minute until fluffy.
- Frost Cooled Cake: Once the cake is completely cool, spread the creamy, tangy cream cheese frosting evenly over the top using an offset spatula or the back of a spoon.
- Make Candied Cranberries (Optional): For a festive garnish, prepare candied cranberries. In a small pot over medium-high heat, combine the 1/2 cup granulated sugar and 1/2 cup water. Bring this mixture to a boil and cook for 3 minutes until the sugar dissolves and creates a simple syrup. Remove from heat and let it cool completely.
- Decorate: Add the 1 1/2 cups of fresh or thawed cranberries to the cooled simple syrup and toss to coat them thoroughly. Transfer the soaked berries to a wire cooling rack set over a parchment-lined baking sheet. Let them sit for 1 hour, or until the syrup on the cranberries has dried slightly and become sticky. Finally, toss the sticky cranberries in the sparkling sugar until fully coated. Arrange these beautiful candied cranberries over the frosted cake just before serving.
Pro Tips for the Best Cranberry Cake
Achieve baking success with these helpful insights for your Christmas cranberry cake recipe. These small details make a big difference.
- Use Room Temperature Dairy: Ensure your milk, sour cream, and cream cheese are at room temperature. This creates a smooth batter and lump-free frosting.
- Avoid Overmixing Cake Batter: Mix the batter just until ingredients are combined. Overmixing develops gluten, leading to a dense, tough cake.
- Don’t Skip Cooling the Cake: Always cool your cake completely before frosting. A warm cake will melt the cream cheese frosting into a soupy mess.
- Prevent Cranberries from Sinking: Lightly dust your cranberries with a tablespoon of flour before folding them into the batter. This trick helps them stay suspended throughout the cake, as coating fruit in flour helps it adhere to the batter, preventing sinking, as discussed by baking resources.
- Achieve Fluffy Cream Cheese Frosting: Beat the softened cream cheese until light and airy before adding other ingredients. This incorporates air, resulting in a perfectly fluffy texture.
- Properly Thaw Frozen Cranberries: If using frozen cranberries, thaw them completely and pat them very dry. Excess moisture can make your cake soggy.
Serving, Storage & Variations
Enjoying your delicious Christmas cranberry cake is easy with these tips.
Serving Suggestions
- Serve your cake slightly chilled for the best frosting consistency.
- It pairs wonderfully with a warm cup of coffee or a comforting tea.
- For an extra indulgence, add a scoop of vanilla bean ice cream on the side.
Storage Instructions
- Frosted Cake: Store any leftover frosted cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting.
- Unfrosted Cake: An unfrosted cake can be stored at room temperature, tightly covered, for up to 2 days.
- Candied Cranberries: Candied cranberries are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Flavor Variations
- Citrus Zest: Add the zest of one orange or lemon to the cake batter for a brighter flavor.
- Chopped Nuts: Fold in 1/2 cup of finely chopped walnuts or pecans with the cranberries for added crunch.
- Holiday Spices: Incorporate 1/2 teaspoon of ground cinnamon and a pinch of nutmeg into the dry cake ingredients for extra warmth.
- Other Berries: Experiment with other tart berries like raspberries or blueberries if cranberries are unavailable, adjusting for sweetness as needed.
Nutrition Information
This Festive Christmas Cranberry Cake Recipe provides a delightful treat for your holiday table. Please note that this information is an estimate and may vary based on specific ingredients and serving sizes.
| Nutrient | Amount Per Serving (approx.) |
|---|---|
| Calories | 520 |
| Total Fat | 21g |
| Saturated Fat | 12g |
| Trans Fat | 0g |
| Cholesterol | 65mg |
| Sodium | 250mg |
| Total Carbohydrates | 78g |
| Dietary Fiber | 2g |
| Total Sugars | 55g |
| Protein | 5g |
Serving Size: 1/12 of cake.
Frequently Asked Questions (FAQ)
Find quick answers to common questions about this delightful Christmas cranberry cake recipe.
- Can I use frozen cranberries for this recipe?
Yes, absolutely! Just ensure they are completely thawed and patted dry with paper towels before you fold them into the batter. - Does Christmas cranberry cake need refrigeration?
Yes, due to the cream cheese frosting, the frosted cake must be stored in the refrigerator. Unfrosted cake can stay at room temperature. - What can I use instead of sparkling sugar for the candied cranberries?
You can use regular granulated sugar or demerara sugar for coating. The sparkling sugar simply adds a beautiful shimmer. - Should I sift powdered sugar for frosting?
Sifting powdered sugar is a good idea if it appears clumpy. This step ensures your cream cheese frosting will be perfectly smooth. - How do I prevent berries from sinking to the bottom of the cake?
Toss your fresh or thawed cranberries with a tablespoon of flour before adding them to the batter. This simple trick helps them stay evenly distributed.
Conclusion
This Festive Christmas cranberry cake recipe is truly a holiday delight, combining vibrant flavors with beautiful presentation. It’s a wonderfully easy bake that delivers moist, flavorful cake and creamy, tangy frosting, making it an instant favorite. Don’t hesitate to bake this stunning dessert for your loved ones this season, bringing joy and a touch of homemade warmth to any celebration. Enjoy creating sweet holiday memories!
