This cranberry Christmas cake is like a Cranberry Bliss Bar - but extra moist with tons of white chocolate cream cheese frosting.

Cranberry Christmas Cake

This Cranberry Christmas Cake is the perfect holiday dessert. It's extra moist and super flavorful thanks to brown sugar, cinnamon, a hint of orange zest, and fresh cranberries. Topped with white chocolate cream cheese frosting.
Course Dessert
Cuisine American
Keyword Christmas Desserts, Christmas Recipes, Cranberry Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 15 people
Author Fiona Dowling


Cranberry Cake

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 2/3 cups brown sugar
  • 1 tablespoon orange zest
  • 3 large eggs*
  • 1/2 cup sour cream*
  • 1/2 cup milk**
  • 2 cups cranberries***

White Chocolate Cream Cheese Frosting

  • 8 oz cream cheese brick style, full fat
  • 6 oz white chocolate melted & cooled
  • 2 1/2 cups powdered sugar
  • 1-3 tablespoons cream


  • 2 oz white chocolate melted
  • 1/4 cup dried cranberries


Cranberry Cake

  • Preheat the oven to 350F degrees. Grease and lightly flour a 9x13 inch cake pan.
  • In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, & salt. 
  • In a large bowl beat together the butter and brown sugar until fluffy (at least 2 minutes).
  • Add in the vanilla extract & orange zest, then mix in the eggs 1 at a time until combined.
  • In a liquid measuring cup whisk together the sour cream and milk.
  • With the mixer on low speed, beat the flour mixture into the butter mixture about 1/3 at a time alternating with about 1/3 of the sour cream & milk mixture until combined.
  • Gently fold in the cranberries with a rubber spatula or wooden spoon.
  • Pour/spoon the batter into the prepared pan & bake for 27-33 minutes, or until the top looks set and an inserted toothpick comes out clean.

White Chocolate Frosting & Topping

  • Beat the cream cheese with an electric mixer until soft.
  • Beat in the white chocolate (make sure it's not piping hot before adding it in).
  • Mix in the powdered sugar about 1 cup at a time, alternating with the cream until the desired sweetness is reached.
  • Frost the cooled cake.
  • Sprinkle the top with dried cranberries and drizzle white chocolate on top. 


*Make sure the eggs, sour cream & milk are at room temperature before adding them in. Take them out of the fridge 20 minutes before getting started. Or place eggs in a bowl of warm water for 5 minutes. Sour cream & milk can be measured first, then warmed up in the microwave for 10 seconds at medium powder.
**Buttermilk preferred. 1%, 2% or whole milk work too.
***If using frozen cranberries, toss them in 2 teaspoons of flour before adding them to the batter. Do not thaw. If using dried cranberries, soak them in warm water for 20 minutes then pat them dry before using. 
Leftovers can be covered and stored at room temperature for up to 1 day, or in the fridge for up to 3 days.