This Cranberry Christmas Cake is the ideal holiday dessert: extra moist and bursting with flavor from brown sugar, cinnamon, a touch of orange zest and fresh cranberries. It’s finished with a creamy white chocolate cream cheese frosting.
This cranberry cake is a seasonal favorite for entertaining and makes a beautiful Christmas dinner dessert. It bakes up moist and tender with warm, cozy flavors that feel festive and comforting.
Brown sugar and cinnamon give the cake a rich, caramel-like depth while a little orange zest brightens the tart cranberries. The berries also add a lovely pop of red that makes the cake especially pretty for the holidays. The final touch is a white chocolate cream cheese frosting that balances sweetness with a slight tang.
Think of this cranberry Christmas cake as a cranberry bliss bar transformed into a soft, moist sheet cake.
Cranberry Christmas Cake
What makes this cake so delicious? Here are the main components that build its flavor:
- Butter for richness
- Brown sugar for a warm, caramel undertone
- A hint of cinnamon
- Orange zest to balance the tart berries
- Fresh cranberries for bright flavor and color
The texture is moist with a tender crumb and a slightly denser bite—more like a spice or carrot cake than a light angel-food or white cake. That texture comes from using buttermilk (or milk), sour cream and three large eggs.
Don’t overmix the batter: overworking it can make the cake dry and tough. Bring ingredients to room temperature so they combine smoothly with minimal mixing. 
The frosting is a silky white chocolate cream cheese frosting that’s not overly sweet—slightly tangy and very creamy. I like adding an extra drizzle of white chocolate and a sprinkle of dried cranberries on top to echo the cranberry bliss bar look.
Common questions:
Can I use dried cranberries? Fresh cranberries are preferred because dried berries can be chewy. If you only have dried cranberries, soak them in warm water for 20 minutes, then pat dry before folding into the batter.
Can I use frozen cranberries? Yes—do not thaw them. Toss frozen cranberries in about 2 teaspoons of flour before folding them into the batter to prevent excess bleeding.
Can I make the cake ahead of time? Yes. Make and cool the cake fully, then store unfrosted at room temperature for up to 1 day. The unfrosted cake freezes well for up to 2 months—wrap tightly, thaw in the fridge, then bring to room temperature and frost on the day you plan to serve.
Below are the organized recipe details and instructions.
Cranberry Christmas Cake
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Ingredients
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
Topping
- 2 oz white chocolate, melted
- 1/4 cup dried cranberries
Instructions
Cranberry Cake
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Preheat the oven to 350°F. Grease and lightly flour a 9×13-inch pan.
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Whisk the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
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In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2 minutes.
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Mix in vanilla and orange zest, then add the eggs one at a time until combined.
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Whisk the sour cream and milk together in a measuring cup.
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With the mixer on low, add the flour mixture to the butter mixture in about three additions, alternating with the sour cream and milk mixture, mixing until just combined.
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Gently fold in the cranberries using a rubber spatula or wooden spoon.
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Spoon the batter into the prepared pan and bake 27–33 minutes, until the top is set and a toothpick inserted into the center comes out clean.
White Chocolate Frosting & Topping
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Beat the cream cheese until soft.
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Beat in the melted white chocolate (cooled, not hot).
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Add powdered sugar about 1 cup at a time, alternating with cream, until you reach the desired sweetness and consistency.
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Frost the cooled cake.
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Top with dried cranberries and a drizzle of melted white chocolate.
Notes
**Buttermilk is preferred, but 1%, 2% or whole milk also work.
***If using frozen cranberries, toss them with 2 teaspoons flour before adding to the batter and do not thaw. If using dried cranberries, soak them in warm water for 20 minutes and pat dry.
Leftovers keep at room temperature for up to 1 day or refrigerated for up to 3 days when covered.
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