Decadent Cranberry Christmas Cake Recipe

Cranberry Christmas cake is a show-stopping dessert you have got to try this holiday season! It’s an amazing white cake filled with cranberries and topped with indulgent white chocolate buttercream! Need more holiday cake inspiration? You will have to try my yule log, double chocolate peppermint, and gingerbread cake recipes! They’re a perfect fit for Christmas dinner!

Cranberry White Cake With White Chocolate Buttercream Recipe

If you’re looking for the perfect Christmas dessert, this is it! Not only is cranberry Christmas cake a beauty, but it’s also moist and delicious! The tender cake, white chocolate buttercream, and tart cranberries make each bite perfectly balanced! This festive cake isn’t too sweet or too tart, and everyone will want a piece! Trust me when I say this- this cake tastes just like something you’d get from an upscale bakery. I couldn’t believe it when I had my first bite! This cake will both impress your guests and leave their stomachs happy. I start with my tried and true white cake recipe, which never lets me down. In this recipe, I also add orange zest and juice for added holiday flavor! Then, I seal up my cake layers with easy white chocolate buttercream. It’s as delicious as it sounds! It whips up in minutes and honestly, the hardest part is refraining from eating all of it straight from the bowl! Add the finishing touch of sugared cranberries on top and you have an A+ Christmas dessert. It almost looks too good to eat! Let’s get baking!

Cranberry Christmas Cake Ingredients

Here is the master list of everything you need for this spectacular cake! Don’t let the hefty ingredient list fool you. I bet you’ve got most of these in your pantry right now! And if you’re looking for measurements, they can be found in the printable recipe card at the end of the post.

Granulated Sugar: White sugar is a must to sweeten up your cake batter!Orange Zest: Orange just screams Christmas. I love adding both zest and juice to my cake for aromatics and flavor!Cake Flour: I use cake flour in this recipe for a light, fluffy structure. You can also use all-purpose flour, but keep in mind it will alter the crumb slightly.Baking Powder and Baking Soda: Add both or you’ll end up with a cake that’s flat and dense!Salt: Used to enhance overall flavor.Buttermilk: The fat content in buttermilk helps to make your cake nice and moist! You can buy it at the store, but I prefer to make it at home. It’s super easy!Fresh Orange Juice: Added to your batter for zesty flavor.Vanilla: Added for flavor! I suggest using pure vanilla extract if possible.Vegetable Oil: Used to add moisture to your cake and bind ingredients together.Egg Whites: Since this is a variation of white cake, I use just the egg whites and not the yolks.Cranberries: You can use either fresh or frozen!

White Chocolate Buttercream

White Chocolate: Use your favorite here! My personal favorite is Lindt.Butter: I add softened, unsalted butter for richness.Powdered Sugar: For adding sweetness and a smooth texture to your frosting. Powdered sugar is also used to coat the cranberries used for garnish.Vanilla Extract: No frosting is complete without a little vanilla flavor!Salt: I add a dash of salt to enhance flavor.Heavy Cream: A little heavy cream is added to this buttercream for a richer taste!Sugared Cranberries: Sugared cranberries are a tasty, beautiful garnish!

How to Make Your Cranberry Christmas Cake

Since we use egg whites in this recipe instead of egg yolks, it doe take a bit more preparation to put together. But it is well worth it! You’re going to love what you create! Cranberry Christmas cake is absolutely delightful.

Making Your White Chocolate Buttercream

Use Room Temperature Wet Ingredients: The key to a smooth batter with no lumps is to make sure all of your wet ingredients are at room temperature before mixing in. I will usually set them out 15-30 minutes before I begin preparing my cake.Measure Flour: I know this seems like a given, but not measuring out your flour properly will leave you with a cake that’s hard and stiff.Don’t Overmix Egg Whites: Only mix your egg whites until they reach medium stiff peaks. If you overbeat the egg whites, they may fall apart and ultimately your cake will have a more dense texture.Flour Your Cranberries: Make sure you toss your cranberries in flour before adding them to your cake. This will help them disperse evenly and not just sink to the bottom of the pan.

In the Refrigerator: Since we use buttercream in this recipe, you’re going to need to keep your cake in the fridge. Keep wrapped in plastic wrap or in an airtight container. It will last for up to 4 days.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.