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White Chocolate Cranberry Cake

This moist and tender White Chocolate Cranberry Cake blends buttery vanilla richness with bursts of tart cranberry and creamy white chocolate. It’s an elegant, festive dessert perfect for holidays or cozy winter gatherings.
Calories:
Author: Sandra Myers

Ingredients

For the Cake Batter

  • 2 cups all-purpose flour room temperature for a tender crumb
  • 1½ cups granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk

For the Mix-ins

  • 1 cup white chocolate chips or chunks use good-quality chocolate
  • 1 cup fresh or dried cranberries

Optional Topping

  • ¼ cup powdered sugar
  • ¼ cup white chocolate shavings

Instructions

  • Preheat the oven to 350°F (175°C), grease a 9-inch cake pan, and line it with parchment paper.
  • Cream butter and sugar until light and fluffy, about 3–4 minutes. Beat in eggs one at a time, then add vanilla.
  • In another bowl, sift together flour, baking powder, and salt.
  • Add the dry ingredients to the butter mixture in three parts, alternating with milk, and mix until smooth.
  • Gently fold in white chocolate chips and cranberries; soak dried cranberries first if using.
  • Pour the batter into the pan, smooth the top, and bake for 25–30 minutes, until golden and a toothpick comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack. When fully cooled, dust with powdered sugar or top with white chocolate shavings.