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Christmas Cranberry Cake

This is the perfect Cranberry Christmas Cake! All of the holiday flavors you love in the Starbucks’ Cranberry Bliss Bars in the cake form.
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Course: Dessert
Cuisine: American
Keyword: Christmas, Cranberries
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 12
Author: Dan


  • 3 eggs
  • 2 cups sugar
  • 3/4 cup unsalted butter slightly softened and cut into chunks
  • 1 1/2 tsp vanilla
  • 1 tsp salt
  • 2 tbsp whole milk
  • 2 cups flour plus more to toss the cranberries to cover them completely.
  • 2 1/2 cups cranberries 12 ounce bag


  • 1 stick butter (1/2 cup), softened
  • 8 oz cream cheese , softened softened
  • 3 cups powdered sugar add more until the desired consistency enough to spread on top of the cake, sifted
  • 1 tsp vanilla extract


  • dried cranberries handfull
  • 1/2 cup white chocolate chips


  • Preheat oven to 350°F. Grease a 9-inch springform pan. In a small bowl, toss cranberries with a handful flour to cover them completely.
  • In a large bowl, beat eggs and sugar for 5-7 minutes, until eggs have increased in volume and stream into ribbons when you lift the beaters.
  • Add butter and vanilla and beat until incorporated, about 2 minutes. Beat in milk and salt. Stir in flour, then fold in cranberries. Scrape batter into prepared pan.
  • Bake for an hour, or until a tester comes out clean (but there might be cranberry juices on it). Cool on a wire rack. Run a knife around the cake and then unmold.
  • Beat the cream cheese and butter with an electric mixer until soft. Mix in the powdered sugar about 1 cup at a time, alternating with the cream until the desired sweetness and consistency is reached. mix in vanilla extract.
  • Spread on top of the cake.Refrigerate the cake until the frosting is set. When ready to serve, melt white chocolate chips in a bowl as directed on package. Sprinkle the top with dried cranberries and drizzle white chocolate on top.
  • You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."


  • You may need to tent the cake with foil in the last 15 minutes or so to keep the top from browning.