There’s just something about the smell of holiday baking that pulls me right back to my childhood kitchen in Texas. Walking into that house during Christmas meant a table groaning under delicious covers brought by every relative imaginable—but one confection always stole the show. It wasn’t the heavy fruitcakes; this one was snowy white, unbelievably moist, and dotted with these bright, jewel-like cranberries. My grandmother always called it “Christmas in a slice,” and honestly, she nailed it.
As a Family Cooking Specialist, I’ve dedicated years to updating those treasured holiday recipes to fit our busy modern lives, and this gorgeous show-stopping CRANBERRY WHITE CHRISTMAS CAKE is the result. It captures all that beautiful nostalgia! We’ve balanced the bright, slightly tart energy of those cranberries against a soft, pure white cake and finished it all off with a classic, creamy cooked flour frosting. It looks like a winter wonderland but tastes deeply comforting.
I’ll never forget the first time I made my updated version. The kitchen filled with that gentle, clean scent of vanilla and sugar while the cranberries popped softly in the oven—like little festive fireworks! When you cut into it, you get that perfect textural contrast. If you’re looking for that centerpiece dessert that feels truly special without being overly fussy, trust me, this is the one you need for your holiday table this year. It truly brings our family traditions right into your home.
Why This CRANBERRY WHITE CHRISTMAS CAKE Is Your Best Christmas Cake Recipe
If you’re tired of dense, overly sweet holiday cakes, this recipe is your answer! This CRANBERRY WHITE CHRISTMAS CAKE balances everything perfectly, making it a true holiday showstopper. It hits every mark for what a festive dessert should be. When I developed this, I wanted reliable results every time, especially when the kitchen gets chaotic in December.
- It’s incredibly moist, thanks to the combination of oil, sour cream in the batter, and the rich cooked flour frosting.
- The flavor profile pops! You get the bright, tart burst from the cranberries against the creamy vanilla backdrop.
- It looks absolutely stunning—like a snowy tree decorated with ruby ornaments. It’s designed to be the centerpiece of your holiday dessert table.
Family Cooking Specialist Tips for the Perfect CRANBERRY WHITE CHRISTMAS CAKE
Baking a white cake to perfection requires just a few little secrets I’ve learned over the years. Don’t skip these steps; they are non-negotiable if you want that perfect snowy look and cloud-like texture.
- Make sure your egg whites, sour cream, and milk sit out on the counter for at least 30 minutes before you start mixing the batter. Room temperature ingredients emulsify better, which means a smoother, more uniform cake crumb!
- Use clear vanilla extract in the cake layers. Regular brown vanilla will unfortunately just muddy up that beautiful white color we are aiming for.
- When you are making the frosting base, resist the urge to crank up the heat. Cooking it low and slow ensures the flour cooks out properly, which is the key to that amazing, velvety finished texture.
Ingredients Needed for Your CRANBERRY WHITE CHRISTMAS CAKE
Okay, let’s gather everything we need! This cake looks fancy, but you probably have most of these staples already hanging out in your pantry or the fridge. Remember, organization is half the battle when you’re preparing a beautiful holiday bake like this. I’ve broken the list down so you can tackle the different components one by one without getting overwhelmed. Just make sure you pull out anything that needs to be room temperature—that’s essential for soft layers!
For the Bright Cranberry Sauce
- 1 cup (240mL) water
- 1 cup (200g) granulated sugar
- 4 cups whole cranberries (fresh or frozen—don’t worry about thawing them!)
For the Moist White Cake Layers
Remember what I said? Make sure these ingredients have time to warm up slightly before you mix them for the best texture!
- 2 ¾ cups (360g) cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons (90g) unsalted butter, softened
- ½ cup (120mL) vegetable oil
- 1 ¾ cups (350g) granulated sugar
- 5 large egg whites at room temperature
- 2 teaspoons clear vanilla extract
- ½ cup (120g) full-fat sour cream, at room temperature
- ½ cup (120mL) whole milk, at room temperature
- 1 tablespoon white vinegar
For the Creamy Cooked Flour Frosting
We use milk twice here—once for cooking the base, and then again when creaming the butter, so pay attention to the measurements!
- 2 cups (400g) granulated sugar
- ⅔ cup (82g) all-purpose flour
- ½ teaspoon salt
- 2 cups (480mL) whole milk (for the base)
- 2 cups (450g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
Step-by-Step Instructions for the CRANBERRY WHITE CHRISTMAS CAKE
Now for the fun part—putting it all together! While there are a few distinct stages here (sauce, cake, and that gorgeous frosting), trust me when I say that prepping them separately makes assembly a breeze. We’re aiming for a cake that has that perfect cranberry zing nestled between soft white layers. Keep your workspace relatively cool when working on the frosting; that always helps it whip up beautifully. Follow these steps closely, and you’ll have the most beautiful CRANBERRY WHITE CHRISTMAS CAKE ready for the holidays.
Preparing the Cranberry Sauce Component
Start with the sauce first, because it needs plenty of time to cool down completely—we don’t want warm sauce melting our lovely frosting later! In a saucepan, stir together the water and sugar until that sugar dissolves nicely. Once it’s dissolved, dump in all four cups of those bright cranberries. Let this mixture bubble away over medium heat. Depending on how cooperative your berries are, this can take anywhere from 8 minutes to 20 minutes. You need them to burst open and the mixture has to thicken up a bit.
Once it’s thickened, pull it off the heat. This sauce absolutely must cool down before we use it, so transfer it to a container and pop it in the fridge for at least an hour until it’s nice and chilled. This ensures it stays perfectly contained between the layers.
Mixing and Baking the White Cake Layers
Get your oven preheated to 350°F (175°C). While it warms up, let’s mix the dry ingredients for the cake: cake flour, baking powder, baking soda, and salt. Whisk them together well in a bowl.
In your stand mixer (or a big bowl if you’re beating by hand—good workout!), cream that softened butter, oil, and the granulated sugar until it looks light and fluffy. Now gently beat in your room temperature egg whites, the sour cream, and the clear vanilla. Remember those room temp ingredients? They help keep this batter smooth!
This next part is key to that lovely texture. You need to alternate adding the dry mixture with the liquid mixture (the milk and vinegar combo). Start and end with the dry ingredients. Add about a third of the dry, mix just until combined, then add half the liquid, mix gently. Repeat, making sure you don’t ever overmix the final batter, or your white cake won’t be light!
Divide that beautiful batter evenly between two prepared 8-inch cake pans. Bake these beauties for about 32 to 38 minutes. Test them by inserting a toothpick near the center; if it comes out clean, they’re done. Let them cool in the pans for about ten minutes before flipping them out onto a rack to cool completely.
Creating the Cooked Flour Frosting Base
This step sounds a little unusual, but it is what gives us that amazing, stable, and creamy frosting that rivals any buttercream! In a medium saucepan—not the bowl you’ll use for the final frosting—whisk together the 2 cups of sugar, the flour, and the salt until they look uniform. Slowly whisk in the 2 cups of milk until it’s smooth.
Now, place this pot over medium-low heat. You must cook this mixture, whisking constantly, until it comes to a boil and visibly thickens up. This usually takes about 10 minutes. It needs to look like a thick pudding! Immediately pour this heavy base into a clean bowl.
Here’s a big tip from my kitchen diary: Cover the surface of that hot base directly with plastic wrap. I mean, press the wrap right down onto the surface! This stops a rubbery skin from forming as it cools. You need to let this base cool completely, which means about 2 hours in the fridge. Seriously, don’t rush this time!
Finishing the Frosting and Assembling Your CRANBERRY WHITE CHRISTMAS CAKE
Once your frosting base is totally chilled, start by beating the 2 cups of softened butter until it gets pale and fluffy. Now, gradually add that cooled milk base, about two spoonfuls at a time, beating well after each addition until the whole batch is light and cloud-like. Stir in your pure vanilla extract last.
Time to build! Slice each of your two cooled cake layers in half horizontally so you end up with four thinner layers. Place the first cake layer on your serving platter. Spread a thin coat of frosting over the top. Then, spread a thin layer of that chilled cranberry sauce over the frosting, making sure to leave about half an inch border free around the edge so it doesn’t squish out when you stack.
Repeat this stacking: cake, frosting, cranberry sauce. Once all four layers are stacked, give the entire CRANBERRY WHITE CHRISTMAS CAKE a very thin layer of frosting—this is your crumb coat. Pop that into the fridge for 30 minutes to set up hard. Finally, use the rest of your glorious frosting to cover the whole cake smoothly. Chill it again for at least an hour before anyone cuts into it. It’s worth the wait!
Check out some inspiration for other dazzling holiday treats, like miniature Christmas cake pops, while your layers are cooling!
Ingredient Notes and Substitutions for Your Holiday Cake
Baking during the holidays sometimes means you have to work with what you’ve got on hand, and that’s okay! My grandmother was the queen of substitution out of necessity, but for this snowy white cake, we have to be a little more careful about a few key players. The goal is that stunning white cake, right? So, let’s talk about how to swap things out without turning your Christmas centerpiece into a tan-colored brick!
First off, let’s address that clear vanilla extract I mentioned. It’s crucial because regular vanilla—the dark kind—will definitely tint your frosting slightly beige or brown. If you absolutely cannot find clear vanilla, you can substitute it with almond extract, though you’ll want to use maybe half the amount since almond is much stronger. Or, you can just accept a very faint off-white. It will still taste amazing, but it won’t be pure snow-white!
The sour cream is vital for moisture and that slight tang, but if you’re in a pinch, full-fat Greek yogurt works wonderfully as a 1:1 substitute. Just make sure it’s the full-fat version; the lower fat versions can thin out your batter too much. And remember that note about room temperature? If your sour cream is cold right out of the fridge, it can curdle your batter when mixed with the butter and oil. Don’t let it be cold!
What about the cranberries? While this is a Cranberry White Christmas Cake, if you’re in an area where fresh cranberries are impossible to find (which is rare these days!), you can use high-quality frozen cranberries, which I mentioned in the recipe. If you must use dried cranberries, you absolutely need to soak them first! Submerge them in warm water or even some orange juice for about 30 minutes, drain them super well, and pat them dry before folding them into the sauce mixture. If you don’t plump them up, they suck the moisture right out of your beautiful cake layers.
For anyone interested in exploring other fabulous pairings, maybe you’ll love my recipe for white chocolate raspberry cookies as another festive treat to add to your platter!
Troubleshooting the Cooked Flour Frosting
The cooked flour frosting base is the trickiest part if you’re new to it. Just remember that the key is consistency. If your base seems too thin after those 10 minutes of boiling, keep it on low heat and continue whisking; it’s just waiting for the moisture to evaporate a little more. Conversely, if it seems too thick, carefully whisk in a tablespoon of extra milk while it’s still warm to loosen it up just a touch. Once you beat it with the softened butter after cooling completely, those texture issues usually smooth right out!
Cake Flour vs. All-Purpose Flour
I specify cake flour for the layers because it has a lower protein content, which translates directly into a super tender, soft crumb. If you only have all-purpose flour, you can absolutely make a quick substitute! Gently spoon out 2 ¾ cups of AP flour, remove 2 tablespoons of that flour, and replace it with 2 level tablespoons of cornstarch. Sift that mixture three times, and it mimics cake flour surprisingly well for a tender result.
Make-Ahead and Storage Tips for the CRANBERRY WHITE CHRISTMAS CAKE
The best part about a show-stopping cake like this? We can totally break up the work! If you want to make your Christmas baking day stress-free, you can absolutely tackle components ahead of time. I often start mine the week before.
The cranberry sauce is perfect to make first—it actually tastes better after a day or two in the fridge, anyway! Also, bake your white cake layers up to two days ahead. Once they are totally cool, wrap each one tightly in plastic wrap before storing them at room temperature. This locks in all that moisture we worked so hard to achieve.
The cooked flour frosting base can be made a day ahead and kept chilled. Just remember, when you go to whip the final frosting, make sure the butter is lovely and soft, but the base is totally cold. For the fully assembled CRANBERRY WHITE CHRISTMAS CAKE, it’s best stored loosely covered in the refrigerator. Because this frosting is so stable, it actually holds up beautifully overnight! I wouldn’t keep it assembled for more than three days, though, just to keep that cranberry filling tasting its brightest. While you wait for your cake to chill after assembling, you can always check out my recipe for chocolate peppermint bread for another easy make-ahead item!
Serving Suggestions for This Festive Dessert
This CRANBERRY WHITE CHRISTMAS CAKE is definitely rich—that cooked flour frosting is heaven, but it’s decadent! When we set this spectacular dessert out on Christmas Day, I always like to balance it with something bright and light alongside it. You want palate cleansers that let the cake flavor shine through, instead of weighing everyone down after big holiday meals!
For a drink pairing, you absolutely cannot go wrong skipping heavy cream-based liqueurs. Instead, think sparkling or slightly acidic. A light Prosecco or an icy cold glass of sparkling cider is perfect. It cuts right through the butteriness of the frosting and lets that tart cranberry flavor wake up the taste buds.
If you are looking for something a little more festive to mix up, I have a go-to cocktail that just sings next to this cake’s flavor profile. You should check out my recipe for the Pink Coconut Mojito; the hint of lime and coconut water is surprisingly refreshing against the sweet white cake, and it looks so gorgeous on the table!
As for accompaniments, honestly, I usually skip them because this cake stands alone so well. But if you have kids who might not want a huge slice of cake, or if you just want something simpler after dinner, make a small bowl of slightly sweetened plain Greek yogurt. It’s creamy, healthy-ish, and it doubles down on that cool tanginess that the cranberries provide. Just a dollop on the side lets everyone customize their serving!
Frequently Asked Questions About the CRANBERRY WHITE CHRISTMAS CAKE
It’s totally normal to have questions when tackling a slightly more involved holiday bake! Whether you’re wondering about texture, trying to compare it to other festive treats, or just ensuring you get that perfect result, I’m here to help you troubleshoot. This CRANBERRY WHITE CHRISTMAS CAKE is wonderful because it manages to be both stunning and surprisingly straightforward once you know the tricks!
People often ask me how this compares to some of the other wonderful Christmas Cake Flavors out there this time of year. Since it features a moist white cake rather than the heavy brandy-soaked fruit required in some traditional recipes, this feels lighter and brighter—perfect for serving after a big Christmas dinner. It’s truly shaping up to be my Best Christmas Cake Recipe!
Can I use a different type of frosting on this CRANBERRY WHITE CHRISTMAS CAKE?
You absolutely can, but here’s the thing: I highly recommend sticking with the cooked flour frosting for this specific cake. My reason is all about moisture! That cooked flour frosting acts almost like a protective, creamy shell, sealing in the softness of the cake layers and keeping the cranberry sauce from weeping. If you need an alternative for dietary reasons or preference, a good American cream cheese frosting works well too, but you might find you need to eat the cake slightly sooner, as it doesn’t keep the layers quite as happy for as long as the cooked version.
Is this recipe similar to a traditional Christmas Cake Roll Recipes?
That’s a fun thought! They are miles apart in structure, but share that seasonal flavor profile. A Christmas Cake Roll Recipes item—like a Yule Log Cake or Chocolate Log Cake—requires rolling a very thin sponge layer around the filling, which can be tricky and often leads to cracking. This CRANBERRY WHITE CHRISTMAS CAKE, on the other hand, is a classic layer cake. We bake our layers flat, stack them high with filling, and frost the outside. It gives a much heartier slice and is much more forgiving if you’re new to holiday baking!
If you’re looking for other quick holiday ideas after perfecting this cake, don’t forget to check out some of my recipes for winter dessert pops—they’re great for last-minute easy contributions!
Estimated Nutritional Information for This Holiday Treat
I always like to give you a ballpark idea of what you’re enjoying when you dive into a slice of this rich, festive cake. Since we’re using plenty of butter in that cooked flour frosting and sugar in the sauce, it is definitely a treat! Keep in mind these numbers are just estimates based on the ingredients list and standard portion sizes.
We figure one slice of this beautiful CRANBERRY WHITE CHRISTMAS CAKE clocks in around 550 calories. It’s certainly a decadent dessert, packed with flavor!
- Serving Size: 1 slice
- Calories: 550
- Sugar: 75g
- Fat: 28g
- Protein: 6g
- Carbohydrates: 75g
- Sodium: 250mg
Always remember that these figures are approximations, especially depending on how thickly you spread the frosting! For anyone tracking specific macros or looking for lighter options, always use the precise ingredients and measurements you use at home to calculate your own final totals. If you’re focusing on leaner options, you might want to explore my low-calorie foods section for other non-cake holiday ideas!
Share Your CRANBERRY WHITE CHRISTMAS CAKE Creations
This is my favorite part of sharing family recipes—seeing them come to life in your own homes! When you make this CRANBERRY WHITE CHRISTMAS CAKE, I truly want to know how it turned out for you. Did the cranberry sauce set up perfectly? Did your cooked flour frosting whip up beautifully light and fluffy?
If you loved the balance of that sweet cake and tart filling, please consider leaving the recipe a rating! Five stars means the world to me and tells other bakers that this is a reliable holiday favorite they need to try.
Take a photo of your snowy, festive masterpiece—maybe set it next to some holiday lights or on your best cake stand—and tag me on social media! I always share my favorites in my stories. Connecting with you all and seeing how you carry on these traditions is why I do what I do here at Sena Recipes. You can learn a bit more about my dedication to family cooking right here on my author page. Happy Holidays, everyone!
Estimated Nutritional Information for This Holiday Treat
I always like to give you a ballpark idea of what you’re enjoying when you dive into a slice of this rich, festive cake. Since we’re using plenty of butter in that cooked flour frosting and sugar in the sauce, it is definitely a treat! Keep in mind these numbers are just estimates based on the ingredients list and standard portion sizes.
We figure one slice of this beautiful cake clocks in around 550 calories. It’s certainly a decadent dessert, packed with flavor!
- Serving Size: 1 slice
- Calories: 550
- Sugar: 75g
- Fat: 28g
- Protein: 6g
- Carbohydrates: 75g
- Sodium: 250mg
Always remember that these figures are approximations, especially depending on how thickly you spread the frosting! For anyone tracking specific macros or looking for lighter options, always use the precise ingredients and measurements you use at home to calculate your own final totals. If you’re focusing on leaner options, you might want to explore my low-calorie foods section for other non-cake holiday ideas!
Share Your CRANBERRY WHITE CHRISTMAS CAKE Creations
This is my favorite part of sharing family recipes—seeing them come to life in your own homes! When you make this CRANBERRY WHITE CHRISTMAS CAKE, I truly want to know how it turned out for you. Did the cranberry sauce set up perfectly? Did your cooked flour frosting whip up beautifully light and fluffy?
If you loved the balance of that sweet cake and tart filling, please consider leaving the recipe a rating! Five stars means the world to me and tells other bakers that this is a reliable holiday favorite they need to try. I always read your comments back here on the blog!
Take a photo of your snowy, festive masterpiece—maybe set it next to some holiday lights or on your best cake stand—and tag me on social media! I always share my favorites in my stories because connecting with you all and seeing how you carry on these traditions is why I do what I do here at Sena Recipes. You can learn a bit more about my dedication to family cooking right here on my author page. Happy Holidays, everyone!
Print
Cranberry White Christmas Cake
- Total Time: 195 min
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A moist white cake layered with sweet-tart cranberry sauce and covered in a creamy cooked flour frosting, perfect for holiday gatherings.
Ingredients
- 1 cup 240mL water (Cranberry Sauce)
- 1 cup 200g granulated sugar (Cranberry Sauce)
- 4 cups whole cranberries fresh or frozen (Cranberry Sauce)
- 2 ¾ cups 360g cake flour (White Cake)
- 1 teaspoon baking powder (White Cake)
- 1 teaspoon baking soda (White Cake)
- 1 teaspoon salt (White Cake)
- 6 tablespoons 90g unsalted butter, softened (White Cake)
- ½ cup 120mL vegetable oil (White Cake)
- 1 ¾ cups 350g granulated sugar (White Cake)
- 5 large egg whites at room temperature (White Cake)
- 2 teaspoons clear vanilla extract (White Cake)
- ½ cup 120g full-fat sour cream, at room temperature (White Cake)
- ½ cup 120mL whole milk, at room temperature (White Cake)
- 1 tablespoon white vinegar (White Cake)
- 2 cups 400g granulated sugar (Cooked Flour Frosting)
- ⅔ cup 82g all-purpose flour (Cooked Flour Frosting)
- ½ teaspoon salt (Cooked Flour Frosting)
- 2 cups 480mL whole milk (Cooked Flour Frosting)
- 2 cups 450g unsalted butter, softened (Cooked Flour Frosting)
- 1 teaspoon pure vanilla extract (Cooked Flour Frosting)
Instructions
- Make the Cranberry Sauce: Combine water and sugar; heat until dissolved. Add cranberries and cook until burst and thickened, 8 to 20 minutes. Cool completely and chill for 1 hour.
- Preheat your oven to 350°F for the cake layers. Whisk together the cake flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter, vegetable oil, and granulated sugar until light. Beat in the egg whites, sour cream, and clear vanilla extract.
- Alternate adding the dry ingredients mixture with the milk and vinegar mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between two prepared 8-inch cake pans. Bake for 32 to 38 minutes, or until a toothpick comes out clean. Cool the layers completely.
- Make the Frosting Base: Whisk the sugar, flour, and salt in a pot. Gradually whisk in the milk. Cook over medium-low heat until the mixture boils and thickens, about 10 minutes.
- Pour the cooked base into a bowl, cover the surface directly with plastic wrap, and cool completely, about 2 hours.
- Make the Frosting: Cream the softened butter until pale and fluffy. Gradually beat the cooled milk base into the butter, adding 2 tablespoons at a time, until the frosting is light and fluffy. Beat in the pure vanilla extract.
- Assemble the Cake: Slice each cake layer in half horizontally to create four layers total. Place one cake layer on your serving plate. Spread a thin layer of frosting, followed by a thin layer of cranberry sauce, leaving a half-inch border around the edge. Repeat with the remaining layers.
- Apply a thin crumb coat of frosting over the entire cake and chill for 30 minutes. Finish frosting the cake and chill for at least 1 hour before slicing and serving.
Notes
- For the best cake texture, ensure your egg whites, sour cream, and milk are at room temperature before mixing the batter.
- When cooling the frosting base, pressing plastic wrap directly onto the surface prevents a skin from forming.
- Use clear vanilla extract to maintain the pure white color of the cake and frosting.
- Prep Time: 45 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 75g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 75g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
Keywords: Cranberry White Christmas Cake, Christmas Cake, White Cake Recipe, Cranberry Sauce, Cooked Flour Frosting, Holiday Cake, Layer Cake, Christmas Dessert