Nothing says holiday cheer like the sweet-tart burst of cranberries in a dessert, and my Cranberry Bliss Sheet Cake has become the star of every gathering I bring it to. Last Christmas, I made three of these for our neighborhood cookie exchange, and let me tell you – they disappeared faster than the sugar cookies! What I love most is how effortlessly fancy it looks with that creamy frosting and white chocolate drizzle, yet it comes together as easily as any simple sheet cake. The moist crumb and festive flavors make it perfect for potlucks, but honestly? I’ve been known to whip one up just because Tuesday felt special.
Why You’ll Love This Cranberry Bliss Sheet Cake
This cake is a total crowd-pleaser, and here’s why:
- Moist and fluffy: The sour cream in the batter keeps it tender and rich, so every bite melts in your mouth.
- Festive flavors: The tart cranberries paired with sweet white chocolate and creamy frosting scream holiday joy.
- Easy prep: No fancy techniques here – just mix, bake, and frost. Perfect for busy bakers!
- Feeds a crowd: It’s a sheet cake, so you’ll have plenty to share (or keep for yourself – no judgment!).
Trust me, once you try it, this cake will become your go-to for every celebration (or just because!).
Ingredients for Cranberry Bliss Sheet Cake
Gathering the right ingredients is half the magic! Here’s what you’ll need to create this festive treat:
For the Cake:
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (that’s 1 stick)
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream (full-fat works best)
- 1 cup fresh cranberries, roughly chopped (or dried if that’s what you have)
For the Frosting & Topping:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips for drizzling
Pro tip: Measure your flour correctly by spooning it into the cup and leveling it off – too much flour makes a dry cake. And don’t skip the room temperature ingredients – they blend so much better!
How to Make Cranberry Bliss Sheet Cake
Ready to bake some holiday magic? Follow these simple steps for a cake that’s sure to impress:
Preparing the Cake Batter
First, grab your biggest mixing bowl and beat that softened butter with sugar until it’s light and fluffy – about 2 minutes with a hand mixer. Don’t rush this step! Then beat in the eggs one at a time, followed by the vanilla. Now here’s my secret: alternate adding the dry ingredients and sour cream, starting and ending with the flour mixture. Stir just until combined – overmixing makes tough cake. Gently fold in those beautiful cranberries last.
Baking and Cooling
Pour your batter into the greased 9×13 pan and smooth the top. Bake at 350°F for 30-35 minutes until golden and a toothpick comes out clean. This next part is crucial – let the cake cool completely in the pan on a wire rack. I know it’s tempting, but frosting a warm cake leads to a melty disaster!
Frosting and Finishing Touches
While the cake cools, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla – the frosting should be thick but spreadable. Once cooled, slather it all over the cake. For the grand finale, melt white chocolate chips gently (30 second bursts in the microwave, stirring between) and drizzle artistically over the top. Some extra cranberries on top make it extra festive!
Tips for the Perfect Cranberry Bliss Sheet Cake
After baking dozens of these beauties, I’ve picked up some tricks that make all the difference:
- Chill before slicing: Pop the frosted cake in the fridge for 30 minutes – you’ll get those gorgeous clean slices without dragging frosting everywhere.
- Parchment paper magic: Line your pan with parchment (leave overhang on the sides) for foolproof removal – no more cake casualties!
- Tartness trick: If using fresh cranberries, toss them with a tablespoon of sugar before folding in to mellow their pucker.
- Berry insurance: Dust cranberries lightly with flour to prevent them all sinking to the bottom.
These little touches take an already amazing cake to absolute perfection!
Cranberry Bliss Sheet Cake Variations
The beauty of this cake is how easily you can make it your own! Try stirring a tablespoon of orange zest into the batter – the citrus pairs perfectly with cranberries. Feeling chocolatey? Swap the white chocolate drizzle for dark chocolate (trust me, it’s divine!). For nut lovers, fold in 1/2 cup chopped pecans or walnuts. Want extra tang? Mix lemon zest into the frosting. The possibilities are endless!
Storing Your Cranberry Bliss Sheet Cake
Here’s the good news – this cake actually gets better after a day in the fridge! Just pop it in an airtight container (I swear by my glass cake carrier) and it’ll stay fresh for up to 4 days. Want to enjoy it warm? Microwave individual slices for 10-15 seconds – just enough to take the chill off without melting that gorgeous frosting. Pro tip: If you’re making it ahead, frost the cake the day you plan to serve it for the prettiest presentation!
Cranberry Bliss Sheet Cake FAQs
I get asked these questions all the time when I bring this cake to parties – here’s everything you need to know:
- Can I use frozen cranberries? Absolutely! Just thaw and pat them dry first to avoid extra moisture in your batter. I actually keep a bag in my freezer year-round for impromptu cake cravings.
- How do I stop the berries from sinking? My grandma’s trick – toss them in a tablespoon of flour before folding in. The light coating helps them stay suspended in that beautiful batter.
- Can I make it ahead? You bet! Bake the cake up to 2 days early (wrap tightly at room temp), then frost the day you serve. The flavors actually deepen – it’s magic!
- No sour cream – what can I use? Plain Greek yogurt works in a pinch, but the tang won’t be quite the same. For best results, run to the store!
- Why did my frosting get runny? Oops! Your cake probably wasn’t fully cooled. Stick it in the fridge for 30 minutes – it’ll firm right up.
See? Nothing to stress about – this cake is as forgiving as it is delicious!
Nutritional Information
Each slice of Cranberry Bliss Sheet Cake contains approximately 380 calories, with 18g fat and 32g sugar. Remember, these are estimates – actual values vary based on your specific ingredients and brands used. Enjoy every delicious bite guilt-free!
Share Your Cranberry Bliss Sheet Cake
I’d love to see your creations! Snap a pic of your masterpiece and tag me on Instagram – nothing makes me happier than seeing your kitchen successes. Don’t forget to rate the recipe below if you loved it as much as we do!
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Cranberry Bliss Sheet Cake: 10 Secrets to Holiday Magic
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist and fluffy sheet cake bursting with cranberry flavor, topped with a creamy frosting and white chocolate drizzle. Perfect for holiday gatherings or any sweet craving.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup fresh or dried cranberries
- 1/2 cup white chocolate chips
- For frosting: 8 oz cream cheese, softened; 1/4 cup butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- Whisk flour, sugar, baking powder, and salt in a bowl.
- Beat butter, eggs, and vanilla until smooth. Mix in sour cream.
- Combine wet and dry ingredients. Fold in cranberries.
- Pour batter into pan. Bake 30-35 minutes. Cool completely.
- Beat frosting ingredients until smooth. Spread over cake.
- Melt white chocolate and drizzle over frosting. Slice and serve.
Notes
- Fresh cranberries add tartness; dried cranberries are sweeter.
- Chill cake briefly before slicing for cleaner cuts.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
