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