Introduction

This Cranberry Bliss Coffee Cake combines tart dried cranberries with sweet white chocolate in a moist, tender cake. Topped with a creamy, citrus-infused frosting and a drizzle of melted white chocolate, it’s perfect for holiday breakfasts or dessert gatherings.

The image shows a square piece of cake on a white plate with a decorative edge, placed on a white marbled surface. The cake has two visible layers; the bottom layer is light yellow with red dried fruit pieces mixed inside, while the top layer is a smooth white frosting, covered with whole red dried fruit pieces and drizzled with thin white icing. In the background, there are two more pieces of the same cake, slightly blurred, on a white rectangular plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1 cup granulated sugar
2 tsp vanilla extract
1 cup all-purpose flour
¼ tsp baking soda
½ tsp baking powder
½ – 1 tsp ground ginger
½ cup melted butter
½ cup buttermilk or sour cream
¾ cup white chocolate chips
¾ cup dried cranberries (soaked in warm water for 20 minutes, then well drained and towel dried)
8 oz cream cheese (softened)
½ cup powdered sugar
1 tsp vanilla extract
½ tsp orange extract or zest of ½ orange
2 Tbsp white chocolate chips (melted)
⅔ cup dried cranberries (soaked in warm water for 20 minutes, then well drained and towel dried)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and place the rack in the middle position. Prepare a 9-inch square baking pan or a 10-inch round pan by spraying it with nonstick spray or greasing and flouring it to prevent sticking.
Step 2: In a large bowl, whisk together the eggs, sugar, and 2 teaspoons of vanilla extract until combined.
Step 3: Add the flour, baking soda, baking powder, and ground ginger to the egg mixture. Whisk just until incorporated.
Step 4: Stir in the melted butter and buttermilk (or sour cream), mixing well after each addition.
Step 5: Gently fold in the white chocolate chips and the ¾ cup of soaked, drained cranberries.
Step 6: Pour the batter into your prepared pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Step 7: To make the cream cheese frosting, whisk together the softened cream cheese, powdered sugar, 1 teaspoon vanilla extract, and orange extract or orange zest until smooth.
Step 8: Melt 2 tablespoons of white chocolate chips in short bursts in the microwave, stirring between each burst until smooth and lump-free. Transfer the melted chocolate to a small ziplock bag and snip off a corner for drizzling.
Step 9: Spread the cream cheese frosting evenly over the cooled cake.
Step 10: Sprinkle the ⅔ cup of soaked and dried cranberries on top of the frosting. Drizzle the melted white chocolate in a zigzag pattern over the cranberries. Let the chocolate set for 30 minutes to 1 hour before slicing and serving.

Tips & Variations

Soaking dried cranberries in warm water plumps them up, preventing dryness in the cake.
For extra zing, add a teaspoon of orange zest to the cake batter.
White chocolate chips can be substituted with milk or dark chocolate chips if preferred.
Use sour cream instead of buttermilk for a richer texture.
To make this cake gluten-free, replace all-purpose flour with a gluten-free baking blend.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Before serving, allow the cake to come to room temperature for the best flavor and texture. Leftovers can be frozen for up to one month; thaw overnight in the refrigerator.

How to Serve

A square piece of cake with two distinct layers is shown on a white plate with detailed edges, sitting on a white marbled surface. The bottom layer is a light golden-yellow sponge filled with dark red dried cranberries spread evenly throughout. The top layer is a creamy white frosting topped with whole dried cranberries and drizzled with thin white icing in a wavy pattern. In the background, there are more slices of the same cake, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries are more tart and contain more moisture, which can affect the cake’s texture. If using fresh cranberries, reduce other liquids slightly and consider adding a bit more sugar to balance the tartness.

Can I make the cake ahead of time?

Yes, you can bake the cake a day in advance and store it covered in the refrigerator without frosting. Frost just before serving to keep the topping fresh and vibrant.