Pioneer Woman Christmas Cranberry Cake

This soft, festive Pioneer Woman Christmas Cranberry Cake is made with fresh cranberries, rich sour cream, and cream cheese frosting, and ready in 55 minutes. The beautiful balance of a buttery sweet crumb giving way to bursts of bright fruit makes every bite completely irresistible. I look forward to making this gorgeous sheet cake every single holiday season for my family.

Why This Classic Works

I always used to struggle with dry sheet cakes, but the sour cream here entirely fixes that problem. The extra moisture keeps the crumb incredibly soft, even days after baking.

My biggest surprise was how perfectly the tart cranberries cut through the thick cream cheese frosting. If using frozen berries, do not thaw them first or they will bleed pink into the batter.

Pioneer Woman Christmas Cranberry Cake Ingredients

For the Cake:

• 3 1/2 cups all-purpose flour
• 1 2/3 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup whole milk, room temperature
• 1/2 cup sour cream, room temperature
• 1 cup unsalted butter, melted and cooled slightly
• 1 large egg, lightly beaten
• 2 large egg whites, lightly beaten
• 1 tablespoon vanilla extract
• 2 cups cranberries, fresh or frozen

For the Frosting:

• 8 ounces cream cheese, softened
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 4 cups powdered sugar

How To Make Pioneer Woman Christmas Cranberry Cake

1. Prep the Pan: Preheat your oven to 350 degrees F and generously spray a 13×9-inch baking dish with nonstick cooking spray.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
3. Add the Wet Ingredients: Stir the whole milk and sour cream into the dry mixture on low speed. Slowly pour in the melted butter, whole egg, egg whites, and vanilla extract.
4. Fold in Cranberries: Gently fold the cranberries into the cake batter using a rubber spatula so they are evenly distributed.
5. Bake the Cake: Pour the batter into your prepared baking pan. Bake for 30 to 35 minutes until the edges are golden and a toothpick comes out clean.
6. Make the Frosting: Beat the softened cream cheese, milk, vanilla, and salt until smooth. Gradually mix in the powdered sugar until fluffy, then frost the cooled cake.

Recipe Tips

• Use room temperature dairy: Cold milk and sour cream will cause the melted butter to clump up, ruining the smooth texture of your cake batter.
• Do not overmix the batter: Once you add the wet ingredients, mix just until the flour disappears to ensure a tender and soft crumb.
• Cool completely before frosting: If the cake is even slightly warm, the cream cheese frosting will melt and slide right off the edges.
• Coat berries in flour: If your cranberries tend to sink to the bottom of the pan, toss them in a tablespoon of flour before folding them in.

What To Serve With Christmas Cranberry Cake

This sweet and tart cake pairs perfectly with a warm cup of coffee or a spiced holiday tea. You can also serve it alongside a scoop of vanilla bean ice cream to balance the rich cream cheese frosting. For festive parties, offer a mug of hot apple cider.

How To Store

Store the frosted cake in an airtight container in the refrigerator for up to five days. Since the frosting contains cream cheese, it must be kept chilled. You can freeze the unfrosted baked cake wrapped tightly in plastic wrap for up to three months.

FAQs

• Can I use dried cranberries instead of fresh? Fresh or frozen cranberries are best because they provide moisture and a tart pop of flavor. Dried cranberries will be too chewy and sweet.
• Can I bake this in a different pan? Yes, you can divide the batter into two 8-inch round pans, but you will need to adjust the baking time down to 25 minutes.
• Why did my cake turn out dense? Measuring flour incorrectly is the most common culprit. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
• Do I need to thaw frozen cranberries first? No, you should fold them in while they are still frozen solid. Thawing them will cause their red juices to bleed into the white batter.

Nutrition

• Calories: 420 kcal
• Total Fat: 18 g
• Saturated Fat: 11 g
• Cholesterol: 65 mg
• Sodium: 210 mg
• Total Carbohydrate: 62 g
• Protein: 4 g

Try More Recipes:

• Pioneer Woman Strawberry Sparkle Cake
• Pioneer Woman Lemon Scones
• Pioneer Woman Chocolate Hazelnut Bars