Christmas Cranberry Cake

Name: Christmas Cranberry Cake
Prep time: 15 min
Total time: 15 min
Yield: 12 - 15 serving(s)
Ingredients: 3 1/2 c. all-purpose flour; 1 2/3 c. sugar; 2 tsp. baking powder; 1/2 tsp. kosher salt; 1 c. whole milk, room temperature; 1/2 c. sour cream, room temperature; 1 c. unsalted butter, melted and cooled slightly; 1 egg + 2 egg whites, lightly beaten; 1 tbsp. vanilla extract; 2 c. cranberries, fresh or frozen and thawed; 1 (8-oz.) package cream cheese, softened; 1 tbsp. whole milk; 1 tsp. vanilla extract; 1/2 tsp. kosher salt; 4 c. powdered sugar; 1/2 c. granulated sugar; 1 1/2 c. cranberries, fresh or frozen thawed; 1 c. sparkling sugar

Prep 15m

Total 15m

If a white Christmas isn't in the cards this year, you can still dive into this snow-white cranberry Christmas cake. (Even if it does snow, bake it anyway!) Fresh cranberries, studded throughout like ornaments, provide a tart pop to balance the dense vanilla cake and tangy cream cheese frosting. Cranberries are also candied and sprinkled on top for a little extra sparkle. This cake skips the fussy tiers in favor of a 13-by-9-inch baking dish so it's extra easy to bake, frost, and serve. Bonus: It travels well too! Just be sure to hold off on the frosting if you're going a long distance—it shouldn't sit out more than two hours once frosted. Make this one of your go-to Christmas cakes—it's especially perfect for a daytime potluck or office party.