Ingredients
Scale
Cranberry Sauce:
- 12 oz. fresh or frozen cranberries: The heart of the sauce, providing a tart, fruity flavor.
- 1 cup freshly squeezed orange juice: Adds a bright, citrusy undertone that enhances the cranberries.
- 1 cup + 2 tablespoons sugar: Balances the tartness and sweetens the sauce.
- ¼ teaspoon cinnamon (optional): Adds warmth and depth to the sauce.
- Dash of ginger and nutmeg (optional): Lends subtle spice notes that evoke holiday cheer.
- 2 tablespoons corn starch dissolved in 2 ½ tablespoons water: Thickens the sauce to a pudding-like consistency.
Cake:
- 16.25 oz. box white cake mix: A time-saver that serves as the base for the cake.
- Ingredients listed on the box: Usually includes eggs, water, and oil.
- 1 tablespoon red sprinkles: Adds a festive touch to the batter.
- 1 tablespoon green sprinkles: Enhances the holiday color scheme.
Frosting:
- 8 oz. cream cheese, softened: Adds a tangy, rich base for the frosting.
- 1 cup powdered sugar: Sweetens the frosting without making it too dense.
- 1 ½ teaspoons vanilla extract: Infuses the frosting with warm, aromatic notes.
- 2 ½ cups whipped topping (or 1 ¼ cups heavy whipping cream): Provides a light, airy texture.
Garnish:
- 3.5 oz. white chocolate, finely chopped: For an elegant drizzle on top.
- 1 tablespoon coconut oil: Helps the melted chocolate drizzle smoothly.
- 1/3 cup dried cranberries: Adds texture and a pop of color.
Instructions
Step 1: Prepare the Cranberry Sauce
- In a large saucepan, combine the cranberries and sugar. Let it sit for a few minutes to allow the cranberries to release some juices.
- Add the freshly squeezed orange juice and stir well. For extra holiday warmth, add the cinnamon, ginger, and nutmeg.
- Bring the mixture to a boil over medium-high heat, stirring frequently. Continue simmering for 8-10 minutes until the cranberries burst and soften, and the sauce thickens slightly.
- Stir in the corn starch slurry and cook for an additional few minutes until the mixture reaches a pudding-like consistency.
- Set the sauce aside to cool slightly. You can leave it slightly chunky or process it for a smoother consistency, depending on your preference.
Step 2: Bake the Cake
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with baking spray and set aside.
- Prepare the cake mix according to the package instructions. Gently fold in the red and green sprinkles to create a festive look but avoid overmixing to prevent the colors from bleeding.
- Pour the batter into the prepared baking dish and bake according to the package directions.
- Once baked, let the cake cool for a few minutes. Use the handle of a wooden spoon to poke holes about an inch apart, ensuring they don’t go all the way to the bottom.
Step 3: Assemble the Cake
- Spoon the cranberry sauce into the holes, allowing it to seep into the cake, and spread any remaining sauce evenly across the top.
- Chill the cake in the refrigerator for at least 4 hours or overnight for best results.
Step 4: Prepare the Frosting
- Beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract and mix until combined.
- Fold in the whipped topping (or homemade whipped cream) until evenly incorporated. Adjust the sweetness with more powdered sugar if desired.
- Spread the frosting over the chilled cake.
Step 5: Garnish and Serve
- Sprinkle dried cranberries over the frosting for added color and texture.
- Melt the white chocolate with the coconut oil, transfer it to a ziplock bag, snip a small corner, and drizzle over the top.
- Store the cake in the refrigerator until ready to serve.
Notes
- Substitute Ingredients: If fresh cranberries aren’t available, frozen ones work just as well. Lemon juice can be used in place of orange juice for a different citrus profile.
- Make It Your Own: Add a hint of almond extract to the frosting for a unique twist or sprinkle crushed candy canes on top for an extra festive touch.
- Serving Suggestions: Pair this cake with a cup of spiced tea or a glass of mulled wine for the ultimate holiday treat.
- Prep Time: 1 hour
- Cook Time: 30 minutes