Introduction

This Cranberry Bliss Coffee Cake combines tender crumb with a burst of tart cranberries and sweet white chocolate. Topped with a creamy frosting and drizzled with melted white chocolate, it’s the perfect treat for breakfast or dessert.

A close-up view of 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: a light, fluffy yellowish base filled generously with dark red dried cranberries, and a top layer of creamy white icing with a smooth texture, topped with more dried cranberries and thin white icing lines drizzled over it. Scattered dried cranberries surround the cake on the plate, and blurred pieces of similar cake are in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
½ to 1 teaspoon 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 ounces cream cheese (softened)
½ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon orange extract or zest of ½ orange
2 tablespoons white chocolate chips (for melting)
⅔ cup dried cranberries (soaked, drained, and dried as above, for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and place the rack in the middle. Grease a 9-inch square baking pan (or a 10-inch round) with nonstick spray or butter and dust with flour to prevent sticking.
Step 2: In a large bowl, whisk together the eggs, sugar, and 2 teaspoons 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 after each addition until smooth.
Step 5: Gently fold in the white chocolate chips and ¾ cup of the soaked and dried cranberries.
Step 6: Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Allow 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 zest until smooth.
Step 8: Melt the 2 tablespoons of white chocolate chips in short bursts in the microwave, stirring in between until smooth and lump-free. Transfer the melted chocolate to a small plastic bag and snip off a corner for drizzling.
Step 9: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the remaining ⅔ cup of dried cranberries on top.
Step 10: Drizzle the melted white chocolate over the cranberries in a zigzag pattern. Let the chocolate set for 30 minutes to 1 hour before cutting and serving.

Tips & Variations

Soaking dried cranberries makes them plumper and juicier, enhancing the cake’s texture and flavor.
For a nutty crunch, consider adding chopped pecans or walnuts to the batter.
If you prefer less sweetness, reduce the powdered sugar in the frosting slightly.
Use orange zest if you don’t have orange extract for a more natural citrus flavor.

Storage

Store the coffee cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving, or warm individual slices gently in the microwave for 10-15 seconds. The frosting and melted white chocolate topping are best enjoyed fresh but will keep well chilled.

How to Serve

A square piece of moist cake sits on a white plate with a decorative edge, placed on a white marbled surface. The cake has one thick bottom layer of golden-brown baked crumb dotted with dark red dried cranberries inside. On top of this is a smooth, creamy white frosting layer, decorated with whole dried cranberries and thin white icing drizzled across the surface. The edges of the cake show the soft and slightly crumbly texture. In the background, more cake pieces are slightly blurred on another white plate. 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 much more tart and moist, which could affect the cake’s texture and sweetness. If using fresh, consider reducing other liquids slightly and adding extra sugar to balance the tartness.

Is it okay to substitute cream cheese with mascarpone for the frosting?

Yes, mascarpone can be used as a substitute for cream cheese for a richer and smoother frosting, though it may be slightly sweeter and less tangy.