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This Christmas Cranberry Poke Cake has become my ultimate holiday showstopper. I love watching guests' eyes light up when they see those beautiful swirls of cranberry running through the cake. The combination of moist white cake sweet cream cheese frosting and tart cranberries creates pure magic. Plus those pretty white chocolate drizzles and ruby red cranberries on top make it look absolutely gorgeous on any holiday table.
The Magic Behind This Cake
The colors in this cake just scream Christmas. Red cranberry ribbons white fluffy frosting and festive sprinkles make it a total showstopper. I love how the tangy cranberry sauce cuts through the sweetness of the cream cheese frosting. The best part? You can make it ahead which is such a lifesaver during busy holiday hosting.
What You'll Need
- White Cake Mix: The base for the cake, made with only egg whites for a bright white color.
- Cranberry Sauce: Homemade or canned, heated for a smoother consistency.
- Red and Green Sprinkles: For festive color in the batter.
- Cream Cheese: Softened, for the rich and creamy frosting.
- Powdered Sugar: Sweetens the frosting.
- Whipped Topping or Heavy Cream: Adds lightness to the frosting.
- Vanilla Extract: Enhances the frosting's flavor.
- White Chocolate: Melted for a decorative drizzle.
- Dried Cranberries: For a festive garnish.
Let's Make It Together
- Bake the Cake
- Prepare the white cake mix according to box instructions using only egg whites. Add sprinkles gently and bake in a 9×13-inch dish.
- Poke the Cake
- Cool slightly, then poke holes into the cake using the handle of a wooden spoon.
- Add Cranberry Sauce
- Fill the holes with warmed cranberry sauce and spread the remainder over the top. Chill for at least 4 hours or overnight.
- Make the Frosting
- Beat cream cheese with powdered sugar and vanilla extract. Fold in whipped topping or whipped cream.
- Frost and Decorate
- Spread frosting over the chilled cake, sprinkle with dried cranberries, and drizzle melted white chocolate on top.
My Secret Cranberry Sauce Recipe
While store bought works fine I love making my own cranberry sauce. Just simmer fresh cranberries with sugar orange juice and my secret blend of cinnamon and nutmeg. A little cornstarch helps thicken it perfectly for the cake. Trust me the extra effort makes such a difference in flavor.
Make It When You Need It
This cake stays fresh in the fridge for about 5 days but honestly it never lasts that long in my house. I often make the cake part ahead and freeze it then thaw and finish with frosting the day before serving. Such a time saver during busy holiday prep.
What Makes It Special
Every bite of this cake is pure joy. The soft cake soaks up that tart cranberry sauce perfectly while the cream cheese frosting adds just the right amount of sweetness. Those little bits of cranberry give such nice texture and the cool creamy frosting makes everything come together beautifully.
Switch Things Up
Sometimes I add orange zest to brighten the flavors or swap in different fruit sauces when cranberries aren't in season. My summer version with pineapple is amazing and my kids go crazy for the chocolate Oreo version. The possibilities are endless with poke cakes.
How to Serve It Up
Always serve this cake nice and cold. I love adding a dollop of fresh whipped cream on top of each slice. It's truly the star of any dessert table and perfect for holiday parties. The red and white colors look so festive everyone wants to dig in right away.
Why This Recipe Is Pure Gold
This cake has become my signature holiday dessert. It's that perfect mix of easy to make but totally impressive to serve. The balance of flavors and those beautiful cranberry swirls make it special enough for any celebration. Once you try it you'll be making it every Christmas trust me.
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Frequently Asked Questions
- → Can I use canned cranberry sauce?
While homemade provides the best flavor and texture, you can use canned whole cranberry sauce. Heat and thin it slightly if needed for better poking consistency.
- → Why chill the cake before frosting?
Chilling for 4 hours or overnight allows the cranberry sauce to set and fully absorb into the cake, creating better texture and flavor.
- → Can I make this ahead?
Yes, make up to 2 days ahead and store in the refrigerator. The flavors actually improve as it sits.
- → Why add coconut oil to white chocolate?
Coconut oil helps thin the white chocolate for easier drizzling and creates a better texture when set.
- → Can I use homemade whipped cream instead of Cool Whip?
Yes, you can substitute 1¼ cups heavy whipping cream, whipped to stiff peaks, for the 2½ cups Cool Whip.