Irresistible Christmas Cranberry Poke Cake Recipe & Tips

There’s something magical about the holidays that transforms even the most mundane moments into cherished memories. Imagine walking into a warm kitchen, where the scent of sweet cranberries mingles with the buttery aroma of cake. This Christmas Cranberry Poke Cake Recipe is not just a dessert; it’s a delightful experience that dances on your taste buds and brings everyone together.

Picture this: a fluffy vanilla cake soaked in tart cranberry goodness, topped with a cloud-like whipped cream frosting. The vibrant red of the cranberries against the snowy white frosting creates a festive spectacle that is as pleasing to the eyes as it is to the palate. Perfect for holiday gatherings, family dinners, or even just to treat yourself after a long day of shopping, this cake promises to elevate any occasion.

I still remember the first time I served this cake at our annual holiday gathering. My cousin took one bite and declared it “life-changing,” which led to an impromptu family taste test involving way too many slices and an embarrassing amount of whipped cream on our faces.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for a fluffier texture in your cake.
• Baking Powder: Fresh baking powder ensures your cake rises perfectly every time.
• Granulated Sugar: Sweetness is key; adjust according to your taste preference.
• Unsalted Butter: Room temperature butter mixes better, creating an airy texture.
• Cranberry Sauce: Homemade or store-bought; both work well in this recipe.
• Heavy Whipping Cream: For fluffy frosting, make sure it’s cold before whipping.
• Vanilla Extract: Use pure extract for a more robust flavor profile.
• Eggs: Fresh eggs help bind and add richness to the cake.
• Powdered Sugar: For frosting sweetness without graininess; sift before use for best results.
• Pine Nuts (optional): Toasted pine nuts add crunch and flavor contrast if desired.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Christmas Cranberry Poke Cake Recipe & Tips

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray or butter so nothing sticks during baking.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and sugar until combined. This step ensures that all leavening agents are evenly distributed throughout the flour.

Cream Butter and Sugar: Beat unsalted butter until creamy before gradually adding sugar. Mix until light and fluffy—about 3-5 minutes—testing your patience as you dream of cranberry goodness.

Combine Wet Ingredients: Add eggs one at a time while mixing continuously, followed by vanilla extract. Your batter should now be rich and aromatic—almost good enough to eat raw (but let’s wait).

Add Dry Ingredients Slowly: Gradually mix in your dry ingredients until just combined. Avoid overmixing; you want your cake light and airy, not dense like fruitcake (sorry Grandma).

Bake Until Golden Brown: Pour batter into prepared pan and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. The heavenly aroma wafting from the oven might tempt you into an early taste test.

Poke Holes Like You Mean It: Once cooled slightly, poke holes all over the top with a fork or skewer—this is where those juicy cranberry flavors will seep in!

Spread That Cranberry Goodness: Spoon cranberry sauce over the poked holes generously; let it soak in while you prepare the frosting—it’s like giving your cake a spa treatment.

Whip Up Frosting: In another bowl, whip heavy cream until soft peaks form before gradually adding powdered sugar. The goal? A perfect balance between sweet and creamy that transforms your cake into dessert royalty.

Frost Your Creation: Spread whipped cream frosting generously over the top of your soaked cake. Feel free to decorate with leftover cranberries or sprinkle toasted pine nuts for that extra wow factor.

Digging into this Christmas Cranberry Poke Cake will bring smiles all around—prepare for it! Enjoy sharing slices as laughter fills the air around you!

Perfecting the Cooking Process

Start by baking the cake according to package directions, then poke holes and pour cranberry sauce on top while it’s still warm for maximum absorption.

Add Your Touch

Consider swapping cranberry sauce with raspberry or cherry for a different flavor twist, or add chopped nuts for extra crunch.

Storing & Reheating

Store leftover cake covered in the fridge for up to five days. Reheat individual slices in the microwave for a few seconds to enjoy warm.

The first time I made this cake, my family couldn’t stop raving about it. My cousin even said it was better than store-bought desserts, and that’s saying something!

FAQ

Can I use fresh cranberries in this Christmas Cranberry Poke Cake Recipe?

Absolutely! Fresh cranberries can be cooked down into a sauce for a fresher taste.

What can I substitute if I don’t have cranberry sauce?

You can use any fruit preserves or jam as a delicious alternative in this recipe.

How long does this poke cake last?

This delicious poke cake stays good in the fridge for up to five days when stored properly.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Christmas Cranberry Poke Cake

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately 12 slices 1x

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Description

This Christmas Cranberry Poke Cake is a luscious, festive dessert that combines a fluffy vanilla cake with tart cranberry goodness, topped with a light whipped cream frosting. Perfect for holiday gatherings, this show-stopping treat will create sweet memories and have your guests reaching for seconds. With its stunning visual appeal and delightful flavors, it’s a must-have centerpiece for any holiday celebration.

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Ingredients

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• 1 ¾ cups all-purpose flour
• 2 tsp baking powder
• 1 cup granulated sugar
• ½ cup unsalted butter, room temperature
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup cranberry sauce (homemade or store-bought)
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• Optional: Toasted pine nuts for garnish

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Whisk together the flour, baking powder, and sugar in a large bowl.
3. In another bowl, beat the butter until creamy; gradually add the sugar and mix until light and fluffy.
4. Add eggs one at a time along with vanilla extract; mix until combined.
5. Gradually incorporate the dry ingredients into the wet mixture until just combined.
6. Pour batter into the prepared pan and bake for 25-30 minutes or until golden brown.
7. Once cooled slightly, poke holes all over the cake and pour cranberry sauce generously over the top.
8. Whip heavy cream until soft peaks form; gradually add powdered sugar and mix well.
9. Frost the chilled cake with whipped cream and garnish as desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 28g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg