SPREAD LOVE

Irresistible Cranberry Bliss Coffee Cake – So Moist & Delicious!

Name: Irresistible Cranberry Bliss Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 large eggs; 1 cup granulated sugar; 2 tsp vanilla extract; 1 cup all-purpose flour; 1/4 tsp baking soda; 1/2 tsp baking powder; 1/2 to 1 tsp ground ginger (adjust to taste); 1/2 cup melted butter; 1/2 cup buttermilk or sour cream; 3/4 cup white chocolate chips; 3/4 cup dried cranberries (rehydrated); 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 tsp vanilla extract; 1/2 tsp orange extract or zest of 1/2 orange

There’s something about a warm, buttery coffee cake studded with tart cranberries and sweet white chocolate that instantly brings back cozy mornings and holiday baking with family. This Cranberry Bliss Coffee Cake captures that nostalgic feeling — tender crumb, bright citrus notes in the cream cheese drizzle, and a soft ginger undertone that ties everything together. If you want a bakery-style treat you can make at home and feel proud to serve, this one delivers.

If you enjoy similarly comforting bakes, check out these carrot cake bars for another moist, flavorful treat.

Why make this recipe

If you’re tired of dry, forgettable coffee cakes, this recipe is perfect because the combination of melted butter, buttermilk (or sour cream), and a careful fold-in of add-ins keeps the cake exceptionally moist without being heavy. The cream cheese drizzle with orange brings a bright finish that elevates a simple slab cake into a dessert you’ll reach for all season. Plus, it’s forgiving enough for weekend bakers and impressive enough for guests.

Ingredients

2 large eggs
1 cup granulated sugar
2 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 to 1 tsp ground ginger (adjust to taste)
1/2 cup melted butter
1/2 cup buttermilk or sour cream
3/4 cup white chocolate chips
3/4 cup dried cranberries (rehydrated — see notes below)

For the cream cheese drizzle:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 tsp orange extract or zest of 1/2 orange

Step-by-Step Guide to Making Irresistible Cranberry Bliss Coffee Cake

Prepare Pan and Oven
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper. Lining with parchment makes it easy to lift the cake out for neater slicing.
Whisk Dry Ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 tsp baking soda, 1/2 tsp baking powder, and 1/2 to 1 tsp ground ginger. Set aside. The ginger is subtle here — start with 1/2 tsp if you prefer a milder hint, or use 1 tsp for more warmth.
Cream Butter and Sugar
In a large mixing bowl, beat 1/2 cup melted butter with 1 cup granulated sugar until lighter in color and fluffy. Using melted butter gives this cake a tender, moist crumb and a slightly denser, cozy texture than creamed-sugar-with-softened-butter cakes.
Incorporate Eggs and Vanilla (Cake)
Beat in 2 large eggs one at a time until fully incorporated. Mix in 2 tsp vanilla extract. Eggs add structure and richness; make sure each is fully mixed before adding the next.
Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture alternately with 1/2 cup buttermilk or sour cream to the wet ingredients, beginning and ending with dry. Mix until just combined, being careful not to overmix. Overmixing can develop gluten and toughen the cake.
Fold in Add-ins
Gently fold in 3/4 cup white chocolate chips and 3/4 cup dried cranberries (rehydrated). To rehydrate cranberries: soak them in hot water, orange juice, or a splash of Grand Marnier for 10–15 minutes, then drain and pat dry. Rehydrated cranberries are plump and juicy, which prevents them from drawing moisture from the cake while baking.
Bake the Cake
Pour the batter evenly into the prepared pan. Bake for approximately 35 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and lightly spring back when gently pressed. Rotate the pan halfway through baking if your oven has hot spots.
Cool the Cake
Remove from oven and let cool in the pan on a wire rack for at least 20–30 minutes. Cooling slightly helps the cake set so the cream cheese drizzle won’t melt off completely.
Prepare Cream Cheese Drizzle
In a medium mixing bowl, beat 8 oz softened cream cheese with 1/2 cup powdered sugar, 1 tsp vanilla extract, and 1/2 tsp orange extract or zest until completely smooth and creamy. Beat until fluffy and suitable for spreading/piping. If the drizzle is too thick to pipe, add a teaspoon of milk at a time to loosen it to the desired consistency.
Drizzle and Serve
Once the cake has cooled sufficiently, generously drizzle the cream cheese frosting over the top. Garnish with chopped nuts, white chocolate shavings, or orange zest if desired. Slice and serve. Store leftovers in an airtight container.

Storing Leftover Irresistible Cranberry Bliss Coffee Cake

Keeping Irresistible Cranberry Bliss Coffee Cake Fresh:

Room temperature: 2 days in an airtight container (store in a single layer to protect frosting).
Refrigerator: 4–5 days in an airtight container; cover loosely with plastic wrap to avoid absorbing fridge odors.
Freezer: Up to 2 months wrapped tightly in plastic and foil; thaw overnight in the refrigerator, then bring to room temperature before serving.

Tip: If you’ll refrigerate, let the cake sit at room temperature for 20–30 minutes before cutting to make slicing easier and the cream cheese drizzle smoother.

Serving Suggestions for Irresistible Cranberry Bliss Coffee Cake

Serve warm for a bakery-fresh feel; reheat single slices in the microwave for 8–12 seconds.
Pair with your favorite coffee or a chai latte — the ginger in the cake pairs beautifully with spiced drinks.
For brunch, serve alongside fresh fruit, yogurt, and a selection of cheeses for a balanced spread.

Tips to make Irresistible Cranberry Bliss Coffee Cake

Q: How do I keep it moist?
A: Use the recommended buttermilk or sour cream — the acid and fat keep the crumb tender. Also, avoid overbaking; check at 35 minutes and use a skewer to test doneness.

Q: Can I prepare parts of it in advance?
A: Yes — the batter can be mixed and refrigerated (covered) overnight; bring to room temperature before baking. The cream cheese drizzle can be made a day ahead and stored in the fridge.

Q: What if my cranberries are dry and hard?
A: Rehydrate them for 10–15 minutes in hot water or orange juice and drain before folding into the batter.

Variations and Substitutions

White Chocolate Swap: For a deeper flavor, replace white chocolate chips with milk or dark chocolate chips. Expect a slightly richer, less sweet flavor profile.
Citrus Twist: Replace the orange extract/zest in the drizzle with lemon for a brighter finish. Lemon pairs especially well if you lower the ginger to 1/2 tsp.
Gluten-Free Option: Use a 1:1 gluten-free flour blend that includes xanthan gum and follow the same measurements. (If you need a tested gluten-free version, see recommended external resources in the conclusion.)
Vegan Adaptation (brief): Use a plant-based cream cheese, vegan white chocolate chips, a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and a vegan yogurt or non-dairy sour cream substitute for the dairy. Baking time may vary slightly.

Helpful Baking Notes and Troubleshooting

Measuring flour: Spoon flour into your measuring cup and level with a knife rather than scooping directly from the bag to avoid packing too much flour. Too much flour = dry cake.
Ensure eggs are room temperature: They incorporate better, producing a more even crumb.
Folding technique: Fold gently and only until streaks disappear. Overmixing activates gluten and results in a tougher cake.
White chocolate chips sink? Toss chips and cranberries in a tablespoon of flour before folding them into the batter. This helps suspend them in the batter while baking.

Make-Ahead and Freezing Strategies

Make-ahead: Bake the cake a day ahead and store it uncovered at room temperature for a few hours to let the crust firm, then cover and refrigerate. Add the cream cheese drizzle just before serving if you prefer a fresher look.
Freezing slices: Wrap slices individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator overnight and bring to room temperature before serving. Reheat briefly for a just-baked warmth.

FAQs

Q: Can I substitute melted butter with oil?
A: Yes, you can use a neutral oil (canola, vegetable) at the same volume (1/2 cup), but butter adds flavor and richness that oil lacks.

Q: How can I prevent the cream cheese drizzle from sliding off?
A: Let the cake cool until it’s only slightly warm. If the cake is too hot, the drizzle will melt and run. Also, ensure the drizzle is thick enough — if it’s too loose, chill it briefly to thicken.

Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are much juicier and will release moisture into the batter. If using fresh, toss them in a little flour and consider reducing the buttermilk/sour cream by a tablespoon or two. Expect a more tart and bursty texture.

Q: What if my top browns too quickly?
A: Tent loosely with foil during the last 10–15 minutes of baking to avoid over-browning while the center finishes cooking.

Q: Can I make this in a round pan or muffins?
A: Yes — adjust baking time: for a 9-inch round, check around 30–35 minutes; for muffins, check at 18–22 minutes.

Final Presentation Ideas

Holiday platter: Slice into even squares and arrange on a platter with sprigs of rosemary and candied orange peel for a festive look.
Dessert upgrade: Serve warm slices with a scoop of vanilla or orange-scented ice cream and a drizzle of warmed white chocolate sauce.
Gift-friendly: Cut into squares, wrap in parchment, and tie with twine for a homemade gift.

Conclusion

This Cranberry Bliss Coffee Cake is an ideal bake when you want something that feels special without requiring bakery skills. For a gluten-free take on a cranberry coffee cake, you might enjoy Holiday-Worthy Gluten Free Coffee Cake with Cranberries, and if you’re exploring vegan spiced loaves with similar moistness, consider the One Bowl MOIST Vegan Gingerbread Loaf Recipe. Happy baking — may your kitchen be warm and your coffee cup full.