If you want a show-stopping holiday dessert that’s as easy as it is memorable, the Christmas Cranberry Poke Cake is your new festive secret weapon. This cake combines a fluffy white cake base with tangy cranberry sauce and creamy, dreamy whipped topping, all soaked with luscious sweetened condensed milk. Every bite is a celebration of color and flavor—tart, sweet, creamy, and utterly irresistible. Whether you’re hosting Christmas dinner, a cozy gathering, or just looking for something special to brighten up the winter season, this cake promises to steal the scene and have everyone asking for seconds!
Ingredients You’ll Need
You’ll be amazed at how a few simple, accessible ingredients come together to create something truly magical. Each one plays a starring role, from the cake’s tender crumb to the bright cranberry topping and the rich, cloud-like cream. Here’s what you’ll need—and why each component matters.
- White cake mix: This is the perfect blank canvas for the festive flavors to shine—light, fluffy, and easy to prepare.
- Eggs, oil, and water: These are the basic mix-ins for your cake mix, ensuring a moist and tender crumb.
- Cranberry sauce (homemade or canned, whole berry): Adds vibrant color and tart flavor; using whole berries gives lovely bursts of fruit in every bite.
- Sweetened condensed milk: Poured over the cake to soak into the holes, this gives the dessert incredible richness and keeps it perfectly moist.
- Cream cheese (softened): The base of the luscious topping, adding tang and body to balance the sweetness.
- Powdered sugar: Sweetens the topping without any grittiness, blending in smoothly.
- Vanilla extract: Rounds out the flavor of the creamy topping with a warm, cozy note.
- Heavy whipping cream: Whipped and folded into the topping, this makes the cream layer light and airy while still decadent.
- Fresh cranberries and mint leaves (for garnish): Bring a pop of color and a festive finish that turns your cake into a true centerpiece.
How to Make Christmas Cranberry Poke Cake
Step 1: Bake the White Cake
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. Prepare the white cake mix according to the package instructions, combining it with eggs, oil, and water until smooth. Pour the batter into your prepared pan, smoothing the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean—usually around 25 to 30 minutes. Let it cool for about 10 minutes; you want it warm, not hot, for the next step.
Step 2: Poke and Fill
Now comes the fun part—the reason it’s called a Christmas Cranberry Poke Cake! Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about an inch apart. Be generous—these holes are pathways for all that cranberry and creamy goodness to seep in, making every bite extra flavorful and moist.
Step 3: Add Cranberry Sauce and Sweetened Condensed Milk
Spread the cranberry sauce evenly over the cake, gently pushing it into the holes so it reaches deep into the crumb. Next, pour the sweetened condensed milk over the entire cake, using a spatula to coax it into the holes and create a luscious, sweet layer that soaks beautifully into every slice.
Step 4: Make the Whipped Cream Cheese Topping
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy—no lumps allowed! In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care to keep things light and airy. This is the signature topping that sets this cake apart!
Step 5: Top, Chill, and Garnish
Spread your cream cheese whipped topping evenly over the cooled, cranberry-laden cake. Cover and refrigerate for at least 2 hours—this helps all the flavors meld and the texture set to perfection. Just before serving, scatter fresh cranberries and mint leaves over the top for a burst of color and festive flair. Your Christmas Cranberry Poke Cake is ready to dazzle!
How to Serve Christmas Cranberry Poke Cake
Garnishes
Don’t skip the final touch—fresh cranberries and mint leaves make this cake look as joyful as the season itself. You could also add a sprinkle of powdered sugar or even a few curls of white chocolate for that snowy, wintry look. These simple garnishes give your Christmas Cranberry Poke Cake a professional, bakery-worthy finish.
Side Dishes
This cake is rich and satisfying on its own, but it pairs beautifully with a hot cup of coffee, a glass of spiced mulled wine, or even a scoop of vanilla ice cream. If you’re serving a holiday spread, consider offering a few fresh berries or a citrusy fruit salad on the side to balance the sweetness.
Creative Ways to Present
Serve the Christmas Cranberry Poke Cake right from the pan for a cozy, family-style vibe, or cut into neat squares and arrange on a festive platter for a party. You can also layer individual portions in glass jars for a portable, eye-catching dessert bar. For extra wow-factor, use decorative holiday plates and add a sprig of rosemary or a twist of orange zest alongside each slice.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cake tightly and store it in the refrigerator. It will stay fresh and delicious for up to four days, which makes it ideal for prepping ahead of busy holiday gatherings.
Freezing
You can freeze Christmas Cranberry Poke Cake, but for best results, do so before adding garnishes. Wrap the cake (either whole or in individual slices) tightly with plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before serving, and add fresh garnishes just before enjoying.
Reheating
This cake is best served chilled or at room temperature, so there’s no need to reheat. If you prefer a slightly warmer slice, let it sit out for 30 minutes before serving, or briefly (and carefully) microwave individual pieces for just a few seconds.
FAQs
Can I use homemade cranberry sauce instead of canned?
Absolutely! Homemade cranberry sauce is a fantastic way to tailor the flavor to your taste. Just make sure it’s cooled and thick enough to spread so it soaks beautifully into the cake.
What if I don’t have a white cake mix?
No problem! You can substitute yellow cake mix or even vanilla cake mix. The flavor will be slightly different, but it will still give you a delicious base for your Christmas Cranberry Poke Cake.
How far in advance can I make this cake?
You can make the cake a full day ahead and store it in the refrigerator. In fact, letting it chill overnight helps the flavors meld and the texture become even more luscious!
Can I add other flavors to the cake?
Definitely! Try adding some orange zest to the cranberry sauce for a bright, citrusy note, or sprinkle white chocolate shavings on top for extra holiday sparkle. The Christmas Cranberry Poke Cake is wonderfully versatile.
Is this cake suitable for vegetarians?
Yes, this recipe is vegetarian-friendly, as it contains no meat or gelatin. Just double-check the cake mix label if you’re serving strict vegetarians, as some brands may contain unexpected additives.
Final Thoughts
There’s something truly magical about sharing a slice of Christmas Cranberry Poke Cake with family and friends. Its festive look and irresistible flavor make every gathering feel extra special. Give it a try this holiday season—you might just start a new tradition!
Print
Christmas Cranberry Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A festive and moist Christmas Cranberry Poke Cake featuring a white cake base soaked with tart cranberry sauce and sweetened condensed milk, topped with a creamy cream cheese and whipped cream frosting, garnished with fresh cranberries and mint leaves. Perfect for holiday celebrations.
Ingredients
Cake:
- 1 box white cake mix (plus ingredients listed on the box such as eggs, oil, and water)
Filling and Topping:
- 2 cups cranberry sauce (homemade or canned whole berry)
- 1 can (14 ounces) sweetened condensed milk
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Garnish:
- 1/4 cup fresh cranberries
- 2 tablespoons fresh mint leaves
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Bake the Cake: Prepare the white cake mix according to the package directions, including required ingredients like eggs, oil, and water. Pour the batter into the prepared dish and bake until a toothpick inserted in the center comes out clean, approximately 25-30 minutes. Allow the cake to cool for 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon, poke holes evenly across the surface of the warm cake to allow the cranberry sauce and sweetened condensed milk to seep in and infuse the cake with moisture and flavor.
- Add Cranberry Sauce: Spread the 2 cups of cranberry sauce evenly over the top of the cake, ensuring it seeps into the holes created.
- Pour Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cranberry-topped cake, spreading gently to coat the surface and soak into the holes.
- Prepare Cream Cheese Frosting: In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Whip the Heavy Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, combining gently to maintain the airy texture.
- Top the Cake: Spread the cream cheese and whipped cream topping evenly over the cooled cake layer.
- Chill: Refrigerate the cake for at least 2 hours to allow flavors to meld and the topping to set properly.
- Garnish and Serve: Just before serving, garnish the cake with fresh cranberries and mint leaves to add a festive touch and fresh flavor.
Notes
- This cake can be prepared a day in advance and stored covered in the refrigerator to enhance flavor.
- For additional holiday flair, consider adding orange zest to the cranberry sauce or sprinkling the cake top with white chocolate shavings before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38 g
- Sodium: 330 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
