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
Scale
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
