Cranberry White Chocolate Chip Bliss Cake
User Reviews
4.5
6 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
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Additional Time
19 mins
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Total Time
1 hr
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Servings
1 8x8-inch pan, 9 generous pieces
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Calories
248 kcal
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Course
Cake
Cranberry White Chocolate Chip Bliss Cake
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This fast, easy, no-mixer cake is light, soft, fluffy, and moist. It’s springy and bouncey, with just enough density to give it some heft and dimension. The flavors reminds me of Starbucks Cranberry Bliss Bars, which I love. The tartness of the dried cranberries, coupled with their chewiness, are great little surprises to bite into amidst the tender cake crumb. The white chocolate chips add another burst of texture, while providing a pop of sweetness, in the way that only white chocolate can do. I provided tips for two alternate buttermilk options in the body of the blog post.
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Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- pinch salt optional and to taste
- 1 large egg
- ½ cup buttermilk (or Powdered Buttermilk
- ⅓ cup vanilla Greek Yogurt plain Greek yogurt or sour cream may be substituted
- 3 tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons dried cranberries
- 1 cup + 2 tablespoons white chocolate chips
- confectioners’ sugar optional for dusting (or see glaze suggestions below)
Instructions
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
- In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, optional salt; set aside.
- In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
- Add the wet mixture to the dry, mixing lightly with a spoon until just combined. Small lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside.
- Fold in 1 cup cranberries and 1 cup white chocolate chips.
- Turn batter out into prepared pan.
- Evenly sprinkle 2 tablespoons cranberries and 2 tablespoons white chocolate chips over the surface, pressing them down very lightly with a spatula or your fingertip.
- Bake for about 36 to 38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter (I baked for 36 minutes). Watch your cake, not the clock, and always bake until done, whatever that means in your oven with the brands of ingredients you used.
- Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners’ sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, or this browned butter glaze are all excellent, quick, and easy glazes. Cake will keep airtight at room temperature for up to 5 days.
- Adapted from Blueberry Muffin and Buttermilk Pancakes Cake, Peaches and Cream Fluffy Muffin Cake, and Cream Cheese-Swirled Cherry and Mixed Berries Cake
Nutrition Information
Show Details
Serving
1
Calories
248kcal
(12%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Cholesterol
22mg
(7%)
Sodium
163mg
(7%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Nutrition Facts
Serving: 18x8-inch pan, 9 generous pieces
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 248kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 22mg | 7% |
| Sodium | 163mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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