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4.5 from 6 votes

Cranberry White Chocolate Chip Bliss Cake

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.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
19 mins
Total Time
1 hr
Servings: 1 8x8-inch pan, 9 generous pieces
Calories: 248 kcal
Course: Cake

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

    Cup of Yum
  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, optional salt; set aside.
  3. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
  4. 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.
  5. Fold in 1 cup cranberries and 1 cup white chocolate chips.
  6. Turn batter out into prepared pan.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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

% 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.