Christmas Cranberry Poke Cake Recipe: A Festive Holiday Treat

The holiday season is here, and you’re looking for a dessert that stands out—something festive, sweet, and irresistibly delicious. Yet, many holiday cakes can be overly complex or too heavy, leaving you stressed instead of savoring the joy of the season.

You deserve a dessert that not only wows your guests but also makes you feel like a baking star without breaking a sweat. Imagine a cake so moist, tangy, and creamy that it becomes the centerpiece of your holiday table.

Enter the Christmas Cranberry Poke Cake—a delightful fusion of tart cranberries, soft cake, and luscious frosting. This easy-to-make treat brings the perfect balance of flavors and textures, making it the ultimate holiday indulgence. Let’s dive in and make this festive masterpiece your new holiday tradition!

What is a Poke Cake?

A poke cake is exactly what it sounds like: a cake that’s poked with holes after baking, then filled with a flavorful topping or filling. The holes absorb the topping, infusing every bite with bursts of flavor and keeping the cake wonderfully moist. In this Christmas version, we use homemade cranberry sauce for a tart, festive twist.

Why You’ll Love This Recipe

• Festive Appeal: The red and white contrast makes it perfect for holiday tables.
• Simple Yet Elegant: Uses basic ingredients but results in a showstopping dessert.
• Customizable: Switch up flavors, toppings, or decorations to suit your preferences.
• Beginner-Friendly: Straightforward steps make this cake approachable for all skill levels.

Required Kitchen Tools

To prepare the Christmas Cranberry Poke Cake, you’ll need:

• Mixing Bowls: For preparing the cake batter and frosting.
• Electric Mixer: Handheld or stand mixer for smooth frosting.
• 9×13-Inch Baking Dish: Perfect size for even baking.
• Wooden Spoon or Skewer: For poking holes in the cake.
• Saucepan: For making homemade cranberry sauce.
• Rubber Spatula: For mixing and spreading frosting.
• Ziploc Bag or Piping Bag: For drizzling melted chocolate.

Ingredients

Cake

• 1 box white cake mix (plus ingredients listed on the box: oil, water, and egg whites)
• 1 tablespoon red sprinkles
• 1 tablespoon green sprinkles

Cranberry Sauce

• 12 oz fresh or frozen cranberries
• 1 cup freshly squeezed orange juice
• 1 cup granulated sugar
• ½ teaspoon ground cinnamon (optional)
• Pinch of nutmeg (optional)
• 2 tablespoons cornstarch dissolved in 2 tablespoons water

Frosting

• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 1 ½ teaspoons vanilla extract
• 2 ½ cups whipped topping (or 1 ¼ cups heavy whipping cream, whipped)

Garnish

• 3 oz white chocolate (finely chopped)
• 1 tablespoon coconut oil
• ⅓ cup dried cranberries

Step-by-Step Instructions

1. Make the Cranberry Sauce

1. In a saucepan, combine cranberries, orange juice, and sugar. Stir to combine.
2. Cook over medium heat until cranberries burst and soften (8–10 minutes).
3. Add cinnamon and nutmeg, if using, for extra holiday flavor.
4. Stir in the cornstarch slurry and cook until the sauce thickens.
5. Let cool to room temperature before using.

Tip: For a smoother sauce, blend it in a food processor, or mash the cranberries with a potato masher for a chunkier texture.

2. Prepare the Cake

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the cake mix as instructed, using only egg whites for a bright white color.
3. Fold in the red and green sprinkles gently to avoid coloring the batter.
4. Pour the batter into the prepared dish and bake as directed (approximately 30 minutes).
5. Let the cake cool for 10 minutes, then poke holes using the handle of a wooden spoon, spacing them about 1 inch apart.

3. Add Cranberry Filling

1. Spoon the cranberry sauce over the cake, ensuring it fills the holes.
2. Spread any remaining sauce evenly over the surface.
3. Refrigerate for at least 4 hours or overnight to allow the flavors to meld.

4. Prepare the Frosting

1. Beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined.
2. If using heavy whipping cream, whip to stiff peaks before folding into the cream cheese mixture.
3. Spread the frosting evenly over the chilled cake.

5. Garnish the Cake

1. Sprinkle dried cranberries over the frosting.
2. Melt white chocolate with coconut oil and drizzle over the top using a piping bag or Ziploc bag.
3. Refrigerate until ready to serve.

Serving and Decoration

• Serving Suggestions: Slice the cake into squares and serve chilled for the best flavor. Pair with a cup of coffee or hot cocoa for a cozy treat.
• Decorative Ideas: Add extra sprinkles, sugared cranberries, or edible glitter for a magical holiday touch.

How to Store

• Refrigeration: Store the cake in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before serving.

Nutrition Information

Nutrient	Per Serving (1 slice)
Calories	320
Carbohydrates	44g
Protein	4g
Fat	14g
Fiber	2g
Sugars	30g

Note: Nutritional values are approximate and may vary depending on ingredients used.

What Sets This Recipe Apart?

While other recipes might use canned cranberry sauce, this version emphasizes homemade cranberry sauce, which offers a fresher and more vibrant flavor. Additionally, the cream cheese frosting adds a rich tanginess that balances the sweetness of the cake.

Conclusion

This Christmas Cranberry Poke Cake isn’t just a dessert; it’s a celebration of the holiday spirit. Its vibrant colors, refreshing flavors, and creamy texture make it a standout on any festive table. Whether you’re sharing it with family or impressing guests at a holiday party, this cake is sure to become a cherished tradition.

Happy Holidays and happy baking!