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Cranberry Bliss Coffee Cake

This is sure to be a hit at the next holiday party!

Cranberry Bliss Coffee Cake

I’m in love with this Cranberry Bliss Coffee Cake! It’s a cross between the cranberry bars at Starbucks and fluffy, slightly spiced cake. This cake is topped with cream cheese frosting, sprinkled with more cranberries, and finally drizzled with white chocolate. In other words, this dessert is going to blow your mind! See how it all comes together in the video below…

Cranberry Bliss Coffee Cake

To get started on this tasty treat, preheat the oven to 350F and prepare a 9-1nch square baking pan by spraying it with nonstick spray. Then, in a large bowl, whisk together eggs, sugar, and vanilla. Add flour, baking soda, baking powder, ground ginger, and ground cinnamon. Stir until just incorporated.

Pour in melted butter and buttermilk, whisking after each. Fold in 3/4 cup cranberries and white chocolate chips. Pour batter into prepared pan, spreading evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool.

While the bars are cooling, prepare the cream cheese frosting. Whisk together cream cheese, powdered sugar, vanilla extract, and orange zest in a medium bowl until smooth. Set aside.

In a microwave-safe bowl, add approximately 2 tablespoons worth of white chocolate chips. Microwave for 10-second intervals, stirring in between each, until chocolate is melted. Transfer to a ziplock bag and snip off the corner.

Cranberry Bliss Coffee Cake

To assemble, spread the cream cheese frosting all over the cooled cake. Sprinkle the additional 2/3 cup of dried cranberries on top. In a zigzag motion drizzle the melted white chocolate. Allow chocolate to set for about 30 minutes to 1 hour, then cut and serve.

If you’re a fan of cranberry and white chocolate, you won’t want to miss this cranberry bliss coffee cake! It’s the perfect holiday treat or a snack for when you want something to satisfy that sweet tooth. Check out the full ingredient list below!

Makes 9 Bars

10m prep time

40m cook time

20m inactive

4.8
Rated 4.8 out of 5
Rated by 4 reviewers

Allergens: Eggs, Milk, Gluten

Cranberry Bars:
  • 2 eggs
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup melted butter
  • 1/2 cup buttermilk
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries (soaked in warm water for 20 minutes, then well-drained and towel-dried - more for topping)
Cream Cheese Frosting Ingredients:
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • Zest of 1/2 an orange
Topping:
  • 2 tablespoons white chocolate chips, melted
  • 2/3 cups dried cranberries
Cranberry Bars:
  1. Preheat oven to 350F and prepare a 9-1nch square baking pan by spraying it with nonstick spray.
  2. In a large bowl, whisk together eggs, sugar, and vanilla. Add flour, baking soda, baking powder, ground ginger, and ground cinnamon. Stir until just incorporated.
  3. Pour in melted butter and buttermilk, whisking after each. Fold in 3/4 cup cranberries and white chocolate chips.
  4. Pour batter into prepared pan, spreading evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool.
  5. While the bars are cooling, prepare the cream cheese frosting. Whisk together cream cheese, powdered sugar, vanilla extract, and orange zest in a medium bowl until smooth. Set aside.
  6. In a microwave-safe bowl, add approximately 2 tablespoons worth of white chocolate chips. Microwave for 10-second intervals, stirring in between each, until chocolate is melted. Transfer to a ziplock bag and snip off the corner.
  7. To assemble, spread the cream cheese frosting all over the cooled cake. Sprinkle the additional 2/3 cup of dried cranberries on top. In a zigzag motion drizzle the melted white chocolate. Allow chocolate to set for about 30 minutes to 1 hour, then cut and serve.

Recipe adapted from Let the Baking Begin.

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