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–+ servings

Christmas Cranberry Poke Cake Recipe & Tips

This festive cranberry poke cake is a delightful twist on the classic dessert, featuring a moist vanilla base soaked in a sweet cranberry sauce and topped with fluffy whipped cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup unsalted butter melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
For the Cranberry Sauce
  • 2 cups fresh cranberries
  • 1 cup granulated sugar
  • 1 cup water
For the Topping
  • 2 cups whipped cream sweetened
  • 1/4 cup fresh cranberries for garnish
  • 1 tablespoon fresh mint leaves for garnish

Method
 

Prepare the Base
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together milk, melted butter, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Pour the batter into the prepared baking dish and smooth the top.
  6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Make the Cranberry Sauce
  1. While the cake is baking, combine fresh cranberries, sugar, and water in a saucepan.
  2. Bring the mixture to a boil, then reduce heat and let it simmer for about 10-15 minutes, or until cranberries burst and sauce thickens.
  3. Remove from heat and let the cranberry sauce cool slightly.
Assemble the Cake
  1. Once the cake is baked and cooled for about 10 minutes, poke holes all over the surface using a fork.
  2. Pour the cooled cranberry sauce evenly over the top of the cake, allowing it to soak in.
  3. Let the cake cool completely in the refrigerator for at least 1 hour.
Add the Topping
  1. Spread the sweetened whipped cream evenly over the top of the cake.
  2. Garnish with fresh cranberries and mint leaves before serving.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 22g

Notes

For a festive touch, you can add a sprinkle of powdered sugar on top just before serving. This cake can be made a day in advance and stored in the refrigerator.

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