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White Chocolate Cranberry Sheet Cake

White chocolate cranberry sheet cake pairs a soft, tender crumb with tart chopped cranberries and smooth white chocolate cream cheese frosting. Bake it in a 9x13-inch metal pan, cool completely, then spread on the frosting for a colorful dessert that slices neatly.
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Prep Time 25 minutes
Cook Time 42 minutes
Cooling 1 hour 40 minutes
Total Time 2 hours 47 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 1.5 cups granulated sugar
  • 0.5 cup canola oil
  • 3 eggs large, at room temperature
  • 1 cup sour cream at room temperature
  • 1 tsp vanilla extract
  • 1.5 cups fresh cranberries coarsely chopped
For the frosting
  • 6 oz white chocolate baking bar finely chopped
  • 8 oz cream cheese softened
  • 1.5 cups powdered sugar

Equipment

  • 1 9x13-inch metal baking pan
  • 1 microwave
  • 1 electric mixer

Method
 

Bake the cake
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch metal baking pan.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. In a large bowl, whisk the granulated sugar and oil until combined.
  5. Whisk in the eggs one at a time, then whisk in the sour cream and vanilla until smooth.
  6. Add the flour mixture in two additions, mixing just until no dry streaks remain.
  7. Fold in the cranberries and spread the batter evenly in the prepared pan.
  8. Bake for 35–42 minutes, until the top is golden and a toothpick inserted into the cake portion comes out with a few moist crumbs.
  9. Cool the cake completely in the pan on a wire rack, about 1 1/2 hours.
Make the frosting
  1. Microwave the white chocolate in a microwave-safe bowl at 50% power in 20-second bursts, stirring between bursts, until smooth.
  2. Cool the white chocolate until barely warm but still pourable, about 10 minutes.
  3. Beat the cream cheese and powdered sugar in a large bowl on medium speed until smooth.
  4. With the mixer on low, slowly beat in the melted white chocolate until the frosting is smooth.
Frost the cake
  1. Spread the frosting over the completely cooled cake.
Store the cake
  1. Refrigerate the frosted cake, covered, for up to 4 days.

Notes

For smooth frosting, let the melted white chocolate cool until barely warm but still pourable before mixing it in. Refrigerate the covered cake for up to 4 days. Freezer: yes; wrap slices well and freeze for up to 2 months. For a dairy-free variation, use dairy-free sour cream, cream cheese, and white chocolate.