Bake: Bake for about 1 hour. If the cake starts to brown too much, cover lightly with foil. Let the cake cool on a wire rack before removing it from the pan.
Prepare Frosting: Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, adjusting to taste and desired consistency.
Decorate: Once the cake is cool, spread the frosting evenly. Chill if desired. For the final touch, melt white chocolate chips and drizzle over the cake with dried cranberries sprinkled on top.
Top 4 Mistakes to Avoid
Overmixing the Batter: This can lead to a dense cake. Mix until just combined for a lighter texture.
Not Coating Cranberries in Flour: Skipping this step can cause the cranberries to sink to the bottom. A light flour coating ensures even distribution throughout the cake.
Opening the Oven Too Often: Resist the urge to check on the cake frequently. Opening the oven door can cause temperature fluctuations that affect the rise and texture of the cake.
Incorrect Frosting Consistency: If the frosting is too thin, it may run off the cake. Ensure it’s thick enough to spread smoothly and hold its shape.
FAQ
1. Can I make this cake in advance? Yes, the cake itself can be baked a day in advance. Wrap it tightly and store at room temperature. Frost the cake on the day of serving for best results.
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