November 21, 2017
- 4.63 from 70 votes
- 64 comments
- #Bars
- #Breakfast
- #Coffee Cake
- #Dessert
- Jump to Recipe
- Print Recipe
This Cranberry Bliss Coffee Cake Recipe is a delicious coffee cake loaded with Cranberries, White Chocolate, and Cream Cheese Frosting. This soft coffee cake with cranberries is a twist on the Starbucks Cranberry Bliss Bar and is super popular with our family.
Want another great idea for breakfast? Try these Blueberry Scones that you can make with either fresh or frozen blueberries.
*PIN this recipe to your Dessert Board *
If you love the Starbucks Cranberry Bliss Bar, this Cranberry Coffee Cake is for you! It’s one of those treats you make once, and then you’ll be asked to make it forever because it’s just that good! Check out my first-ever video (of this recipe) at the bottom of the post!
What’s a Coffee Cake?
If you read the ingredients and realize that this Coffee Cake has no coffee, don’t be surprised! I know it’s confusing, but the name “Coffee Cake” comes not from the name of the flavor but from the fact that this cake is typically enjoyed with coffee. Similar to teacakes, which have no tea in the ingredient list but are enjoyed with tea.
Is this THE Perfect Coffee Cake Recipe?
The cranberries in this cake keep the cake tasting fresh for several days. You can make it the night before and serve it for breakfast with coffee (perfect Christmas morning breakfast, oh yeah!). This sounds like a great dessert to make when you have guests.
This recipe is simple and filled with so much flavor! The cranberries with the cream cheese frosting have a perfect thing going together: a sour yet sweet taste that will leave your taste buds wanting more! So, of course, this is THE ideal dessert!
What is your favorite Coffee Cake?
There is nothing better to enjoy a cup of coffee or tea with than some dessert, and this one is some dessert.
Other greatdesserts to try!
- – Berries+cake=amazing!!
- Pillow Soft Plum Coffee Cake– What is better than a cake out of sweet, soft plums?
- Apple Coffee Cake w/ Streusel Topping– Fresh apples in a sweet dessert you will love!!
Do let me know what you think of the video, though. I would love to hear your thoughts!
Cranberry Bliss Coffee Cake RECIPE
4.63 from 70 votes
This Cranberry Bliss Coffee Cake Recipe a delicious coffee cake loaded with cranberries, white chocolate, and a cream cheese frosting. A delicious, soft coffee cake with cranberries.
Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: American
Keyword: coffee cake, cranberry bliss coffee cake, white chocolate cranberry cake
Calories: 529 kcal
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 9
Ingredients
Cranberry Bliss Coffee Cake Ingredients:
- 2eggs
- 1cupsugargranulated
- 2tspvanilla extract
- 1cupall-purpose flour
- ¼tspbaking soda
- ½tspbaking powder
- ½ - 1tspground ginger
- ½cupmelted butter
- ½cupbuttermilk or sour cream
- ¾cupwhite chocolate chips
- 3/4cupdried cranberriessoaked in warm water for 20 minutes, then well drained and towel dried
Cream Cheese Frosting Ingredients:
- 8ozcream cheesesoftened
- ½cuppowdered sugar
- 1tspvanilla extract
- ½tsporange extract or zest of ½ orange
Topping:
- 2Tbspwhite chocolate chipsmelted
- ⅔cupsdried cranberriessoaked in warm water for 20 minutes, then well drained and towel dried
Instructions
How to make Cranberry Bliss Coffee Cake:
Preheat oven to 350F with the rack in the middle. Spray a 9-inch square baking pan (or a 10 inch round) with nonstick spray OR butter and flour it to prevent the cake from sticking.
To a large bowl add 2 eggs, 1 cup sugar, 2 tsp vanilla and whisk until combined. Add 1 cup flour, ¼ tsp baking soda, ½ tsp baking powder, 1 tsp ground ginger and whisk just until incorporated. Next add ½ cup melted butter and ½ cup buttermilk, whisking after each. Fold in 3/4 cup cranberries and 3/4 cup white chocolate chips.
Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes OR until a toothpick inserted into the center comes out clean. Allow to cool.
How to make Cream Cheese Frosting:
In a bowl whisk together 8 oz of room temperature cream cheese, ½ cup of powdered sugar, 1 tsp of vanilla extract and ½ tsp of orange emulsion or zest of ½ lemon until smooth.
Melt the White Chocolate:
Melt 2 tbsp of white chocolate in a microwave for about 30 seconds in 7-second intervals, stirring in between until no lumps until smooth and melted. Transfer to a ziplock bag and snip off the corner.
Assemble Cranberry Bliss Coffee Cake
Spread the Cream Cheese Frosting with a spatula all over the cooled cake. Sprinkle the ⅔ cup of dried cranberries on top. In a zigzag motion drizzle the melted white chocolate. Allow the chocolate to set for about 30 minutes to 1 hour, then cut and serve.
Nutrition Facts
Cranberry Bliss Coffee Cake RECIPE
Amount Per Serving
Calories 529Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 95mg32%
Sodium 251mg11%
Potassium 169mg5%
Carbohydrates 70g23%
Fiber 1g4%
Sugar 55g61%
Protein 5g10%
Vitamin A 715IU14%
Vitamin C 0.2mg0%
Calcium 101mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Thank you for following me on Instagram, Facebook & Pinterest!
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!
American, Christmas, Seasonal, Special Diet, Sweet, Video, Winter, Cranberry
Marina | Let the Baking Begin
Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...
You might also like:
Click here to see all Bars recipes
Copycat Starbucks Cranberry Bliss Bars
Cranberry Bliss Bars Recipe (VIDEO)
Starbucks’ Lemon Loaf Cake – the True Copycat Recipe
Blueberry Muffin Recipe
Join 11,000+ other food lovers enjoying weekly recipes.
Leave a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Kim Goodman
This is so yummy!! I had to suppliment the regular flour with my favorite gluten free flour (Namaste – Costco find). Turned out perfect. Will make this on the regular! So lovely & fluffy for the holiday season. For those stating the cranberries fall to the bottom: I soaked as in recipe, patted dry then dusted with flour to make them suspend in the batter. (Old bakers trick) You do this with nuts, fruit and chips of all varieties. I checked the cake when I smelled it cooking about 27min in. It was almost done. Pulled it at 29min. I always check approx 10 before recipe says as all of our ovens are different. Hope this helps some wanting to try this amazing cake!!
· Reply
Ellie
My cake was very short compared to yours. If I try this again I’m going to use a smaller baking tray. Or I might increase the ingredients as my batter seemed very tiny. Maybe because American measurements are different I’m not sure. I wish the recipe had metric measurements as well as American measurements.
Apart from being short, it tasted great. (I reduced the amount of sugar)· Reply
Kerri
Turned out perfect. Was gone in two days!
Getting ready to make another batch this week.
This is such a great cake recipe!
Thanks!!!· Reply
Melinda Bell
My recipe doesn’t have a video. Is there any other places I may view it?
· Reply
Vicki
Has anyone tried fresh cranberries?
· Reply
Terri Marfisi
Loved this coffee cake recipe! I did it in a spring form pan so it could have a pretty presentation on a cake stand for my DIL’s new years birthday brunch. It was a big hit
· Reply
Tana
All the cranberries stuck to the bottom and cake would not come out of the pan. Seems like too much butter as was greasy.
· Reply
Marina | Let the Baking Begin
Sounds like some of the ingredients were missed or were measured wrong. Could that be the case?
· Reply
Kimberley
I do not see a video for this recipe. Thanks
· Reply
Charlotte Andrew
Wow! I first saw your recipe a couple of weeks ago when i searched for a recipe using fresh cranberries. It looked so appealing to me, i ordered some dried ones just to make this! I have to say it was probably one of the best coffeecakes I’ve ever made/eaten…and I’m a baker! Usually i don’t much care for white chocolate… But the mix of white chocolate and cranberries in the cake paired with the cream cheese layer on the top was incredible! I was rushing a bit and forgot to soak the cranberries! I didn’t use the white chocolate drizzle or add the additional cranberries on the top. I shared some with my kids and hubby, but I ate most of it and I’m not sorry! lol i’m already planning to make it again for our weekend get together at my moms. Thank you so much. I would recommend this to anyone who enjoys a scrumptious coffee cake with their coffee/tea
· Reply
All the chambers sunk to the bottom, very disappointed
Cranberry all sunk to the bottom
· Reply
Danijela
I just found this on Pinterest, can’t wait to try it. Sounds delish.
· Reply
Marina | Let the Baking Begin
Hope you love it, Danijela!
· Reply
Chelsea
The cake was a great texture and my family loved it, however I found it insanely sweet. I didn’t even add any of the extra toppings and it was still too sweet. Next time I’ll try adjusting to at least half the amount of sugar.
· Reply
Jerrine
Can I use fresh cranberries?
· Reply
Marina | Let the Baking Begin
I haven’t tested this recipe with fresh cranberries, so I can not tell you for sure. But if I had to guess I would say, yes. Although, not sure how much would be the perfect amount for this recipe.
· Reply
Anna
OH MY are these delicious. I made these for my friend and gave my family a slice I told them they can’t have no more it’s not for them! So I made a couple of alternatives, I didn’t have one cup brown sugar so used half cup. The cheese I used started turning all grainy for some reason so instead of using cream cheese I used soft cheese. To this I added two sprinkles of sugar , X3 spoons of both range and vanilla essence to get what I imagined the right flavour as well as half lemon. The cake is absolutely delicious it has the right tones of sweet and sourness , I’m already contemplating when to make the next one 😉
· Reply
Marina | Let the Baking Begin
Thank you for sharing all of those substupiotions and that it worked. I’m sure it’s going to be very useful for someone who wants to try something similar.
Happy Holidays!
· Reply
Mary
My cake is very short…..your photo makes the cake look at least 3 inches high. I feel that the 8×8 pan would make a nicer looking cake.
Thanks
Mary· Reply
Marina | Let the Baking Begin
The cake is supposed to be about 2-2.5 inches tall. If yours is not that height, something must’ve gone wrong 🙁
· Reply
See AlsoChocolate Soufflé Recipe
Samia
I baked the cake for 40 mins and although the cake tasted good, it was a little too dry and crumbly. Not sure if I should’ve used more sour cream than mentioned or just baked it for 30 mins.
· Reply
Rabya
Excellent recipe. This is the first time I tried white chocolate chips in a cake n mine weren’t of the best quality too. They did melt a little bit, but the taste was divine. Just did one change, used half a cup of sugar only n added some coffee liquid. Must say it came out really well. Will definitely try it for an upcoming GT
· Reply
Marina | Let the Baking Begin
That’s awesome! Thank you for sharing your feedback!
· Reply
Karen Holtzman
FYI, The amount of vanilla, cranberries and white chocolate chips listed in the recipe directions DO NOT match the amounts listed in the list of ingredients….
· Reply
Marquarette
Easy to make! Tasted really good. Used sour cream instead of buttermilk and it worked out perfectly. Will definitely make again!!
· Reply
Marina | Let the Baking Begin
Thank you for your feedback and the star rating! So glad you liked it!
· Reply
Made these this mornting.
Yummy!!!!
I had no cream cheese so I improvised.
I hope no one else in the house wants any. They are mine mine mine!!!!· Reply
Marina | Let the Baking Begin
Awesome! Thank you for sharing your feedback!
· Reply
David Warren
Have you or anyone reading this tried the recipe with fresh cranberries. It looks like a wonderful cake.
· Reply
Nathalie Simpson
Hi MRina, If I use fresh frozen cranberries, do I need to soak them or just thaw them? I will do the cake for Christmas for our family gathering
Cheers
· Reply
Luda
Hi Marina! I was making one of your recipes the other day , it was beef with caramelized onions and mushrooms which is absolutely delicious and I make it couple times a month! Anyways, on your short videos I saw this cranberry bliss coffee cake and it looked so simple and delicious that I had to give it a try:) so I made it today and it was gone in like two minutes!!! And everyone LOVED it! They wanted seconds, but it was already goneI think I’m gonna make another batch tomorrow, cuz I didn’t get enough… it was soooo good!!! It looks very festive and just melts in your mouth! This is definitely going to be one of my Christmas recipes:)
Thanks for your wonderful recipes! Will be back to get more:-)· Reply
Marina | Let the Baking Begin
How awesome! Thank you so, so much for taking the time to share your feedback! If you liked the coffee cake, do try the Cranberry Bliss Bars too 😀
· Reply
SUSAN J DINAPOLI
Can’t wait to try it. One question… recipe calls for dried cranberries… are they the sweetened ones sold in produce section of supermarket or are they unsweetened?
· Reply
Marina | Let the Baking Begin
Hi Susan,
I use sweetened dried cranberries.· Reply
Marina | Let the Baking Begin
I would only increase it by half. Or you could just keep the portion the same and and slices will be thinner.
· Reply
Brenda
Delish!!!!
· Reply
Natalie G.
My 11 year old daughter made the cake today and it turned out fabulous. The recipe, instructions and video was very simple to follow. I didn’t have to help her with any of it. She even decorated it herself and it turned our beautiful and was delicious! We served it with coffee and tea for our guests and everyone raved and had seconds. This recipe will now be added to our frequently used recipes. Thank you!
· Reply
Marina | Let the Baking Begin
Hi Natalie, that’s so great to hear! Thank you for sharing your feedback!
· Reply
Anna
If I don’t have white chocolate, can I use sweetened condensed milk? Or just don’t add anything?
Thank you
· Reply
Marina | Let the Baking Begin
Just don’t add anything.
The condensed milk wouldn’t work as a replacement.· Reply
Marg
It looks like you only used half a brick of cream cheese. Should we use a half our a whole for a 9 inch square baking pan.
Also, can this recipe be doubled for a 9 x 13 size baking dish?
Thanks!· Reply
Marina | Let the Baking Begin
Hi Marg,
I actually used the whole 8 oz, not half. I added half and forgot to turn the camera on when I added the other half. But when you’re seeing the final whipped cream cheese, that has the whole 8 oz.
Also, for a 9×13 I would only increase the proportions by half, not one more full recipe.· Reply
Ravi
what a nice coffee cake it is. Thanks for sharing it with us. really great
· Reply
Marina | Let the Baking Begin
Thank you Ravi!
· Reply
Ruslana
Hi,
Can I make it the day ahead and place it in the fridge or is best eaten fresh?
· Reply
Marina | Let the Baking Begin
Hi Ruslana,
This cake is good next day just as it is the first day. So yes, you can make it a day ahead. Just make sure that you follow the recipe and presoak your dried cranberries.· Reply
Ruslana
Thanks
· Reply
Ludmilla
Hi Marina. Looks yummy. As it was said before, vedio made your recipe easy and more encouraging. Great job. Thank you for doing it for us all. I know now what I am going to make for Xmas.
· Reply
Marina | Let the Baking Begin
Thank you so much Lyudmilla!
· Reply
Olesya
HI marina
I’m making this right now and you missed the butter in the ingredients list.· Reply
Marina | Let the Baking Begin
Hi Olesya,
Oh boy, sorry about that! I just corrected it. At least I had it in the instructions lol.· Reply
Natasha
I love that recipe. Can’t wait to make it. I love that you did a video. It’s so helpful and easy to follow the recipe that way. Thank you for all your wonderful recipe. Every recipe I tried was always a huge success!!!!!
· Reply
Marina | Let the Baking Begin
Oh, thank you so much Natasha! Love hearing that!
· Reply
Alla
Marina good job!
· Reply
Marina | Let the Baking Begin
Thank you Alla!
· Reply
Oksana
Hi Marina. I really liked the video. The music reminded me of Japan. I liked the moment when you cut the cake – it looked very fluffy.
My kids also love to watch video recipes with me. They inspire them to bake!· Reply
Marina | Let the Baking Begin
Thank you Oksana!
· Reply
Oksana
Hi. I finally baked the cake. It turned out too sweet for me. And chocolate chips didnt melt inside (which is not the recipe’s drawback). I guess chips were not of the best quality. But I like the density and the taste of the cake – crumbly and buttery.
· Reply
Marina | Let the Baking Begin
Hi Oksana,
Typically the white chocolates don’t melt but just kind of add the flavor into the cake, so it probably is not the quality but just usual white chocolate behavior not to melt.
In the future, if you make it again, you can reduce the amount of white chocolate in the cake part itself to reduce the sweetness.· Reply
Marina
Love, love, love your video!! You are a pro! My 10 year old was watching with me and she says “wow.” I asked her why she said that and she says, “she makes it look so easy!” I will definetly make this as soon as possible! Thank you for the video and please keep them coming. Videos make recipes come to life:))
· Reply
Marina | Let the Baking Begin
Hi Marina,
Thank you so, so much! Tell your daughter that sometimes it does take a video, or a good visual to realize that baking really is easy!· Reply
Mila
Can’t wait to try this:)
· Reply
Marina | Let the Baking Begin
It’s really good! Let me know how you like it once you make it, I would love to see it!
· Reply
