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Easy White Chocolate Cranberry Cake

Easy and moist White Chocolate Cranberry Cake made out of vanilla cake box mix with some added frozen cranberries. Topped with a white chocolate glaze and sugared cranberries.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 266kcal
Author Kat Jeter & Melinda Caldwell



  • 1 box White cake mix + ingredients listed on box
  • 1 cup Frozen cranberries


  • 1 cup confectioners' sugar sifted
  • 1 cup Vanilla almond bark chopped
  • 1 tablespoon Heavy cream



  • Follow directions for cake mix, add frozen cranberries to batter.
  • Bake the cake using the directions on the back of the cake mix box for the pan you are using.


  • In a sauce pan over low-med heat combine confectioner's sugar and heavy cream.
  • Once completely mixed remove the pan from the heat and stir in vanilla almond bark until completely melted. If it is too runny, add more confectioners' sugar. If too thick, add more heavy cream.


  • Wait until the cake is cool to touch before pouring glaze over cake.
  • Decorate with sugared cranberries.


Serving: 1slice | Calories: 266kcal | Carbohydrates: 52g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 309mg | Potassium: 65mg | Sugar: 34g | Vitamin A: 25IU | Vitamin C: 1.1mg | Calcium: 116mg | Iron: 0.9mg