CRANBERRY BLISS SHEET CAKE

Cranberry Bliss Sheet Cake image

Provided by @MakeItYours

Number Of Ingredients 19

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2 cups all-purpose flour (spoon + sweep method)
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
2 cups fresh cranberries
1 cup dried cranberries
1 cup + 2 tablespoons white chocolate chips
zest from one medium orange
White Chocolate Cream Cheese Frosting
4 ounces cream cheese, softened
2/3 cup white chocolate chips, melted, cooled slightly
1 teaspoon vanilla extract
2/3 cup powdered sugar
1-2 teaspoons milk

Steps:

Preheat oven to 350 F degrees. Line a 9x13 cake pan with parchment paper and lightly spray with cooking spray. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a stand mixer or a hand mixer on medium, cream butter and sugar until pale and fluffy, about 5 minutes. Beat in vanilla, orange zest and eggs, one at a time, mixing well after each addition. Turn mixer speed to low and slowly add flour mixture in three batches, alternating with two batches of buttermilk until just combined, scraping down the bowl as needed.
Fold in fresh and dried cranberries, and white chocolate chips.
Pour batter into prepared pan and bake for 35-45 minutes, or until a tooth pick inserted near the center of the cake comes out clean.
Let cool completely and cut into slices.
Meanwhile, make the white chocolate frosting: In a medium bowl, beat cream cheese and white chocolate until smooth and combined. Add vanilla extract and slowly beat in powdered sugar until incorporated. Add milk as needed to reach desired consistency. Add more milk if too thick and a little bit more powdered sugar if too thin.
Place frosting into a zip-top bag and cut out a small corner. Drizzle onto cooled cake bars and sprinkle additional dried cranberries, if desired.