Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

In a large bowl, whisk together flour, sugar, baking powder, and kosher salt.

In another bowl, combine whole milk, sour cream, melted butter, beaten eggs, and vanilla extract. Mix well.

Add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the cranberries.

Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

While the cake is cooling, prepare the frosting. In a mixing bowl, beat cream cheese, whole milk, vanilla extract, and kosher salt until smooth. Gradually add powdered sugar and beat until creamy.

Once the cake is completely cooled, spread the cream cheese frosting over the top.

For candied cranberries (optional), toss cranberries in granulated sugar until coated. Allow them to dry, then roll in sparkling sugar. Use them as a festive garnish for the cake.

Slice and serve the Christmas Cranberry Cake. Enjoy the festive flavors!