This Cranberry Christmas Cake is one of those recipes that is an instant favorite every single time someone new tastes it.
Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece.
About ten years ago, my friend Valerie made this cake to share with some friends. The moment I tasted it, I asked her if she would share the recipe.
This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffee cake in texture but much lighter than the typical heavy version.
This might be the only cake I’ve ever tasted that basically screams holidays to me. It is pure heaven to eat.
I made nine different desserts for a Thanksgiving event the first year I made this cake and this was my absolute favorite, by far. That hasn’t changed a bit over the subsequent years since we first tried this cake.
While I have no problem sending almost all other leftover sweets home with friends and family, I always save a few small pieces of this once just for myself.
This Cranberry Christmas Cake is one of my all-time favorite treats to enjoy with Cafe con Leche in the morning, afternoon, or evening.
I’ve learned to stock up on cranberries each year. That way I will always have them in my freezer and we’ll be able to enjoy this cake throughout the year.
You’ll be wishing you had a few bags stashed in the freezer as well, just as soon as you take the first bite of this Cranberry Christmas Cake!
BEFORE YOU BAKE THIS CAKE – please read through the frequently asked questions. If you do have a question, please read through all of these FAQs. The odds are good that your question has been answered many times already.
FREQUENTLY ASKED QUESTIONS
Yes, you will use fresh, raw cranberries for this recipe. They will soften and burst as the cake bakes. There is a good bit of sugar in this recipe and it balances the tartness of the cranberries.
Yes, you can use frozen cranberries. I buy multiple bags of fresh cranberries every year when they start appearing in the stores. Just toss them straight into the freezer to have them on hand through the year. I use frozen cranberries almost every time I make this cake.
However, the dough will “freeze” up a bit and become even thicker and it will be somewhat more difficult to stir in the cranberries. I find it easiest to let the frozen berries thaw on the counter for a little while as I’m beginning to prepare the cake.
This is a very thick batter that will resemble cookie dough when it has finished mixing. You will need to press it into the pan to spread it out.
There is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cake.
You need to beat the eggs until the batter forms a “ribbon” off of the beaters. Do not shorten or skip the beating process.
If you read through the comments, you’ll see countless variations that I’ve made and other readers have made for this recipe. Blueberries swap nicely for the cranberries. Adding nuts to the recipe works too.
The addition of orange zest, orange extract, or almond extract works nicely as well. The gluten-free substitution is listed in the recipe notes.
The cake can be made in a variety of different cake pans. It can also be made into cupcakes and mini loaves. Watch the baking time and adjust as needed.
For holiday gifting, I bake this cake in these 9-inch disposable cake pans. The pans come with a domed lid and make for a really nice gift at a terrifically inexpensive price. I use those same pans for pretty much all of my food gifts.
A doubled recipe of this cake will just barely fit in my stand mixer (see photo above) and will fill (4) of these cake pans perfectly.
I line the disposable pans with parchment squares and it makes it very easy for the recipient to lift the cake out, slice, and serve. The baking time for (4) 9-inch pans in my oven at the same time is 60-65 minutes.
One of the most frequently asked questions is whether you can bake this in a bundt pan. I do not personally recommend that. Yes, many people in the comments have said that it works, and I’ve tested it in a bundt twice myself, however, it isn’t the same cake that way.
(Once it fell apart on me and another time it worked fine.) If you do decide you must use a bundt pan, grease the pan HEAVILY with butter and then flour the pan generously.
The biggest downside to baking this cake in a bundt pan is that you will miss out on the best part, that lovely crust that forms on the top of the cake.
There is no glaze on this cake. The crust forms as the cake bakes and winds up looking as pictured in the photos.
I store this cake at room temperature, either uncovered or very loosely covered.
This is a moist cake and the crust will soften a great deal if it is stored airtight. It will still be tasty, but it won’t be the same the next day if it’s kept airtight.
If you freeze this cake, thaw it uncovered at room temperature if possible.
Cranberry Recipes
For more ways to use fresh cranberries, check out these Cranberry Brownies. I think they’re my favorite brownies ever!
Cranberry Pepper Jam is a year-round favorite. I make as much as possible each time I can get my hands on cranberries. On a fancy cheeseboard or just on a cracker, this jam rocks.
Nantucket Christmas Cranberry Pie and this Cranberry Apple Tart are both great new ways to make the most of the available cranberries during the holiday season.
Cranberry Pistachio Snack Mix by Foodie with Family and these Cranberry Rolls with Orange Icing by The Noshery are holiday favorites too.
Cranberry Ginger Sugar Cookies by 365 Days of Baking and Cranberry White Chocolate Shortbread by Love from the Oven are also on my list to try soon.
I recommend stocking up on plenty of cranberries so that you can enjoy these recipes all year long.
Cranberry Christmas Cake Recipe
- Preheat oven to 350 degrees.
- With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.
- The sugar and egg mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined.
- Add the cranberries and stir to mix throughout.
- Spread in a buttered 9×13 pan. (This pan is my favorite!)
- Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices.
- I cut mine into fairly small pieces, about 1″ x 2″ so that they could be easily eaten at a party.
Cranberry Christmas Cake
Ingredients
- 3 eggs
- 2 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups all-purpose flour * see note below for gluten-free alternative
- 12 oz fresh cranberries
Instructions
- Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
- Spread in a buttered 9×13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)
- Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!
Notes
Nutrition
{originally posted 12/2/11 – recipe notes and photos updated 11/9/20}
G says
This is the exact same recipe on the back of the Top Crop cranberries bag. How did this cake turn out?
Mary Younkin says
For what it’s worth, Top Crop used this recipe and took my photo for their website. I’ve had zero luck with having it removed. Some things aren’t worth the fight. As you can tell from the thousands of reviews, it’s a very popular recipe.
Carmencita says
Absolutely one of the best & easiest cakes I’ve baked in ages! I doubled the recipe & it was still not enough for my family & friends! Next time I’ll make muffins.
Wish I had this recipe years ago!
Mary Younkin says
I’m so happy to hear that! Enjoy the cake, Carmencita!
Jane Fiery says
When you doubled recipe / follow same instructions? Did you add any time > “beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes” or when you added butter?
Mary Younkin says
You shouldn’t need to increase those times for a doubled recipe, Jane.
Gerbie says
Made these for Christmas and they were such a hit!!! Just wondering if you could use fresh strawberries instead of cranberries.
Mary Younkin says
I’m glad you like the cake, Gerbie. It works nicely with blueberries too. I haven’t tried it with strawberries.
Diana says
This is amazing…I use frozen cranberries and I now stock up every thanksgiving. Thank you for my favorite cake! I do add walnuts in f I have them.
Mary Younkin says
I enjoy this with pecans and walnuts too, Diana. I’m glad you’re enjoying the cake!
Lisa B Stepanian says
I am no baker but everyone THINKS I am when I make this. Seriously, I just went to a dinner fellowship where the host said, “Oh! You made my favorite!” Honestly, it’s the only cake I make! Today, end of cranberry season, I found 5 bags and stashed them in my freezer.
Thank you for my year-round Christmas cake! 😃
Mary Younkin says
I love hearing this, Lisa! I’m so glad you love the cake.
Ellen A. says
1/24/2021 – I just placed this cake in the oven. First time making it. I had some finely crushed walnuts in the freezer so I added 1/2 cup to the batter.
I’ll let you know how it turns out.🤗
Ellen Asbell says
Love this recipe! Will be making it again for sure👏
Mary Younkin says
So glad you’re enjoying it, Ellen!
Scott says
I have made this many times and it’s always a huge hit. I even get requests for it. I just put one in the over with blueberries instead. Will let you know how it turns out
Mary Younkin says
I’m glad you’re enjoying the cake, Scott!
Chele says
This was so good and so easy. I love the way it gets a nice golden crust on the bottom and edges. I loved it with the cranberries but I would like to try this with other fruits. I think it would be great with pineapple too.
Mary Younkin says
I’m glad you are enjoying the cake, Chele.
Tracy says
Love this cake. I’ve made it with blueberries and lemon extract too – couldn’t taste the lemon. Then I made it with raspberries. Super good. It only lasts 48 to 60 hours when I make this cake. And any berries will be amazing!
Mary Younkin says
I’m glad you’re enjoying the cake, Tracy.
Brunosmom says
This is an excellent recipe as is; you don’t need to change a thing! I may add some heart-healthy walnuts next time as suggested. I will probably make it with blueberries too to hold me over until fresh cranberries are back in the stores.
Mary Younkin says
I’m so glad you like it!
Cindy says
Wowwwww.
Made the cake. Used a heart shaped cookie cutter and am giving to family members for V day. I’m eating the scraps. Can’t stoppp. Yummy.
Mary Younkin says
I’m so glad you like it, Cindy. I bet it’s really pretty!
Donna says
Can this recipe be made into cookies?
Mary Younkin says
Hi Donna, I’m glad you like the cake. I’ve been playing with a cookie version. It requires some tweaking in order for it to work though.
Caroline Chang says
We love this cake, with blueberries or cranberries! Question: does anyone know if melted butter works instead of softened?
Mary Younkin says
It will not work the same way, Caroline.
LavenderRose says
I would like to cut the sugar to 1 and 1/2. Hope that works❤️
Mary Younkin says
Let me know how it turns out for you, Lavender.
Leah says
I made this with Cup4Cup GF flour and it turned out amazing. Needs a little salt but I only use unsalted butter when I bake. I never thought about adding it until I had my first bite.
Mary Younkin says
I’m glad you enjoyed it, Leah!
Karish says
Hi, can I make this with less sugar (not substituting with other honey, maple syrup etc.)
Mary Younkin says
You can make it with slightly less sugar without affecting the results, however, I do recommend making it as written the first time. The sugar is there to balance the tartness of the cranberries.