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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!
If my cranberry stash runs out frozen mixed berries work beautifully to make this sweet and buttery treat.
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!
Love this cake already, but wish it were even easier to stash in the freezer? Cranberry Christmas Cookies are just what you’re looking for and you’re going to love them every bit as much as this cake.
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.
“The sweet heat that you can not stop eating” is the best way to describe this creamy cranberry jalapeno dip. Double it for a crowd so you don’t run out!
Slightly chewy with a sweetly tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs or try the same combination as a cranberry apple crisp.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 12/2/11 – recipe notes and photos updated 11/9/20}
Wow! This looks amazing. I love cranberries and one year bought a bunch of them. I ended up freezing them because I didn't know what to make. now I know 🙂
After you make the cake try a cranberry relish hot or cold with or without an orange..It is wonderful…
do you have a great relish recipe to share ?
Baked Cranberry Relish
2 (12 oz) bags of cranberries
1 and 1/2 cups sugar
1 cup chopped walnuts, toasted
1 (12 oz) jar orange marmalade
2 tablespoons lemon juice
Toss cranberries and sugar; place in a lightly greased 9×13 Pyrex baking pan. Cover with aluminum foil (the cranberries pop as they bake) and bake at 350 degrees for 1 hour. Stir in walnuts, marmalade and lemon juice while the cranberries are hot. Cool slightly so pan doesn’t crack. Refrigerate.
I found that recipe years ago in a supermarket checkout holiday cookbook … And it’s still the best recipe ever! Also great on top of baked chicken, or served as an appetizer over a block of cream cheese
I made this cake and received rave reviews from my family. Then sent some with my teenage son to his study group at a friend's house. It was all eaten and the friend's mother called me for the recipe.
Orange zest would be good, but we liked it the way it was. I wonder if those who weren't pleased with the results used real butter or a substitute.
Real butter was wonderful too !!! What did you use in place of butter? I have a cranberry bread with orange juice. I’ll F going to try substituting some butter with some juice.
I had problems getting mine done. Cooked closer to 55-60 minutes and it’s still runny when I cut into it. Even after it was completely cooled.
Did you beat the sugar and eggs for 5 to 7 minutes? That made all the difference between a runny dough or a thick dough. Mine was too thick to even get in the pan to bake. Waiting on it right now in the oven!
I had the same problem. Have made this in the past and it was fantastic, but this year I struggled with it. Is it possible to beat the eggs and sugar too long?
I just got mine into the pan and mine too was so thick I couldn’t get it in. We’ll see how it comes out
I use a pampered chef stoneware 9 X 13 pan, turns out perfect every time
I made this cake, exactly as noted in the recipe, and then froze it. I brought it to work today and was worried it might be dry after being frozen. It was a hit! Everyone loved it. I think I might add a bit of lemon zest next time, but it was good as is. I baked mine for 45 minutes.
So after freeking it. You just thawed ND it was ready to eat?
Yes, I thaw it at room temperature and then serve.
I made this cake about 2 weeks ago and it turned out great!! In fact, it was so good, it was hard for me to leave it alone…found myself eating it for breakfast with my coffee in the morning, and then having another small piece as dessert! We are getting together at my daughter's house for Christmas Eve and Christmas Day & I will be bringing this for Christmas Day Brunch. Soooo good!!
could i substitute splenda for the sugar????
Splenda doesn’t always bake well. I end up with a odd taste sometimes. I found a sugar alternative called whey low that behaves much more like real sugar. Comes in a white granulated, brown sugar, and powdered sugar version. I mail ordered it for my mom, a diabetic. Nobody could ever tell the difference.
i tried making it with stevia. It didn’t turn out very good. it has an after taste
Thanks for the info!
I love using whey low but not many people know about it. I use the gold for brown sugar and the powdered too. Its wonderful! Pricy but great if diabetic!
Yes I used Trivia it turned out great
Buy the Betty Crocker Sugar Free Box, follow the instructions and instead of water use Milk and just add the Cranberry and that’s it, much easy.
What flavor cake mix do you use?
How long do. You bake it?
Thank you for mentioning that the batter looks more like cookie dough. I thought I had done something wrong! It is in the oven now!
me too! I came here to see if someone had mentioned it was like cookie dough. I thought no way there’s not enough liquid!
I always have problems with that because most recipes don’t say. The only hint is when it sayd pour in pan its like cake batter and if it says spread its like brownies
It is a very thick batter, similar to cookie dough. You will press it into the pan.
Second year for making this delicious cake. Everyone loves it!!!
I find that serving the cake the next day is the ticket…when the flavors have blended AND the cranberries have moistened the cake.
When it first came out of the oven, of course we had to cut into it fairly quickly. The tartness of the cranberries was just too much, I thought it was a wasted try. Stuck it in the fridge and tried again the next day. OMG it was fabulous! I ate almost there whole cake by myself 😬😬😬
I want to try this but add strawberries with the cranberries and add a sugar glaze on top
The cake will be less dense if you allow the eggs to come to room temperature before beating.
Thank you!
I wonder how it would be with dried cranberries?
I am trying it with dried cranberries now… Smells so good
Did it work with dried cranberries? Thanks!
For those, like me, that can’t get fresh cranberries, soak dried cranberries in hot water for 20 to 30 minutes. Drain and it works wonderfully
Yes, I’ve the same question. Did it work? I’ve a pack of dried cranberries sitting.
Unfortunately, no, dried cranberries will not work the same as fresh cranberries in this recipe.
If your concerned about finding fresh cranberries available all year, I buy them when in season and they freeze well. Then I have them when I need them.
I am diabetic and I wonder if I could substitue splenda and wholewheat flour in this recipe. Any comments? Thanks.
My sister in law makes this and right before you serve it, mix some butter, and powder sugar together and sprinkle it on top. Sprinkle to taste, because I love more then the sprinkle on mine. Serve while the butter mixture is still hot… omg… to die for!!
I was considering some orange zest as I like the combo!
It does look like a holiday cake. It looks kind of buttery/eggy and I love how the cranberries just pop out of it. This would be great to serve at my in-laws for christmas because they don't like anything with icing or frosting. Look how short that ingredient list is…almost hard to believe you got that beautiful cake out of it! I wonder how they would translate into muffins, too?
I'd try it as muffins but keep an eye on them when baking…
I made muffins with this receipe and cooked for 30 mins. they turned out just right:)
how many muffins did it make?
I have 24 muffins (cupcakes?) in the oven right now. Better late than never when it comes to responding, right? 😉
Can you use the packet Cranberries or frozen ones as its had to get fresh cranberries were I live!! Thanks Vera
Yum; that does look and sound fabulous!
What a festive looking cake. I have got to try it.
When I make a cake for myself, I have to substitute the sugar and also use whole wheat insteat of white. They just never turn out the same, but I am going to try it and see what happens.
I will substitute coconut flour and coconut palm sugar. Hope it works!
How did the coconut flour work?
PLEASE LET US KNOW HOW IT TURNS OUT. I am very interested to find out!
Did you ever try using flour imported from Italy? I have read and been told that people who are sensitive to wheat do OK in Europe and that the flour from Italy works well for them. I get it from Amazon.com.
Made this last year and loved it . Just made it today and it’s runny . But only on one side . Not sure what went wrong
Hi Kim, that sounds like it might be an issue with your oven or perhaps it needed to bake longer. I’m glad you loved the cake last year!
Me too. I can’t do sugar and stay far away from regular flours! You would have to cut the coconut flour way down. I prefer Almond flour. But a little coconut helps with texture. I am thinking 1 1/4- 1 1/3 cup Almond flour, with 1/4 cup Coconut flour. Then add 1 tsp of Xanthum gum to help it hold together. I can’t handle Palm sugar – even that affects the Candida. So I will use Lakanto. Pretty sure I have enough, but if not I will top it off with Swerve. Both are cup for cup like sugar. I am excited to make this! I like muffins the best so I will make mine into muffins and follow the advice of someone who mentioned they cooked them for 30 min. Not sure I will be able to find this post to comment on how they turn out – there are SOOOO many comments! I am pretty sure this will work well, after tons of low carb baking and thinking about my other recipes- like the one I have for blueberry coffee cake. Now I am thinking about other blueberry recipes I could adapt to cranberries!
And I have fresh cranberries! (Does a little dance!)
Do you haveto cook cranberries first? Aren't they kind of hard?
I would like to know if I can use margarine instead of butter in this cake … or even coconut oil. Anything but butter please.
I’ve never tried it myself, but I’ve been told that coconut oil will work. Let me know how it turns out if you try that.
Did you end up making it? My daughter is dairy allergic and I would like to make this for her but wasn’t sure if it would turn out with her margarine. I am making it today for my mom with real butter and then will try it again later for my daughter.
I use all non dairy products when I bake and it always turns out great!!
Sounds delicious!! And super easy!
That is a beautiful cake for Christmas! I'm not generally a cranberry fan, but those pictures even make me want some!
My husband isn't a big fan of cranberries either and it was his favorite dessert this Thanksgiving. He ate HALF of it by hiimself.
yum 🙂
Looks simple to make, sounds delicious to eat but equally important, the color of the cranberries make the cake look really really appealing, Christmassy color:) Have a nice weekend
This cake has a wonderful texture and a good taste. I always use unsalted butter for baking and would either use salted butter or a bit of salt the next time I make this recipe. It was just a bit flat in flavor.
Definitely add a bit of salt next time, Lydia. I use salted butter in all of my recipes.
Looks good, what a simple recipe. I love cranberries any time of year!
This looks yummy!!
Beautiful cake, and so festive! I'm sure I would have asked your friend for this recipe too. Sure looks/sounds like a winner to me. 🙂
This cake looks incredible! I want to make it this weekend. I do think cranberries are such a nice tart addition to anything sweet and so festive for the holidays!
Wow, that looks amazing! Miriam@Meatless Meals For Meat Eaters
This is my favorite kind of cake for breakfast…are the cranberries very tart? The texture looks especially nice in the closeup.
I have a family of cranberry bread fans, so I have a feeling they would just adore this cake, too! (BTW, I did 3 cakes and 6 pies for Thanksgiving dessert. I think it's everyone's favorite part of the meal.)
Thanks, Sue. The cranberries were just tart enough to balance the sweetness of the cake. They didn't have a bite to them at all.
This looks delicious! I stocked up cranberries for the year too, and this looks like the perfect way to use them – your description totally sold me!
I made this cake for Christmas and it turned out fabulous… I made two cakes from the recipe one was vegan and the other was for me LOL I absolutely loved it and I’m going to make another one today… My question though is in your blog about the cake you mentioned that in the comments people use things like lemon and I read through all the comments and I can’t find it… I wanna do lemon and I’m wondering would I use lemon zest? Lemon juice? What would I do? The cake is amazing thank you for posting it
Hi Lynn, I’m thrilled that you’re enjoying the cake so much. You can add a teaspoon of extract or about a tablespoon finely minced zest. (Zest is my personal preference. I typically add it to the white sugar and rub it in with my fingers.)
absolutely beauty:) Love cranberries:)
This recipe just come at the right time, I just bought a packet of fresh cranberries, still not decide what to do.,,I must make this today. Thanks for sharing.