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
{originally posted 12/2/11 – recipe notes and photos updated 11/9/20}
Sarah says
This cake sounds simple and tasty. Can you substitute Greek yogurt for part of the butter?
Mary Younkin says
I haven’t tried that, Sarah.
M says
Can you use frozen cranberrie
Mary Younkin says
Yes, you can.
Janie Featherston says
At what speed do you beat the eggs and sugar for 5-7 minutes?
Mary Younkin says
Medium to high is fine Janie.
Loleta Hammontree says
Can I use Splenda in this recipe?
Mary Younkin says
You probably could use splenda, Loleta. I have not tried it.
Amy A. says
Found your recipe years ago and made for a family event. Since then I have made it every Christmas. One cake for each household that we gather with for Christmas as well as my hair stylist and neighbor. This year, I am making 9 full size cakes. It has become a tradition that everyone looks forward to every year. My 19 yr old nephew does not like frosted cake or many other sweets but he can eat 1/4 of the cake if his mom would let him but she doesn’t like to share it. LOL. Thank you for sharing a recipe that has made my family so happy year after year. We never get tired of it.
Mary Younkin says
Sounds like you might need to make 10 cakes so your nephew and his mom don’t have to share. HA! Comments like these just make my day! I love hearing other families enjoy this recipe as much as mine does. Enjoy the holidays.
CC says
My family requests this every year! It is my absolute favorite cake for the holidays!
Mary Younkin says
That is so fun to hear! Enjoy!
Toni Noe says
Just put cake in oven. The picture looks shiny. Is there a glaze on top?
Mary Younkin says
It is a bit shiny for sure. That is just how it bakes up. No glaze needed, Toni. I will say when you store this cake loosely cover it, Do not put a tight lid on it so it keeps that shiny, sugary crust on top.
Tambrey says
This is my all time favorite cake. It is so buttery sweet with the pop from the cranberries. I was wondering if this recipe could be modified for muffins?
Mary Younkin says
While I have not done so myself. I absolutely think you could do it in muffin tins quite easily. Maybe start checking it around 20 minutes though when baking so you can figure out the right amount of time.
Kristi says
I have made this for the past three years in a row and it is always a huge hit. For the record, I am a terrible baker but I can manage this just fine! I would like to make it into loaves and I have a stoneware loaf pan (Pampered Chef) but I’m curious if that would change the texture too much.
Mary Younkin says
I am not sure how much the stoneware would affect the texture. Let us know if you try it, Kristi.
Peggy Wade says
I went to a friend’s for lunch & she served cranberry cake. It was divine. I searched recipes online & I have chosen yours to make. Can’t wait.
Mary Younkin says
Fingers crossed you love it like we do!
Angela Carroll says
Found this years ago. I have 10 mini loaf pans baking now. Half are the original recipe and the others with white chocolate chips.
Thanks so much for years of yum!
Mary Younkin says
I bet your house smells amazing!
Cindy says
Could you use cream cheese icing on this cake?
Mary Younkin says
You could, Cindy, but it really doesn’t need an icing.
Shi Sui says
Is it possible to make this cake without a mixer and just whisk by hand? Or should I just give up and wait until I’m able to buy a mixer? I have only baked twice or thrice in my life but am determined to try this very interesting and extremely loved recipe! Thank you very much for sharing it with the world!
Mary Younkin says
You are going to want a mixer. You really need one to get the eggs and sugar to fluff up as that is your leavening in the cake. I can not even imagine how long that might take by hand.
Barbara Brady says
Can you bake it in a loaf pan? What would the baking time be?
Mary Younkin says
You an Barbara – it varies depending on the size of your loaf pan. I would suggest starting to check it around 30 minutes to see if it is done.
Erica Smith says
I love this cake! The cranberries are so sweet I think they almost taste like cherries! Thank you so much for this recipe, it’s one of my favorites!
Mary Younkin says
Thank you, Erica! I am so happy you enjoy it.
Anne M says
I love this recipe, my friends and family love it too, I will be making it today !!!!
Mary Younkin says
I’m glad it’s a favorite, Anne.
Shelby says
I have made this cake for a few years now for Christmas parties and everyone loves it. Myself included. My baby however had an egg allergy…. and would hate for her to miss out. Is there an egg substitute you would recommend to keep this cake delicious?? Thank You!
Mary Younkin says
I have never tried this recipe with an egg substitute. Because the leavening in this cake depends on the extended egg beating process, I’m not sure how it might work.
Kathy McDonald says
My sister-in-law made this cake and it’s delicious!! Can’t wait to make it Christmas morning 🌲
Mary Younkin says
I’m so happy to hear it, Kathy!
Mary Hunt says
Can I use dried cranberries?
Mary Younkin says
While you can certainly make this with dried cranberries, you won’t get the same tangy-sweet cranberry cake that you’ll have with fresh ones.
Joanna Parker says
Made this today for our Sunday School class.. Got rave reviews! We all loved it. Thank you!🎄💖
Mary Younkin says
I am delighted to hear that Joanna.
Sharon says
I’d like to make this into mini muffins to give to neighbors. What kind of bake time do you think I need?
Mary Younkin says
I have not made them as mini muffins but I would start by checking them at about 10 minutes to see how they are coming, Sharon.