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}
Dheera says
Making again. This is one of my favorites to make at the holidays. I add orange zest to mine and it just makes it sing!
Mary Younkin says
Sounds perfect, Dheera.
San says
I am trying this cake for the first time after tasting it from my colleague at work. Hers was great. She advised to use orange zest. How much is enough?
Mary Younkin says
That’s up to you, San. It depends on how much orange flavor you want the cake to have. You might start with a teaspoon.
Cindy Grimes says
Love this cake made last Christmas for first time.
Do you think this would work in a bundt pan?
Mary Younkin says
I have not tried that, Cindy.
Wendy Saucier says
Going to try this recipe today. It looks & sounds absolutely awesome. Can you tell me if the cake freeze as well?
Mary Younkin says
It freezes quite nicely, Wendy.
Diana says
Personally love this cake but my family thinks the cranberries are too tart and won’t eat more than one piece ! If only I could make the cranberries a little less tart, this would be a huge hit!
Mary Younkin says
If you don’t enjoy cranberries I can understand that. The tart is our favorite part.
Paula Wrenn says
You could top with a confectionary glaze and that would sweeten the cake!
Shelly Ansell says
I’ve made it with blueberries also, but I love the cranberry version!
Mary Younkin says
Blueberries are delicious.
Kristen Hamilton says
I dusted confectionery sugar over the top of mine to add an extra touch of sweetness, balanced it perfectly, So delicious!!
Mary Younkin says
Sounds perfect, Kristen.
Emiline Willson says
Can you use margerine instead of butter?
Mary Younkin says
Real butter all the way, Emiline.
Amanda E. says
Hi Mary what is the best way to freeze this cake? I have made this before and got rave reviews however I’ve never tried to freeze it.
Thanks!
Mary Younkin says
I would make sure it is tightly wrapped or covered before freezing.
Audrey Glick says
This was an easy cake with simple ingredients. Even after beating the eggs for more than the required time the batter was gritty with sugar. I soldiered on, following the recipe. This makes a delicious cake with a texture a lot like sponge cake, especially the delicate top. I baked it for a pot luck brunch and my friends asked to take some home. The recipe is a keeper.
Mary Younkin says
I am so happy you enjoyed it Audrey.
Jen MurianJe says
I’ll be making this for my father who is a chocolate lover. Would it work to add some dark chocolate chips into this recipe?
Mary Younkin says
I have not tried that but I don’t see why it wouldn’t work.
Jennifer Turcotte says
Hello, I need to make this and double the batch. I don’t have a connection oven.
Is it ok if I prepare as a double batch and cook one pan at a time (leaving one on the counter of fridge for 1 hour)?
Mary Younkin says
That should be okay. But really as easy as this recipe is to make I would make the one. Then when the other getting finished whip up the second cake. It seriously takes less than 10 minutes to make.
Alicia says
I use almond extract, instead of the vanilla and add a 2/3 cup chopped pecans.
Takes it to another level.
Mary Younkin says
Sounds delicious, Alicia.
Jaden says
I have made this quite a few times back home in Kansas and it is always such a hit. I have recently moved to Colorado and am sitting at 7,000. Do you have any tips with baking this at higher altitudes?
Mary Younkin says
I am not as familiar with the adjustments needed for high-altitude baking, gotta love the Midwest. However, if I needed a resource for it I would start by checking the websites of my favorite flour company for suggestions.
Sarah Atwell says
I’ve been using the Bundt pan for years with this recipe. I grease it and dust lightly with some flour, then pour the batter into the pan. I bake it for approximately 50 minutes or until the cake tester comes out clean. Then I wait until it’s slightly cooled but not completely cooled before I flip it upside down. I finished with dusting it with confectionery sugar.
Mary Younkin says
Thank you for sharing, Sarah. I will reference this for all the bundt cake questions because admittedly I have not had a chance to test it yet myself. This is fantastic information.
Vickie Harris says
How long would I cook using the round cake pans?
Mary Younkin says
I would recommend checking around 30 minutes and adjust as needed.
Debby says
I made this for dessert when my friends visited. This dessert is one of the best I’ve every had! It did NOT need frosting or glaze, and it did get a crust on top, but soft and moist below the crust. I am making it again for family this Christmas. Thank you so much for this awesome recipe.
Mary Younkin says
That makes me so happy to hear Debby.
Anthony Johnson says
It’s amazing!
Mary Younkin says
Thank you, Anthony!
Lori says
I want to make sure, you don’t cook the cranberries first.
Mary Younkin says
You do not. Just wash and dump them in.
Donna says
Love this recipe!! I sugar the cranberries over night and crush them just a bit too. I also use Almond Extract and sliced Almonds. Comes out Great!!
Mary Younkin says
I’m so glad you like the cake, Donna!
Mrs,H says
I LOVE this cake!!!!!!
Mary Younkin says
Thank you, Mrs. H. I am delighted to hear that.
Joan says
Amazing!!! I can’t stop eating it!!! 🙄
Mary Younkin says
That is a problem I can definitely relate to, Joan.
FRANCES says
Can frozen cranberries be ok to use and do they need to be defrosted first?
Mary Younkin says
Frozen cranberries are just fine, Frances, and no need to defrosted them.