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}
Sharon says
i have been makeing this cake for awhile now i give to my friends i make 2– 8 X 8 pans for each batch. I didn’t make then last year. I had some request for them this year lol
Mary Younkin says
That is pretty cute that your friends reminded you that you didn’t make them last year. Hopefully you made it up to them. 🙂
Billie says
Hi Mary, I found your recipe to bake the Cranberry Christmas Cake. It was a big hit to my friends and their young adult kids. The cake was gone in no time. I didn’t get a taste of the cake I brought to their home on CHRISTMAS DAY. THANK YOU, I glad they like the cake alot.
Mary Younkin says
Bringing home an empty pan is a sign of a successful dish! You will have to make it again so you can try it.
Carrie Marciano says
This looks absolutely amazing and I’m making for xmas. Im wondering how much the cake rises? I want to bake it in a tart pan which is a prettier shape than a 9×13. Would the sides be too short?
Mary Younkin says
It would be very pretty in a tart pan. It doesn’t raise sky-high but I do think it might be too short. But you could always fill the pan until you are comfortable and put the extra couple of spoon fulls into muffin tins. And enjoy a little treat for yourself.
Therese Patrias says
Made this yesterday, and would make it again in a heartbeat. Love the sweetness of the cake with the tartness of the cranberries.
Mary Younkin says
Thank you, Therese.
Suzette Phernambucq says
i keep cranberries in freezer to bake all year
Mary Younkin says
So do I! Nice to meet you fellow cranberry hoarder.
Aubrie says
Hi! I absolutely adore this recipe. I have made it for years and it is always a big hit. This year i wanted to try making it ahead of time in loaf pans and freezing them. Have you tried this before? Just wondering if the depth of the loaf pan is too much and how freezing/thawing will change it. Thank you!!
Mary Younkin says
The cake freezes beautifully.
Laura says
Fabulous recipe. Add a few holiday sprinkles for an even greater festive look. Thank you
Mary Younkin says
Perfect, Laura!
Maureen says
What about those who dont have a mixer?! Can I put it in my blender on mix mode? 😬
Mary Younkin says
I have not tried that Maureen.
Dena Anderson says
Love this cake! So yummy!
I had coffee with my BFF, she served this delicious cake! I forgot I made it last year!! Will make all year long! Special for Valentine’s day!!
Mary Younkin says
It is perfect for Valentine’s Day.
Ceylina says
For gluten free, are those the only flour alternatives? What about Bob’s or King Arthur 1:1 all purpose? Would those work? Quantity?
Mary Younkin says
Ceylina, That is just the alternative I have tested. You could certainly try others and an off the shelf 1:1 flour is always a good option as well.
Marcia Pellegrino says
I have used Bob’s and it was wonderful.
Marie Str says
Could one add nuts?
Mary Younkin says
You sure could, Marie.
Jill Senkerik says
I made this last year and it was perfect. This year I beat the eggs for 5 minutes but it really only rose to like bar height. Do you think I just needed to beat the eggs longer?
Mary Younkin says
You probably need to beat the eggs a bit longer, Jill.
Linda Erwin says
Why does my cake not glisten like your picture? Do you put sugar on top?
Mary Younkin says
I didn’t do anything to make it glisten, Linda. It must’ve just been the lighting. The crust formed on top is pretty, but it doesn’t sparkle or anything like that.
Arielle says
How long will this cake be good for at room temp? I’m planning on making today and hoping to have some throughout the weekend, lasting until Monday.
Mary Younkin says
It will keep nicely for a few days, Arielle. (If it actually lasts that long!)
Paolo says
My wife and I really love this cake a lot, and we have been making it for the last 5 years during the holidays. One question: when the cake first comes out of the oven, for a day or so is very fluffy and soft, but after that, because it is quite dense, it loses that softness. After beating the eggs in a KitchenAid, I tried not to over mix the rest of the ingredients by just gently stirring them, but still can’t get a nice airy structure… do you have any tips for that? My next step was maybe to let the mix rest in the baking pan before putting it on the oven. Anyway, thanks again for the recipe!
Mary Younkin says
It’s a fairly dense cake, and is supposed to be that way. It really isn’t an airy cake at all, Paola. I’m glad you’re enjoying the recipe! I don’t know of any way to adjust the results for that, as the recipe is written.
Laura Smith says
I’m planning to try your cake for both of our Christmas gatherings this year after reading all the rave reviews! To make it pretty I’m hoping to use a round springform cheesecake pan (and I’ll have to remove at least one of these from the pan before serving as I only have a single pan. Do you think that would work or will the cake be too thick to cook through? Also, I plan to make it today and serve one on Christmas Eve (24 hours later) and one on the 26th (72 hours later). After reading about the delicious crispy top I’m wanting to make sure I can preserve that texture for both events. Any suggestions given my 2 different timings? Thanks in advance!
Mary Younkin says
This recipe is designed for a 9×13 pan, so it might be a bit much for a springform pan. It will depend on the size of the pan, Laura. (For my springform, I’d probably do the springform and fill a couple of mini loaf pans too. It could work for a thicker cake result, but you’ll want to be certain it’s baked through all the way by testing for doneness.
As for the topping staying nice, it will be perfect at 24 hours and still a bit crispy a couple of days later, but definitely not the exact same as it will soften over time.
Kathy says
Mary, In your instructions you say to butter the baking dish, but do you flour it also? Making this today because it looks absolutely delish!!
Mary Younkin says
I do not flour the pan, Kathy.
Kaye says
Could the cake batter be made the night before and baked in the morning?
Mary Younkin says
I haven’t tried that, Kaye.
Dee Rioux says
can regular sugar be substituted with low carbs sugar? that would be a major improvement for my family,
Many thanks and blessings. Dee
Mary Younkin says
I’ve never tried that, Dee. If you’ve had luck with that substitution in other recipes, it should work here. However, that isn’t something I’m familiar with in baking.
Amanda D says
This turned out excellent! I made it last night for a work potluck today for the holiday. Everyone loved it. It was very easy. The only alteration I made was add 1 teaspoon baking powder, because I was nervous it wouldn’t be fluffy enough. Took just over 40 minutes to cook.
My cranberries had been thrown in the freezer, I didn’t thaw them, just folded them in and spread it in the pan.
Mary Younkin says
I’m thrilled to hear that the cake was a hit, Amanda.