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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}
I can’t find the questions area so maybe this has been asked- it is so hard for me to cut and slice and get out of the baking dish. I did butter the 9 x 13 pan but maybe it isn’t the best pan? It is a ceramic bakeware pan though that I like. It all stuck and so I had to throw some of it out because to get it out it became mushy. As far as the rating though–I give it a high rating because even with it looking like a mess it tastes so good!
I wouldn’t recommend using ceramic pans for this recipe, Jennifer, but it may not have been lined with enough butter, either. Happy baking!
A favourite everytime I bake this cake! It is an all year staple for dinners, hostess gifts, etc. Thank you so much for this recipe!!!
You are welcome, Beena. I’m glad the cake has been a hit so often.
I have been making your delicious cake for years and we love it! I would like to try and add some orange flavor to the recipe. Would you just use zest or orange juice as well? If so, how much of each?
I’ve made this cake several times. Once I sprinkled powdered sugar over it. It’s a constant hit at this house.
That sounds delicious, Kathy.
I have made this several times- everyone’s favorite! Thank you so much for this recipe!!!
Glad to hear that the cake continues to be a favorite! You are welcome, and happy baking.
I love this cake! I made it least a dozen times between Thanksgiving and Christmas last year, and have one in the oven for this year’s Thanksgiving feast! Thanks for the deliciousness!
You’re welcome, Darrell. I’m happy to hear that you’re enjoying the cake!
Can I ask what type of sugar are you using? Is it granulated or caster sugar, thank you
Hi, Jacqueline. I use granulated sugar in this recipe.
Just made the Christmas Cake..yummy ! Should I put it in the fridge, I know you said room temperature to store ,but just want to make sure !! This is a very easy cake to make and I love cranberries, will be a tradition for me now ! Thank you !
You are welcome, Sharon. You could store the cake either way.
This is one of our favorite cakes. I love it with blueberries too!!
Glad to hear it, Stacey. I’ve tried making this recipe with blueberries a few times as well, and it’s delicious that way, too!
Hi Mary! I just pulled this awesome cake from my oven, 43 minutes. I first tried this yummy cake last Christmas and it was a hit, so I stocked up on the cranberries so I could make it a few times throughout the year! Thank you for sharing your recipe, it truly makes many people very happy! Kath
You are welcome, Kathy! I’m glad everyone’s loved the cake.
Have you tried this in a bread maker?
I’ve never even thought to try that. It works perfectly in the oven.
Best cake and easiest cake I’ve ever made , huge hit. Thank you and cld you tell me how long can it be stored plz
I’m so happy to hear that you love the cake, Rita. You can store in airtight on the counter for a few days. OR it can be frozen for up to 3 months.
This cake is delicious, My family loves it. Curious, could I make the dough a day in advance and than bake it? Thoughts?
I’ve never tried that, Trish. I typically just bake it a day ahead and let it rest on the counter until I’m ready to serve. I actually like it best on the second day.
This cake is so good and so easy to make! The texture is amazing and the crust that forms on the top is just the best. I decided to leave it out uncovered as suggested to make sure it doesn’t get soggy. The cake itself is sweet but I personally feel you need that because the cranberries are so tart. I bought a 3 pound bag of cranberries on a whim and wasn’t sure what to make, so I’m so glad I came across this recipe! I’ll be freezing any left over cranberries so I can make this once more closer to Christmas.
I’m thrilled to hear that you love it as much as we do, Lia.
I am excited to try this recipe…Curious if anyone has tried making muffins with the batter?
Hi, Fran. You should be able to adjust the recipe for muffins instead. You’ll just need to adjust the cook time/temp accordingly. Keep an eye on the muffins, and they should be fine. Happy baking!
This is a great cake! Found it to use up the plethora of cranberries from the famous NJ Cranberry bogs. Enjoyed by the friends we shared it with for Thanksgiving. Have made it in a 9×13 and also in round cake pans. Sliced in small pieces and sprinkled with powdered sugar! Delicious! Keeps well for several days!
I’m happy to hear that everyone loved the cake, Erin, and that it’s kept well. Enjoy!
I found this recipe a couple years ago and have made it many times since. It is always incredible, never fails. The directions and recipe are perfect and easy to follow. Thank you for sharing!
I’m thrilled that you like the cake!
I am so excited to see this recipe. My mother used to make it and I had forgotten all about it. I think she made an orange or lemon glaze as the topping. Anyone done that? I remember she made it in a round cake pan.
I don’t typically glaze this cake, because I love the crispy crust that forms on the top. However, I do like adding orange or lemon zest sometimes. Happy baking!
Could this cake be make in 9 or 10 inch springfotm pan
Hi, Delaine! Usually springform pans are better suited for desserts like cheesecakes, mousse, etc.; I’m not sure how well it’d support traditional cake batter.
I always use springform ,never had a problem and it’s easier to take out the cake just leave it a few minutes to cool before
Sounds delicious! The pic appears, on my end, that maybe there is a glaze of some kind on top? If so, what do you recommend? Thanks so much!
Hi, Deb. This particular cake recipe actually doesn’t have any glaze/icing.
I made this and for someone who does not like cooked fruit I found it divine! Thank so much for the recipe. I have a strange question that most might find odd. For my son, I was wondering if it would turn out fine if I made it plain. (No berries) found the original recipe reminded me a little of sour cream poundcake, which he loves, but it is a little bit more difficult to make.
Hi, Angela. You should be able to make this recipe without cranberries. I hope your son loves the cake!