This post may contain affiliate links. Please read our disclosure policy.
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}
Can this recipe be used for cupcakes??
Or using a large muffin pan?
Hi, Nan. You could use the batter for either, but cooking time/temp will vary.
Hi. I couldn’t find FAQ, so I hope this format is ok; as I did see some other questions answered here. Can you use sugar substitute for the sugar in this recipe? Does either lowering the sugar to 1 cup (recommended by reader) or using a sugar substitute affect the “crunch” on top? Can you recommend the best sugar substitute to use in this recipe (acknowledging you may not be able to give brands but type would be appreciated: monk fruit, stevia, etc). Thank you.
Many people have tried different substitutions, Julia, but I don’t have any experience with that myself. With over 3000 comments here, it’s nearly impossible to stay on top of all the possible variations.
We absolutely love this cake and do not change a thing to the recipe! During the summer I did try it with blueberries and while it was good, the cranberries are much better in it. I even bought extra cranberries this year to freeze so I can make this whenever I get a craving for it throughout the year.
Glad to hear that the cranberry cake’s remained a hit, Tory. Enjoy!
Simple but delicious! The crunch of the almonds on top paired with a simple glaze drizzled over the cake make an awesome cake. Was a hit at a family potluck Christmas….. glad there was some left to have with my morning coffee!
This cake is great with coffee, Carolyn; glad to hear that you were able to save some before it was all gone.
Did you add almonds to the batter or sprinkle on top after baking? What type of glaze? Thank you!
Would it be better to wait till day of party to make this or is day before ok?
Hi, Cindy. You should be able to do either. Obviously cake warm from the oven will be different, but either option should produce a delicious result. Happy baking!
Oh My Goodness this is AMAZING! I followed your instructions, took my time and tried it when it was still warm. Delicious. I’m taking it to a ladies event at my church tomorrow. Now I just need to stop sampling. Absolutely delicious. I used 10oz of fresh cranberries, (cuz that’s all I had) baked for 45 min. Perfect. I will be doing this over and over again.
May God Bless you and your family this holiday season.
By HIs Grace Through Faith,
Julie
God bless, Julie! I’m glad you loved the cake. Happy baking.
I just wanted to thank you for this incredible recipe! It was so delicious and a HUGE hit. I work at a psych hospital and brought some in to the chef today along with the recipe, he liked it so much that he is putting on the Holiday menu for the patients to enjoy. I know they will feel more joy during this Holiday season with this homemade cake and will be begging for more. So thank you! I have made it multiple times already. Kudos on an exquisite recipe!!!
Happy to hear that the cake’s been such a huge hit, Christine. Enjoy, and happy baking.
Can you freeze this cake
Hi, Kathleen. You can freeze this cake. When you thaw it, I’d recommend thawing it at room temperature.
How would this work in a regular size loaf pan?
Hi, Sheila. You’d want to halve the recipe for a regular size loaf pan. Happy baking!
I love this cake! Everyone that I make it for loves it. It makes such a nice hostess gift and/or dessert for Christmas dinner. It’s super simple to make, is so comforting and so Christmasy 🙂 Wouldn’t think of not having it EVERY YEAR!
I’m glad the cake has remained a classic, Gail. Merry Christmas, and happy baking!
My family’s favorite winter cake. I do sprinkle a little raw sugar on top for texture and a little sweet and it is so wonderful. Thank you for this recipe its one of my favorites
You’re welcome, Lisa. Happy baking!
I made this exactly by the recipe, and added one thing that didn’t change it, just made it pretty. I sprinkled the top with gold sheen. The first one I made was done, clean toothpick test, but it was rather pale. I let the second one bake until it was a little golden on top. Now that one looks like a Christmas present! The tan, the red cranberries poking through, and the gold dust (Cake Craft Dazzle Dust), makes it so pretty!
At first, it was a little tart for my taste, but after a few bites, the sweet kicked in and it’s sooo good. I was thinking dessert, but after trying it, I decided it’s a breakfast or brunch food. Coffee is the prefect compliment. For brunch, some mellow cheeses and fruits, maybe eggs, sounds good.
It sounds like the cake was a hit, Karole! Enjoy. I’ve been known to enjoy a slice for breakfast during the holidays.
How do I get new recipes sent to my inbox?
Hi, Susan. If you keep scrolling through the recipe, you should see a pop-up asking if you’d like to give your email to receive recipes. If that doesn’t pop up for you, let me know.
Can this cake be made using a loaf pan? Thank you
Hi, Peggy. You’ll want to halve the recipe if you’re using a standard loaf pan. Happy baking!
This cake is delicious! We used vegan butter because my daughter has dairy issues and you would never know the difference. This would also be a great “base cake” – you could substitute the cranberries for blueberries or raspberries. It would be overall sweeter for sure because the tart cranberries and the sweet cake make a nice balance but I still think it would work. I’m going to try it!
I’m glad you and your daughter are loving the cake, Tara! I hope the cake turns out wonderfully.
I made this last year and remember it was delicious I plan on making again if i make the day before i plan on serving will it be ok
Enjoy, Linda!
I add coconut, walnuts, orange zest and white chocolate chips. I make these into muffins. Awesome!!!!!!!
All sound like great additions, Diana. I’m glad you’ve been enjoying the cake (or muffins!) so much.
I have made this several times over the years – always a hit!
Can you tell me @ what temp and how long to bake in mini loaf pans? Also, would it make a good muffin?
Hi, Gail. I haven’t tried making this recipe that way before. Some of the commenters have tried making this recipe as muffins and had success, but I’d recommend keeping an eye on the muffins while they cook. Enjoy!
Bleached or unbleached flour or does it matter?
Hi, Kristie. I typically use unbleached flour, but it shouldn’t make a difference in this recipe. Happy baking!
Made exactly as stated and tried it warm out of the oven. I personally thought the berries were too bitter and was disappointed! However- the next morning I tried it again and it was SO much better after sitting! I do think a powdered sugar glaze would make it more balanced! Will definitely make again overall.
I’m glad the cake turned out well in the end, Lily. Happy baking!