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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}
My favorite Christmas cake! Thank you for recommending the 9-inch disposable baking pans to give as gifts, I am doing that this year. Do you have any experience or know of someone using Bob’s Red Mill Paleo flour in this recipe? I am trying to determine how much to put in as a substitute for flour. Here is the link to the product for reference: https://www.bobsredmill.com/paleo-baking-flour.html
thank you!
Hi, Beth. Bob’s Red Mill is not a one-for-one substitution. If you’re familiar with how the flour behaves in a recipe, I’d recommend giving it a go, but I’m not sure how much you’d need to add.
This is so delicious! I served it at my Christmas brunch and it got rave reviews and no leftovers for me ! I have one question: I see the nutritional facts but for what serving size? I made mine in mini loaf pans. The recipe made 10 mini loaves.
Hi, Cynthia. I’m glad everyone loved the cake. The serving size is for a sixteenth of a 9×13 pan; I’m not sure how much a serving from the mini loaf pan would be.
Can you use a Bundt pan?
I don’t recommend that for this recipe, Christine.
Yes you can. My friend does it and it looks beautiful.
Excellent easy to follow recipes. Thank you! Everything I have made following your sage advice has turned out fabulously!
You are welcome, Dana. I’m glad to hear that you’ve been enjoying the recipes so much.
This came out better than I expected! Only thing I did differently was add some chocolate chips. It was delicious. Baked closer to 50 minutes. Would most definitely be making this again!
Adding chocolate chips sounds like a great idea, Elizabeth! I’m glad you’ve been loving the cranberry cake.
Our daughter first introduced us to this cake a couple of years ago. It’s one of our favorites now. I’m serving it to my coffee group in the morning. I can’t wait to see if it is one of their favorites too
I hope everyone loves the cake, Joy!
I apologize if you have already answered this question … If I use my Kitchenaid mixer, would I use the paddle or the whisk to get the volume with the eggs and sugar? Thank you. I’m anxious to try this.
Looks delicious!
You’ll use the paddle, DJ.
Question – what if my eggs and sugar don’t get ribbons? What did I do wrong?
You may not have beat them long enough, Patricia.
Best ever! Make it every year…thank you and Merry Christmas!
I’m thrilled to hear it’s a favorite, Nancy.
Can you use can crandberry
This cake will not work the same was with canned cranberries, Martha.
I baked this for the wife and me, and we absolutely love it. But it’s a little to much for the two of us and it’s to good to share…😋. Can this be frozen without compromising the goodness? If not, I guess we’ll just have to suck it up and eat it before lt goes bad…😁
I’m glad the cake is such a hit, Duncan. I do freeze leftover pieces, Duncan. The topping won’t be quite as crisp when it thaws, but it’s still delicious. (and the tangy-sweet cranberry flavor is even better after it rests!)
I love this recipe as it can be used as a Christmas (or Valentines) coffee cake or dessert! I’ve used it for both and everyone always loves it! You just need to stock up on fresh cranberries so you can make it in February!
I’m all about stocking up on cranberries every year, Chari. I’m glad you’re enjoying the cake!
I am a new member of the Washington DC Temple Choir. I made two cakes for our social. They were snapped up in no time. Thanks for helping me make a good impression ❤
I’m thrilled that the cakes were a hit!
my family loves this cake and I want o make it for my boyfriends family but the only issue is his brother and his girlfriend are Vegetarians and so I can not use eggs..I have substituted chia seeds in other cakes will that work in this one?
Hi, Crysta. I wouldn’t recommend using chia seeds in this recipe unless you’re okay with risking a heavier/denser cake. A quarter cup of applesauce or yogurt per egg would be a good substitute as well. Happy baking!
This is truly my all time favorite thing to make. Everyone that has had this at our home LOVES IT!
One question, when you bake it in the round foil pans to give, how much of the batter do you put in each pan to bake? Forgive me if someone has asked and you’ve answered that question previously. Thank you so very much for sharing all of these cranberry recipes. They are my favorite and our freezer is now stocked with portioned baggies of cranberries for the coming months.
Hi, Debbie. For the pictures, I didn’t bake the cake in those pans. If you want to bake the batter in a 9 inch round pan, though, a standard batch for a 9×13 rectangular pan should fill two 9 inch round pans.
Made this today as I had a bag of cranberries I needed to use up and it was a cool windy day here in St Petersburg Fl, I substituted almond extract and it came out delicious. Will make again however will add sliced almonds and orange zest.
I’m thrilled that you like the cake, Michelle.
I’d like to make these in mini loaf pans as gifts… any idea on the bake time?
Hi, Beverly. It’ll be reduced, but I can’t say for sure by how much. I’d keep an eye on the pans as the cake bakes.
I hope you’ll share when you bake it in the mini pans … been wondering myself and was looking through questions & comments to see if anyone posted how long it took them. We are going to give the mini loafs to our neighbors. It’s a fabulous cake!
THIS CAKE IS GENIUS! Simple and few ingredients, easy peasy instructions, taste is buttery, slightly sugary, and the zing from the cranberries….delightful. The top layer ends up resembling a super thin layer of creme brulee. So so good. I made one to bring to an office party but I couldn’t bring it without trying it first. I ‘sampled’ it so many times I needed to make a second one to have enough to fill the serving platter!! Quality of ingredients made a difference in appearance (haven’t tasted the second one yet. I can’t be trusted). Used brand name butter and eggs in the second cake and the color is more appealing. The first cake looked super pale but was fully cooked. I will be adding several bags of fresh cranberries to my freezer this year! Made both cakes as per instructions but might add tiny white chocolate chips and finely chopped toasted walnuts next time.
I’m glad the cake’s a hit, Kerry. Hopefully everyone at the office party loved the recipe! Happy baking.
One of our family favorite recipes and a staple at Christmas! Love it!
I’m glad everyone’s loving the cake, Marsha. Merry Christmas!
These were delicious! I sprinkled with powdered sugar and it was perfect. Will definitely make again
I’m glad you’ve been loving the cranberry cake, Gabriella!