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}
Neal Johnson says
Great cake as is, but I also added 1 C. of white chocolate chips which really pushed it over the top!! Amazing combination with the cranberries. Delicious without the addition or with.
Mary Younkin says
I’m so glad you’re enjoying the cake, Neal!
Kasia says
Awesome recipe! Made it numerous times (once as a donation to our church Christmas bazaar where it sold immediately for $12!) and I love the sour sweet taste!
My question is can this cake be made in muffin pan / converted into cupcakes and if so how long can should I bake it for?
Thanks!
Mary Younkin says
There are a whole lot of variations listed in the recipe FAQs above, Kasia. Yes, you can bake this in smaller pans, you’ll need to adjust the baking times accordingly.
Kari says
I stock up on cranberries for the freezer just for this cake. It’s the number one thing my (now adult) kids request for Thanksgiving and Christmas Eve every year since my first trial run with this recipe 8 years ago! It’s simple and delicious. We’re having a dessert swap at work tomorrow and I’m bringing this, I can’t wait for work fam reviews.
Mary Younkin says
This makes my heart so happy, Kari!
Cat says
Made a version of this and finally found yours – the original! Question… you show your favorite pan as a metal one, yet your pics show glass. Do we have to adjust the oven temperature if we use the glass pan? It’s always been a general rule that you lower the temperature if using glass, but I didn’t know if that applied in this recipe. Thank you!
Mary Younkin says
I don’t usually fuss with changing the temp. If I recall correctly, it may take a minute longer, but overall I treat it about the same. I used to use glass (i.e. in the video) but use just metal pans with parchment now.
Susan says
I have been making this for years. My family loves it. I bake it in a Bundt pan and I add toasted pecans. The combination of the sugar cookie-tasting cake and the tart cranberries is just yummy.
Mary Younkin says
I’m glad the cake’s been a favorite over the years, Susan!
Susan says
I posted a comment already, but I also add a teaspoon of almond extract which makes it even more flavorful, and I sprinkle powdered sugar on the top!
Laura says
Do I use cranberries right out of bag. ?ie Don’t cook them first ?!
Mary Younkin says
Hi, Laura. You don’t need to cook the cranberries in advance. Enjoy!
Linda Erwin says
I absolutely adore this cake, i stock up & make it throughout the year! Could I would make it in a bundt pan? Would the bake time/temp be different?
Mary Younkin says
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.
Barbara says
This will be my 3rd year making this recipe. This recipe will make 6 mini loaves that are great for gifting. This cake is a favorite of mine and everyone that I gift to.
Mary Younkin says
I’m glad everyone’s been loving the cake, Barbara! I’m glad you have a system ready for baking this recipe as gifts. Happy holidays, and happy baking.
Cheryl says
Can I use gluten free flour.
Mary Younkin says
Hi, Cheryl. You can substitute gluten free flour in this recipe. Happy holidays, and happy baking!
Brenda says
Would it be possible to add the zest and juice of an orange? If so, how much of each would you recommend?
Mary Younkin says
Hi, Brenda. I wouldn’t recommend adding orange juice, but you can add orange zest to taste. I’d recommend starting with a teaspoon or so.
Dodi says
Made this twice already in the round Aluminum pans for guests and to take to parties. Everyone LOVES it!! So simple and pretty. I dust with powdered sugar before serving. Highly recommend! Merry Christmas
Mary Younkin says
Merry Christmas, Dodi. I’m glad everyone’s been loving the cake.
Michelle Rewa says
I love this recipe, so easy and a real crowd pleaser.
I make sure to really beat the eggs and sugar for eat least 7 minutes, but my cake still doesn’t get much rise and can be a bit dense. Am I overdoing it? Any suggestions to lighten the texture?
Mary Younkin says
It sounds like you’re following the recipe perfectly, Michelle. This is a fairly dense and moist cake and isn’t supposed to rise a great deal. It isn’t supposed to be light or fluffy at all. I’m not sure how well the cranberries would work in a cake like that.
Char says
Love love this cake. Very pretty and moist. I lightly sprinkle large granular bakery sugar on top.
Mary Younkin says
I’m glad you’re enjoying the cake, Char! Enjoy, and happy baking.
Daniel Ellis says
I have made this each year at Christmas and love it! I like to serve it warm with vanilla icecream!
Mary Younkin says
That sounds delicious, Daniel.
A Frazier says
I liked the recipe and a lot of room for modification which is awesome. I used deep paper muffin cups and cooked until the tops browned a bit and they were perfect consistency. I also chopped the cranberry. Despite how much sugar is in them I thought it was a little bland except for the cranberries which can be a bonus for people looking for a nice muffin style desert and not something super sweet. I topped with a simple orange glaze (confectionary + squeezed juice) and they were nice. Will definitely use this recipe as my base, thank yoh for sharing!
Mary Younkin says
You’re welcome! I’m glad you’ve found the recipe so useful in your own recipe creation. Enjoy!
Rita Brown says
Is it a good combination if I add some walnuts?
I’m excited to try this recipe. Thanks 😊
Mary Younkin says
I don’t know how well walnuts would mix with the consistency of the rest of the cake, Rita, but either way I hope you love the result. Happy baking!
Barb says
Can I bake this in 2- 8×8 aluminum pans?
Thanks so much!!
Mary Younkin says
Hi, Barb. You can bake a standard batch in two 8×8 pans. The baking time/temp should be almost the same, but I’d always recommend keeping an eye on the cake just in case. Happy baking!
Julianne Nielsen says
I found this recipe about 3 or 4 years ago. I love it so much that I think about it all year. I love the sweet gooey cake with the little burst of tart cranberries. I think adding blueberries would make this a great 4th of July cake. I have given this a gifts and taken it to church gatherings. It always gets rave responses. I wouldn’t change a thing.
Mary Younkin says
I’m glad you loved the cake, Julianne! It’s a classic in our house as well.
Sonya says
Can I use less sugar or sugar substitute inthis recipe?
Mary Younkin says
Hi, Sonya. Readers have suggested some sugar substitutes in the comments that worked for them, but I haven’t personally substituted anything in this recipe, so I can’t guarantee that it’ll turn out well.