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}
Shauna says
I haven’t made this yet but a friend gave me some as a Christmas treat and it was DELICIOUS! I asked for the recipe and plan to make it for my daughter who is gluten free when she comes home for Christmas but wondered if anyone has tried it with store bought gluten free all purpose flour? Or if it’s better with the gluten free flour recipe listed?
Mary Younkin says
I haven’t had great luck with most store-bought GF flour blends, hence the reason for figuring out the best combination for my own needs. However, if you or your daughter have a GF store blend that has worked nicely for you when substituted 1:1, I’d give it a shot.
Lauren says
Was shared this from a friend who makes it regularly. I followed the recipe except I added zest from a whole orange and juice from half of the orange and it tasted soo good! I may try a cherry vanilla version next because I gave the whole first one away to neighbors!
Mary Younkin says
I’m thrilled that you’re enjoying the cake, Lauren.
Katie says
I started making this cake a couple of years ago and it is always a hit and requested! Just getting ready to start baking, some to keep and some to gift!
Mary Younkin says
I just did this today too, Katie!
Gerri says
Found your cranberry cake recipe and tried it. Oh my gosh it is delicious! I would give it 10 stars. Unfortunately I am too late to stock up on cranberries for our freezer this year. Question is can frozen bag of cranberries in grocery frozen section be substituted for fresh? I really don’t want to wait the whole year to bake it again. Thank you & we adore this cake!
Mary Younkin says
You bet, Gerri! I use frozen cranberries all the time.
Lindsay says
Delicious and easy to make! I was 1/2 cup short on white sugar so I used 1/2 cup of brown sugar instead and it turned out great.
Mary Younkin says
Happy to hear the cake is a hit!
Martha says
I couldn’t find cranberries today. How do you think it will do with frozen cherries?
Mary Younkin says
It should work well, Martha.
Quinn says
I made this a few years ago for Christmas and it was a huge hit! I’m making it again this year. Only thing I did different, was I had left over granulated sugar crystals from another cookie recipe. I sprinkled those on top right when it was done, just enough to meld with it. It gave that little extra texture of crunch.
I’m using a metal pan again but curious to try one time in my ceramic baking dish. But I like those corner pieces that get a little crunchy,
so sticking with the metal. But any recommendations for the preferable type of pan, please let me know and if you noticed any differences ( other than cooking time) with it, depending on which type of pan
Mary Younkin says
I’ve baked this cake in metal, glass, and ceramic pans both with and without parchment paper without issue. For the crispiest edges though, you’ll want to use the metal pan.
Suzanne says
I just made this recipe and it is in the oven! I am so excited! Do you recommend covering it with aluminum foil? Also, do you recommend eating it at room temperature or trying to reheat it if I’m planning on eating it on Christmas Day.
Thank you so much for this wonderful recipe!!
Mary Younkin says
I typically serve at room temperature and store it loosely covered at room temp as well.
Karen Kennedy says
I have made this cake several times and it’s a hit wherever we go. For me, it’s not Christmas without this cake.
Mary Younkin says
I love hearing that, Karen. It’s a tradition for us as well.
Kate A Hall says
Have you tried this cake in a bundt pan? I’m thinking it would be SO pretty, but I don’t want to mess it up!
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.
Kindsey Olson says
Just hopping on here to say that I have made this for my family for the past six (?) years now. It is requested every Christmas, because it’s that good! I actually typically reduce the sugar too, and everyone still loves it! Thank you for this recipe!
Mary Younkin says
Awe, I love hearing this, Kindsey!
Melanie Honeycutt says
Just made this for Christmas (tomorrow) but it’s already going fast. Used king Arthur 1:1 gluten free flour and it is perfect 👌. Can’t keep the family out of it.
Mary Younkin says
YAY! I’m thrilled to hear that the King Arthur flour was a success.
Leilani says
I made several dozen loaves last Christmas to give away and everyone loved them. Made a couple this Christmas but gave them away. Grocery store is now all out of cranberries (even frozen) so thought I’d try a cherry version. I’m sure it will taste just as delicious! Love this recipe!! Thanks!
Mary Younkin says
I’m so happy to hear that you love the recipe so much!
Nicole says
We make this cake every year for Christmas and it’s always a hit! It does usually wind up taking about 65-75 mins to bake instead of the recipe’s 40-50 mins but it is definitely worth the wait, so simple to make as well.
Mary Younkin says
The time definitely can vary depending on the pan or even the oven. I’m glad the cake is a win for you!
Toby Marie says
I have been making your recipe for a few years, most everyone enjoys it for breakfast. The tartness of the cranberry and creamy, sweet cake are a perfect combo on Christmas morning.
Mary Younkin says
I’m glad you’re enjoying it, Toby. This is our Christmas morning tradition as well.
Jane says
I have made this cake it is delicious Can I substitute Blueberries in place of the cranberries
Mary Younkin says
You sure can, Jane. It’s delicious with blueberries too.
Jennifer says
Very delicious cake! I increased the cranberries just a bit. Still was a bit too sweet. Do you think we could decrease sugar to 1 1/2 cups?
Mary Younkin says
Yes, you can decrease the sugar without any issues, Jennifer.
Caitlin says
I will be baking this for the first time and could not see an answer. Would 4 inch mini loaf pans of different shapes work given the size of cranberries and texture of the dough? I realize baking time might be all over the place.
Mary Younkin says
Possibly, Caitlin, but since the dimensions of the pans are different, I really couldn’t say how evenly the cake will bake.
Joan says
I used frozen berries instead of fresh and didn’t thaw them enough. The dough is too hard. Can I let it air out to get to room temp and then put in the oven to bake?
Mary Younkin says
That would probably be the best option, Joan.
Kim says
I loved the flavor, tart berries combined with sweetness, but not too sweet. What I did experience was that it was very moist and pieces fell apart. I may need to increase the baking time a pinch like another reviewer did. I’ll definitely make this again!!
Mary Younkin says
I’m so glad you enjoyed the cake, Kim!