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}
Jennifer McKinnon says
Has anyone tried this recipe with an egg substitute? My daughter is allergic to eggs but would love this.
Mary Younkin says
Hi, Jennifer. I haven’t made this cake with an egg substitute before, but I know at least a few commenters have had success with egg substitutes in the past. Happy baking!
Ann French says
i have made this cake so many times now. I teach basket classes and take it as a mid day snack, I like to do it as a muffing, eliminates forks and plates!!
Lenette says
Can I use dried cranberries instead of fresh?
Mary Younkin says
Hi, Lenette. I don’t recommend using dried cranberries for this cake. Happy baking!
Zo M says
I used a can of leftover cranberry sauce from a can and it came out perfectly moist and amazingly delicious.
Ann French says
i have made this cake so many times now. I teach basket classes and take it as a mid day snack, I like to do it as a muffing, eliminates forks and plates!! And quite often i have used Raspberries instead of Cranberries. it is wonderful either way!
Lisa Pinheiro says
I followed this recipe and didn’t change a thing. It was excellent.
Mary Younkin says
Glad to hear it, Lisa.
Denise Bogart says
Do you use regular butter or unsalted? If the latter, should salt be added.
Thank you!
Mary Younkin says
Hi, Denise. I use salted butter unless the recipe says otherwise. I hope you love the cranberry cake!
Jessie says
How long can this cake last in the fridge?
Mary Younkin says
I’ve never refrigerated it, Jessie, but it will keep fine at room temp for several days.
Pam says
Do you cook the fresh cranberries before adding them to the cake mix?
Mary Younkin says
You do not cook the cranberries. They can be added fresh or frozen, Pam.
Joann says
I simply love this recipe! Made it several times over the holidays. Comes out great every time! I was wondering if this can be made and left in the fridge (in the pan) overnight to be baked the next morning? Thanks!
I’ve experimented and now add 1 more c. of cranberries, juice from fresh squeezed orange, 1/2 c more flour (works well being in Colorado), 1 t almond extract, cinnamon and clove. Have not tried adding more sugar but have added a glaze made with orange juice to drizzle over the top when cooled after baking.
Mary Younkin says
I’m glad you’ve been loving the cranberry cake this holiday season, Joann. Adding orange to this recipe is a fantastic way to add even more flavor. Happy baking!
lisa says
I love the idea of adding orange, cinnamon, cloves, and orange drizzle. How much cinnamon and loves do you suggest? How do you make your orange drizzle? I’ve made it before, but yours could be better.
Marcie says
Can dried cranberries be used?
Mary Younkin says
You can certainly use them, but you won’t have the same fresh sweet and tart cake results.
Anna says
We all love this cake. It’s been on my kitchen counter for a week. Is it still ok to eat? Thanks
Mary Younkin says
I’m glad you love the cake, Anna! As long as it doesn’t look or smell off, it should be fine. For future reference, I typically freeze any desserts I don’t think we’ll consume in a few days.
Manuela says
Made this last night for our men’s breakfast this morning.
It was a major HUGE HIT!!!
Thank you for this delicious recipe!
Mary Younkin says
I’m happy to hear the cake was enjoyed, Manuela!
Betty A says
This cake is ideal for the holidays!! We have renamed it as our ‘New Tradition cake’. =)
I did use half the cranberries, though, because we found it a little bit too tart with the full
12 oz the recipe calls for.
I just wonder if anyone has used pineapple instead of cranberries, with some coconut or
coconut extract instead of orange. Sounds to me like it would make a good summer cake.
Thanks for this delicious recipe!
Mary Younkin says
hmmm now I want to play with that coconut and pineapple idea. I’ll keep you posted, Betty!
Cathy says
I have made this and love it but today I made with apples and it was wonderful.
Mary Younkin says
I love how versatile this recipe it, Cathy! Glad you’re enjoying the cake.
Cristina says
I make this every year, since discovering it many moons ago. Like many I buy extra cranberries when they are available, rinse them and freeze them. That way we can enjoy it any time we feel like cranberries.
Mary Younkin says
I’m glad you’ve been enjoying the cake, Cristina. Saving cranberries in advance is a great idea; then you can continue to enjoy the same baking recipes year-round. Happy baking!
Laurie Slagter says
Are there any changes to the recipe for high altitude baking? We live in Colorado!
Thank you!
Mary Younkin says
Hi, Laurie. I recommend increasing the baking temperature and reducing the baking time so that more moisture will be conserved in the cake. Happy baking!
Ellen says
Did I see, that you could substitute blueberries? Using almond extract.?
Mary Younkin says
Hi, Ellen. You could substitute either of those ingredients in this recipe. I hope you love the cake; happy baking!
Nadine says
Made this, exactly as written..
It was the most fabulously moist cake I’ve ever eaten! My husband Loved it also 💜
Mary Younkin says
Happy to hear that you and your husband are loving the cake, Nadine.
Cindy R says
Making this for company. Our family simply loves this cake. It’s 😋 yummy!!
Mary Younkin says
I’m glad to hear that the cake’s been a hit with everyone, Cindy. Happy baking!
Mandy says
This is the best dessert I think I’ve ever made! I absolutely loved this cake! I added Almond extract along with Vanilla and it was perfection! Sprinkled sugar lightly on top for some extra crunch.
Mary Younkin says
I’m glad you loved the cake, Mandy!
Veronica says
Omg, this cake is sooo good! I have made this at least 6 times, and it’s a hit every single time. Thanks so much for sharing this recipe!
Mary Younkin says
You’re very welcome, Veronica. I’m glad you’ve been loving the cake; happy baking!
Barbara says
Absolutely love this cake!! However I can’t find fresh cranberries anywhere, my question is can I use dried cranberries??
Mary Younkin says
Hi, Barbara. You can certainly use them, but you won’t have the same fresh sweet and tart cake results.