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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}
I have made this at least 30 times in the last 30 years! I use 1 tsp of almond extract instead of vanilla which takes the taste over the top! The recipe I received from an MOPS meeting at church.Enjoy!
Awe! I love that you have such great memories of this cake.
Love this cake. My recipe for this calls for almond extract though. I also add nuts and make a glaze with powder sugar, milk and almond extract to put on top.
I’m thrilled you like it. It’s great with almond flavor too!
How was it with the glaze? Have the recipe for the glaze?
How long would the bake time be to make mini muffins? Love this recipe. Always a hit in my house
That will depend on the size of the muffin time and your oven, Shelley. You’ll want to watch closely the first time you make them smaller.
I made this for the first time last night for a group of 10 people, many of whom I didn’t think would like it because one doesn’t like fruit desserts, one doesn’t like sour things, another doesn’t like sweets, etc. But I was wrong-it was a huge hit! Next time, I will do a better job of smoothing out the batter. Mine was thicker in the middle and thinner on the edges, but that is an easy fix. Otherwise, I made it as directed. I love cranberries and am so glad I found your recipe!
I’m thrilled it was a hit!
Easy, not many ingredients, just very sweet. Next time I’ll reduce the sugar and jazz it up more.
I’m glad you like it. It’s a fun recipe to play with!
The first time I made the cake it came out perfect. Everyone loves this cake, and I wanted to make it again for a get together. I did something wrong. I beat the eggs and sugar for about 8 minutes. Batter seemed thickened. I baked it for the full 50 minutes until it was a nice golden color on top. After I removed it from the oven and it had been cooling for a while, it sank slightly in the center. Then, when I cut the cake to serve it, I noticed it was really dense in the center, almost raw looking. Please help. What did I do wrong? Did I need to beat the eggs and sugar a little more? I beat them on medium. Should I be beating them on high? Everyone loves this cake too much for me to give up on it. Please email me any suggestions you may have.
Hi Debbie, the batter should be thick and stream like a ribbon off of the beaters. I’m not sure why the cake turned out perfectly the first time and was undercooked the second. Did you bake it in the same pan? change any of the ingredients?
After mine gets golden on the top I check the center with a tooth pick. I usually add a tin foil loose top and back till the middle is done.
This cake is amazing!
I’m so glad you love the cake!
Unsalted butter?
I use salted butter in all of my recipes unless specifically noted otherwise, Kay.
Just tried this for the first time, and it is sooo good! I might add some butter sauce that I saw in other recipes to put this over the top, but honestly, it’s delicious just the way it is. Thank you for a simple but great cake that will be sure to be a hit over the holidays.
I’m so glad you like the cake, Michelle.
Made this recipe many times and it’s amazing every time! Thank you
I’m glad you love it!
This cake is a favorite among friends! I add orange zest to the cake and make glaze with orange juice and powdered sugar. Thanks for an easy recipe…
I’m thrilled you like the cake, Cheryl!
Made last night for small dinner party — was LOVED by all – put glaze on top while warm and then served with whip cream or ice cream.
Excellent recipe -will be making many times during the holidays!
I’m thrilled that you are enjoying the cake, Barbara!
I’ve made this many times but am curious has anyone tried to bake this as a Bundt cake?
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.
I’ve made this cake many times and it’s always a favorite. However, when I did, I lived in Palm Springs California, which is at sea level. I’ve now moved to Prescott Arizona at 5200 feet. I’m wondering if there is a need to alter the recipe because of the high altitude Thank you
I don’t alter it when I’m traveling, Debbie.
I was looking for something new to do with cranberries. really really good!!
I’m thrilled you like it!
Could this be baked in a 10” round cake pan?
You’ll have extra batter, so plan on 2 pans. This recipe will make a 9×13 size cake.
There are lots of comments. I didn’t see a way to search for a particular question, and I read through 2 pages of comments without seeing my question, so if it’s already been asked, my apologies. I have a surplus of dried cranberries. Can I use those in this recipe?
You can certainly make a cake using dried cranberries, and it will likely be quite tasty – but it won’t be anything like this one. Dried cranberries will “work” but you won’t have the tangy, sweet flavors that burst from the fresh cranberries here.
I have made this recipe several times since finding your recipe!! Loved by all and so festive looking for the holidays!!
I know someone who is gluten free and saw your notes regarding the substitutes. Have you ever tried the gluten free flour that is 1 for 1?
I hate to buy all the extra substitutes for one time.
I already have the gluten free flour
If you have a flour that typically works well in a 1:1 substitution, it should be fine for this recipe.
My absolute favorite Thanksgiving and Christmas dessert! This recipe is perfect, zero changes needed. The biggest tip is too whip the butter and sugar on high speed. Then just mix flour in and then fold berries in. I live on the south east coast, mine takes longer to bake but again no adjustments needed to ingredients. Thank you so much for sharing.
I’m thrilled that you enjoy the cake so much.
Hi! Have you ever tried to make these as cupcakes????
That will work fine. Grease the pans well or spray the paper cups well before baking.