This post may contain affiliate links. Please read our disclosure policy.
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}
Hi -I am excited to make this cake for a work function. Has anyone added walnuts to the batch?
walnuts will work fine!
My family request me to make this all the time. Thanksgiving and Christmas time. It’s a simple and delicious cake to make.
I’m glad it’s so well loved!
I make this cake every year. It is light and not too sweet. I add pecans to mine. It is delicious! Love this recipe!
I’m glad it’s a favorite for you too!
This is my second year making this cake for Thanksgiving. I always add the zest of two or three limes, the juice from one lime and a sprinkle of salt since I use unsalted butter.
It always turns out great! Always moist and with the perfect crust. It is always nice to find a great recipe that always comes out well.
I’m glad you are enjoying the cake too!
do you store this in refrigerator or on counter if you make the day ahead
I just leave it loosely covered on the counter. Enjoy!
Can you put it in a bunt cake pan? Anyone try this?
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.
Is it as good if I make it the day before?
I’ve always made it the same day and it is so good
Thanks
Pat
That will work fine, Pat.
If I make it the day before how do I store it? Thank you
I simply cover it loosely and leave it on the counter.
I’ve been making this as super cranberry muffins but in the tulip liners so I can overfill and get nice tall muffins. I love them! A go to recipe for sure. And I do share with friends.
I made recommended modification to oven temp & bake time as recommended ‘someplace’ on the internet.
I love that!
I’ve made this probably 15-20 times over the years. It’s so crazy quick and easy to put together and everyone loves it. It’s great as dessert or is coffee cake in the morning. One tip if you’re using frozen cranberries – the batter is already super thick and the frozen berries will make it freeze up. Let your berries thaw on the counter a bit before you start. And – when you get it dumped in the pan – wet your (clean) hands and quickly smoosh it all into the pan. Much faster and easier than trying to spread a thick frozen wad. Mine sometimes takes a few min longer to get all the way cooked in the middle. A family fave for years.
I’m so glad you love it as much as we do!
I have made this cake for years. I have one ready for Thanksgiving dinner. Everyone loves it.
I’m so glad you like it!
Oh my…I used frozen cranberries and wished I had seen your review first, I had such trouble getting it in the pan, and decided to check more reviews to see if anyone else had the same problem, I’m hoping it will bake out evenly just the same!! But going forward I will certainly use your tip!!!
They WILL work, you simply have to press the cake batter into the pan firmly – as pictured in the photos.
I make this cranberry cake every year at Christmas and give to friends and families. I also bake one for myself and freeze so I can eat one (or two) for breakfast with my coffee. It is tart, sweet and easy to make. I love smelling it bake in my oven!
I’m thrilled that you like it so much!
Off. The. Chain. I added orange extract and baked for 50 minutes. So so good!
YAY! I’m glad you like it so much!
This looks delicious! I’m making it for Christmas Day. I love an orange and cranberry mix so I’d like to add orange extract. How much do I add to one batch for your recipe?
I’d start with a teaspoon of extract.
l have made ot a few times. Everyone loves it.
Will be making it again for company pot luck and for the family get together this holiday season.
I’m so glad you love it too!
Could you bake this in small loaf pans to give as gifts for Christmas
Absolutely!
Can I add both vanilla and orange extract?
Sure, I don’t know why not. That sounds delightful.
This recipe interests me because it has no salt/baking soda/baking powder. I haven’t tried it yet, but I’m going to share the recipe with the Low-Sodium group I follow on FaceBook. It will be quite a treat!
I hope that you love it as much as we do!
This cake is amazing. I’ve been making it ever since I saw it. A real crowd pleaser
I’m so very happy it’s loved the way it is.
I made this in an 11 inch tart pan and it turned out amazing and was beautiful! I shared with family to get a feel of what everyone thought. I have been asked to make 3 for upcoming Thanksgiving get togethers. Definitely keeping this recipe and will try it with almond extract (my personal favorite).
I’m thrilled you are enjoying it so much!
Can you double the recipe and still use 9×13 pan? Yours looks “higher” than the one I made. Good recipe!
I don’t think a doubled recipe will fit in a 9×13 pan. It’s not an especially tall cake though.
I like to use whole wheat flour when baking. Could I use 1/2 all purpose & 1/2 whole wheat? With the original recipe I baked two tins for almost 50 minutes and they both seemed under done. When finished it looked like the cranberries all migrated to the top of the cake. They didn’t appear evenly dispersed. Great flavor, the kids didn’t believe it was cranberries. They guessed every other kind of berry possible. Think I’ll try muffins.
The berries typically are scattered throughout. I’m glad your kids enjoyed it.
Have you ever used almond flour? And how else could I adapt gluten free- it’s for a gift ( I love the regular way)
Almond flour will not be a 1:1 substitution, however there is a GF alternative in the recipe notes.
did you spray or butter your parchment
I do not.
Has anyone ever tried to make this as a vegan Christmas cake? one of my granddaughters is vegan, the other is just vegetarian – just wondered what changes are needed other than using plant based eggs rather than “real” eggs and vegan butter? I did this for some pecan lassies and they tasted great just was messy while baking compared to baking non vegan. I am making this in the morning thanks
This will work with vegan substitutions.
have you tried this with dried cranberries I’ve recently come into a bunch of dried cranberries
While technically this will work with dried cranberries, it isn’t the same tart and tangy cake that way.
Love this, my family & kids 5 th time, my family ask for it
I’m enjoying the first slice of the season this morning with my coffee too!