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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}
My grandma used to make this cake every year for Christmas and Thanksgiving. She passed about 3 years ago, so now I make it every year. I always feel like she’s standing next to me making sure I beat the eggs and sugar long enough lol.
The cake always comes out delicious. Thank you for posting this recipe. ❤️
What a fun tradition. I’m glad you’re carrying it on with her memory.
do we cut the cranberry n half before baking
There’s no need to chop the cranberries.
Thank you for this delicious cake recipe, it is absolutely delicious. I was very doubtful and almost added a little soda or baking powder but did a lot of reading about eggs and leavening and I made it as you wrote it. I did add orange zest which worked great. I could not wait until it cooled and ate several pieces after almost an hour. It was my dinner, it is that good. Tomorrow I will go to my local Whole Foods, where this time of year I know they have organic cranberries, and buy enough to freeze per your suggestion. It is hard to describe how delicious this cake is and how easy it is to make. I have baked all kinds of desserts since I was quite young, this is a very special treat.
I’m so glad you loved it!
how do keep cranberries from sinking to bottom of cake?
Mine typically do not do that.
To prevent the cranberries from sinking, fold them in a little flour before adding them to your mixture.
I’m going to ask a stupid question. The recipe calls for 12 oz. of cranberries. Is that a 12 oz. container or is it measured 12 oz. ?
The bags of cranberries are often sold as 12 ounces, so I just dumb the whole bag in there.
I’ve made this for the last few Thanksgiving and Christmas dinners. It always turns out perfect and has become one of my signature desserts. A real crowd pleaser. Giving this 10 stars!!! 🙂
I’m so glad you like the cake as much as we do!
CAN THIS CAKE BE MADE IN ADVANCE AND PUT IN FREEZER??
Sure thing. It will soften slightly and the crust won’t be quite the same, but I do freeze the leftovers each year and enjoy it piece at a time later.
It’s so good that I eat it frozen out of the freezer!
Awe! Now THAT is love for the cake.
My sister-in-law brought this cake to our Christmas dinner celebration, and we were all pleased with it. It is delicious! I will certainly make one for us. Ours was served with whipped cream, which elevated the whole experience. I highly recommend this cake! It is mega delicious! Thank you for the recipe!
I’m glad you enjoy the cake!
I just love this recipe I found it 5 years ago. I also do a blueberry version for the people who don’t like cranberries. I also bake in small pans to give away to family and friends. Thank you so very much
I’m glad it’s a favorite!
A couple of years ago, I made this cake for our Bunco groups’ Christmas party — it was a huge hit!! It’s always best served the day it’s baked. The ladies love that it’s not overly sweet.
I’m glad you like it too!
I’m not accustomed to using fresh cranberries for baking. So I just use whole, fresh cranberries in this recipe and they aren’t too sour? The recipe sounds delicious and I look forward to making it once I hear back from you. Thank you very much!
Yes, you can just stir in the whole cranberries.
Absolutely love this cake…sweet with a bite from the cranberries…. Have made it a few times and it’s always delicious..
Exactly! We had it for Thanksgiving and it was GONE the next morning.
This is one of our holiday staples it’s so good! I have in the past bought fresh cranberries and put them in the freezer so i can make it other times of the year.
Yes! I love that it’s working well for you. I’ve been craving it again, myself.
Can the recipe be halved or made smaller for less people than 16?
Absolutely, it halves nicely!
I have a bag of cranberries in my freezer. Do I need to thaw them before making this?
I add them frozen. I typically set them out to partially thaw while mixing up the batter and then toss them directly into the dough. Then will stiffen up the batter a bit and you’ll need to press it firmly into the pan, but don’t worry it will bake perfectly. Enjoy!
can you substitute and use 1 C brown sugar, 1C white sugar??
While I’ve never tried that, it would likely work fine. It will certainly change the flavor of the cake though.
Can I substitute canned cranberries for whole?
That will not work the same way.
l love the Christmas cranberry cake I am going to try this recipe and have it for a Christmas dinner it really looks good and I have all the ingredients so it’s very simple I like your recipes there nice simple and easy to make I hope to see more recipes
I’m so glad you love it!
yes
yes?
The pictures make it look like there is some sort of glaze on the cake, but I do not see a glaze included in the recipe. Does the finished cake just look like that? Was a glaze put on it for anesthetic purposes in the pics?
There is not a glaze on the cake, Jessie. It forms a crust as pictured. I didn’t do anything special for the photo.
I made this cake this morning before I saw the reply to my question. I made an orange glaze to have ready just in case. The cake by itself is really good, but with the orange glaze it is fantastic – WOW, does the orange elevate the cranberry flavor! If anyone is interested my glaze is 1 & 3/4 c powdered sugar, 1 Tbsp orange zest, 1/4 c orange juice (or to desired consistency), 1/4 tsp vanilla, 1 tsp melted salted butter – whisk until smooth. Thanks for the great cake recipe!
I’m glad you like it. I bet the glaze was terrific too!
I followed the directions and the cake turned out exactly as the pictures show. I’d never eaten cranberry cake and was leery of using those fresh, hard cranberries, but it was delicious! My husband loved it! I just made a cake for a Christmas and birthday party, cut small pieces. People loved it and asked for the recipe. So glad I found this recipe! I used 2 extra large eggs instead of 3, I cup sugar instead of 2, and almond extract, but the 2nd time I baked it, forgot to add some orange zest. That makes it even better. Thank you! Merry Christmas!
I’m so glad you enjoyed the cake!