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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}
this cranberry Christmas cake is rated a 10/10 no doubt! I made this cake last year during Christmas and it was gone in about 10 minutes! I was asked to bake this cake again this year! thank you for this delicious recipe! can’t eat just one bite!!😋😊
I’m thrilled to hear that you’re enjoying it!
Haven’t made it yet can I used canned whole berries instead?
I’ve gotten this question before and tried it. Sadly, it just doesn’t turn out the same for me. But, if you figure it out, please come back and let me know how you did it!
I love this cake. I made it this last September with apples and apple pie spice. I made it last summer with strawberries from the garden , the possibilities are endless and the flavor is always delicious. The cranberry is my favorite so far.
I’m so glad that you’e enjoying the cake!
I’ve been using this recipe for years and I love it! But I’ve moved from near sea level in Oregon (300 ft) to high elevation in New Mexico (6600 feet) and I haven’t been able to figure out how to modify this recipe to make it right up here in the high desert! Do you have any suggestions?
That’s odd. I often make this in NM when visiting familiy without any adjustments at all. What is happening differently when you make it?
I’ve made this cake for years, it’s a favorite of ours. Can I make it in loaf pans?
Yes, this will work.
Can this be made with light brown sugar instead of white sugar?
I’ve made this before and it is delicious but I can’t remember if I used light brown sugar or not.
I’ve made it with both and prefer white sugar, but it works either way.
I made this cake for a party. It was lovely and got lots of compliments. Thank you for sharing
I’m so glad it turned out well for you! Better be careful or people will start asking what you’re baking and bringing next!
can I make ahead for Christmas and freeze it?
Yes, this cake freezes well. However, I typically freeze the leftovers. I don’t usually freeze it in advance.
This is HANDS DOWN the best cake I have EVER tasted. This cake is requested by family and friends from Thanksgiving till after Christmas. I also make it 4th of July and add blueberries for the perfect Red, White and Blue.
Oh, I actually really like the idea of adding blueberries. I am thrilled that your family loves the cake! It’s one of our favorites, too!
I don’t have fresh cranberries can I substitute dried cranberries instead ?
Technically, you can still make this work with dried cranberries. But, it just isn’t the same tart and tangy cake that way.
I made this with the less sugar someone suggested 1 1/2 cups. Also used store brand measure for measure gluten free flour. It came out great plenty sweet. I was wondering if anyone has tried olive oil instead of butter?
I’m so glad that it turned out well! That’s probably one of my favorite things about making food. We get to make these recipes our own way! No one has yet reported back after trying it with olive oil, and I’ve never done it that way myself. But, if you figure out how to make it work, please come back and let us know! Thank you!
Absolutely delicious! Have you ever tried baking these as muffins in little tins?
I’ve never made it that way, sadly. Maybe I should! That said, one of my other commenters a while back tried muffin tins and gave this info on baking this as muffins. Hope it helps!
Regular size muffin tins work best, baked for 25-35 minutes at 360 degrees F. (She tried a large muffin tin, too, but the large muffins fell apart after removing them.) Fill the tins a little more than the suggested 3/4 full because without traditional leavening ingredients, they don’t rise much. They did fine with no overflow occurring.
I have made this cake for the last 6 Christmas family dinners. I make 2 each time and everyone asks to take some home. Wonderful recipe and so easy to make.
Oh, that makes me so happy to hear! I love getting to be a part of your family tradition. Thank you for sharing!
This cake is AMAZING – thanks for sharing it! Just wondering if anyone has tried subbing almond flour for part/all of the regular flour? Not trying to go fully gluten free – just LOVE the flavor of almond!
Thanks and Happy Holidays!
Unfortunately, almond flour will not work the same way with this cake. However, a teaspoon of almond extract is a terrific addition.
I added almond extract instead of vanilla and it was amazing!
I am so glad that you liked it that way!
This cake is a huge win! So very good!
I’m so glad you love it!
i made this delicious cake when i lived in Maine. It was delicious, I thought I used frozen cranberries as i had bought several bags and froze the ones i didn’t use. i now live in Houston, Texas. I no longer have my stand mixer and find that i can not hold a hand mixer as long as needed to beat the eggs and sugar… So sadly I guess I won’t be making this delicious cake. 🙁
I’m glad you have so many memories of this cake and sorry to hear you’re no longer able to make it.
This is delicious.
I’m so happy to hear that you’re enjoying the cake!
Love Love this cranberry Christmas cake. Always a big hit and have shared the recipe many times. I know you said you could freeze the cakes, can you freeze the dough and then bake it? Thank You for sharing a fantastic recipe
I have no idea how that would work, but if it were me, I’d probably freeze the cakes instead.
Love this recipe! This cake is so delicious! Warrning…highly addictive
Love the warning and couldn’t agree more!
Mine came out bad! :0( This seemed like such an easy recipe and somehow I still managed to do something wrong. The middle was very dense and took a very long time to cook and it came out overly tart. It even LOOKED ugly!
I followed the exact amounts. I feel like some of the variables could have been:
– I let the eggs get to room temp
– My pan was 9×11
– I didn’t sift the flour in
– my cranberries were not ripe
Heeeelp! I’m going to give it another shot if I could figure out what went wrong.
Honestly, I’m guessing your results might have been more personal preference than anything else here.
– So many people love this cake so much, but cranberries are very tart. It’s possible that you just don’t care for that sweet / tart combination.
– It is possible that you didn’t beat it long enough (it requires a full 5-7 minutes to achieve the desired leavening process and should resemble the photos) without the full time listed, it will not rise and will turn out more dense than desired.
– It also may have needed a few more minutes baking time in the slightly smaller pan or may not have risen properly.
– You would not have needed to sift the flour for this recipe.
– Store bought cranberries are sold at perfect ripeness, so that would not have been an issue. And yes, they are very tart.
I hope that helps! I want you to love this cake as much as we do, Ashley.
Hello! For the butter should it be salted or no? Also do you think adding vanilla would be a good idea?
I don’t add vanilla, but I’m sure that will be delicious. I use salted butter in everything.
Can you make this cake a few days in advance and freeze it?
Sure, that will work fine. The crust will soften a bit, but it still tastes delicious.
Do I use the cranberries right out of the bag or do I cook them first and how much do I use
Use them straight from the bag, Terri!
The Cranberry Christmas Cake is super easy to make, a beautiful Christmas Color, and it is delicious!
Thank you for such wonderful support. I am thrilled that you like it!