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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}
Have you ever tried almond extract rather than vanilla?
I’ve made this cake both ways, and vanilla is our personal preference. However, it’s delicious both ways.
I actually make a frosting (more like a glaze) using almond extract in it to bring out the almond in the cake and oh my!
I bet that is amazing too, Tara.
Tara Savage would you mind sharing your glaze recipe please?
What about substituting frozen cranberries for fresh? Would it make it too wet? Should they be thawed first?
I use frozen cranberries almost ever time.
Can you use dried rasberries
I don’t know why not, though the flavor will be different.
I remember the first time I made this cake and was somewhat doubtful. Now it is a yearly tradition. I stock up on cranberries as well but I also crush candy canes, peppermint flavor, on top for an extra festive look and flavor and it’s a hit.
I’m so glad you love the cake, Irene!
I haven’t tried candy canes but I have used Turbinado sugar on top and it’s very good and adds another texture
This is so yummy!! Is it possible to make this in cupcake tins?
Yes, that will work fine. Just adjust the baking time accordingly.
how many cups equal 12 ounces of cranberries, I buy the large bag from Sams Club and Costco they are 2 pound bags, do we need to buy a scale to weigh out the cranberries.
It’s just about 3 cups of the cranberries, Tricia.
Have you or anyone else tried baking this cake in an air fryer? We presently don’t have an oven but love this cake. Any suggestions and/or guidance will be appreciated!
While I haven’t baked a cake in my air fryer, I’ve certainly baked plenty of other things in it by temp. I don’t know why this wouldn’t work. It’s certainly worth trying!
If adding orange zest, when do you add it in the batter and how much? A friend made this at a party recently and it was fabulous! Can’t wait to make it for my family Christmas dinner! 🥰
It just depends on how much orange flavor you’d like to add. Personally, I don’t add the zest, but lots of people do. I’d recommend starting with a teaspoon or so of finely minced zest rubbed into the sugar.
Have you ever tried with an egg replacer?
I originally received this recipe from a friend, which only included almond extract. im not a fan or AE, so I switched to what I thought was a natural exchange: orange extract! perfection! ive baked this recipe in a 12 cupcake tin, and I also had turbinado sugar to mimic bakery style muffins.
Can this cake be made ahead of time? If so, how long will it stay fresh?
Also, can it be frozen?
I freeze portions of the cake every year, so that I can enjoy a slice with my coffee whenever I’m craving it. And I usually make it the night before I plan to serve it and just leave it out on the counter.
Gave you made this any other fruit? What works best?
I’ve made this with blueberries and with frozen mixed berries as well.
I make this cake all the time with tart cherries. It is one of my husband’s favorites.
I’m thrilled you like the cake!
Have you ever used a Bundt pan to bake 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.
There is no glaze on this cake. The crust forms as the cake bakes and winds up looking as pictured in the photos.
How long will this last period? Like two days or four days?
This will last a few days without any issues, though ours typically disappears fairly quickly. 😉
Very grateful I came upon this site!
The Cranberry Christmas Cake is phenomenal. Thank you.
Beth
I’m so glad you love it too!
THANK YOU A MILLION TIMES! 🎄🥳💕🎉🥳👏I don’t eat many sweets. I bake nearly every day. I am a French trained chef, and a simple country Cajun girl. My Maman baked this every year at Christmas. It keeps forever! I needed a quick, cheap, festive dessert for my first coffee shop, and then later for hotel, and later for catering. I used this all the time! I lost the recipe. I was in a coma for 10 months, lost a lot of memory. Just could not recreate it in my head, or find it on Net. Until now. It’s my absolute favorite thing of Christmas food! I am back at chemo now, and this is a great recipe to bake, and share with my medical team.
As a professional, you absolutely can bake this in a muffin tin, a small loaf, a Bundt. I don’t like muffin tins much, or a regular Bundt. I have a Nordic Christmas wreath Bundt and it has all these crags that works seamlessly with the surface…BUTTER HEAVILY AND flour lightly…let it cool exactly 5 minutes. Mini decorative muffin mold works too. And mini financier molds. I also used to bake them in shallow 4-6”disposable foil pans. They all look fabulous wrapped in cello bags with ribbon.
Sorry for long post. You just rescued my childhood. And friends are clamoring for the return of their own personal cake for Christmas. Merry Christmas!
I’m so glad you love the cake and that you found the recipe again too. Praying all goes well with your treatment too. Merry Christmas, Aislin.
I always add orange zest to this recipe and instead of vanilla , Gran Marnier works well .
Top with a glaze . So good !!!
I’m glad you are enjoying the cake.
I haven’t made it yet. I was wondering how much in advance I can make it?
I usually make this the night before I plan to serve it.
This is my go to recipe for this delicious holiday cake and I make it every year. I love orange cranberry, so I add orange extract instead of vanilla.
I’m thrilled that you like the cake so much!
Simple, moist, buttery, and an incredibly delicious way to use up those extra cranberries! A hit in my household.
I’m glad the cake is a win for you too!
I’m pleased to report I did make this with browned butter and it turned out fantastically 🙂
I’m so glad you’re enjoying the cake and what a fun variation! I’m assuming that you browned the butter and then chilled it again.
I add orange zest and squeeze orange juice to mine always a favorite
I’m so glad you like it, Cathy!