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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 made it for the first time last year (2017) and it was a hit! Tried it again a couple of months later using frozen cranberries instead of fresh, and it came out somewhat mushy for me. I have another batch in the oven right now, and hopefully it’ll be as good as the first one!
Can I make the batter ahead of time, refrigerate, then bake later? T!
I’ve never done that with cake batter, so I have no idea how that would work. If you try it, let me know how it turns out.
This cake is fantastic! Curious–has anyone tried as muffins or small loaves? I am curious about how to adjust the baking time. I am not good at guessing. These are so good I want to make smaller portions I can sens home with family members after our Christmas dinner as a gift.
Yes I have tried loaf’s you make 2 loaf’s out of this recipe bake at 325 for 27 minutes don’t forget to grease and flour loaf pans generously before baking let sit for 30 minutes before taking out of loaf pans. Hope you enjoy this loaf recipe.
Just found this wonderful cake – best ever – no more traditional cake for us!
Thank you.
Hi Mary,
I can’t wait to make this cake! Probably today, but I see one of your comments says that you use salted butter for this recipe and all of your recipes. Am I reading this correctly? Just wondering since the recipe says “butter”. Thanks in advance! 🙂
That’s correct. Unless it specifically says “UNsalted butter” it’s safe to assume regular salted butter in my recipes. Happy baking!
Can you use dried rehydrated cranberries?
It won’t work the same without the tartness of the fresh cranberries.
Is this better if made a day before?
I don’t think it’s necessarily better the next day, but it is very good the next day.
Substituted 1 1/2 tsp of almond extract for the vanilla and added 3oz of thinly sliced almonds. Delicious!!
Love this cake, I have made it exactly as recipe states, but it sometimes turns out too gooey in middle, So as another reviewer did I added TSP BAKING POWDER TO FLOUR, it makes it “fool proof” and turns out perfect every time. Without the baking powder the cake can come out too dense. Can’t get enough of this cake, dusted with powdered sugar and served with whipped cream.
I made this last night and it tastes amazing but it is really gooey. What did I do wrong? I baked it for 55 minutes and the toothpick came out clean. Hopefully, people at work will still like it. I will try it again but I want to know what I need to do differently.
I baked mine for 43 minutes like she said in her recipe and it came out perfect. Not mushy.
Found this recipe on Facebook few years back. The best cake ever. I just don’t know if I’ve ever made an easier cake in my life. You absolutely must try , I think you’ll fall in love and the color of the cranberries after baking , just beautiful …. it’s so yummy !!!!
Made this cake twice and my family is already demanding it again!!! They have not ever asked for a cake before. Please try this cake it wonderful. All I do was add a very light glaze ( was afraid the cranberrries be to sour for my family) they ate all of it in 2 days. Only 3 of them LOL
Could you use almond flour in place of the all purpose flour
Almond flour will not work the same way.
Has anyone tried freezing this cake? I like to bake when I have free time, which isn’t alwys the day before an event.
This cake freezes nicely.
I love this cake can this cake recipe be made into cookies ? If so please let me know how.
Made this for Thanksgiving 2018 and everyone loved it! The army are all asking me to make again NOW! And to bring to Christmas dinner. So happy I found this recipe!!! Thanks!!
Can this be mada using sugar substitutes and keto flours
I did. I used a Paleo flour mixture and coconut sugar. I have made it both ways, They taste the same just with the coconut sugar it was darker. Yesterday I made it with paleo flour and swerve and it is fantastic. All have had that crusty top. Everyone loves it! I think I have made about 6 of these cakes. We can’t get enough.
I would Love to know the conversation on the flours.
Wondering the same thing.
I’m wondering the same thing. I searched through other comments, but haven’t found a keto version yet. Hopefully someone has tried it with success and will share their experience!
Made this for Thanksgiving and loved it! Will be making again today to take to book club. It will be a regular visitor here I believe. Everyone on my family loves it.
This cake is delicious! I made it exactly as written and baked in 5 holiday cardboard mini loaf pans and baked about 50 minutes. I am going to be making more of these and will try adding some almond extract and maybe some nuts too but on it’s own, it’s amazing. I just like to play with recipes. I’ve never tried to bake with fresh cranberries before. This one is a keeper!
Great idea!! I’m going to do exactly this and share with neighbors! Did you put the cardboard pans on a tray to bake or just slide them in on the rack?? I’m surprised your bake time was the same as the large pan…
Yes, I put the cardboard pans on a cookie sheet and baked them. I filled them pretty full since they don’t rise much. I also used almond flavoring and that puts these over the top. I’ve made at least 6 batches of these cakes. The last few batches I made, I just used the small metal loaf pans and put a piece of parchment paper in each one to make a “handle” to pull them out of the pan easy. I also sprayed with Pam. This way it doesn’t mess up the top of the cake trying to turn them out on a surface. I baked for less time because they are a little smaller than the cardboard ones I used. I am going to cut into one of the cakes I made in the cardboard to see if it sticks too much to the sides. If that worked out ok, I bought some cupcake cardboard liners that I will bake to give to my staff. Everyone that has tried this has absolutely loved it.
Needs salt.
Feel free to add more salt. I cook and bake with salted butter and I’ve never felt the need to add additional salt to this recipe.