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
{originally posted 12/2/11 – recipe notes and photos updated 11/9/20}
Nicole S says
Hi! I made the cake this morning and it was perfect! I loved the taste and it browned beautifully. I followed the directions step by step; I blended the eggs and sugar for 5 1/2 minutes. I will definitely make this again and again. Even my picky, picky daughter liked it 🙂 Thank you!
Esther says
Made this for our family’s Christmas celebration. My niece has a gluten sensitivity; I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I added 1/2 cup of chopped pecans and white chocolate chips also I substituted almond extract for vanilla extract.
This recipe was a winner for us. it’s more of a coffee cake/Blondie texture than a traditional cake. I will make this again for sure everyone raved over it!
Connie says
Been reading through all the comments. Finally I found yours about using a cup 4 cup gf baking flour. Thank you for sharing your gf experience!
Robin Houp says
I add 1/2 tsp orange extract, zest of one orange, and 1/2 cup toasted walnuts to final batter. Delicious!
Cici says
This cake had a delicious flavor, but for some reason mine didn’t form a crispy crust on top. I went back and looked at the recipe to see if I missed something. I’ll still make it again, though!
Patricia Thursby says
I love love love this and so does everyone i have made it for. It’s always a
Huge hit.
Heather says
This is a delicious recipe! I really want to try it again in the summer with summer berries. So delicious, so moist, with a lovely crunch on the top. I lightly sprinkled sugar on top for the aesthetics. But, delicious recipe as is!
Jeanie Clark says
Been making this for years! We dub vanilla for Almond extract and add Pecans to the recipe. This is a favorite holiday dessert! Good to make individual cupcakes too for parties.
Ronda says
How long do you bake cupcake version?
Chris says
Ive made this cake the last 3 Christmas seasons, as gifts as well as just for family1
So very simple and easy to make, thinking of substituting fruits of each season,,
and making year round, rather than just Christmas time! Too tasty to not have year round!
Margaret says
Delicious and easy to make. I added a little clove and cinnamon for a really Christmasy flavor! Next time I am going to try orange.
sara gillis says
Can I use gluten free flour one to one ratio instead of your combination flours etc.?
Connie says
About a year ago, a lady shared she used Bob’s Red Mill Cup 4 Cup and said it worked great!
Linda says
Can you use sodium free butter or does it need to be regular butter?
Mary says
I use salted butter, but unsalted will work fine. You might want to add a tiny pinch of salt to the recipe if using unsalted butter.
Renee says
I want to try this with the fresh cranberries I have right now but I’m curious that I don’t see anything necessary to prep them. I’ve never used fresh cranberries. Can you give me confirmation that all I need to do is possibly rinse and chop them?
Mary says
You don’t even need to chop them. They’ll soften and burst as the cake bakes.
Renee says
Great! Thanks!
Joyce B says
I’ve been making this cake for years and it remains a favorite; not just for Christmas but anytime I need a dessert or coffee cake in a pinch! It’s always a hit!
I use almond extract in lieu of vanilla and sometimes add 1/2 cup sliced almonds to the batter for additional texture.
On the baking pan, I agree that bundt pans don’t work. However a 9” round pan works beautifully and didn’t compromise the beautiful crust.
For presentation, I place the round baked cake on a cake plate garnished with sugared cranberries and rosemary pieces.
Jennifer Mustafa says
Thank goodness the cranberries made it to New Years. This was amazing. Fan fave for sure. It did take longer to cook for me 1 hour plus.
Jantique R. Fielding says
I don’t have a mixer. Can I use an old-fashioned egg beater? I’m willing to put in the work, but I’m not willing to go out and buy a mixer I won’t use! Thanks!
Mary says
I imagine that you can, however, I’ve never tried that myself. It’s worth a shot!
Traci says
This cake is THE BEST! I’ve made it the last two Christmases and it’s my family’s favorite. I baked it exactly as in the recipe and it turns out perfect every time. I love having it with my coffee each morning over the holiday. I keep it lightly covered with foil and it keeps for quite a long time (we eat it from Christmas Day to New Years Day).
Jamie says
I made this cake for Christmas and it was absolutely delicious. I would like to try and make it healthier by using stevia in place of the sugar. Has anyone attempted this?
Patricia Johnson says
Can I use stevia (cup for cup) instead of sugar. My friend in S. Carolina made this cake and loved it. She posted it on Facebook. Thanks
Kay Y says
Wow! I had a bag of cranberries left over from Christmas. This morning I mixed up this cake and it turned out perfect. Not only is it pretty, but the tartness of the cranberries just makes it a nice surprise taste. Even my very picky husband loved it. Go figure. Who knew? He’s never eaten a cranberry until today. Hummm, I am kinda sad to say there are just the two of us here and 1/2 is gone already. My oven bakes fast and I took it out after 35 minutes and it was just right,; plus, I used parchment paper in the bottom of my glass 9×13. For all else, I followed your directions exactly. Thanks!
I took a picture of it but I’m not sure how to upload it.
liz says
Great cake. Stayed moist for 10 days — probably longer but it was ate. This will be a go to recipe for all occasions.