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}
Holly says
Can blueberries be used instead of cranberries?
Mary says
Yes, this does work with blueberries. Happy baking, Holly!
Frank says
Make this cake at least twice a month. Stocked up on frozen fresh cranberries since none available during the year. GrandKids love it. And so do company.
Mary says
I stock up every chance I get, Frank! I’m so glad you like the cake.
Roz says
I made this cake three times over Christmas and it is awesome.
Question – could I substitute blueberries for the cranberries?
Mary says
Yes, you can substitute blueberries for the cranberries in this recipe, Roz.
Bee says
This cake looks absolutely amazing! Beautiful photographs. I just want to dive right into it! 🙂
Mary says
Thanks, Bee!
Lucy Ann says
Can you use frozen cranberries?
Mary says
Yes, this works nicely with frozen cranberries, Lucy Ann. Enjoy!
Darlene says
Pleas, do you grease your pan
Mary says
Yes, grease the plan, Darlene. Enjoy!
Lisa says
Delish with a sweet pop of flavor!
Mary says
I’m thrilled that you like the cake, Lisa!
Mary Beth says
Just made this cake for the first time and my family loved it! I used fresh blueberries as cranberries are out of season right now. The next time I make this I am going to divide the batter in half and mix half with blueberries and half with raspberries and bake in muffin tins. They will be yummy for breakfast!
Thanks for the recipe!
Jean Setsu Yee says
I made this cake but it turned out like a flat cookie. I used Stevia instead of sugar. and followed your direction exactly except for the sugar. I was so sad that it did not turn out as I hoped. Is the Stevia the problem with this recipe? Thanks
Mary says
Hi Jean. This recipe isn’t written for Stevia, so that’s likely why it didn’t work. I’ve never tried substituting it for this cake.
Sara says
Can you use strawberries rather than cranberries?
Mary says
You sure can, Sara. Enjoy!
Norma Curran says
Another wonderful recipe for cranberries. I made this at Christmas and they LOVED it. I am now making it for Easter. I followed recipe to a T ( not my usual habit !) It is one to save & to share.💜
Mary Younkin says
I’m thrilled that you’re enjoying the cake so much, Norma!
Terry Phillips says
I Love this recipe! I made two cakes this past holiday season and they were a big hit. Today, I am making one using blueberries for an Easter luncheon. I know it will be just as delicious as the cranberry version. Thank you for this fantastic recipe!
Mary Younkin says
I’m so happy that you love the cake, Terry!
Rebecca says
I first made this last year, and it is my new go-to favorite. I do toss the thawing cranberries with a little more sugar before mixing them into the batter, but then again I have quite the sweet tooth.
Mary Younkin says
I’m thrilled you like the cake, Rebecca!
Connie says
Have have you ever tried it with rhubarb? It is now in season. I made this cake at Christmas and think it could be perfect for this substitution.
Mary Younkin says
I bet that would be delicious, Connie.
Angela says
I use parchment paper. Made these 1 time then switched to fresh blueberries. Made 4 times now. DELICIOUS! I used 1 stick of butter, 1 cup sugar & almonds extract instead of vanilla. Thank you for this recipe! So easy!
Mary Younkin says
I’m so happy that you love the cake, Angela!
Laxmi says
Hi Mary,thanks for this awesome recipe,made this cake today and it turned out perfect.. My family loved it..
Mary Younkin says
I’m so very happy to hear that you’re enjoying the cake!
Patricia Wood says
This is astonishing. I am the most un-confident baker but took a deep breath and made it with frozen cranberries, as you suggested, and it’s perfect. So much nicer than the usual creamy, sickly cake recipe. I’ll certainly try it with blueberries, as suggested by Mary Beth. Thank you from the opposite side of the pond.
Mary Younkin says
I am thrilled that you love the cake like we do, Patricia!
wamison says
nice and great send me more recipes for the cakes to my inbox
Elisheva says
Love this delicious, straightforward cake!
I needed to prepare this as nondairy, so I substituted soy free Earthbalance “Natural Spread” (a nondairy butter replacement) in place of butter.
I served the cake slightly warmed with nondairy vanilla icecream. It was beyond amazing.
I made this for a dinner party. My guests went wild over this cake. They even asked if they could take home some of the leftover cake!
This is now my go-to cake when I’m asked to bring a dessert to an event.
Thank you so much for sharing this delicious recipe!
Mary Younkin says
I am so glad it worked nicely with the dairy-free substitute, Elisheva! That is great to know.
Elisheva says
I also buy many bags of fresh cranberries when they are in season….I immediately put many bags of fresh cranberries into my freezer so that I will have cranberries all year ’round. And then I can bake this yummy cake throughout the year!
Jasmin says
Fresh Cranberries are not available where i stay. Can i use dried cranberries ? What quantity ?
Mary Younkin says
Unfortunately, this cake will not work the same way with dried cranberries. I recommend stocking up in the fall, so you’ll have them in the freezer for baking year round.