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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}
Can I use dried cranberries
Dried cranberries will not work in this recipe.
Definitely going to make this cranberry coffee cake!
I hope that you love it as much as we do, Amy!
Is there a reason why dried cranberries will not work in the recipe?
The fresh cranberries add a tart burst of fresh flavor. You can certainly use dried fruit, the cake will bake fine that way, but the resulting cake won’t be the same.
Can you lessen the sugar or Butter to make it healthier? Can you sub white whole wheat flour?
This recipe will probably work with white wheat flour, though it might turn out slightly more dense, Carey. I have no idea how changing the butter and sugar content might affect it. Typically recipes with very few ingredients aren’t the most forgiving with adjustments like that.
I use 1 and 1/2 c sugar. And a pinch of salt…. it works 🙂
good to know, Kimberly!
I’m trying this recipe as cupcakes, how much batter should go into each cupcake? Thanks!
I’d fill each cup about half full, Kristy.
I made cupcakes. I filled almost to the top. Came out at the top when done. Looked good. I baked mine for 28 minutes. Very pretty and taste great!
I’m glad they worked out so well, Carol!
could I add eggwhites and use self rising flour?
I suppose you could, but why? I’m not sure what additional egg whites will accomplish. And there really isn’t a need for self-rising flour.
I have frozen blueberries. Should I defrost them first? Do I use the same amount for cranberries? Thank you!
You can add the berries frozen, Nico.
I made it and absolutely 😍 love it and so
does my family and friends!!! 😃
I am so happy that you love the cake, Maria!
I made this and absolutely love it! I followed the recipe exactly and added the zest from half an orange. It was great and loved by my thanksgiving guests. Thank you!!
My one question:
I made this in a glass casserole dish and although I greased it, the cake had to be scraped out of the pan piece by piece. Have you ever run into this? I am hoping to serve it already cut on a larger scale. Hoping that it doesn’t stick quite so much in the metal pan you usually use?
If I know I will be serving it that way, I will often line the pan with parchment, so that I can lift the cake out, slice on a board and then more easily plate it. Otherwise, a small spatula does work great for lifting each piece, Meghan. (I honestly don’t recall whether it sticks more in glass. I can’t say it’s ever really posed a problem in a metal pan.)
Have you ever tried making it sugar free? Maybe with splenda or some other substitute? Always looking for something diabetic friendly.
Many people have done that. If you scroll through some of the comments here, you’ll see where it’s been done and how it worked out, Martha.
This cake turned out delicious! Watch the cooking time though because mine was done in 30 min. I was so glad I checked it, any longer would of burned. Not sure why it was that much less on cooking time but I made it twice and both times was 30 min. Maybe because it was a glass pan (9×13) I’m not sure
Glass pans do cook differently and the sizes can vary a good bit too. I’m so glad that you watched it! And thrilled that you love the cake.
Where can I find the nutritional information such as serving size and carbs.l? My son is diabetic and I need ro know
Hi Scarlet, you can copy and paste the ingredient list into an online nutritional calculator. That isn’t something that I am able to do on the website. The ingredients are too variable.
I saw a note about adding orange zest and nuts, about how much of each? I assume pecans? First time I have written in on a recipe, looks too good to pass up. Since there is so few ingredients, even I should be able to handle this one!
Hi Dan! I’m glad you took a moment to comment. I hope you love the cake as much as we do. I usually recommend making it as written the first time it’s made. Then maybe scroll through the comments here to see how others have tweaked the recipe for different variations. This is a fun recipe to play with!
Would 12 ozs of cranberries be about 1 1/2 cups..?
There are approximately 3 cups in a 12 ounce bag of cranberries.
This cake is my favorite use of fresh cranberries. So simple and delicious. I have this cake in the oven for a pot luck luncheon tomorrow.
I bet your house smells fantastic right now, Clare.
can I print this recipe out?
Sure, just click the print recipe button in the recipe card. Happy baking!
I want to make this but am diabetic. Can I use Splenda instead of sugar??
Many people have left comments with notes regarding how they’ve used alternate sweeteners. It might be worth reading through some of them to see how it worked.
I live in Denver and banana bread sometimes doesn’t cook in the middle. Any adjustments for high altitude? We are at about 6500 feet.
I’d just cook it a little longer to make sure it cooks through, Lynne.
I made this in though it’s good I’m not sure it came out quite right. should the butter be salted or unsalted or does it matter?
Though I liked it The cranberries were really tart!
I use salted butter, Jennifer.
Has anyone tried this recipe using almond flour?
Almond flour is not a 1:1 substitute in this recipe. I think some people have used part almond flour and part other flour alternatives, but you’ll need to scroll through some of the comments to figure that out. It isn’t something I have tried myself.
We love this cake and I have made it many times and I always use 9 x 13 glass pan. We recently moved to elevation of 7090 ft. What adjustments do I need for high altitude?
I’m not certain, Pam. I’ve made it at 5200 ft without any changes though. I’d probably try it as written and see how it works for you.