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}
Karen Minnie says
Hi Mary,
Are ther any adjustments needed for high altitude? I love at 7,400 feet and often baking recipes have adjustments in them. Thanks!
Mary Younkin says
This one should be fine at your altitude, Karen.
Ralph Santarsiero says
I made this cake a week ago in an 8 x 8 baking dish. It was delicious but soggy on the bottom. I baked it about 45 minutes. Maybe I should have baked it longer because of the size of the dish? Next time I’ll try the 9×13 dish.
Mary Younkin says
Yes, this would’ve needed more baking time in an 8-inch pan, Ralph.
Karen says
Can you use frozen cranberries in this recipe
Mary Younkin says
Yes, I make this with frozen cranberries most of the time, Karen.
Sharon Donahue says
How much orange zest do you recommend if I decide to add it. PS love this cake make it all the time!
Mary Younkin says
I’m so glad you enjoy the cake, Sharon! I typically use the zest of one orange, finely minced. So, maybe a couple teaspoons.
Ellen says
Reduced sugar to 1 1/4 cup, was still plenty sweet to allow the wonderful taste of cranberries. Quick and wonderful recipe! The crumb is delicious
Mary Younkin says
I’m thrilled that you are enjoying the cake, Ellen!
Jen says
Does the vanilla ingredient need to be vanilla bean or vanilla extract?
Mary Younkin says
Vanilla extract is great for this recipe, Jen.
Cathy says
Can almond flour be used?
Mary Younkin says
Hi Cathy! Almond flour is not a 1:1 substitution for this recipe. Unfortunately, it will not work.
Laura says
This was absolutely delicious! It received rave reviews from my guests. I followed the recipe exactly except I used a half teaspoon of vanilla extract and a half teaspoon of almond extract-yum!
Mary Younkin says
I’m thrilled that you love the cake, Laura!
Patricia says
Can a person use dried cranberries ?
Mary Younkin says
Unfortunately, dried cranberries will not work the same way, Patricia.
Jessica says
Could I use gluten free all purpose flour? Or should I use what you listed as a gluten free option.
Mary Younkin says
Well, I’ve only tested it as the recipe is written. So, my preference is for the combination of flours I’ve listed, Jessica. You can certainly try it with your favorite GF flour blend though.
Karen Eggers says
Do you use whole fresh cranberries or grated? How much orange extract and grated orange peel?
Mary Younkin says
This recipe calls for fresh cranberries, Karen. You’ll adjust the amount of extract or zest depending on how much orange flavor you desire. I usually recommend starting with a teaspoon.
Lizzie says
I stirred in the cranberries at the end and followed the recipe to a T… but it’s been in the oven for about 30 minutes and all the cranberries came to the very top of the cake..? And are no longer mixed throughout the batter ..?
Mary Younkin says
That’s very strange, Lizzie. Is it cooked through?
Rebecca says
I would like to make this cake dairy free. Is there a reasonable oil or other substitute for the butter in it?
Mary Younkin says
I’ve been told that vegan butter substitutes will work, Rebecca, but I haven’t tried that myself.
Nadine says
You can’t get any easier than this and it is absolutely delicious!
I baked one w/ Vanilla extract and another w/ Almond extract.
Highly recommended and also SO pretty!
I love cranberries for baking, their appearance alone is so festive 💗
Mary Younkin says
I’m so happy that you love the cake, Nadine!
Peggy H Von Bokern says
Can a 9 X 13 glass casserole dish be used?
Mary Younkin says
Yes, it will work fine, Peggy.
Peggy H Von Bokern says
Thank you, this was a big hit tonight at my Bunco Christmas party. I know it will be great for breakfast. Thank you. This is a very easy recipe. Will def make again, thinking that I will add pecans to it next time. I was beautiful in my glass dish!
kittenknit says
Don’t you need to reduce heat by 25º for glass?
Mary Younkin says
I don’t typically adjust for glass pans, but I’ve read that before. It won’t hurt to adjust for the glass, but it also isn’t required. I typically watch for doneness and add a couple minutes as needed.
Vanessa says
Do i need to cut the berries
Mary Younkin says
You can add the cranberries straight from the bag, Vanessa.
Gina Miller says
Luuvv this cake!!! Seems even more delicious the second day after it’s had time to rest all night… Can’t wait to make it for Christmas Sunday at church, beautiful display 😍
Mary Younkin says
I’m so glad that you love the cake, Gina!
G Wright says
So glad I found this again. I made it about three years ago and people kept asking me about the cake. But, now I can make it again. Great recipe!
Mary Younkin says
I’m glad you found the recipe again!
Trish says
This cake was absolutely delicious! My kids loved it! Will definitely be making it again for this Christmas season!
Mary Younkin says
I’m glad you like it, Trish!
Judi says
Is it possible to reduce the amount of sugar, without seriously compromising quality?
Mary Younkin says
Not to my knowledge, Judi. With so few ingredients, the recipe isn’t a very adaptable one.