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}
Mechelle says
I have made this a couple of years now. It have even become a requested item for work. Last Christmas I finally remembered to buy cranberries to freeze! This is my favorite cake to make. Thank you for sharing the recipe.
Mary Younkin says
I’m so happy that you’re enjoying the cake, Mechelle!
Carol says
I have been making thus cake for several years now. Absolutely love it and it is my most requested treat at christmas! Thank you for sharing this recipe! I add almond extract and orange juice to it for a nice twist.. simply amazing!
Mary Younkin says
I’m so glad that you love it as much as we do, Carol!
Lori says
Salted or unsalted butter?
Mary Younkin says
I use unsalted butter in all of my recipes, Lori.
Debbie Williams says
Mary, I make this every year for Christmas. I always use salted butter. There is no salt in this recipe and, as we all know, baked goods don’t have flavor without a little salt. Just my opinion and personal taste. Happy baking!
Mary Younkin says
I always use salted butter as well, Debbie.
Leslie says
I used whole wheat white flour in this recipe. It worked great. I did add about a 1/4 cup water to allow for the dryness of the flour.
Great Cake,
Thank you
Mary Younkin says
I’m happy to hear that you like the cake, Leslie!
Linda says
Do you have to coat The cranberries in flour to keep them from sinking to the bottom of the pan as as I’ve seen in other recipes, thanks…
Mary Younkin says
I’ve never done that, Linda. The cranberries typically mix nicely throughout on their own.
Anne says
Saw this recipe on Facebook today & had cranberries left from Thanksgiving. I’m not really a baker, but thought it was easy & fast to put together & I had to use some of the cranberries. I baked it the exact 43 minutes that you said. I brought it to a get together tonight & by the time everyone had a piece & took some home I was lucky enough to bring a couple pieces hom to jy husband. Totally awesome!! And yes, it could be used as a breakfast coffee cake.. Delicious!!!
Mary Younkin says
I’m so happy that you love the cake, Anne!
Kamila says
Thank you for this wonderful recipe, however I am wondering if this can be made with dried cranberries as there is nor fresh available where I leave. How much sugar should you use as dried cranberries are pretty sweet. This is the only cake my daughter eat
Mary Younkin says
I’ve been told that you can make it with dried cranberries, but it is definitely not the same cake that way. However, a few people have left comments regarding how they’ve adjusted the recipe that way. So, it’s worth reading through a bit and seeing how they’ve done it.
Kathy M says
This cake was so easy to make and tastes awesome!!!
Mary Younkin says
I’m thrilled that you’re enjoying the cake, Kathy!
Dot says
Should the cranberries be chopped?
Mary Younkin says
The cranberries do not need to be chopped, Dot. Just toss them in straight from the fridge or freezer.
Neil Gourlay says
Before i attempt to make this recipe, the recipe mentions using cups as a measure, but I am more used to using weight like grams or oz’s. What would the weight be for the sugar, butter & flour (self-raising or plain?).? H
Mary Younkin says
I don’t typically use metric measurements, Neil. Feel free to drop the listed measurements into a conversion calculator to figure those out.
Heidi says
Can you make this in a mini loaf pan? If so what temp and how much time?
Mary Younkin says
Hi Heidi, you’ll want to bake at the same temperature, but watch the cooking time. It will vary for the different pan sizes.
Joy OBrien says
Love this cake. So easy to make, and now I always have cranberries in my freezer. Eventually I will try using blueberries!!
Mary Younkin says
I’m so glad that you love the cake, Joy!
Kim says
I have made this cake lots of times., and every time I take it somewhere someone always wants the recipe. It is one of my favorites to make. Even the non bakers that have tried it can make it. Thanks for the recipe!!!
Mary Younkin says
I’m so happy that you love the cake so much, Kim!
Lori Birchbauer says
My cake looks almost raw… I baked it last nite and put it in the refrigerator overnight…. this morning when I cut it the cake part looks like raw cookie dough. I know it was cooked through last night… I don’t think I can serve this…. what did I do wrong?
Mary Younkin says
Hey Lori, I’m not sure why you put the cake in the refrigerator last night. Doing so, might have caused it to steam if it wasn’t completely cool. Storing it airtight will also soften the crust. It’s likely still cooked through, but the texture has clearly changed.
Marie says
Delicious!!! My family devoured it😋
Mary Younkin says
I’m thrilled that you’re enjoying the cake, Marie.
Teri says
I made this recipe for a party and it got rave reviews! I’m making it again for my office party and for Christmas Day. I’m also going to use gluten free 1-1 blend flour.
.Was wondering if you can use blueberries when cranberries are not in season? I’m thinking why not!
Mary Younkin says
Yes, this works great with blueberries, Teri. I’m so happy to hear that you love the cake.
Joyce Dietrich says
You indicated you bake yours for 43 minutes; do you have a gas or electric oven?
Thank you,
Mary Younkin says
Well, I’ve actually baked it in gas and electric ovens and it’s always between 40-45 minutes. I just keep an eye on it, Joyce.
mary says
Could white chocolate chips work as an addition?
Mary Younkin says
Sure thing, Mary. Many people have tried that and loved it.
Ruby says
The cake came out great! But the fresh cranberries made it sour, should I cut back on the cranberries?
Mary Younkin says
The cranberries are naturally very tart, but the sugar balances it nicely for most people. If it’s too sour for you, I’d suggest fewer cranberries next time you bake it, Ruby.
AIMEE says
I’ve found that it is quite tart the day you make it, but just right the next day. No need to alter recipe; just allow some time between making and serving.
Mary Younkin says
I’m glad you like the cake, Aimee.
Mary Ducker says
This is a delicious recipe, with high marks from this baker. However, on this morning’s attempt to make only half in an 8×8 pan I mistakenly started mixing the butter and sugar together instead of the eggs and sugar, doh! Not wanting to waste those good ingredients I added the eggs after about 1 min, forging on beating for the stated time in the recipe with my fingers crossed, knowing the long beating time gave the lift to the cake. Now I would not recommend this but if you make the same error rest assured all is not lost. I will not do this again, but nothing was wasted. The top may have come out a bit different but it was still delicious.
I used 2 eggs, 1 c. sugar, 6tablespoons of butter, 1/2 teaspoon vanilla and 5-6 oz cranberries. baked in a 8×8 pan.
Mary Younkin says
I’m so glad it worked out for you, Mary!
Anna says
I had some fresh cranberries I knew I wanted to bake with and a quick google search brought me to this recipe.
This is absolutely delicious, the tart hit of the cranberries along with the sweet cake is a stunning combination.
I’m so glad I tried this out, thank you.
Mary Younkin says
I’m glad you tried the cake too, Anna!
Angela says
Hello! Thank you for the recipe. I am eager to try it. Could
I make this in a cast iron skillet? If so, any modifications? Thank you!
Mary Younkin says
I have no idea how that might work, Angela. As far as baking, it should work fine, but I don’t think the cast iron will add anything special to the recipe.
Kristin Terrill says
What speed do you recommend beating the eggs and sugar on?
Mary Younkin says
I usually beat around medium speed, Kristin.