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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}
I made this cake for Christmas last year and it was such a hit that everyone has requested it again. It’s the beginning of what’s bound to be a long standing traditional dessert in our family. Thank you for this amazing recipe!
Awe, I love hearing that, Amy! It’s a family favorite for us as well.
Hi, I want to make this for Christmas Day, can I make it in advance? How many days do you recommend?
Thank you
This can be made a couple days in advance without any problems, Mona. I leave it uncovered at room temperature so that the crust stays crisp.
I made this recipe for the nurses and patients at the local dialysis unit. It was a big hit. I’ve been asked to make it again before Christmas. Thank you for your cranberry recipes. Kidney patients are allowed to have them on their diet. God Bless
I’m so happy that the cake was a hit, Betty.
I made this for coffee hour after church last year. I had many requests for the recipe. I served it again for coffee hour today. The plate was empty before I knew it. I always get many compliments. I’m not much of a baker, but I find this easy to make.
I’m so very happy to hear that, Kathryn!
I made this cake and it has great taste. Mine did not rise like the picture. It was more like chess squares. Had to use 9×9 pan, maybe my problem.
That would definitely cause it to bake differently, Donna.
Hi Mary,
If baking in an 8×8 non-stick pan, what time would you suggest for baking?
Thank you!
This will not fit in an 8×8 pan, Melissa.
Could I make this using Small bread pans?
Yes, you can. Just watch the baking time and test for doneness accordingly.
Is this ok to bake the day before or is day of better?
This is fine baked a day ahead, Pam. I keep it uncovered on the counter and it’s perfect ahead of time.
This cake has become my favourite for Christmas. It is going to be the third year that I am making it and my family loves it. I also treat them to the cake throughout the year and they always beg me for more. Very easy to make and I baked it with both fresh and frozen berries.
I’m so happy that you love the cake and it’s become a tradition for you, Irena!
if i add orange zest or flavoring how much and do i still add vanilia
Hi Cindy, I still add the vanilla along with a teaspoon or so of extract or 1-2 teaspoons of finely minced zest.
Can this batter be made the night before, refrigerated, and then baked the next morning?
I don’t recommend that, Allison. I prefer to bake it the night before and leave it uncovered on the counter overnight.
looks yummy
I hope you love the cake, Yasmin.
Is this made with unsalted butter?
I use salted butter, Amanda.
Hi! I want to make this for Christmas, but I live in a small town. We have three grocery stores. No cranberries. Fresh or frozen. Would frozen cherries work?
I haven’t tried it myself, but I bet frozen cherries might work nicely!
I made this for Christmas last year too & it was such a hit that I’ve been requested to make 2 this year! Since you said a Bundt pan doesn’t work well, what pan should I make my 2nd cake in?
You can divide it between a couple of 8-inch squares or round pans, 3 loaf pans, or just use another 9×13 if you have one, Andrea. Just watch the baking time and test for doneness with the different sizes.
I am excited to try this recipe tonight …
I hope that you love it as much as we do, Dee!
This is amazing! What a delicious cake! My son and I love cranberries, and we’ll both eat them straight from the bag as soon as they’re available each fall. So…I didn’t have a full 12 ounces, maybe 9.5-10 oz, but I still needed to make the cake. I did sub whole wheat flour, because I know that I will almost always prefer whole wheat to white, and I didn’t have white flour available.
In case anyone wants to know, whole wheat flour works perfectly, in my opinion. The cake is a bit darker color than the photos, which is to be expected. I think, based on experience of making that substitution in other recipes, that I will probably never use white flour to make this cake.
My cake didn’t really make the glazed look, but I made a mistake and put my still-slightly-too-cold butter into the mixing bowl and beat it up some to help it warm up. I really didn’t feel like scraping out the butter, cleaning everything, and starting over…so I used my Vitamix to cream the eggs and sugar together, using a medium speed of 5-6, then turning down to 4 because it was definitely warming up a little bit, maybe a little too much. I don’t think it was warm enough to actually cook the eggs, but it may have been warm enough to start slightly denaturing the eggs’ protein. I finished in the mixer, finishing the recipe with the one sub I made of the WW flour. So, it may be that my mistake caused enough of a change in the eggs that the glaze didn’t stand a chance of developing.
But, the cake is delicious! I’m taking part of it to work tomorrow (later today, since it’s after midnight!), and my parents have requested that I make another one, before Christmas, using blueberries, because they think they’ll like that a bit better than the cranberries.
I’m so very happy that you love the cake, Lili!
Hello. I live in France. Impossible to find fresh cranberries in the area where I live (thanksgiving was a creative experience ..)
Definitely have not found frozen cranberries.
I have found good quality dried cranberries. Can I adapt the recepé and reduce the sugar?
Merci
Unfortunately, it simply won’t work the same way with dried fruits. You can, however, use alternate fresh berries with great results.
Is it possible to just use a gluten free flour blend one to one for a four substitute?
You can certainly try that, Jessica. Though I can’t speak to how that might work.
We make this cake every year for Thanksgiving and Christmas. It’s perfect with a up of coffee while preparing the turkey and dressing. My family loves it.
I’m so happy that you love the cake, Betty!