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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}
Accidentally added the sugar and butter first, however, let it beat for a few minutes, then added the eggs let that all go for about 4-5 minutes. Result? husband ate about 1/3 of the pan! these are sinfully delicious!
Added about a 1 tsp of cardamom (cause I love it) and wonder what some sliced almonds or slivered almonds would taste like on it? mmmm. Oh also cut back the sugar to 1 1/2 cups.
It’s sort of like a giant sugar cookie! with cranberries. Definitely making this again, probably in two days for an after Christmas dinner party!
Thanks!
I am so very happy to hear that you love the cake, Katherine!
I made this for Thanksgiving and everyone loved it. Going to make again for Christmas Eve. Crumbled a bit getting pieces out of pan, could I use parchment paper? They weren’t stuck, but thought I could lift whole cake out then cut. Thoughts?
Yes! If you want to slice it as cleanly as possible to display, I recommend parchment paper.
I love this recipe! I added some whites chocolate chips and it was amazing! I also lined my pan with foil to make removing them and cutting them easier. Mine stuck to the pan so bad when I first made them but lining the pan with foil and spraying the foil with cooking spray helped tremendously.
I’m so happy that you love the cake, Kylie.
Did it not stick to the foil?
Hey there! I just put this is the oven and can’t wait to taste it! I just wanted to make one recommendation. I was scrolling through the comments and saw that you said to use salted butter. I’m used to baking with unsalted and it didn’t occur to me that I hadn’t added any to the recipe until I saw your comment. It would be helpful to make this known in the recipe.
Anyway, nothing major! I caught it before it went in the oven. I’ll let you know how it turns out.
Enjoy the cake, Alex!
Can I make the cake the night before and put in the fridge and bake in the morning?
I recommend baking it the night before and letting it sit on the counter until morning, Chris.
Can I make this with artificial sweetener?
I’ve never tried that, Ann.
Can I use dried cranberries? I don’t have fresh in the house and it’s Christmas Eve! I can’t go to the store again!!! I can steep them if necessary. thoughts?
Unfortunately, this will not work the same way with dried cranberries, Lizanne.
It did for me 😁💯💝
I made this cake for a Mother’s Day brunch last year and It was a big hit! I’m planning on making it for Christmas. I think it would be great with an orange glaze drizzled on top. Do you think that would work?
Sure thing, Renee.
Looks yummy. I haven’t cut it yet (still coming) but about how high is this cake?
How high? as in, how tall will it rise? That will depend on the size of the pan you baked it in, Karen.
Hi there, thanks for lovely recipe just trying it out tonight for Christmas tmw! Just wondering do I leave the cake to cool in the tin and can it stay like that overnight or should I put on cooling rack?
Thanks and Happy Christmas!
The cake will be fine on the counter in the pan overnight, Julie. Enjoy!
Hi! Well, I just got out of being homeless after a 33 year abusive marriage and I now live in a studio/kitchenette. A neighbor gave me a bag of dried cranberries and I had no clue what to do with them, but promise you…a person who’s lived on the streets will never reject or toss any food. I then was invited by another neighbor for Christmas Dinner. I have no food stamps left, money, or food, but I wanted to bring something. I had 2 tin pans, flour, sugar, vanilla, butter, eggs, AND DRIED CRANBERRIES .😁🤪🙄. Found this recipe and once again a Christmas Miracle! 🎄😁 Thank you for the recipe from all of us 27 poor folk!! MERRY CHRISTMAS! 💯💝
I am so happy to hear that it worked for you, Mary Ann! Merry Christmas and best wishes for a wonderful year to come.
Let me start by saying I really like this cake. The texture and consistency are very different than what I expected. It has great flavor, buttery. The crust on top IS so important. BUT…. This cake to me screams breakfast!!! It reminds me of moist scone…. Dense, sweet. It wasn’t something my guests wanted to try at Christmas dinner. But I LOVED it for breakfast the next morning. Definitely a keeper. I’ll make it again!
I LOVE this cake for breakfast too, Susan. It’s awesome with a cup of coffee.
Hi…I am not sure you will receive this 11 months after your post. Thanks for sharing your comment. Your story is profound and inspiring. I hope you are doing well. I just found this recipe and will make it for Thanksgiving and will be thinking of you. Sending positive energy your way. Patty
I made this tonight to serve for Christmas breakfast tomorrow. I followed the recipe exactly except I substituted frozen blueberries instead of the cranberries. I tried to carefully fold in the blueberries and they turned the batter purple! I know that you need to be very careful when folding in blueberries but the thick batter made it difficult. I’m sure it will taste great but it’s not very attractive! Lol! Any suggestions?
The blueberries will definitely burst a bit as they’re stirred into the batter, Kathy. The cranberries are my personal preference as they are much firmer and do stay prettier for the cake. I also find that fresh blueberries tend to stir in a little easier as they won’t freeze the dough and firm it up nearly so much.
Don’t defrost the blueberries. Add them in frozen. 😊
Really worth trying. Easy recipe with excellent results. This recipe is a keeper. I loved it!
I’m happy to hear that you love the cake, Toni!
This cake is amazing! I’ve already made three batches this holiday season. It’s sweet and tart, has a great texture, and the top has a slight crispy crumbly feel to it. With all that, it’s so easy to put together. Thank you so much for sharing this incredible recipe!
I’m so happy to hear that you love the cake, Dossy!
HAs anyone added nuts to theirs? How did it turn out?
Many people have added nuts and loved it, Melinda. We’ve made this with almonds, walnuts, and pecans at different times as well.
Could this be made Keto using almond flour and erythritol ?
I have no idea how that might work, Carolyn.
I finally tried this cake. Yesterday the cake was VERY tart, too tart. I usually like tangy and sweet together but me and my daughter couldn’t eat it. I almost threw it out. Today, I tried it again, loved it, so did my daughter. Is it usually very tart? Maybe my cranberries were not good? Any thoughts? Thanks!
Yes, this is a very tart cake, Tonnette. I LOVE it on the first day, but a few people have commented that they preferred it the second day as well. It definitely mellows by the following day.
I made this on Christmas Eve as our Christmas Day dinner dessert. It was super easy and everyone loved it! The buttery sweetness is perfectly balanced by the tartness of the cranberries. I used fresh cranberries in the recipe and only had ~9 oz but it was enough. I was a little worried once I made the batter because it was a very thick dough and I had to press it into the pan, but it turned out perfect!
I’m thrilled that you enjoyed the cake, Carol.
This cake was amazing & a big hit at my Christmas party! I may use just a little less cranberries next time (just a personal preference). I had absolutely no complaints from anyone, just a lot of people asking for the recipe and getting more than just one serving! It was great!! 🙂
I’m thrilled to hear that the cake was a hit, Heather!
A great cake for fresh cranberries! Will make this in the future at Christmas time
I’m so happy that you like the cake, Dennis!