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}
Angela says
I love baking from scratch and I’ve learned that there is a difference in the final outcome of your product. Baking with love and patience is the best way to get a perfect product, Baking because you have to or need to, not such a perfect product. I can’t wait to try the Christmas cranberry cake!
Mary Younkin says
I hope that you love the cake, Angela!
Carolyn says
I refrigerated the dough the night before…….folded in the cranberries in the morning…….after letting the dough warm up a bit. Baked this morning………will it still bake nicely. I’ll let you know.
Mary Younkin says
I hope you love the cake, Carolyn!
Krista says
I made it last year and this year for a few events. Always a big hit! It’s so easy to make but people are always impressed.
Beth says
Thank you so much for this recipe. I was hooked from the first bite. There is just something about this cake that is addictive. I did add orange zest and I drizzled glaze on it.
Mary Younkin says
I’m so happy that you love the cake, Beth!
Jayme Burkhart says
Loved!! Made exactly as written and turns out perfectly! Looks exactly like the pictures. I was craving something with cranberries and this was just soooo good! Super easy and delish!
Mary Younkin says
I’m so happy that you love the cake, Jayme!
Teresa says
I love this recipe. Lightly sweet. Everyone liked it. I’m going to make this a tradition for Christmas. Tha is for sharing!
Mary Younkin says
I’m so glad that you enjoyed the cake, Teresa!
Barbara B. Miller says
Excellent! I will certainly make this cake again next year.
Mary Younkin says
I’m thrilled that you like the cake, Barbara.
Kay Burger says
I brought this for a Christmas gathering. My family absolutely were crazy about it! I have handed out many many copies of this recipe! Thank you so so much for Sharing it with us!!!
Mary Younkin says
Awe, I love hearing this, Kay! I’m so very happy that you love the cake so much.
Kay Burger says
I already left a comment. But I had to come back and let you know that I have purchased all three of your cookbooks. I am very impressed with the recipes here online so I’m excited to receive your cookbooks,
Mary Younkin says
You made my day, Kay. I’m thrilled that you like the recipes!
Paula says
This cake is terrific! I had some leftover cranberries from Christmas and was searching the web for some recipes. Since I had all the ingredients on hand, I decided to make it. I was concerned because the batter is very thick. But it turned out beautifully. I baked it for around 35 minutes as it was starting to lightly brown. When it came out, I sprinkled just a little bit of sugar on top and then mixed a small amount of powdered sugar with some milk for a glaze and then used fork tines dipped in the glaze to “scatter” the glaze. It tastes wonderful!!!
Mary Younkin says
I’m thrilled that you like the cake so much, Paula!
Stacy says
Thank you for your delicious recipe! I made it for a Christmas Eve party and it was a hit!
One question: If I want to reduce the sugar, what would you suggest?
Thanks again!
Mary Younkin says
I’m thrilled that you like the cake so much, Stacy! I have no idea how reducing the sugar might work. With so few ingredients, it’s hard to adjust things like that without compromising the recipe.
Olga says
2 cups of sugar for 3 eggs!? Is that not a tad much? Can I use less sugar?
Mary Younkin says
Well, you’re welcome to try reducing it, but I can’t speak to how that might work, Olga. The sugar does work to balance the tartness of the fresh cranberries.
Helen says
Oh my goodness. I love this recipe. It’s New Years Day in Australia and the smell of the cranberries in this cake are filling my home with the most beautiful aroma. Thank you.
Mary Younkin says
I’m so happy to hear that you love the cake, Helen!
Diane says
I finally got around to making this for our son-in-law who loves cranberry’s.
Recipe is easy follow and make and it is delicious
Definitely will make again.
Thank You!
Mary Younkin says
I’m so glad that you like the cake, Diane!
Janine says
Hello from New Zealand. I have never seen fresh cranberries here. Could I substitute fresh for dried? Maybe plump them up in a little cranberry juice before using?
Thank you for your time.
Mary Younkin says
If you read through some of the comments, you will see where some people have tried that with varying levels of success, Janine. Unfortunately, while it might be a delicious cake that way, it won’t be the same at all. I wish cranberries were available for you, because they really are the “wow” factor for this recipe. The tart bursting cranberries are key to the unique flavor here.
Bobbi Macaulay says
Love it….I made your Christmas cake last year in 2018 and was asked why I didn’t have it on Christmas Eve, so I made it for New Year’s Day and will never forget it on Christmas again!
Mary Younkin says
I’m so glad that your family loves the cake, Bobbi!
Di says
Awesome, and I converted to vegan….
Beyond the best lil 30 minis I have ever attempt ed..
Thank you for sharing.
Mary Younkin says
I’m so glad that you enjoyed the cake, di.
Amy says
I love this recipe! I made it for Christmas morning and it’ s been my go-to ever since. I love the cranberry, but if I made it with blueberries instead, would you reduce the amount of sugar since they’re not as tart as the cranberries?
Mary Younkin says
I make it the same way with blueberries, Amy. Obviously, the berries aren’t quite as tart, but it’s delicious that way as well.
Carol Swanson says
I made the GF version. It was a big hit on Christmas Eve.
I wonder it I can make cupcakes using this recipe.
Mary Younkin says
I’m thrilled that you are enjoying the cake, Carol. You should be able to make cupcakes without any issues. Just watch them and test for doneness as they turn golden.
Gina Z says
I can’t count the times I have made this cake now.
The compliments continue to roll in & my email & text are full of requests for the recipe. My first few cakes were a bit too sweet for us & I have cut the sugar by a 1/2 cup ever since. I have had no issues reducing the sugar. Thanks for sharing this treasure & making me a cake hero.
Mary Younkin says
I’m so very happy you love the cake this much, Gina!