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}
Vanessa says
This is an amazing recipe! Easy, delicious and now something I will make every holiday season!
Mary Younkin says
I’m so happy that you love it, Vanessa!
Patricia says
So good! Thank you, now it is one of my favorite recipes 🙂
Mary Younkin says
I’m happy to hear that you enjoyed the cake, Patricia!
Peggy Rian says
Made this last night and half of it is gone.. 🙂 Thank you for this wonderful cake. It’s a keeper!!
Mary Younkin says
Yay! I’m so glad you love the cake, Peggy!
Annette Kovar says
Oh! My! Gosh! This cake. . . .how do I love they. . . .? Dramatic, I know, but this is a fabulous, yummy cake that I will be making many, many more times! The sweet, tart, buttery deliciousness is unparalleled to any other. My daughter made this cake first, told me about it, then I made 2 of them for a church supper (everyone raved). I will definitely freeze several bags of cranberries so we can enjoy this cake all year long and will be trying blueberries next time.
Mary Younkin says
I’m so happy to hear that you love the cake, Annette.
Deb says
I made this cake two days before Christmas and then the kids weren’t able to come until the day after Christmas it was still absolutely delicious and gone literally in 10 minutes! Now they want me to make one with blueberries. Do you think the substitution will be all right?
Mary Younkin says
You bet, Deb. This cake works well with blueberries.
Monica Press says
I’ve made this delicious cake several times in the past few weeks, it’s now a favourite in our house!
Mary Younkin says
I’m thrilled that you’re enjoying the cake so much, Monica!
Monica Press says
I’m tempted to try the recipe with soft brown sugar, do you think it would work? Thanks.
Mary Younkin says
It will probably work just fine, Monica. However, you’ll have a different flavor as a result.
Monica Press says
Thanks. I might try a mix of white caster and light brown sugar!
Suzanne says
This looks so good! They are the perfect flavors to have at Christmas time!
Mary Younkin says
I’m so glad that you like it, Suzanne!
Vanessa says
Thanks for sharing! How far ahead of time can I make it?
Mary Younkin says
This will keep nicely on the counter for a couple of days, Vanessa.
Harla Brown says
Love this cake!
Easy to make and delicious to eat!
Tart and sweet!
Mary Younkin says
I’m glad that you’re enjoying the cake, Harla.
Mary says
My husband isn’t much of a cranberry fan and he loved it. I will be making it with blueberries soon. Would you add or change anything with the substitution? With cranberries, I added some orange zest and a small amount of orange flavoring.
Thank you!
Mary Younkin says
You won’t need to change a thing, Mary. I love making this with blueberries!
Debra says
This cake is delicious and a new favorite in our house throughout the holidays and the rest of the year
Mary Younkin says
I’m so glad that you are enjoying it, Debra!
Kristi says
I’ve made this twice and both times it was a hit! First time was with vanilla extract and the second was with almond. I like it with almond better but will try orange extract or zest next time. Today I’m making it with blueberries, as my store has them on sale! I’ve taken this cake to work and shared with family and everyone raves about it! I’m not a big cranberry fan but will admit that I ate more than my fair share BOTH times I’ve made it! It’s really delicious! Will stock up on fresh cranberries next year for sure!
Mary Younkin says
I am so very happy to hear this, Kristi! I’m thrilled that you’re enjoying the cake so much.
ginger says
Making it this afternoon to use up the last of my fresh cranberries left from the holidays,. I’ve made this several times and it is really delicious. I added some chopped walnuts also left from the holidays do I’ll see how that works out. This really is an easy, delicious cake. Great breakfast cake as well.
Mary Younkin says
I’m so glad you like the cake, Ginger!
Lupe Olguin says
This is my new favorite cake! I’ll make it for Valentines Day as well!
Mary Younkin says
I’m so happy that you like the cake, Lupe!
Teresa k says
OMG . I just made this and it is seriously amazing! New favorite Christmas recipe and any other time as well.
Mary Younkin says
I’m so happy to hear that you loved the cake so much, Teresa!
pat says
I made this cake and it was excellent. Really good cake and very moist. Wished i had tried it in time to buy more cranberries to make the cake throughout the year.
p When I make again I am going to add orange zest to the cake.
Mary Younkin says
I’m so happy that you love it, Pat!
Brenda Lee says
How many cups equals 12 oz of cranberries? Or should i just weigh out 12 oz?
Mary Younkin says
I typically weigh them just to be sure, but honestly it’s about 2 cups worth, Brenda.
Heather Normand says
Hello! I’m about to make this recipe and wondering which kitchenaid attachment to use for the eggs and sugar…the paddle beater or the wisk beater?
Thank you!
Mary Younkin says
Always the beater, unless the whisk is noted specifically, Heather. Happy baking!
Michelle Barnes says
Hi, I found your recipe and made this cake around the holidays. It turned out terrific! My daughter just made it today and all the cranberries rose to the top when it baked. Do you have any ideas?
Thanks,
Michelle
Mary Younkin says
It’s the strangest thing, Michelle. I’ve heard of that happening on occasion, but I’ve never had it happen when I was making it. I have no clue what is causing it.