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}
Marsha says
How would I adapt this recipe for an 8×8 pan?
Mary Younkin says
I’d probably cut the recipe in half and use 2 eggs. The texture will be slightly different, but it should work fine.
Jennifer G says
As Mary said, use two eggs and cut the rest of the quantities in half. I’ve made it this way a few times and it’s excellent. In my oven the 8×8 version takes about 35 minutes to bake.
Mary says
Very easy & delicious!
Mary Younkin says
I’m thrilled that you like the cake, Mary!
holly barrett says
Could you add orange flavoring or zest to this cranberry cake recipe, you think? I live that orange cranberry combo!
Mary Younkin says
Sure thing, Holly.
Patricia Cooper says
My granddaughter always prepares the cranberries foe Thanksgiving. Thanksgiving 2020 we are adding
Your Christmas cake for one of the desserts.
Mary Younkin says
I hope that you love it, Patricia.
Neol says
Hi! I am going to make this recipe tonight for thanksgiving. I have a question for you, can I make this cake in a 9 inch round cake pan?
Mary Younkin says
Yes, it will work that way, I’d cut the recipe in half and use two eggs. Enjoy!
Crystal says
I really liked the cake but the cranberries were too tart. I may cut the amount of cranberries in half next time.
Any way to sweeten the cranberries or cake to tone down the tartness?
Mary Younkin says
It should work fine with fewer cranberries, Crystal. While I love the tartness balanced by the sweet buttery cake, it isn’t for everyone. It also works well with blueberries.
Sheri says
Delicious!
Mary Younkin says
I’m so glad that you like it, Sheri!
joan says
I am going to make this cake Saturday night using Almond Flour. I will be adding orange zest and almond extract as suggested in one of the comments.
Your oictures of the cake are marvelous.
Mary Younkin says
I hope that you love it, Joan. I’ve never tried this with almond flour.
Tracy says
Can you use leftover homemade cranberry sauce?
Mary Younkin says
Unfortunately, while that might make a tasty cake, it definitely give the same results as fresh tart berries, Tracy.
Caitlin says
Made this as a tart alternative to pumpkin everything for Thanksgiving and it was delicious!!! I followed the recipe exactly. I was a little worried when my batter was really thick before baking but the cake came out really moist and dense. The whole family, including a very discerning four year old, loved it! It also sliced and came out of the glass pan very easily when all the way cooled. We may try this with other berries as the seasons change. Thanks for the excellent recipe!
Mary Younkin says
I’m happy to hear that you liked the cake, Caitlin!
Beth says
This looks amazing. Question: I have leftover homemade cranberry sauce with whole cranberries – can I use that instead?
Mary Younkin says
While it might make for a tasty cake, it won’t be the same as this one with the fresh tart cranberries, Beth.
joycemarie Bedore says
Why does every recipe include a dissertation? By the time the recipe and ads have loaded, any interest has died! It feels like expletives are needed! No one cares about your 9 other deserts!
Mary Younkin says
Well, hi there, Joyce. The recipe and the full ingredient list is always provided at the bottom of the page, as is standard with every free recipe website these days. Just scroll down to the bottom of the post, if that’s all you need. And if you aren’t interested in scrolling through the post, feel free to make use of the handy “jump to recipe” button at the top of the post.
In the past, when I’ve tried providing the recipe at the top of the page, the number of people asking questions about the recipe multiplied exponentially, as most never scrolled down to see where things had already been answered. I do my best to provide as much information as possible to avoid the multitude of questions that tend to be inevitable for many recipes, this also helps tell Google and other search engines that all relevant information has been provided – sometimes even more than some people might need/want.
Have a wonderful rest of the holiday season!
Jill says
My mother on law made this fir Christmas 50 years ago. It screams holidays!!
Mary Younkin says
That’s awesome, Jill.
Peggy says
Has anyone tried making muffins with the batter?
Mary Younkin says
It will work beautifully that way, Peggy. Just watch until they turn golden and test for doneness.
Tress says
I served this cake as 1 of 4 Thanksgiving desserts and many people voted it as their favorite! It was delicious.
Mary Younkin says
I’m so happy to hear that, Tress!
joan says
This recipe is wonderful. I just made it for “After Thanksgiving Dinner” tonight. I used Almond Flour, added orange zest and also almond extract. It cooked 43 minutes It looks just like your picture, tastes heavenly. This is a keeper. Thank you!
Mary Younkin says
I’m so glad that you like the cake, Joan!
joan says
OMG! This cake was such a hit. I have to make it for their birthday next year. So Costco here I come for Cranberries. It definitely deserves a TEN RATING
Mary Younkin says
I’m thrilled that you love the cake so much, Joan.
Avril Molloy says
Had some cranberries left over from making sauce, not enough for recipe but went ahead anyway. Added zest of one large orange. It was an instant hit with whole famiy and they would like it again. Thank you it’s now in my favourite recipe book.
Mary Younkin says
I’m so glad you like the cake, Avril.
Cindi says
I made this for our Thanksgiving dinner. I used though a mixture of cranberries and blueberries. It was delicious.
Mary Younkin says
I’m thrilled that you liked the cake. I bet that combination was delicious.
Valerie says
I’m excited to try this! I love anything cranberry. May I make the batter, pour in my buttered prepared dish the nigh before and bake in the morning?
Mary Younkin says
I imagine that could work, but I haven’t tried it myself, Valerie. If it were me, I’d go ahead and bake it and then just let the cake sit on the counter overnight.