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}
Patsy Walker says
Can this be made in medium loaf pans for gifts?
Mary Younkin says
Yes, that will work nicely, Patsy. You’ll just need to watch the baking time.
Paulette Dworzanski says
I did not know the eggs and sugar would fluff up like that. Work with room temperature eggs I think that helps. When I added the butter it was not exactly soft enough but I let it beater keep going and we got there. Next time I will definitely soften butter more.
We loved this cake. I had reduced the sugar some but will definitely go to 1.5 cups next time. Even my son ate it. He thought it was so good. I will definitely make this again.
Mary Younkin says
I’m so happy to hear that you enjoyed the cake, Paulette. It really is a cool method of leavening!
Yvonne says
If I use almond flour, how much would I use? Would I need to increase the egg, or perhaps add an egg white? Thank you for your help.
Mary Younkin says
I’ve never made this with almond flour, Yvonne. I’m not sure how that might work.
Ruth Earnshaw says
This cake turned out wonderful and everyone loved it and wanted the recipe. I changed the sugar to 1 1/2 cups, added 3/4 cups of chopped pecans, and some grated orange peel. In the recipe you use salted butter this is just a reminder. I also did the 7 minutes on my eggs and sugar beating. Thanks so much for the recipe. So love anything with cranberries and they are so good for you.
Mary Younkin says
I’m thrilled that you’re enjoying the cake, Ruth!
Lindsey says
Would this recipe work baked in a 9 x 9? How would you adjust baking time? How do you typically serve, just in the 9×13 dish?
Mary Younkin says
For a 9-inch pan, you can halve the recipe, Lindsey. I typically serve from the pan or sliced and stacked on a plate.
Sue says
Looks delicious! Wondering about making it in two 8” square pans as gifts? How long do you think I should bake it ?
Mary Younkin says
You’ll need to bake it for about the same amount of time, maybe 5-8 minutes less. I’d set a timer for 10 under and just watch it. Enjoy!
SUE says
Can you cut this recipe in half and bake in an 8×8 dish?
Mary Younkin says
Yes, that will work nicely, Sue.
Melissa says
Will the results be the same using a stand mixer?
Mary Younkin says
I use a stand mixer most of the time, Melissa.
Jami says
Can veg oil be used instead of butter? I made this and it is delicious but one of my sons can’t do butter and I wondered if I could swap those two ingredients?
Mary Younkin says
I’m glad you like the cake, Jami. I’ve never tried subbing vegetable oil though. I’m not sure how it would work.
Holly Seitter says
I only have 1 stick of butter. What can i use as substitute for other 1/4 cup?
Mary Younkin says
Hi Holly, while it isn’t ideal, you can probably get away with skipping the remaining 1/4 cup of butter. There really isn’t a substitute in this case.
Tricia says
I love this dessert. I found it a few years ago and have made it every Christmas since then. It’s a delicious recipe. Sweet but not too sweet.
Mary Younkin says
I’m so happy that you’re enjoying the cake each year, Tricia!
Amanda S says
I made this last night and it was an effort not to eat the entire thing. Thank you for the recipe! I will be giving the cranberry pie a shot next week. I added a half teaspoon of almond extract but followed the rest of the recipe exactly.
Mary Younkin says
I hope you love the pie just as much, Amanda!
Karen Smith says
Awesome recipe! Easy and so delicious!
Mary Younkin says
I’m glad you like the cake!
Emma says
Way too many cranberries. Would cut it down to 2/3 of the bag or even a little less. Mine ended up being undercooked at 45 minutes. It was hard to tell when it was done because of all the cranberries. And i would mix the sugar and eggs longer than 7 minutes, mine was also flatter than the photo
Mary Younkin says
Not sure what went wrong for you, Emma. It sounds like something was off, but without being in your kitchen with you, it’s hard to guess what happened.
Nancy Collins says
Love, love, love this cake. I have made it for the last two Christmas’ and will make it again this Christmas. I give it as gifts and everyone loves it. Thanks so much for the recipe!!
Mary Younkin says
I’m thrilled that you’re enjoying the cake, Nancy.
Joe says
Much like this cake,.. I am pretty dense, and I forgot to add the sugar while the eggs were beating. I added everything but the flour, and saw my 2 cups of sugar still sitting on the counter, and thought to myself,.. Hmmn,.. that doesn’t seem right. So I added the sugar late, to my frothy egg mixture, and believe it or not, it still turned out absolutely delicious. I am very skeptical of most online recipes, but this one was a knock out. Thank you for sharing this.
Mary Younkin says
I’m so happy to hear that it worked out, Joe!
Trisha says
I am getting ready to make this. Is there any type of glaze on the top. I cannot tell. Thanks so much. Looks delish
Trish
Mary Younkin says
There is not a glaze on the cake. That crust forms as it bakes, Trisha.
Deb C says
This was a hit with my family. I made them into muffins and it worked out perfectly. Thanks for sharing!
Mary Younkin says
I’m so glad you’re enjoying the cake, Deb.
Elly says
In love this cake andWould like to do it in muffin time for a party. Can you tell me what temperature or baking time adjustments you made for muffins? Did you use muffin papers?
Tuesdee Vielbig says
I was wondering what adjustments I need to make for high altitudes?
Mary Younkin says
This should work fine at high altitude as well, Tuesdee.
Tammi Stetson says
Delicious and easy to make!!
Mary Younkin says
I’m glad you like the cake, Tammi!
Carolyn Briguglio says
I’m not a baker but made this cake exactly as directed. It turned out so fantastic that my husband, who is actually the cook in our family, said after eating the last piece that it was just as delicious as the first piece!!!
I did as directed and covered it very loosely which kept the top nice and crispy.
I will be making this every Christmas from now on and also giving it as loaves to friends and family.
Mary Younkin says
I’m happy that you love it, Carolyn! It’s such a great holiday tradition and easy to make too!