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}
Kim says
I have made this and love it but now have an egg allergy in the family. Any thoughts on substitutions? Maybe applesauce and some baking powder?
Mary Younkin says
I’ve played with an egg substitute without any luck so far, Kim. If you try that and it works, please let me know!
Anne Hansen says
Can you make this cake the night before and out it in the oven in the morning?
Mary Younkin says
I’ve never tried that, Anne. I typically bake it the night before and let it sit (loosely covered) on the counter overnight.
Kathleen says
For a Gluten Free version – can you simply use 1:1 GF flour like GF Jules or Pamela’s?
Mary Younkin says
Many people have commented that it works well for them that way. I follow the GF blend as listed in the recipe, because that is what I keep on hand. Happy baking, Kathleen!
Susan says
Excellent cake. I made it gluten free with some King Arthur’s flour and used almond extract. Wonderful!
Mary Younkin says
I’m so glad that you enjoyed it, Susan!
Miriam M says
I have made this recipe for many years now and it is always a hit. Even better it’s so easy to throw together. This recipe is the reason I stock up on cranberries when Aldi clearance prices them at the new year. I have made it my own by substituting 1/4-1/2 c of the butter with unrefined coconut oil. The coconut and cranberry mix so well with the buttery cake!
Mary Younkin says
I’m thrilled that you love the cake so much, Miriam!
melissa says
how do you recommend freezing this cake? thanks in advance!
Mary Younkin says
I typically slice the 9×13 cake in half, then wrap each half in foil and place it in an airtight zipclose freezer bag, removing as much air as possible. The crust won’t be quite as nice when it thaws, but it works beautifully.
pam bombien says
I’ve been making this recipe for years….a family favorite. But let me tell you my tweaks: I substitute orange extract for the vanilla, add chopped pecans, and bake the dough in tulip baking cups instead of 9×13. Also sprinkled turbinado sugar before baking. Perfect to pick up and pop in your mouth.
Mary Younkin says
I love all of those variations, Pam!
Michele says
Good Day,
Can You tell Me how many Mini Loaf Pans This Recipe would make?
Thank You & Happy Christmas to You & Yours!
Mary Younkin says
Those pans can very in size, Michele. My best guess is 5-6.
Alex says
I made this for the first time, it was drier than I expected and felt it was missing something. I’m going to try making it again with a few tweaks and see how it goes. I’m going to reduce the sugar in the batter, add orange flavoring and zest, and then make an orange vanilla cream cheese glaze for the top, also add another 8oz of cranberries
Mary Younkin says
Did you by any chance substitute or change any ingredients? This should be a very moist cake as long as it isn’t overbaked.
Sharon Schwartz says
I am a HUGE chocolate fan. With Christmas fast approaching, I was looking for something more seasonal, so I tried this cake. I had a piece of it fresh from the oven with a little vanilla ice cream. I give it a “20” on a 1-10 scale! The cranberries are tart, but are we-balanced by the cake’s sweetness. Nothing about it was overwhelming or overdone. I only had enough sugar for 1 cup, but used 1 cup of brown sugar in addition. Absobloominlutely amazing!!!! Thank you!!!!!
Mary Younkin says
Awe! I LOVE this so much. A 20 on the 1-10 scale sums up how I feel about it as well, Sharon.
Barbra Ross says
Sounds absolutely delicious!!! Any thoughts on using a granular sugar substitute?
Thanks!
Mary Younkin says
Several people have commented over the years that it works for them, Barbra. However, I have never tried that.
Marilynn Woodward says
I have made this many times and it’s the best. Love the tartest and sweetness. I add orange zest to mine.
Mary Younkin says
I’m so glad that you like it, Marilyn!
Rhonda Scott says
I wonder what it would taste like if you drizzled a powdered sugar and orange juice glaze over the top of it. 🤤
Mary Younkin says
While I’ve never glazed it, many people have and they love it that way too, Rhonda.
Devi says
If the hand mixer has speeds of 1-5, which speed should be used to beat the eggs and sugar? Mine didn’t rise as much as yours, but oh, my, it is delicious!
Mary Younkin says
Maybe a 3 or 4? I’m so glad you like the cake, Devi!
Jane says
I love this recipe but have a question! I thawed my cranberries in the refrigerator overnight for the first time and now they’re soft! Will that ruin it or should I just start again with a different bag? Thanks!!
Mary Younkin says
While I don’t typically thaw the cranberries, they should still work fine, Jane. They might just break up a bit more in the dough.
Tookie says
Thank you for the recipe.
This is the 1st time I made a cake.
THIS CAKE IS SOOOO DELICIOUS.
I followed your recipe and I could hear in your typing that this cake is GOOD. Thanks again….
Mary Younkin says
I’m thrilled that you like the cake, Tookie!
Becky says
I made this cake for my family a couple of years ago at Christmas and everybody loved it, including my picky son. After that I made it to share with my Sunday School class, and one woman liked it so well she asked for the recipe. I don’t bake much and had actually forgotten about this recipe until I ran across it while menu planning for this Christmas. As soon as I saw it I knew what I would make for dessert. I didn’t vary the recipe at all and it came out perfect both times. I love how few ingredients there are and how easy it is to make. I also love that it’s delicious without frosting, which was surprising to me since I have a sweet tooth. Thanks for sharing Mary
Mary Younkin says
I’m so happy to hear that you like it so much, Becky!
Cyndy says
This cake taste great!!
Mary Younkin says
I’m so happy to hear that you like it, Cyndy.
JoAnn Rogers says
Love this cake so much. I have been baking it for several years now.
Mary Younkin says
I’m so happy that you’re enjoying the cake, JoAnn.
Colleen says
This cake looks delicious! My son is lactose intolerant. Do you think I can substitute Earth Balance vegan buttery spread?
Mary Younkin says
It should work that way, Colleen.