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}
Mandy says
My family loves this cake. I make this quite often and my family of four devours the whole thing within two days. It’s that good!
Mary Younkin says
I’m so glad that you like the cake, Mandy!
Kellie Cumberland says
I live in the Denver area and was wondering if there is adjustments needed for high altitude?
Mary Younkin says
I don’t adjust this recipe for altitude, Kellie.
Jen says
I absolutely adore this cake! I have made it 3 times since Thanksgiving and it is a new family favorite!
Mary Younkin says
I’m so glad that you’re enjoying it, Jen!
Daphne says
I really like this but even with the raw cranberries, I found it overly sweet. Has anyone made it using less sugar? I’m always reluctant to mess with baking ratios.
Mary Younkin says
You’re right that changing the ratios can mess up the recipes with baking and even more so with a recipe like this one with so few ingredients, Daphne. That said, I’m guessing that you could lower the sugar by 1/2 cup without affecting it too much. If you try it, let me know what you think!
Brandie says
This dessert is delicious. My dad doesn’t typically eat sweets but loved this cake as it isn’t overly sweet.
Mary Younkin says
I’m so glad that you are all enjoying the cake, Brandie.
Lilevon says
Wonderful recipe, easy enough for my handicapped son to help in the mixing and baking of the cake. Great taste also. Will be definitely making this cake again and again.
Mary Younkin says
I’m so happy to hear that it’s a hit, Lilevon.
Kelly says
We did exactly as it called for and it is amazing!! What a simple, beautiful, delicious dessert! On a scale of 1-10 I definitely give it a 10. Exactly as expected.
Mary Younkin says
I’m thrilled that you like it so much, Kelly.
Anita Dowker says
do the eggs have to sit out at room temperature
Mary Younkin says
Either way will work fine, Anita.
Sally says
This has become our favorite annual Christmas cake, it’s a perfect recipe. Thank you🎄
Mary Younkin says
I’m thrilled that you’re enjoying it, Sally!
Jenna B says
Mom and I like a sweet treat for Christmas breakfast. This year it’s just the two of us, so we picked this for Christmas Eve and Christmas Day and it is easy and delicious!!!!!
Mary Younkin says
I’m so glad that you’re enjoying the cake, Jenna!
Nancy Collins says
Love this cake I have made it many time but I have a questions, do I sift the flour or not?
Mary Younkin says
There’s no need to sift the flour for this recipe, Nancy. I’m glad you’re enjoying the cake!
Mary Freeman says
Oh my….this is wonderful!!
Mary Younkin says
I’m so happy that you like it, Mary!
Antonia says
Has anyone tried making this in mini bread loaf tins? I want share the cake in an easier way and was hoping someone knew baking times…
Mary Younkin says
I don’t have the baking times, but it works great. I just watch and test for doneness. It isn’t that different from the cake time.
Kirsten says
Question: I was considering making the dough a day in advance and then cooking it the next day. Would this work? Or would you recommend doing it all on the same day?
Mary Younkin says
I recommend baking it the day before and just letting it rest on the counter (uncovered or loosely covered – not airtight at all) overnight. Enjoy!
Sandie Seelbach says
I first made this cake Christmas 2018. We had a houseful of company and every morsel was eaten on Christmas Eve with a request could I please make it again! It’s become a Christmas must have. I just took this years out of the oven. Thank you for an amazing recipe!!
Mary Younkin says
I’m so happy that you love it, Sandie.
Michelle Zavala says
I’ve used this recipe many times. It’s delicious! Has anyone tried it using a muffin pan?
Mary Younkin says
This works nicely in muffin cups, Michelle. Just watch and test for doneness.
Allison says
I couldn’t find cranberries at my store, would raspberries work???
Mary Younkin says
I’ve made this using blueberries, Allison. However, I’m not sure how it might work with raspberries.
Gray says
Sooo good! Sooo easy. Thank you for this. Made it last week, making 2x on Christmas Eve.
Mary Younkin says
I’m so happy to hear that you’re enjoying the cake, Gray.
Debbie says
This is the easiest cake I have ever made. It is moist and delicious. Will definitely be making it again using different seasonal fruit.
Mary Younkin says
I’m thrilled that you’re enjoying the cake, Debbie.
Lorraine says
I made this every Christmas Since I found it two years ago; it’s a great way to kick off Christmas morning. 🎄☺️
Mary Younkin says
I’m so happy to hear that, Lorraine!
Susan says
I can’t say enough wonderful things about this cake. It’s delicious, easy to make and everyone in my family loved it. This is definitely a “keeper” as a family favorite. Thank you for sharing.
Mary Younkin says
I’m so very happy to hear that you love it, Susan!