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}
PandL says
Love this so much!! Question, I want to make muffins this time, how long to cook? I have silicon cupcake (12) tray. Thank you!!
Mary Younkin says
I’m glad that you like the cake so much. I recommend watching as the cupcakes bake and testing for doneness. I don’t have a time for that.
B. Rodriguez says
I’ve made this with cranberries and now with rhubarb. I didn’t change the recipe at all except to exchange the cranberries for rhubarb. Both cakes were delicious!
Mary Younkin says
I’m thrilled that you like the cake so much!
debi tricerri says
sounds delicious but can’t have the flour… anyone tried this using alimony or coconut flours?
Mary Younkin says
This will not work the same way with almond or coconut flour. However, I have included gluten free variations that will work.
Donna says
I have made this cake countless times and keep cranberries in the freezer just so I can! It is one that my kids always ask for. Thank you for sharing!
Mary Younkin says
I’m so happy to hear that, Donna!
Janet Kaufman says
I love cranberries year round so I pulled out a bag from freezer and made this today-May in Houston.
I read the entire blog first, including FAQ’s and I’m glad I did. I actually timed the mixing part as to get the best results and I was not disappointed.
In this case, I made the GF version using Cup4Cup flour. The cake turned out perfectly. I cooked it the full 50 minutes because my fresh cranberries were still quite cold (were frozen but set out for about 20 min). I also made sure to thaw them on a paper towel to collect any moisture.
The cake is delicious and attractive-gift worthy.
I appreciate when people rate recipes where they have followed the EXACT recipe and not their personal version. This recipe works as written and I would not change a thing.
Mary Younkin says
I’m thrilled that you love the cake, Janet! (And I appreciate you reading through the extensive FAQs on the recipe!!)
Michaela says
I love this recipe! It was shared with me by my sister and is now a family favorite. I also make it with blueberries and it is just as delicious.
Mary Younkin says
That’s awesome, Michaela. I’m glad you’re enjoying the cake.
Lu Ann Murphy says
The family absolutely loved this cake. Have you ever tried any other fresh fruits? If so which ones? I don’t have any more cranberries but have plenty of other berries. Thanks Lu Ann
Mary Younkin says
This will work nicely with blueberries too, Lu Ann.
Alice says
I’ve used this recipe for years and thinking of adding lemon zest and lemon juice. Should I add more flour so the juice doesn’t make it the batter too runny?
Mary Younkin says
You should be okay with lemon zest and a bit of juice. I wouldn’t add more flour.
Colin says
I’ve been making your recipe for years now. You are so right – everyone who tries it absolutely raves about it. And for me personally it has become one of my favorite desserts and just another reason to look forward to Christmastime. Thank you so much for this recipe, it makes the holiday season such a joy 🙂
Mary Younkin says
I’m so glad that you like the cake, Colin!
Vicki says
Great recipe.
Do you think a cinnamon streusel topping would be too sweet?
Mary Younkin says
While I personally like it exactly as written, it would be delicious with streusel too. It would definitely make it more sweet than tart though.
D Zazzi says
I would love to make these into cupcakes. What frosting would you recommend besides cream cheese?
Thank you
Mary Younkin says
I’ve glazed the cake in the past, but I’ve never tried a frosting.
Janet says
Loved this cake. I make it every year cranberries are in season. If I make it with frozen blueberries, do I need to thaw it first?
Mary Younkin says
I do not thaw the berries first, Janet. I’m glad you’re enjoying the cake!
Emily says
I’ve made this several times always with fresh fruit: cranberries and sour cherries also. Today, I made it with frozen cranberries and am not so sure I am thrilled.
Has anyone tried almond extract instead of vanilla?
Mary Younkin says
Several people have left comments that they enjoyed it with hints of almond too.
Tracey Tristram says
My husband found this recipe and it is delicious. A couple of things, the crust and cake separated, not sure why. I just want to know if this should be in the fridge and can I freeze it?
Thanks Tracey
Mary Younkin says
I have never had a crust separate from this cake, Tracey. I’m not sure what might have caused that. It does not need to be refrigerated. And yes, the cake will freeze nicely.
KRHB says
I enjoyed the cake more the second day. Also if you beat your eggs and sugar too long, the crust can separate from the cake once baked.
Mary Younkin says
I love this cake even more on day two as well!
Nicole R VanBibber says
I make this cake all the time and yes I have used the Cranberries as well as a mixed berry the Frozen sort and it’s fabulous either way! Of course the cranberry one is the best!! My family loves it and it’s as easy as can be. Thanks for sharing:))))))
Mary Younkin says
I’m so happy to hear that it’s a hit, Nicole!
Marsha Clementz says
I have a question regarding using sugar substitutes in the Cranberry Christmas Cake. Will it drastically affect the crustiness?
Mary Younkin says
I’m guessing that it will, Marsha. However, many people have left comments here saying that they loved the alternative versions too.
Peggy says
This is the absolute best coffee cake I’ve ever had! This year I am buying four bags of cranberries and freezing them just to have for this!
Mary Younkin says
YAY! I’m thrilled that you love it, Peggy.
Paul Buonopane says
Can you substitute Splenda for the Sugar?
Mary Younkin says
I’ve been told that it works, but I have not tried it myself, Paul.
Susan Kay Storer says
November 10, 2021
I just found fresh cranberries in the store for the first time this year. I will be stocking up! I only picked up two bags today and will be baking this afternoon. This is the best recipe ever! My family loves it and I will probably be making from now until after Christmas, they love it so! Thank you for publishing. Now I need to Google how to freeze cranberries. God bless!
Mary Younkin says
Freezing them is the easiest ever! Just toss those bags directly into the freezer. I love cranberry recipes so much, I have a whole freezer stash of cranberries just lined up in the door. You can use them straight from the freezer too!
Marie Johnston says
I made this cake – it was yummy, but it really stuck to the pan. Any suggestions of how to stop this?
Mary Younkin says
It shouldn’t stick when buttered generously. You can also line the pan with parchment to avoid it entirely.
Carm says
Could you sprinkle with sugar prior to bake for a little holiday sparkle?
Mary Younkin says
I haven’t tried that myself, but I don’t know why it wouldn’t work. Happy baking!
Beverly Cannon says
I love this recipe! I sprinkle the batter with white decorating sugar before baking, makes it sparkle! And before serving, I will drizzle an icing made of powdered sugar, milk, and almond flavoring, not much but just enough to give it a little more flavor. I can’t wait to try it with rhubarb, too. Thanks for sharing!
Mary Younkin says
I’m thrilled that you like it!