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}
Rochelle says
I found this recipe last year just in time for the holidays. It is now one of my favorites!
Mary Younkin says
I’m thrilled that you like it!
Allie Santa Maria says
Love this cake. The first time I made it I had already started before I realized I didn’t have enough white sugar. I substituted brown sugar and it came out delicious! Now I always make that substitution when I make it.
Mary Younkin says
I’m so glad you like it!
Rainey LeBlanc says
My mom makes this cake, and pours a hot buttered rum sauce over it. Oh, it’s heavenly!! 🙂 Thank you for the recipe!
Mary Younkin says
mmmmmm, that sounds delicious!
Karen Wiles says
Fantastic! Our teenage kids devoured this, and even my cranberry-hating husband enjoyed it. It will be *the* reason I buy extra cranberries for the freezer.
Mary Younkin says
I’m so happy to hear that it’s been enjoyed, Karen.
Elizabeth Angela says
Just realized that I’ve been making this with 3/8 cup of butter and it has always turned out beautifully. I’ll try 1/2 cup when I make it today. My mom, who turns 89 later this week, loves this cake, and I’m happy to make it for her!
Mary Younkin says
I’m glad you love it, Elizabeth. Happy baking!
A Miller says
I made this today and it is soooo good. I’m having some friends over in a couple of weeks, so I froze it. I followed your recipe exactly and it turned out perfect. I do recommend using your mixer to fold in the cranberries. Since the dough is so thick, the mixer makes it easier.
Mary Younkin says
I’m thrilled that you are enjoying it!
Judy Scheuerell says
I’m interested to know how it is after it’s been frozen. I would like to make in advance if I could. Thanks!
Mary Younkin says
I often freeze leftover slices or the whole cake.
Teresa Williams says
Damn girl! This is the strangest cake I have ever made but it is Awesome!!!
Mary Younkin says
hahahaha, thanks for the laugh. It really is the weirdest process, but it absolutely works. I’m thrilled you like it!
amy says
I found this recipe a few years ago and have made it every year since and it gets requested by everyone. a new holiday tradition
Mary Younkin says
I’m so happy to hear that you love it!
JoAnn says
It looks great but I am not that wild about cranberries. Can we use canned cherries maybe? Is it tart with the cranberries? Thanks
Mary Younkin says
It’s a good balance of sweet and tart, JoAnn. I’ve never tried it with cherries.
Rosie says
Made as directed and ended up tossing it. Way too dense and heavy. Will go back to my old recipe.
Mary Younkin says
Sorry to hear that it wasn’t your kind of cake, Rosie.
Kathryn Eltzroth says
This is a beautiful and absolutely delicious cake! It’s my only holiday dessert! Thank you for sharing it!
Mary Younkin says
I’m so glad you like the cake, Kathryn!
Marg says
Thanks for the information that a double recipe makes 4 nine rounds. I’m always asked to bring it for potlucks & now I can share it more easily as a gift. I do add a lemon glaze. Our favourite Christmas treat!
Mary Younkin says
I’m so glad you love the cake as much as we do, Marg.
Rose says
The family loved it and devoured 2 batches within a day and made a 3rd pan the next day! I made 1 pan as the recipe requests but I sprinkled chopped pecans on a 1/3 for those who like nuts on it. For the 2nd pan, I used frozen blueberries instead of cranberries and again sprinkled chopped pecans on a portion. For the 3rd pan, I used chopped apples instead of cranberries and sprinkled some cinnamon with chopped pecans on a portion. All were very tasty, but I think the family preferred the unique flavour of the cranberry one. Those who like nuts, actually preferred the added flavour and crunch with the pecans.
Mary Younkin says
I love all of those variations, Rose! I’m glad the recipe has been a hit.
Amanda Rose says
Amazing! I substituted coconut oil for the butter! I haven’t made a cake in years and this came out perfectly! This will definitely be a part of my seasonal recipes!
Mary Younkin says
I’m thrilled it was a hit!
Christine H says
I’m not a cake lover, but this recipe caught my eye last year and I had to try it. I was immediately hooked and it quickly became my favorite holiday dessert – so easy, delicious and festive! This year I tried mini cakes using a muffin tin and they turned out amazing! Next I’m going to try making cookies. Thank you so much for sharing this recipe!
Mary Younkin says
I’m thrilled to hear that it’s a hit with you, Christine!
Dina D says
I found this recipe a couple of years ago. It is now a Christmas tradition. I make up several batches and hand them out to friends. I take a whole cake into work at the holidays to share. Every one loves it! Thank you!
Mary Younkin says
That’s awesome, Dina. I’m thrilled you are enjoying it.
Tiffany Parker says
Amazing!!! Made it yesterday for a holiday party and it was a huge hit! Everyone wanted to recipe.
Mary Younkin says
I’m so glad it was a hit!
Denni says
I was so excited to make this ! My cranberries were still tart after baking. Used to cups of sugar. What did i do wrong ?
Mary Younkin says
The cake should be buttery and sweet to balance the tart cranberries.
Jane Axon says
I want to use mini loaf pans. How many pans does 1 recipe make? Thanks so much
Mary Younkin says
I’m guessing 6? It really depends on the size of the mini pans though.
Karen Migliaccio says
I made this cake last year at Christmas!…it is delicious…wrapped and gifted to my neighbors!…plan on doing the same this year!
Mary Younkin says
I’m thrilled it has been a hit!