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}
Linda says
I’ve made this twice and love this cake. My question is the picture looks glistening like is may have a little sugar sprinkled on top but I don’t see that is the recipe.
Mary Younkin says
There isn’t a topping. The cake forms a crust like that when it bakes.
Rouchel Eytchison says
How many days in advance can I make this?
Mary Younkin says
This will keep nicely for a day or two.
Holly says
Yummy. I didn’t have cranberries so used dried cherries instead. Delicious!
Mary Younkin says
I’m so glad you like the cake, Holly!
Wendi Volkert says
I’m a beekeeper AND a huge fan of cranberries, so I love this time of year, when they are readily available. I too, stock up on bags and throw them in my freezer for use throughout the year.
My question is, do you think there would be any issues with replacing 1/2 the sugar in the recipe with honey? A general rule of thumb is it’s OK to replace 1/2 the sugar in baked goods with honey as a substitute. Just curious to know if anyone has given that a try.
Mary Younkin says
I’ve never tried that, Wendi. If you’ve had success with it in the past, it may be worth trying though.
Tammy K Bode says
Linda I have been making this cake for the last 3-4 years (everyone loves it) and I always dust mine with some powdered sugar before serving to give it that extra touch. You should make this if you have not, it is a keeper
Eva says
If you don’t have an electronic whisk will beating by a hand whisk have the same effect ? Thanks
Mary Younkin says
While I’ve never tried that, I’m guessing it could work. You’ll be whisking/beat for a very long time by hand – 15-20 minutes at least would be my guess.
Laura Brickell says
Well I did everything as the recipe stated, and beat the eggs & sugar for at least 10 mins because I ddin’t get quite as thick ribbons as your photo showed. I got the nice crust that you spoke of but I found the cake heavy, a bit stodgy and waaaaaaay too much sugar, despite the tartness of the cranberries. The cake in the pictures looks pretty stodgy, in my opinion, so it’s not like mine looked much different. So this is a no for me and disappointing cos now I have tons of it. LOL!
Mary Younkin says
Sorry to hear that it wasn’t for you, Laura.
Sarah Hall says
This is SO good! The texture is somewhere between a cookie & cake. Sweet & tart. Never had anything like it before. I’ve been making it for a few years. Everyone who tries it, loves it!
Mary Younkin says
I’m so glad you like it!
Jennifer says
So good – the sweet balances out the tart of the cranberries. Always a hit whenever I bring it somewhere. Love it!
Mary Younkin says
I’m glad it’s a hit.
Julia says
Made it last weekend and will be making it again for Christmas – so good! I used only 1 cup of sugar – was more than enough, and added zest of 1 orange; we ate it the next day, not sure how it will taste on the first day.
Mary Younkin says
I’m so glad you like it, Julia!
Jacki C. says
I make this every year, and everyone loves it. My coworkers ask for it every year same with my family, my 10 year old grandson loves it. I do drizzle alittle lemon glaze on top really good. Thank you for the recipe.
Mary Younkin says
I’m so glad it’s a favorite!
Angela says
I am a novice. if i bake in two nine inch pans, do I cook 60-65 min? Also, how many days can this store at room temperature and hold up nice? If i add orange extract is there an amount you’d recommend? Happy holidays! Recipes looks great!
Mary Younkin says
I’d add maybe a half teaspoon of the orange extract to a standard recipe here. You’ll bake the same amount of time if divided into two pans.
Teresa Westfall says
Can you make this in a spring form pan?
Mary Younkin says
I’m guessing that will work fine, though I’ve never done that.
Jenny Johnson says
Hi Mary. This will be my third Christmas cooking this beautiful cake. My boys ask for it specifically. It is such a joy to have something everybody loves—it has already become a family tradition. Thank you and Merry Christmas from Australia.
Mary Younkin says
I’m so glad you love it!
Stacey Kiss says
Hi I made this for Thanksgiving this year and it was perfect. I made it today with my new stand up mixer instead of my hand mixer and it did not come out like cookie dough but rather pour able into my pan.. I hope it cooks right. I didn’t do anything differently
Mary Younkin says
That’s very strange. I’ve never had it turn out pourable and I use my stand mixer most of the time. It sounds like there might have been a mistake made with an ingredient.
Tricia S. says
My husband and brother-in-law absolutely LOVE this cake and I wind up making it 2 -3 times during the holiday season. Delicious and simple, thank you for sharing!
Mary Younkin says
That’s great to hear, Tricia. I’m glad it’s a hit!
Rachel says
I make this several times a year for my daughter who is gluten free. I have used the gluten free recipe in the notes, but typically just use a 1:1 gluten free flour. It is delicious either way. Everyone loves it, even the family members who typically refuse the gluten free desserts – they take some home too!
Mary Younkin says
I’m glad you are enjoying the cake!
Amanda says
LOVE this cake. It’s now one of my favorite recipes. I discovered this last year and have made it multiple times since. I love to share it with friends. Sometimes I add walnuts & top it with an orange glaze. Such a delicious and simple recipe. Thanks for sharing this!
Mary Younkin says
I’m glad you like it, Amanda!
DMH says
This recipe fools people into thinking I can bake. With all the ingredients stocked, it’s a really low risk/high reward dessert. Everyone loves it.
DMH says
I also did a stevia version for no sugar folks. There’s not as much volume, and it’s denser, but still good. Less volume, so I use a pyrex pie dish to compensate.
Mary Younkin says
That’s awesome!
Donna Topel says
This has become my favorite cake! It is addicting! Thank you for the recipe!
Mary Younkin says
I’m so very happy that you like it!
Alie says
Absolutely delicious! I made this on Christmas morning. It baked while my boys opened their stockings. It was so good. I searched high and low for fresh or frozen cranberries and every store was out so I decided to use frozen raspberries. It turned out delicious! I used Bob’s Red Mill 1-to-1 Gluten Free flour. It did need to bake closer to an hour. Next time I might use a bit less sugar. I usually do that with cookies and it usually works well. Can’t wait to make it again!
Mary Younkin says
I’m so glad that you liked it!