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}
Carolyn Gwinnup says
I made this cake, and it was phenomenal! Something different to make with cranberries. It takes only six ingredients and is so easy to make. I highly recommend trying it. Thanks so much.
Mary Younkin says
I’m happy you’re enjoying it!
Linda says
First recipe I’ve made with fresh cranberries (not sure what took me so long to pick up a bag). Great taste and texture. Great recipe that I’ll be making again,
Mary Younkin says
I’m so glad you like it!
Lynne says
This was simple and delicious!! I made for Christmas desert and it was incredible. Will certainly be making it again!!!
Mary Younkin says
I’m so glad you like it!
Geannie says
Love!!! Best coffee cake!!!
Mary Younkin says
I’m so glad you are enjoying the cake, Geannie!
Nikki Sacks says
I’ve been making this recipe for years for the family over the holiday. I would love to make this for my neighbors. What would you suggest the cook time be for mini disposable loaf pans???
Kindest regards
Mary Younkin says
I typically just watch for doneness. The sizes of mini pans vary and I can’t really guess on the times.
Nic says
I have lost count of the times I have used this recipe. Delicious!
I found it worked great even when I was only able to find 8 oz packages of cranberries.
Mary Younkin says
I’m so glad you like the cake!
Susan Banda says
Absolutely love this cake and so did everyone that tried it. How much orange zest would you add?
Thanks
Susan B
Mary Younkin says
I’d start with 1/2 – 1 teaspoon and adjust from there for your tastes, Susan. I’m happy to hear that you’re enjoying the cake!
Becky says
Do you use salted or unsalted butter?
Mary Younkin says
I use salted butter.
Kathleen A Austin says
YUMMY! 🥰 Thank You for sharing this delicious recipe.
Mary Younkin says
I’m glad you’re enjoying the cake!
Cindy says
Made this cake per directions. Turned out great. The next time I made it, I topped with some slivered almonds for added crunch. Both ways are really good. Thanks for the recipe.
Mary Younkin says
I’m thrilled that you enjoyed the cake.
Rose says
I have made this every year for the past 4 years, ever since I first saw the recipe. It doesn’t dissapoint!
Mary Younkin says
I’m thrilled that it’s become a favorite.
Cheryl says
Just took them out of the oven, Easy peasy. Great taste but I have always loved tart. Thanks for the recipe.
Mary Younkin says
I’m so glad you like the cake!
Laurie Alexander says
Have you experimented with Almond flour and or stevia?
We love it the way it is but I have someone who needs to watch carbs.
Mary Younkin says
I have not.
Peggy McClelland says
This ha been a wonderful recipe!! I have made it numerous times and love sharing it. I have used frozen cranberries, and a couple of times used organic coconut oil instead of butter…..had an entirely new richness. Be aware than when you use frozen berries it makes the dough, almost frozen.
I can highly recommend this recipe and am grateful that Mary has shared it with us!!
Karen says
I’ve been making this cake for 3 years and it’s now 2022. Still the most delicious cake around!
Karen E Robinette says
So delicious! Even better than homemade cranberry bread! Wondering if I could sub cinnamon chips instead of cranberries to make a spring cake?
Joan Clanton says
this cake is amazing! saw a woman loading her cart with cranberries and of course i asked what are you going to do with all those bags of cranberries? she explained her sons had summer birthdays and they always ask for cranberry cake. a mama’s gotta be prepared, ya know…
so i made this cake. simple, easy. inexpensive and outrageously delicious! if you like the texture of chewy brownies, you will love this cake.
i can’t stop raving about it! RUN to the store and buy cranberries! you will be as smitten as i am!
Rita S says
This is a wonderful recipe! I’ve made this several times, sometimes with orange zest, sometimes without, both delicious. Recently made with blueberries and lemon zest- delicious as well. Thank you for sharing!
Dani Weber says
We loved it! I think I have missed fresh cranberries now. Wish I had made it sooner. Will dried cranberries work?
Mary Younkin says
I’m so glad you like the cake, Dani. Unfortunately, it won’t taste the same with dried cranberries.
Jackie Robertson says
Love this recipe!!
Mary Younkin says
I’m thrilled that you like the cake so much, Jackie.