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}
Judith says
This cake is a big hit with everybody! I have started stocking up on cranberries, freezing them so I can make cranberry cake most of the year. it’s too good to be restricted to Christmastime.
Mary Younkin says
I’m thrilled that you like it, Judith!
Susan says
DO you use salted or unsalted butter?
Mary Younkin says
Susan, You can use either but I used salted.
Nancy Williams says
The cake is just ok to me. My issues with it are that it was not sweet, despite the 2 cups of sugar the recipe calls for. Also, it doesn’t hold together well and falls apart easily when serving. I followed the recipe exactly and it used a 9 x 12 glass baking dish.
Mary Younkin says
Nancy, You are correct it is not an overly sweet cake – cranberries are extremely tart. I am not sure why your cake would have fallen apart though. It is hard to tell without looking over your shoulder while you made it. There could be several factors, did you mix the cake long enough? The eggs and sugar really need to be whipped together for 5-7 minutes. Did the cake cool completely before you served it? Those are some of the first things that come to mind for me.
Sheila says
I’ve been making this cake for a couple of years now and we love it. My daughter has already requested on,so right now I’m waiting for butter to soften so I can mix one up in a bit. We like a thin powdered sugar/vanilla glaze drizzled over it – perfection!
Mary Younkin says
That is awesome to hear, Sheila.
Lauretta says
This looks yummy! I have fresh cranberries on hand right now! 😊 Would like to know if you ever made this with nuts?
Mary Younkin says
It’s terrific with added nuts. I’ve done this with sliced almonds and with chopped walnuts or pecans as well.
Valerie says
Can you add a crumb topping to it? One similar to coffee cake? This recipe looking very good and I’d like to try it.
Margaret Coleman says
You could do that, Valerie.
Ginger says
I didn’t see baking soda for this recipe is that correct?
Margaret Coleman says
You are reading it correctly, Ginger.
Bethany says
I just want to say this is my fourth (or maybe 5th) year making this cake. I start making it as soon as fresh cranberries become available in stores and I probably make 3 or 4 of them between Halloween and Christmas. I make mini versions (4″ rounds work great) to put in gift bags. I love this recipe! It’s just so good! I have tried a couple of variations. I sprinkle some sparkling sugar on the top before I bake it. I love that little bit of sweet crunch on the top. Sometime I reduce the cranberries a bit and add some chopped pecans or walnuts. Thanks so much for this recipe. It’s one of my most repeated.
Mary Younkin says
I love hearing the ways this cake has become a tradition with so many families. I’m glad that you love it as much as we do, Bethany!
RUTH Geitgey says
Does it work as a cup cake recipe?
Mary Younkin says
Yes, just adjust your baking time accordingly, Ruth.
Diane says
I have made this cake a couple years now and get asked to make it every year. If I made it and froze it a couple weeks then let it come to room temp would the cake taste the same as fresh? I need to make about 4 of them for Thanksgiving.
Mary Younkin says
Just be sure to wrap it before freezing and you should be just fine, Diane.
Patt says
Can the recipe be used to make a Bundt cake?
Mary Younkin says
I have not tried it in a Bundt cake pan, Patt.
Marie says
I LOVE this cake! Perfect balance of tart and sweet! Very easy to make! I was worried making a cake without any oil because I find them to be dry, not here! So moist! I added some sparkling sugar on top before baking and it added to the “crust” and looked pretty too! I will be making for gifts this year! I can’t wait to try in the summer with fresh blueberries! This is a keeper! Thank you!
Mary Younkin says
When you first read the ingredients I know you think it will never work. But it DOES and tastes amazing!
Barbara A Vaillancourt says
I have been making this for 5 yrs. Absolutely delicious. I make them every Christmas ,as gifts for my 3 daughters,1 each. I also make 1 for me & 1 to freeze. They make a great gift. Couldn’t ask for anything better than that.
Mary Younkin says
What a fun tradition for your daughters. I am sure they love it. Thank you for sharing, Barbara.
Jennifer Humphreys says
This was a big hit with my kids and at my book club.
Mary Younkin says
I love hearing that!
Lisabeth says
I have this very same recipe, given to me by my late Aunt. Our recipe uses self-rising flour, instead of all purpose. Other than that, the recipe is identical. I like to add a cup of white chocolate chips to the batter.
It’s perfect for Christmas morning, with coffee or hot cocoa.
Mary Younkin says
How fun to share a great memory like this one, Lisabeth.
Jewel says
There is a sauce that goes with this…it’s a butter, cream and sugar served hot or warm over the cake…..vintage cake/sauce recipe.
Mary Younkin says
oooh! I’ve heard that from several people. I haven’t tried it myself, but I bet it’s delicious.
Sharon says
I have a similar recipe, Cranberry Almond Christmas Cake. Only difference, use almond flavoring and sliced almonds on top. It’s a welcomed addition to our family Christmas desserts.
Mary Younkin says
That’s awesome, Sharon. I love playing with the flavors for this recipe. Almonds and almond extract are a favorite here too.
Crystal Briscoe says
How much almond extract do you use?
Mary Younkin says
Substitute it for the vanilla extract, so 1 teaspoon.
Debbie says
Love this cake also, made it many times. I’d like to try it as gifts this year. Two people referred to using sparkling sugar, what is that? Easy to find?
Mary Younkin says
It’s a decorative sugar with a little bit of crunch, Debbie. It isn’t something I use, but you should be able to find it in a decorating store or maybe in a regular grocery store with cake decorations.
Kathy Lansing says
Do you cut the berries in half or leave them whole?
Mary Younkin says
You’ll add them in whole, Kathy. There’s no need to chop them.
Linda says
This is one of my favorite go-to desserts any time of year. I’ve already squirreled away several bags of cranberries in my freezer and plan to buy more. Thanks for this deliciously perfect blend of tasty and sweet. And who doesn’t love that slightly crispy sugar top that forms as it bakes.
Mary Younkin says
I’m so glad you like it, Linda!