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}
D. Buechler says
Do you cook the cranberries first?
Mary Younkin says
You do not cook the cranberries. Just add them in straight out of the bag. Happy baking!
Sharon says
Can you use dried cranberries
Mary Younkin says
While you can certainly make the cake with dried cranberries, it won’t be much like the original, Sharon. Fresh cranberries provide an irresistible tartness that is balanced by the sweet cake.
Andrea says
Can I use 6 oz each of frozen blueberries and cranberries. We grow blueberries and it would be nice for gift giving. Thanks!!!
Mary Younkin says
oooh! I bet that will be delicious, Andrea. I’ve made this cake with blueberries as well, but never both. I’ll have to try that too.
Shan says
Can I put frozen cranberries in the batter or do I thaw first? Could I make this recipe as cupcakes? It sounds delicious and I can’t wait to try it!
Mary Younkin says
I would recommend thawing them slightly before adding them, Shan.
Julie says
Can you freeze once baked? I want to start my holiday baking and would love to know about freezing in the cake pan and if so if there is any impact on the cake.
Mary Younkin says
Absolutely! This freezes nicely. I do find that the top layer is a little bit softer and not quite as crisp, but I don’t hesitate to freeze it every year.
Tracy says
Best cake ever! Easy and delicious. I particularly love the way the top crust forms. I’ve made this for a number of occasions. Cranberry Christmas Cake is always a winner!
Mary Younkin says
I’m so happy it’s a favorite with your family as well, Tracy.
Carole says
Love cranberries so this sounds wonderful. I live alone so most recipes make too much. Could this recipe be halved and baked in a 8×8 pan?
Mary Younkin says
Definitely! It will halve nicely, Carole. It can also be frozen as well.
Lea says
I have now made this cake at least five times! It was my favorite bake of the holidays. I even froze some cranberries and made it for my birthday in the summer. Thanks so much for the recipe!
Mary Younkin says
I’m thrilled that you like the cake so much! It sounds like the perfect birthday cake to me too, Lea.
Crystal Briscoe says
How many cups of frozen cranberries should I use?
Mary Younkin says
You will use 12 oz., the same amount as the fresh cranberries.
LA says
I have made this over a dozen times. My favorite is to add almond extract instead of vanilla.
Mary Younkin says
Almond extra works really well.
Barbara Washington says
Can I use plant butter as a substitute for my lactose intolerant friend?
Mary Younkin says
I have not tried that but if you have one that you are comfortable with I don’t see why not.
Jacqu Neumann says
I absolutely love this cake. I like to give it as gift mini loaves However, it’s very difficult to get them out of the mini loaf pans intact despite buttering and flouring the pans. Should I try parchment paper? Do you have any suggestions?
Mary Younkin says
I would definitely suggest Parchment paper, Jacqu. Also, have you tried those paper baking pans? They are super cute and perfect for gifting baked goods. Here is a link to what I am talking about: https://amzn.to/3V9hoSV
Janet Reed says
I have used this recipe for and I love it. I’ve moved to a new location and currently most of my bakeware is in storage. Have you ever baked this in a glass pan or used a convection oven? I know that most people reduce the temperature and many say don’t use a convection oven to bake a cake. However others say they don’t change recipes and they come out fine.
Mary Younkin says
Janet, I am not sure about the changes for the convection oven but you would be fine to make it in a glass pan. Just watch the cooking time as it gets towards the end is all.
Kierstin Boujlil says
I’ve been making this cake for a couple years and it’s a huge hit. Is there a butter substitute to cut the fat? I want to make it for someone with a health issue. Has anyone tried making it with applesauce?
Mary Younkin says
I have not tried it with anything besides butter. Whipping the butter and eggs together is your leavening for this cake so you would not get that same effect from apple sauce.
Becky says
Can this be made in disposable aluminum pans?
Mary Younkin says
Yes it can, Becky.
Andrea Hartman says
This cake is Amazing! A true family favorite! I always sprinkle a bit of sugar over the top before baking. It makes a delightful little hint of crunch.
Mary Younkin says
Thank you Andrea. I am so happy you love it.
M Berling says
Very easy to make and taste delicious. I doubled the the receipe and added a little more cranberries to make 4. Husband said this is definitely a keeper
Mary Younkin says
Thank you! I am so glad you enjoyed it.
Alice Ridgeway says
What more can I say except it’s delicious!
But wondering if you wash the cranberries before freezing?
Thanks Alice
Mary Younkin says
I do not wash them, Alice. I just toss the entire bag from the store directly into the freezer.
Tracy says
Could this also be baked in a Bundt pan? If so, what the approximate baking time?
Mary Younkin says
I do not recommend it, Tracy.
Ruth Utech says
How many mini loaves do you get with one batch?
Mary Younkin says
Ruth, That is going to depend on the size of your loaf pans.
Kathy Griffin says
I was just wondering if you can use brown sugar instead of white sugar?
Mary Younkin says
I would not recommend it, Kathy.