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}
Melissa says
This cake is simply amazing and requested every year, even by people that don’t like cranberries. Once in awhile, I add orange zest but mostly just make it as is. Nothing to add but to say thank you for sharing a recipe that seriously has now become a family tradition.
Mary Younkin says
Thank you for sharing and making me smile, Melissa.
Jo says
Can this recipe be put in a bread pan to make.
Also, do you have to flower the pin after you better it?
Mary Younkin says
It would be rather thick in a bread pan, I would not recommend it. There is no need to flour the pan.
Terri Thompson says
Tried this receipe. It is cooking now. Can’t wait to taste it. I love cranberries I’d send a pic if I could. 😊
Thank you for the receipe. ❤️
Mary Younkin says
Fantastic, Terri! You will love it.
Ashley K Johnson says
Can you use a glass baking dish or does it have to be in a metal pan?
Mary Younkin says
You could use glass, Ashley.
Tammy says
My family and friends LOVE this cake I probably make atleast 15-20 every cranberry season, it’s very easy to make and always puts smiles on people’s faces when they see it
Mary Younkin says
Thank you so much for sharing that, Tammy. I honestly lose track of how many I make each year!
Cindy says
Is this a dryer cake, or is it moinst?
Mary Younkin says
I would call it between the two, Cindy.
Dottie Correnti says
This cake is amazing I make it several times a year I substitute blueberries when in season
Mary Younkin says
Thank you, Dottie. Blueberries would be delicious.
Twila says
If I make this a day in advance do I need to refrigerate it or will it be OK just covered and sitting on the counter? And do you recommend cutting it into bite-size portions ahead of time or the day of? Thanks!
Mary Younkin says
I usually let it rest very loosely covered (or not covered at all) on the counter. (If you cover it tightly, you’ll lose the crisp top layer of the cake.) I don’t typically slice it ahead of time, but you could do that.
Amanda says
Can this be mixed up ahead of time and refrigerated, to bake the next morning?
Mary Younkin says
I would mix it in advance. Go ahead and bake it. It will be fine to serve the next day.
Debby says
I have made this cake every year since 2015 and it’s the one everyone requests I make again. I took another cake to a work event today, and was asked if I could make the Cranberry Christmas cake next time! I’m taking it to my son’s in-laws for Thanksgiving this week.
Mary Younkin says
Thank you so much for the comment, Debby. I love that your coworkers enjoyed the cake so much.
April says
I baked this cake in a 9 x 13 glass pan at 350 for 43 minutes. The end pieces were perfect, but when I went to cut it, I noticed that the center was still runny and gooey. I placed back in the oven for another 10 minutes. Still the center was not set. I baked for another 15 minutes. It still seems like there are parts of the cake that are still not cooked well. I’m afraid if I cook it much longer, it will make the rest of the cake hard. Have you had this happen before?
Mary Younkin says
I am not sure why that would have happened unless your oven is not baking evenly perhaps.
Helen says
Can I do this recipe in a Bundt cake pan?
Mary Younkin says
I would not recommend it, Helen.
Wanda Gerry says
We love this cake make it every year at Christmas and Thanksgiving. It makes a beautiful gift at Christmas.
Thank you so much for this. I put it on a recipe ca rd so my son will always have it.
Mary Younkin says
Great idea to include a recipe card, Wanda.
naviv says
If i need to make this non dairy can i replace butter with coconut oil?
Mary Younkin says
I have not tried that before Naviv.
Naviv says
i’ll keep you posted then :)) trying it tomorrow
Mary Younkin says
Sounds great, Enjoy!
Susan says
This is my favorite holiday cake! When it comes out of the oven and is hot I sprinkle with sugar (not powdered). It is always a favorite!
Mary Younkin says
Good idea, Susan.
Denise says
I serve this with a yummy, warm butter/sugar sauce. Fabulous!
Mary Younkin says
Sounds delicious, Denise!
Johanna says
I had very high hopes for this, and I love cranberries. But this was not as great as I had hoped. It was just ok.
Mary Younkin says
Sorry to hear that, Johanna. It is such a favorite for us.
Diane S says
Delicious. I used 1:1 GF flour and weighed out sugar and flour. My end result did not cut cleanly at all but we ate it messy and all. Any suggestions for next time to hold cake together when cutting? I served day after baking.
Mary Younkin says
It is hard to trouble shoot, not being in your kitchen but my first though is did you mix the eggs and sugar long enough? And second though it the flour combination might have been off for your GF.
Cheryle says
Great recipe. Easy and delicious.
Everyone loves it!!
PS.. I greased pan with coconut oil vs butter.
Mary Younkin says
Thank you for the review, Cheryle. I am delighted you enjoyed it!
Cassie says
So delicious! I did everything as followed but I added white chocolate chunks! Amazing!!! Huge hit! I made yesterday and I have one in the oven currently!!
Mary Younkin says
I’m thrilled that you enjoyed the cake, Cassie!
Terry says
This is the best cranberry cake I’ve ever had. My oven is not behaving so it came out a bit more brown than the recipe suggested and it was still excellent. My roommate who doesn’t care for cranberries loved this cake. Thank you for the recipe
Mary Younkin says
Oh good, I am glad it was still tasty, Terry.