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}
Amy Phillips says
Hi – I’m very excited to try this recipe tomorrow. I’m hoping to make this for all my friends this holiday season. I read through the comments hoping not to duplicate a question, but want to be sure I don’t over bake. Here is my question:
If I bake the recipe exactly as written and put the batter in two 8×8 square pans instead of the 9×13″, do I still bake for 40-50 minutes? Thank you so much!
Mary Younkin says
You are still putting the same volume of cake in the oven. So while it might take a little less time it definitely isn’t cut completely in half. Everyone’s oven bakes a little differently so I would suggest checking it at 30 minutes and adjusting from there.
Sk says
Can I use dried cranberries?
Mary Younkin says
I do not recommend dried. Fresh or frozen work great.
Shirley says
Hi! I have allergy to cranberries, but I do have a cherry tree and still have a lot of cherries in the freezer do you this this would work nicely as well?
Mary Younkin says
I think cherries could be delicious, Shirley. You will likely need to adjust the sugar though. 2 cups of sugar offsets the tartness of the cranberries, you likely won’t need as much with cherries. It might take some tweaking on your part.
Heather Halsey says
This recipe looks amazing. My family is vegan. Have you tried this with flax eggs or aquafaba? Would I need to add a leavening agent? This looks better than the vegan cranberry recipes I’m finding.
Mary Younkin says
I have not tried any of those items.
Irenne says
Hello!
I make all the time. Mostly at Christmas. I especially love the top. I take it everywhere I go. Its so easy and every really enjoys it. I keep cranberries in the
freezer always. Love this cake 🙂
Mary Younkin says
Thank you for the review Irenne. There is just something about that buttery, sweet slightly crunchy top layer isn’t there?
Scott says
I make 3 or 4 of these every year because everyone loves them and are disappointed if I don’t make them. I have done a couple with blueberries and they are just as good
Mary Younkin says
I’m so glad the cake is a favorite, Scott!
Sandy Giroux says
If I added orange juice from an orange instead of vanilla how much would you suggest I would also add some orange rind .
Mary Younkin says
I’d use caution adding juice as it may add too much liquid to the cake, but finely minced orange zest is a terrific addition.
Grace says
I added orange juice and orange zest and it was just fine. I made one whole recipe and split it in two, then added orange to just half. For half a cake I used zest from one whole navel orange and juice from one half navel orange. It didn’t fluff up as much maybe, but there was no difference in texture between the two.
Susan in Philly says
This is the third time I’ve made this…and its a hit! Everyone loves it! Thanks for the great recipe.
Mary Younkin says
I’m happy to hear you love the cake, Susan!
Bonnie Bandy says
Made this before in 9×13 pan. Very good!!! I want to make these in small giftable loaf pans. Have you done that before? Do you think it’ll come out of the loaf pans easily with just buttering the pans or should I use parchment paper?
Mary Younkin says
Buttering should be fine but I admit I am a big fan of parchment.
Kiah DeLaGarza says
Hi i cant wait to try this! Can i use organic raw sugar for this? I know its a little more coarse but that is our preferred sweetener.
Mary Younkin says
I don’t see why that wouldn’t work, Kiah. I have not personally tried it though.
Carol Tripp says
Can I bake the mixture in a muffin pan?
Mary Younkin says
You sure could, Carol.
Snezana says
Why can’t I add dry cranberries?
Mary Younkin says
The cake needs the moisture from the fresh or frozen cranberries, Snezana.
Cher Piette says
I followed the recipe and it worked like a charm. The house smelled so good while it was baking. I let it cool completely and then cut them in squares. They taste so yummy!
Mary Younkin says
It really is so good!
Michelle Oie says
This is a stellar cake. Not only is it super delicious, but it’s beautiful to serve. Made exactly as written. Easy to put together with common pantry ingredients. So delicious I maybe ate too much as it cooled!
Excited to try this again with monkfruit &/or with blueberries. Thank you so much!
Mary Younkin says
I’m so glad you like the cake, Michelle!
Kara says
I love this so much! Always a hit!
Mary Younkin says
I’m thrilled the cake is a hit, Kara.
Amy Pettway says
I think about this cake all the time period make it several times during the year.
Mary Younkin says
I get it! It really can’t be topped!
Julie says
Doesn’t the parchment paper brown in the oven?
Mary Younkin says
The edges might brown ever so slightly.
Leslie says
This is a delicious cake. I made it in a 9” springform pan so it really was pretty. 45-50 minutes before toothpick came out clean. I agree it is a cake worth baking and would make a nice gift! Especially at Christmas time
Mary Younkin says
That sounds lovely, Leslie. Thank you for sharing how you made it.
Sara Christian Latta says
I have made this cake several times and my family loves it. What are your thoughts of making this in a Half Sheet cake pan, (17x12x2)?
Should I double recipe of I use this size pan?
Thanks, Sara
Mary Younkin says
Sara – I would definitely double it. This is a really dense cake so I would be a bit concerned with a pan that large about it being done in the middle.
Manami says
Love this cake!! So simple and so delish!! Love the crisp top. Made quite a few last year and making more this year! Perfect to gift too. Thanks<3
Mary Younkin says
Thank you, Manami it really is one of our favorite!