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}
Maureen Webber says
Your cake looks exactly like our former local baker (she passed away from covid) 😢
So I was going to try and bake her specialty myself as it was a family favorite…
But her’s was a lemon flavor cake… and I wondered if you have any suggestions/recommendations on how to make it taste lemony???
Mary Younkin says
You can add lemon zest to the cake for a lemon flavor. If you want it even more lemon-y, you can add lemon extract. I hope you love the recipe, Maureen!
Lisa Escobar Hertzog says
I made this cake several years ago and my son keeps asking for it. I was delighted to find it again. It is so easy and a perfect combination of sweet and tart. I also plan to bring it to all of my Christmas parties. After reading all of the FAQ’s, I can’t wait to use blueberries and lemon zest for a variation. Thank you for this and all of your wonderful recipes.
Mary Younkin says
Thank you, Lisa! I am so glad you found it.
Vivian Simmons says
Does it matter if you use salted or unsalted butter?
Mary Younkin says
I use salted butter in everything I cook or bake unless specifically noted differently. You can use unsalted here, just add a pinch of salt.
Beena Gosine says
Have been baking this cake since 2018. Not sure if I got it on this site then and the article was updated… The cake is scrumptious and a crowd pleaser. I have shared the recipe with anyone who wanted it. I find it best 2 days after baking. I refrigerate, then cut and serve. The time gives the cranberries some time to mellow. Same day consumption has a very tart and tongue twisting after taste. Thank you!
Mary Younkin says
I’m so very happy that you love the recipe! I first shared it over ten years ago here on the site, Beena. Thanks for sharing your results!
Jennifer says
I’ve made this cake for several years now and it is perfect for breakfast! And looks beautiful during the Christmas season. I’m about to serve it for a ladies breakfast I’m hosting.
Mary Younkin says
I do enjoy it for breakfast as well, Jennifer.
Emily Hopper says
Going to make this for Christmas gifts at church!! For the disposable pans, do you put parchment paper in before pouring the batter before baking?
Mary Younkin says
You can Emily. Or give them a light coating of a pan spray or butter. They are a perfect gift, Emily!
Nora Burdett says
Hi Mary. I just wanted to say “thank you” for this delicious cake recipe. Found it a few years back and have spread its joy to all my friends and family. I always add a little orange zest, but this year, after buying some kumquats that weren’t exactly sweet to the palette, I added a tablespoon of finely minced to the batter before baking. I could never improve on your recipe, but the fruit was a winner. Merry Christmas to you and yours❣️
Mary Younkin says
You are the sweetest, Nora! Thank you so much and Merry Christmas!
Leslie White says
Hi, Can the cranberries be substituted for a sweet cranberry sauce made with whole berries?
If so, should the sugar be reduced
Mary Younkin says
I would not recommend that, Leslie. Stick with fresh or frozen cranberries.
Gray Giordan says
Where are the FAQ’s?
Mary Younkin says
Gray, you can find them in the middle of the post copy on the web page.
Jo Ann says
Delicious BUT I baked it over 60 minutes and the middle was still gooey. Toothpick came out clean. Very confused by this. Reason for 3stars. Was able to take outside pieces to function and was tasty 🤷
Mary Younkin says
I would venture to say there is something up with your oven or your portion of ingredients. So hard to tell without looking over your shoulder while cooking.
Sharon Sutton says
That happened to me with the last cake I made and I believe I beat the sugar & eggs together AFTER I added the butter too. I believe beating the eggs and sugar alone for at least 5 minutes so it doubles is the trick. Add the butter after its risen.
To fix the middle of the cake if it comes out a bit gooey I microwaved it for a minute or so.
Tammy says
Hi
I was wondering if the eggs can be substituted for something else?
Thank you
Tammy
Mary Younkin says
I have not tried it with anything else, Tammy.
Peggy says
I made this cake last year and it turned out great. I made it tonight and it failed. It was not a cake texture. It tasted ok but was almost like it was not done. I baked in a glass 9×13 dish for 50 min. I used extra large eggs. I did beat about 9 min looking for the ribbon texture. Any ideas as to what went wrong? Thanks.
Mary Younkin says
Without watching over your shoulder I have to admit that is a mystery. The only thing I can think of based on what you shared is too much egg but extra large eggs really wouldn’t impact it, I wouldn’t think.
Dorothy Gallo says
Love this recipe and make it often. Recently I substituted the cranberries with sour cherries. Turned out great. Thank you for sharing this recipe. One of my favourites
Mary Younkin says
oh! That’s an awesome substitution, Dorothy.
Kathy Monday says
Can you use almond flour vs all purpose flour?
Mary Younkin says
That substitution will not work with this cake recipe, Kathy.
Lisa says
Didn’t love this when I served it — found it to be ok, but nothing special. Not sure whether it got better over the last few days, or if something in my expectations has changed, but I’ve been having a very difficult time staying away from the leftover cake! Really, really loving this over the last few days 🙂 Enjoying it very much with the cranberries, and will definitely try this with other fruits — thank you!
Mary Younkin says
I’m glad you wound up loving it, Lisa!
Fran says
Hi can I just use boxed cake mix and add the cranberries?
Mary Younkin says
You definitely won’t get the same results with a box mix, Fran. This is a fairly dense and very moist cake recipe. It’s like no cake mix I’ve ever tasted.
Ruby says
What is the timing for cup cakes and mini-loaves? I have made the cake and it is amazing, but I want to do gifts.
Almost need some sort of spread sheet for this cake, 3,000 comments is a lot to scroll through to find answers! Like how much orange zest? Nuts?
Mary Younkin says
There really are a LOT of comments here, Ruby. I’m glad it’s so well-loved! I just watch for doneness when I’m changing up the pan sizes. That isn’t something I can provide for every possible pan size.
Ludmilla K Lucheck says
This has become a ‘must make’ recipe in my household and for my cookie trays. Everyone loves it. Great flavor, not too sweet with a balance of tart…yum! I even have to hide it from my husband if I want a piece.
Mary Younkin says
I’m so happy to hear it!
Angela says
Can it be made into cupcakes? And how long would you bake them
Mary Younkin says
Angela -You could make these as cupcakes I would suggest starting with 15 minutes and keep an eye on them.
Tammy says
What off I want to make this cake without fruit or with craisins? Would it work?
Mary Younkin says
I would not recommend craisins. Fresh or frozen cranberries really are the best.
Sarah says
So excited to try this although… I’m realizing my
Batter was not very thick! Which means I may have missed a couple spoonfuls of flour (I added it in 1/4c increments…) it’s currently in the oven baking… can you recommend any adjustments to cook time at this point? Will it still be edible? 🙂
Mary Younkin says
Oh I hope things turned out for you, Sarah.