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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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 12/2/11 – recipe notes and photos updated 11/9/20}
Love this cake was wondering if you could make these in individual small mini pie pans
You sure could, just keep an eye on your baking time.
One of my all-time favorites! I really adore this recipe. I started making it a couple of years ago and now it’s on my list every Christmas! I am actually thinking I might make it for an event tomorrow but I really like to serve fresh out of the oven. Any idea if I could make the batter tonight, refrigerate, and pop in the oven in the morning?
I’m so happy to hear that you are enjoying the cake so much! There have been a few people who mentioned doing that, but I haven’t tried it myself, Helen. I can’t speak to how it might work.
Tart and tasty. Perfect amount of sweetness and tartness for my palate. And I love that it has only 6 ingredients. Delicious!
I’m glad you’re enjoying the cake, Lynda!
I found this recipe several years ago and make it frequently with great results and many compliments. Of course, I buy up fresh cranberries during this time of year and freeze them for this cake and cranberry chutney when needed.
YES! A fellow cranberry hoarder. At a local store, they were just $0.99 after Christmas last year – I can’t wait to restock the freezer!
Found this recipe three or four years ago and I’ve been making it for Christmas ever since… I actually have one in the oven right now lol… This is such a great cake… It’s great for dessert… It’s great for having it with your coffee in the morning… Or as an afternoon snack… The list just goes on and on… It’s so easy to make and takes no time at all to get together… The hardest part about this cake is spreading it out in the pan because it is so thick… But let me tell you and I know there is a lot of people that are dead set against this… The dough it’s self is probably the most amazing dough I’ve ever eaten raw haha… Every year I keep telling myself I should try to make this dough and make it into cookies and see how it comes out… Anyway, I’m rambling… This is a great cake… Thank you so much for this recipe
I couldn’t agree more, Lynn. Let me save you the work of turning it into cookies, I already wrote the recipe for you! Check it out: https://barefeetinthekitchen.com/cranberry-cookies/
One of my favorite recipes! Would it work to make in a muffin pan? Looking for single servings for work.
I have not tried it but you likely could, Kathleen.
Made this cake 3 times over the last years. We all love it. Only a couple changes. Add 1/2 tsp salt and 1 tsp vanilla extract. If you have vanilla beans, squeeze some of the inner bean ‘caviar’ into the batter. Sometimes I add a thin powdered sugar and cream glaze after baking.
Delicious, thank you for sharing, Cat!
Hi! I’m planning on making this recipe. It looks so festive for the holidays! In your opinion, if I added a drizzle of frosting to the top of the cake (milk, powdered sugar, vanilla) would that add to or take away from the flavor?
Lynne – While I have not personally done that you can see a lot of readers who have commented they have done it and loved it. You should be just fine.
Could I substitute fresh cranberries for dried cranberries?
I don’t recommend it for this recipe. I would use fresh or frozen.
This recipe was great! I put the batter in a big muffin tin in muffin wrappers. They turned out wonderful! So great for breakfast as well! SO yummy 😋! Nice recipe!
I’m happy to hear that the recipe is a hit, Amy!
I made these last year and they were such a hit! I baked them in a 9×13 dish last year but am planning on trying the 9 inch round pans to gift them.
How long would I bake 2 – 9inch pans at the same time? Thanks!
I am glad everyone loved them. I would suggest checking things around the 35-40 minute mark and adjusting from there.
Made this for a Christmas party, it was a big hit. very easy to make, I used frozen cranberries that I thawed first and added a big dollop of sour cream, just because I like the texture it adds. The sweetness of the sugar was offset by the tart berries, it was a perfect combination for me. Am making it again, today for another party. I bought 3 bags of cranberries while they’re available right now.
I have never tried it with sour cream. I am going to have to do that. YES! Stock up on cranberries now for sure.
Made these in cupcake pans today! Catering an event and wanted individual! Cooked at same temp for about 27 minutes! So good!
Thank you for sharing the baking time, Nikki.
This Christmas Cranberry cake looks delicious! Is it best served warm fresh out of the oven or better the next day?
I would recommend letting it cool a bit before serving. Honestly, it is fantastic either way.
i would like to send this cake to a few relatives but I don’t want do so at the risk of ruining the dessert. Do you have any recommendations? particularly regarding keeping it fresh. I planned to freeze and then ship it.
I have never tried to ship this cake, Paul. But I do think by freezing then shipping you are on the right track.
This cake is delicious! I’ve made it twice and both times it came out great, but is it better to have the eggs and butter at room temperature before mixing?
Room temperature is fine, Courtney.
love this easy cake!
Thank you, Nancy!
ITS MY FAVORITE ! I MAKE THIS EVERY YEAR! SUPER EASY AND ITS A HIT AT PARTIES
I always bring back an empty plate when I take this to gatherings.
I didn’t like it. The cake itself has very little flavor, and the cranberries are too tart against the cake. The texture is too gummy for my taste. The crisp top that develops is nice though.
And differences are what make the world go round. 🙂 Thank you for trying the recipe.
My second year to make this cake! I was able to get fresh cranberries from a local farm market here in south Jersey this month! All my neighbors/friends were very surprised to get this cake as their holiday gift last year as I’ve always baked multiple different batches of cookies…… this cake is just wonderful and EASY to make if you just follow her directions/FAQ’s. Enjoy!!!
I’m glad it’s a favorite, Gretchen.
Very tasty, tart and sweet. Kind of addictive. The kids loved it. However not sure if I did something wrong or if the texture was just different than I expected. It reminded me more of a cookie bar texture than a traditional cake texture. It was a nice treat though, perfect for the season!!!
I’m so glad you like it, Faith! This is a dense cake, I suppose it’s somewhat similar to cookie bars. It shouldn’t be fluffy at all.