You’ve tried the rest; now taste the best. This Cranberry Cake combines sweet, buttery layers with the bright, tangy flavor of cranberries. Each bite delivers a burst of tart cranberries nestled in a melt-in-your-mouth moist cake. Make this your holiday showstopper, and watch it become a family favorite.
Cranberry Christmas Cake
When it comes to cooking with cranberries, this easy Cranberry Cake recipe reigns supreme. It comes together in just 15 minutes and bakes up with a soft, tender texture and a perfect balance of sweet and tart flavors.
This Christmas cranberry cake doesn’t rely on baking powder or soda unlike other recipes. Instead, whipped eggs create air bubbles that make the cake light, fluffy, and moist.
While many think of cranberries as a classic canned sauce, I see them as a chance to get creative with holiday treats.
And why cover this fresh cranberry cake with a crumble, cream cheese frosting, or sticky icing unless you’re hiding something? For a touch of elegance, a light dusting of powdered sugar is all it needs to shine at any party.
If you love cooking with the tart taste of cranberries, check out my Easy Cranberry Meatballs and Cranberry Brie Bites recipes!
Cranberry Cake Ingredients
- Eggs
- Granulated sugar
- Salted sweet cream butter: If you use unsalted butter, add a pinch of salt to the recipe to compensate for the missing saltiness.
- Fresh orange zest: You can omit the orange zest, but it adds a bright burst of citrus flavor to the orange cranberry cake and makes the tart cranberry taste pop.
- Pure vanilla extract
- Pure almond extract: Imparts a subtle, nutty flavor. Use pure almond extract, not imitation, for the best flavor. Almond extract is much stronger than vanilla extract, so use it sparingly.
- All purpose flour: You can substitute unbleached all-purpose flour or use gluten free 1 to 1 baking flour.
- Fresh cranberries: Adds a tart contrast to the sweetness of the cake, as well as a festive pop of color and unique flavor profile. This recipe can be made using frozen cranberries. Do not thaw the cranberries before adding them to the cake batter.
See the recipe card for full information on ingredients and quantities.
How to Make Cranberry Cake
- Create The Cake Batter: Whip together the eggs and sugar until light yellow in color with a thick consistency. Mix in the butter, orange zest, vanilla extract, and almond extract, lower the speed and add the flour, ½ cup at a time.
- Fold In The Fruit: Fold in the cranberries and spoon the cake batter into the baking dish.
- Bake: Bake at 350 degrees Fahrenheit for 40 – 45 minutes. Cool completely before removing from the pan.
- Slice And Serve: Cut into 20 – 2 ½ inch x 2 inch pieces, dust with powdered sugar (optional), and serve. Enjoy!
Serving Suggestions
This cake is a delicious treat for a fall brunch and can even be eaten for breakfast. For dessert, feel free to dress it up with a dusting of powdered sugar, a dollop of whipped cream, some sliced almonds, a sprinkle of sparkling sugar, a drizzle of icing, or a scoop of ice cream on top.
Tips & Variations
- Make Mixing Easy: Make sure your butter and eggs are at room temperature so that they blend easily to form the batter.
- Don’t Use Dried Berries: I do not recommend using dried cranberries in your cake. Dried cranberries will not produce the same results. Fresh cranberries soften and burst into the batter as they bake, giving you that tart juicy flavor.
- Pick Your Pan: I used a 9×13 pan for this recipe, but cranberry cakes can be made in various cake pans and baking dishes. It can also be made into cupcakes, bundt cakes, and mini loaves. Make sure to watch the baking time and adjust as needed. For holiday gifting, it’s fun to bake this cake in 9-inch disposable cake pans with a domed lid.
Proper Storage
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the cooled cake for up to 3 months. Wrap in plastic wrap and then in aluminum foil. Allow the cake to thaw overnight in the refrigerator before serving.
More Delicious Cake Recipes
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Cranberry Cake
Ingredients
- 3 large eggs room temperature
- 2 cups + 2 tablespoons granulated sugar
- ¾ cup salted sweet cream butter room temperature
- 2 tablespoons fresh orange zest (1 medium size orange)
- 2 teaspoons pure vanilla extract
- 1½ teaspoons pure almond extract
- 2 cups + 1 tablespoons all-purpose flour spooned and leveled
- 12 ounce fresh cranberries
- ¼ cup powdered sugar (optional garnish)
Instructions
- Preheat the oven to 350*. Line a 9×13 baking dish with parchment paper. Set it aside.
- Using either a stand mixer fitted with a wire whip attachment, or a large mixing bowl and a handheld mixer on high speed, whip the eggs and sugar for 5 – 6 minutes until light yellow in color and thickened in consistency. (The mixture should form a ribbon)3 large eggs, 2 cups + 2 tablespoons granulated sugar
- Add the softened butter, orange zest, vanilla extract and almond extract. Continue mixing on high for 1 ½ – 2 more minutes.¾ cup salted sweet cream butter, 2 tablespoons fresh orange zest, 2 teaspoons pure vanilla extract, 1½ teaspoons pure almond extract
- Lower the mixer speed to low and add the flour in ½ cup at a time. Mix just until combined.2 cups + 1 tablespoons all-purpose flour
- Fold in the cranberries.12 ounce fresh cranberries
- Spoon the cake batter into the prepared baking dish. Bake for 40 – 45 minutes, or until a toothpick inserted comes away clean.
- Allow the cake to completely cool before removing from the pan and slicing into 20 – 2 ½ inch x 2 inch pieces.
- Lightly dust the cake with the powdered sugar before serving.¼ cup powdered sugar
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the cooled cake for up to 3 months. Wrap in plastic wrap and then in aluminum foil. Allow the cake to thaw overnight in the refrigerator before serving.
- Be sure to use pure almond extract, not imitation, for the best flavor. Almond extract is much stronger than vanilla extract, so use it sparingly.
- Butter should be room temperature so that it blends easily.
- You can omit the orange zest, but it really adds a citrus zing to the cake.
- You can substitute frozen cranberries for the fresh cranberries. Do not thaw the cranberries before adding to the cake batter.
- You can substitute unbleached all-purpose flour -or- gluten free 1 to 1 baking flour.
