Creamy, tart, and perfectly festive, this Cranberry Christmas Cake is the kind of dessert that brightens a holiday table and keeps everyone reaching back for seconds. With juicy pockets of cranberries folded into a tender, buttery cake, it balances sweet and sharp flavors in every bite. Fun fact: cranberries were one of the first native North American fruits used by early settlers, often sweetened into sauces and baked goods to stretch fresh fruit through winter. This recipe shines because it is simple, quick to prepare, and family-friendly — ideal for evenings when you want a special dessert without fuss. For another cranberry twist to try later, check out this cranberry Christmas cake recipe that offers a different texture and glaze. Ready to bake something memorable? Let’s get to it!
What is Cranberry Christmas Cake?
What’s in a name — and why does “Cranberry Christmas Cake” sound so cozy? Is it the ruby-red cranberries that make it festive, or the warm spices and buttery crumb that taste like holiday cheer? Maybe both. Imagine slicing into a cake dotted with bright berries that pop with each bite — who wouldn’t be tempted to serve this at a Christmas gathering? There’s a playful rumor that it earned its name because “the way to a man’s heart is through his stomach.” Whether you bake it for friends, family, or just to treat yourself, this cake feels like a holiday hug on a plate. Give it a go and see what memories it creates.
Why You’ll Love This
- Bright, balanced flavor: The tartness of cranberries cuts through the sweetness, making each mouthful lively and refreshing.
- Wallet-friendly and celebratory: Cranberries and pantry staples make this an economical dessert that still feels special for holidays and weeknight treats alike.
- Textural delight: A tender cake crumb with juicy berry bursts gives you contrast—soft cake and pop-in-your-mouth fruit.
This recipe is simpler and quicker than many frost-heavy holiday cakes, and if you loved our light pavlova variations, try the festive Christmas Pavlova Wreath with Cranberry Pomegranate for an airy, crunchy contrast. Ready to enjoy a dessert that’s both easy to make and impressive on the table? Let’s bake!
How to Make: Quick Overview
This cranberry cake is straightforward and satisfying: it comes together in one bowl, bakes into a golden round, and finishes with a light dusting of powdered sugar. Preparation is simple, with a nicely balanced texture — not too dense, not too soft — and the cranberries become pleasantly soft and tangy as they bake. Expect about 15 minutes of hands-on prep and 45 to 50 minutes of baking time for roughly one hour total.
Ingredients
- 3 cups fresh or frozen cranberries (rinsed and drained if fresh; do not thaw if using frozen)
- 1.5 cups sugar, divided (1/2 cup for tossing with cranberries, 1 cup for batter)
- 3 large eggs, at room temperature
- 3/4 cup butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour, spooned and leveled
- 1/4 teaspoon salt
- Optional for serving: powdered sugar for dusting
Directions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment for easy removal if you like.
- In a small bowl, toss the cranberries with 1/2 cup of the sugar and set aside. This helps remove some of the raw tartness and prevents the berries from sinking too quickly.
- In a large bowl, beat the 3 eggs with the remaining 1 cup of sugar until the mixture is thick, pale, and slightly doubled in volume — about 2 to 3 minutes with an electric mixer on medium speed. Gradually pour in the melted butter while mixing on low, then stir in the vanilla extract until combined.
- Gently fold the flour and 1/4 teaspoon salt into the wet ingredients with a spatula until just combined. Avoid overmixing; small streaks of flour are okay.
- Spread half of the cake batter evenly into the prepared pan. Scatter half of the sugared cranberries over the batter. Carefully spread the remaining batter on top, then place the remaining cranberries over the top layer, pressing lightly so they stay in place.
- Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (avoid touching a cranberry with the toothpick when testing). If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes before transferring to a serving plate. Once cool, dust with powdered sugar if desired and slice to serve.
What to Serve With
- Whipped cream or crème fraîche for a smooth, creamy contrast.
- A scoop of vanilla ice cream for warm-and-cold enjoyment.
- A citrusy sauce (orange or lemon curd) to amplify the bright flavors.
- A simple green salad with toasted nuts and a vinaigrette balances sweetness for a dessert-first holiday meal.
- Pair with a spiced tea, mulled wine, or a crisp sparkling cider to complement the tart cranberries.
Top Tips for Perfecting
- Use frozen cranberries straight from the bag if fresh aren’t available; they hold their shape and prevent the batter from getting watery.
- Room-temperature eggs and slightly cooled melted butter help the batter emulsify smoothly and rise evenly.
- Don’t overmix the batter once you add the flour; overworking develops gluten and can make the cake tough.
- If the cake top browns too fast, tent it with foil to finish baking gently.
- For extra flavor, fold in a teaspoon of orange zest with the vanilla to brighten the cake.
Storing and Reheating Tips
- Refrigeration: Store leftover slices in an airtight container in the refrigerator for up to 4 days. Allow to come to room temperature before serving for best flavor.
- Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
- Reheating: Warm slices gently in a 300°F oven for 8 to 10 minutes or microwave a single slice for 15 to 25 seconds until just warm — avoid overheating to keep the cranberries juicy.
FAQs
What can I substitute for all-purpose flour?
You can try a 1:1 gluten-free flour blend in place of all-purpose flour. Texture may vary slightly; follow the blend’s instructions for best results.
Can I reduce the sugar in this cake?
Yes, you can reduce the total sugar by about 1/4 cup if you prefer less sweetness, but the sugar coating on the cranberries helps balance tartness, so keep at least 3/4 cup in the recipe.
Do I need to thaw frozen cranberries first?
No. Use frozen cranberries straight from the bag; they’re less likely to sink and won’t add extra moisture to the batter.
Can I make this cake in a loaf pan instead of a round pan?
Yes, a 9×5-inch loaf pan will work. Bake for 50 to 60 minutes and check doneness with a toothpick.
Is this cake suitable for holiday gatherings?
Absolutely. Its festive appearance and easy prep make it a great choice for parties, potlucks, or cozy family dinners.
Conclusion
This Cranberry Christmas Cake is worth baking because it’s simple to make, full of bright holiday flavor, and friendly for bakers of all levels. It’s an economical dessert that looks beautiful on the table and delivers comforting, nostalgic bites that guests will remember. If you want more inspiration or a slightly different take on cranberry desserts, check out this lovely Cranberry Christmas Cake for another delightful version to try. Happy baking — share a slice with someone you love!
Cranberry Christmas Cake
Equipment
- 9-inch round cake pan
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients
- 3 cups fresh or frozen cranberries Rinsed and drained if fresh; do not thaw if using frozen.
- 1.5 cups sugar Divided (1/2 cup for tossing with cranberries, 1 cup for batter).
- 3 large eggs At room temperature.
- 3/4 cup butter Melted and slightly cooled.
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour Spoon and leveled.
- 1/4 teaspoon salt
- powdered sugar for dusting Optional for serving.
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment for easy removal if you like.
- In a small bowl, toss the cranberries with 1/2 cup of the sugar and set aside.
- In a large bowl, beat the 3 eggs with the remaining 1 cup of sugar until thick and pale, about 2 to 3 minutes with an electric mixer on medium speed.
- Gradually pour in the melted butter while mixing on low, then stir in the vanilla extract until combined.
- Gently fold the flour and salt into the wet ingredients with a spatula until just combined.
- Spread half of the batter into the prepared pan. Scatter half of the cranberries over the batter. Spread the remaining batter on top, then place the remaining cranberries over the top layer.
- Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes before transferring to a serving plate. Dust with powdered sugar if desired and slice to serve.