Cranberry Christmas Cake is the perfect holiday dessert: soft, buttery, and bursting with tart cranberries, all topped with a sparkling sugar crust that looks like fresh snow. It’s simple to make yet festive enough to shine at any Christmas gathering. Whether you’re hosting a brunch, wrapping up edible gifts, or just want something seasonal to pair with a cup of tea or mulled wine, this cake checks all the boxes.
Using fresh cranberries and pantry staples, this cranberry Christmas cake comes together in just over an hour—no fancy techniques, no hard-to-find ingredients, just classic holiday flavors done right.
Table of Contents
🎄 Why You’ll Love This Cranberry Christmas Cake
- Holiday magic in every slice – Red cranberries and golden crust? Instant Christmas vibes.
- Quick and easy – Just mix, fold, and bake. Beginner-friendly and fuss-free.
- Perfect for gifting – Sturdy, sliceable, and stays fresh for days.
- Great flavor balance – Tart berries cut through the buttery sweetness beautifully.
- Versatile serving options – Enjoy warm with whipped cream or cooled with a dusting of sugar.
🛒 Ingredients
- 3 large eggs
- 2 cups granulated sugar
- ¾ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups all-purpose flour (or gluten-free blend)
- 12 oz fresh cranberries
🍰 Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
Step 2: Beat Eggs & Sugar
In a large mixing bowl, beat eggs and sugar using an electric mixer for 5–7 minutes, until light, thick, and pale yellow.
Step 3: Add Butter & Vanilla
Add softened butter and vanilla extract. Beat for 2 more minutes, until fully combined.
Step 4: Fold in Flour & Cranberries
Using a spatula, gently stir in the flour until just combined—do not overmix. Fold in cranberries.
Step 5: Bake
Spread the batter evenly in the prepared pan. Bake for 40–50 minutes, or until the top is golden and a toothpick comes out clean.
Step 6: Cool & Slice
Let the cake cool completely in the pan before slicing into small squares. Optional: dust with powdered sugar for a “snowy” finish.
🧁 Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- 9×13-inch baking pan
- Cooling rack
- Toothpick for testing doneness
🎯 Tips for Success
- Room temperature eggs and butter make the batter smoother and fluffier.
- Don’t overmix once flour is added—this keeps the crumb tender.
- Fresh cranberries work best, but frozen can be used (no need to thaw).
- Want it sweeter? Add a powdered sugar glaze or white chocolate drizzle.
❓ FAQs
Can I use frozen cranberries?
Yes! Use them straight from the freezer—no need to thaw.
How long does this cake stay fresh?
Stored in an airtight container at room temperature, it stays fresh for up to 4 days. Refrigerate if your kitchen is warm.
Can I make this ahead for a party?
Absolutely. It’s even better the next day once the flavors settle.
What other flavors go well with this?
Try folding in orange zest, cinnamon, or white chocolate chips for a festive twist.
🍽️ Nutrition Information (per serving, approx.)
- Calories: 252
- Carbohydrates: 39g
- Sugar: 25g
- Protein: 2g
- Fat: 9g
- Sodium: 88mg
Cranberry Christmas Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- Beat eggs and sugar for 5–7 mins until thick and pale.
- Add butter and vanilla. Mix 2 mins more.
- Gently fold in flour, then cranberries.
- Spread into pan and bake for 40–50 mins.
- Cool completely, slice, and serve. Optional: dust with powdered sugar.
Notes
– Add orange zest or cinnamon for extra flavor.
– Store in airtight container up to 4 days.
🏁 Conclusion
There’s something magical about a dessert that’s this easy and this festive. Cranberry Christmas Cake combines bold berry flavor, a buttery soft crumb, and a holiday-ready appearance in a simple, reliable recipe. Whether you’re serving it for guests or nibbling it with coffee while wrapping gifts, it’s guaranteed to become a December favorite.