Cranberry Christmas Cake

This Cranberry Christmas Cake is everything you love about the holidays in one buttery, tart-sweet slice. With its soft crumb, crisp golden crust, and bursts of juicy cranberries, this easy cake comes together with simple pantry staples—no frosting, no fuss, just festive flavor. It’s the kind of recipe that becomes a yearly tradition, perfect for sharing, gifting, or sneaking a slice with coffee the next morning.

Why You’ll Love This Recipe

• 🎄 Pure Holiday Vibes: Tart cranberries + buttery cake = the ultimate seasonal combo
• 👩‍🍳 Beginner-Friendly: Just mix, spread, bake—no layers, glazes, or complicated steps
• 🍰 Perfect Texture: Soft and moist like a sugar cookie-meets-pound cake
• ❄️ Freezer-Ready: Make ahead and freeze for stress-free entertaining
• 🎁 Giftable: Great for mini loaves or treat boxes

Ingredients

• 3 large eggs
• 2 cups granulated sugar
• ¾ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 12 oz fresh cranberries
• Optional: orange zest or chopped nuts for extra flair

Instructions

this recipe

1. Preheat & Prepare: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. Whip Eggs & Sugar: In a large mixing bowl, beat eggs and sugar for 5–7 minutes until thick, pale, and doubled in volume. The mixture should fall in a ribbon from the beaters.
3. Add Butter & Vanilla: Mix in softened butter and vanilla. Beat for 2 more minutes until smooth.
4. Add Flour: Gently stir in flour until just combined. Don’t overmix.
5. Fold in Cranberries: Add whole cranberries and fold them evenly into the thick batter.
6. Spread & Bake: Spread the batter into the prepared pan—it will be thick like cookie dough. Smooth the top with a spatula.
7. Bake: Bake for 40–50 minutes, until golden brown and a toothpick inserted in the center comes out clean.
8. Cool & Slice: Let cool completely before slicing into bars or squares.

Recipe Details

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16
Estimated Cost: $6–$8 for the full cake

Nutrition Facts (per serving)

• Calories: 252
• Carbs: 39g
• Sugar: 25g
• Fat: 9g
• Protein: 2g
• Fiber: 1g
• Cholesterol: 53mg
• Values are approximate and vary based on ingredients.

Tips & Variations

• Use Frozen Cranberries: No need to thaw—just stir them in, though batter will be stiffer.
• Gluten-Free Option: Use 1¼ cup brown rice flour + ½ cup potato starch + ¼ cup tapioca starch + 1 tsp xanthan gum.
• Try Add-ins: Orange zest, chopped pecans, or a splash of almond extract work beautifully.
• Make It Giftable: Bake in mini loaf pans for holiday gifting—wrap in parchment and twine.
• Storage: Store loosely covered at room temperature. Avoid airtight containers to preserve the crust.
• Freezer Tip: Freeze slices in a single layer, then store in bags. Thaw uncovered for best texture.

Cranberry Christmas Cake

A festive, buttery cake studded with tart cranberries. Soft inside, crisp on top, and perfect for holidays.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 16

Course: Dessert

Cuisine: American

Calories: 252

Ingredients Equipment Method Notes

Ingredients

  

• – 3 large eggs
• – 2 cups granulated sugar
• – ¾ cup unsalted butter softened
• – 1 tsp vanilla extract
• – 2 cups all-purpose flour
• – 12 oz fresh cranberries
• – Optional: orange zest or chopped nuts

Equipment

• Electric mixer
• 9×13-inch baking dish
• Mixing bowls
• Spatula

Method

 

1. Preheat oven to 350°F. Grease a 9×13 inch baking dish.
2. Beat eggs and sugar on high speed for 5–7 minutes until thick and light.
3. Add butter and vanilla, beat 2 more minutes.
4. Stir in flour until just combined.
5. Fold in cranberries.
6. Spread thick batter into pan.
7. Bake 40–50 minutes, or until golden and a toothpick comes out clean.
8. Cool fully before slicing into squares.

Notes

– Use frozen cranberries if needed—no need to thaw
– Gluten-free blend works well (see substitution above)
– Great for gifting in mini loaf pans
– Store loosely covered at room temp for best texture

FAQs

Can I use frozen cranberries?
Yes! Use straight from the freezer. The batter will be thicker, but the result is still delicious.

Why is the batter so thick?
It’s supposed to be! Think cookie dough rather than pourable cake batter.

Do I need baking powder or soda?
Nope. Beating the eggs well gives the cake all the lift it needs.

Can I bake this in a bundt pan?
It’s possible, but not ideal. You’ll lose the crispy top and risk sticking. Stick with a 9×13 pan.

Conclusion

This Cranberry Christmas Cake is a holiday staple for a reason. It’s festive, simple, and absolutely crave-worthy. With no glaze or topping needed, it’s ready straight from the pan and always impresses. Make it once, and you’ll be hooked—for every holiday to come.