Cranberry Christmas Cake Recipe

If there’s one show-stopping treat I return to every December, it’s Cranberry Christmas Cake—a simple-to-make, ultra-moist cake bursting with bright, fresh cranberries that always captures the magic of the season. The buttery crumb, sparkling with pockets of tart fruit, delivers that perfect balance of sweet and tart that makes this holiday favorite disappear fast at every gathering. Whether it’s cozying up by the fire with a warm slice or sharing with friends at a festive brunch, it feels like celebrating the best flavors of winter in every bite.

this Recipe

Ingredients You’ll Need

This Cranberry Christmas Cake lets each ingredient shine—basic pantry staples combine with vibrant cranberries for a cake that’s both easy to make and downright irresistible. Each component is there for a reason, playing a role in that signature flavor and satisfying texture.

• Large Eggs: Help create a tender, rich base and give the cake its structure—be sure they’re at room temperature for best results.
• Granulated Sugar: Sweetens the batter and balances the tartness of the cranberries, while also contributing to a beautifully golden crust.
• Unsalted Butter: Adds luxurious flavor and moisture—softened butter makes for easy mixing and a creamy batter.
• Vanilla Extract: Brings warm, fragrant undertones that pair perfectly with tart fruit.
• All-Purpose Flour: The foundation of the cake, lending just the right amount of structure for a tender crumb.
• Fresh or Frozen Cranberries: The stars of the show—don’t thaw if using frozen! These provide pops of color and a tangy bite in every slice.
• Salt: A small amount that enhances the richness of the butter and sugar—never underestimate the power of a little salt in your desserts.
• Powdered Sugar (Optional): A light dusting makes this Cranberry Christmas Cake look extra festive and provides a touch of added sweetness.

How to Make Cranberry Christmas Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F, so it’s good and hot by the time your batter is ready. Take a minute to generously grease a 9×13-inch baking dish with butter or nonstick spray. This ensures your Cranberry Christmas Cake releases beautifully and those golden edges don’t stick.

Step 2: Whip Eggs and Sugar

In a large mixing bowl, combine your eggs and granulated sugar. Using a hand mixer or stand mixer, beat the mixture on high speed for a good 5–7 minutes. Don’t be tempted to rush this step! You’re looking for a thick, pale-yellow batter that’s almost doubled in volume. This is what gives your cake its lift and luxurious texture.

Step 3: Incorporate Butter and Vanilla

Add the softened butter to your whipped eggs and sugar, along with the vanilla extract. Beat just until everything is creamy and smooth, making sure there are no large bits of butter left. The rich aroma at this point is simply amazing.

Step 4: Add Dry Ingredients

Sift in your flour and salt—then gently mix on low speed or with a spatula until just combined. Over-mixing here can make the cake tough, so stop as soon as the dry streaks disappear. The batter will be thick, and that’s exactly what you want.

Step 5: Fold in the Cranberries

This is my favorite part! Gently fold in those gorgeous cranberries, making sure they’re evenly distributed throughout the batter. If you’re using frozen berries, just toss them in straight from the freezer—no need to thaw. They’ll help keep the cake moist and colorful.

Step 6: Bake to Perfection

Scrape the batter into your prepared pan and smooth it out as evenly as you can. Pop it in the oven and bake for 40–45 minutes. The top will turn a beautiful golden color, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Let the Cranberry Christmas Cake cool completely before slicing—trust me, it’s worth the wait!

Step 7: Finishing Touches

Once the cake is completely cool, dust the top with powdered sugar for extra festive flair. It makes the tart cranberries pop and gives your Cranberry Christmas Cake that magical snowy look.

How to Serve Cranberry Christmas Cake

Garnishes

A simple sift of powdered sugar is classic and always beautiful, but don’t stop there—add a handful of sugared cranberries, a twist of orange zest, or even a drizzle of white chocolate for an eye-catching holiday finish.

Side Dishes

This cake is perfection with a hot cup of coffee or spiced tea. If you want to go all out, serve your Cranberry Christmas Cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of tangy creme fraiche to accentuate its tart-sweet notes.

Creative Ways to Present

For a festive brunch, cut the cake into small squares and arrange on a platter with fresh rosemary sprigs for a pop of green. Or, serve warm from the oven in rustic mugs with a dusting of powdered sugar—no need for forks, just cozy winter comfort.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra, just cover the cake tightly with foil or plastic wrap and leave at room temperature for up to 3 days. The flavors actually intensify overnight, so that second-day slice is divine!

Freezing

To freeze, cut the cooled cake into individual portions—or leave whole if you prefer—wrap slices well in plastic and then foil, and store in an airtight container. Cranberry Christmas Cake keeps beautifully in the freezer for up to 2 months. Thaw at room temperature for best texture.

Reheating

For a just-baked taste, warm slices gently in the microwave for 10–15 seconds or pop in a 300°F oven for 5–7 minutes. The cake regains its moisture and the cranberries become delightfully juicy all over again.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries give that satisfying tart pop, but if you only have dried, soak them in hot water for 10-15 minutes to plump them up, then add as directed. Your Cranberry Christmas Cake will be a bit sweeter and less tangy, but still delicious.

How do I know when the cake is fully baked?

The top should be golden and a toothpick inserted into the center comes out clean or with just a moist crumb (no wet batter). Ovens vary, so start checking at 40 minutes—overbaked cake is never as moist as it could be!

Can I add nuts or other flavorings?

Absolutely! Chopped pecans, walnuts, or a sprinkle of orange zest folded into the batter are amazing additions that will take your Cranberry Christmas Cake in a new (and tasty) direction.

Should I thaw frozen cranberries first?

No need to thaw—just toss them in frozen. This keeps the batter from turning pink and actually helps keep the cake moist as it bakes.

What’s the best way to keep the cake moist?

Store the cake tightly covered at room temperature and avoid refrigerating, which can dry it out. Using soft butter in the batter and not overbaking are the best ways to ensure a tender, moist Cranberry Christmas Cake.

Final Thoughts

This Cranberry Christmas Cake is one of those recipes that brings instant holiday cheer, whether you bake it once a year or every weekend of December. Give it a try—your kitchen will smell amazing and your friends and family will be begging for seconds!

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