Get ready to fall in love with this incredible Cranberry Cake! It’s the perfect blend of tart cranberries and sweet, buttery cake that’ll have you coming back for seconds (and thirds!). This recipe is a game-changer for holiday gatherings or anytime you want to impress your friends and family with a delicious homemade treat.
Why You’ll Love This Recipe
- Burst of Flavor: The tart cranberries perfectly balance the sweet, buttery cake, creating a flavor explosion in every bite.
- Simple Ingredients: You probably have most of these items in your pantry already!
- Versatile: Great for breakfast, dessert, or as an afternoon snack with coffee or tea.
- Crowd-Pleaser: This cake is always a hit at potlucks and family gatherings.
Ingredients You’ll Need
- Eggs: The foundation of our cake, providing structure and richness.
- Sugar: Sweetens the cake and balances the tartness of the cranberries.
- Butter: Adds richness and that irresistible buttery flavor.
- Vanilla Extract: Enhances all the flavors in the cake.
- Flour: The main dry ingredient that gives the cake its structure.
- Baking Powder: Our leavening agent, helping the cake rise.
- Milk: Adds moisture and helps create a tender crumb.
- Fresh Cranberries: The star of the show, providing bursts of tartness throughout the cake.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Orange Zest: Add a tablespoon of orange zest for a citrusy twist.
- Nuts: Fold in 1/2 cup of chopped walnuts or pecans for extra crunch.
- Chocolate Chips: Mix in 1/2 cup of white chocolate chips for added sweetness.
- Glaze: Drizzle a simple powdered sugar glaze over the cooled cake for extra indulgence.
How to Make Cranberry Cake
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F and grease a 9×13-inch baking pan. For easy removal, line it with parchment paper.
Step 2: Beat Eggs and Sugar
In a stand mixer or with a hand mixer, beat the eggs and sugar until pale and fluffy. This step is crucial for a light, airy cake!
Step 3: Add Butter and Vanilla
Mix in the softened butter, vanilla, and salt until well combined.
Step 4: Incorporate Dry Ingredients
Gently fold in the flour mixture and milk, alternating between the two. Be careful not to overmix!
Step 5: Add Cranberries
Toss the cranberries with a bit of flour and fold them into the batter.
Step 6: Bake
Pour the batter into your prepared pan and bake for 50-55 minutes until golden and a toothpick comes out clean.
Pro Tips for Making the Recipe
- Use room temperature ingredients for the best texture.
- Don’t overmix the batter after adding flour to keep the cake tender.
- Toss the cranberries in flour to prevent them from sinking to the bottom of the cake.
- Let the cake cool completely before serving for the best flavor and texture.
How to Serve
This Cranberry Cake is delicious on its own, but here are some serving suggestions:
- Dust with powdered sugar for a simple, elegant touch.
- Serve with a scoop of vanilla ice cream for dessert.
- Pair with a cup of coffee or tea for a cozy afternoon treat.
Make Ahead and Storage
Storing Leftovers
Store the cake at room temperature, covered, for up to 3 days.
Freezing
Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
Reheating
Thaw frozen cake at room temperature. Warm individual slices in the microwave for 15-20 seconds if desired.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries. Don’t thaw them before adding to the batter, and you may need to increase the baking time slightly.
Can I reduce the sugar in this recipe?
You can reduce the sugar by up to 1/2 cup without significantly affecting the texture. Keep in mind that the cranberries are quite tart, so the cake may be less sweet overall.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors have time to meld.
This Cranberry Cake is a true crowd-pleaser that’s sure to become a staple in your baking repertoire. With its perfect balance of sweet and tart, and its moist, tender crumb, it’s a dessert that’ll have everyone asking for the recipe. So preheat that oven and get ready to fill your kitchen with the irresistible aroma of freshly baked cake!
Print
Cranberry Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This delightful Cranberry Cake is a perfect blend of sweet and tart flavors. The moist, tender crumb is studded with fresh cranberries, creating a beautiful contrast in both taste and texture. Ideal for holiday gatherings or as a special treat any time of year, this cake is sure to become a family favorite.
Ingredients
- 4 large eggs, room temperature
- 2 2/3 cups sugar (534g)
- 1 cup unsalted butter, cubed and softened (236g)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 3/4 cups + 2 tablespoons flour, divided (345g)
- 1 teaspoon baking powder
- 1/3 cup whole milk, room temperature (80mL)
- 12 ounces fresh cranberries (340g)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F. Grease a 9×13-inch baking pan with butter or baking spray. Line it with parchment paper for easier removal and serving.
- Beat eggs and sugar: In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl using a handheld electric mixer), combine the eggs and sugar. Beat on medium speed for 4 to 5 minutes until the mixture is very pale yellow or off-white, nearly doubled in volume, and creates thick ribbons when drizzled.
- Add butter, vanilla, and salt: Add the butter, vanilla, and salt and beat on medium speed for 1 to 2 minutes until combined. The mixture may look curdled but will smooth out once the flour is folded in.
- Prepare dry ingredients: In a medium bowl, whisk to combine 2¾ cups (330g) flour and baking powder.
- Combine wet and dry ingredients: Add one-half of the flour mixture to the batter and gently fold to combine. Add the milk and stir gently. Fold in the remaining flour mixture.
- Add cranberries: Toss the cranberries with the remaining 2 tablespoons (15g) flour. Gently fold the cranberry mixture into the batter, distributing the berries with 5 to 6 folds to prevent bursting and streaking.
- Transfer to pan: Dollop the batter evenly over the base of the prepared 9×13-inch baking pan. Spread gently into an even layer. Optionally, sprinkle the top with an additional 2 tablespoons of granulated sugar.
- Bake: Bake for about 50 to 55 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before serving.
Notes
- Weigh the flour for accuracy to avoid a dry cake.
- Line the pan with parchment paper for easier removal.
- Use a whisk attachment for fluffier batter.
- Don’t overmix after adding flour to keep the cake tender.
- Fold in cranberries gently to prevent bursting and streaking.
Nutrition
- Serving Size: 1 slice
- Calories: 450kcal
- Sugar: 45g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
