I absolutely love this Cranberry Christmas Cake Recipe because it’s the perfect blend of tart, sweet, and buttery richness all wrapped up in a festive treat. Whether you’re hosting a holiday party or just craving something special to enjoy with your afternoon coffee, this cake hits all the right notes. The fresh cranberries add this wonderful zing that brightens up the traditional Christmas cake experience.
When I first tried this recipe, I was blown away by how simple it was yet how impressive the results felt. The cake is moist, not too heavy, and has this beautiful ruby-red pop of cranberries through every bite. If you’re looking to add a homemade touch to your holiday dessert table, this Cranberry Christmas Cake Recipe is truly worth trying—you’ll find it becomes a new family favorite in no time.
Why You’ll Love This Recipe
- Easy to Make: This cake comes together quickly with simple ingredients you likely already have on hand, perfect for last-minute holiday baking.
- Fresh Cranberry Flavor: Using fresh cranberries gives the cake a delightful tartness that balances the sweetness beautifully.
- Perfect Party Size: Baking it in a 9×13 pan means you get plenty of servings to share at gatherings, or to enjoy over several days.
- Makes Ahead Friendly: It keeps well when stored properly, so you can make it in advance and free up your holiday day for more fun.
Ingredients You’ll Need
Each ingredient in this Cranberry Christmas Cake Recipe plays its part perfectly—from the eggs that give it lift to the cranberries that bring a festive punch. When you shop, look for fresh, plump cranberries and softened butter for the easiest mixing.
- Eggs: These are your leavening agent here; beating them properly is key to a fluffy texture.
- Sugar: Provides sweetness and helps with the cake’s moist crumb.
- Butter: Use softened butter for smooth mixing and a rich flavor in the cake.
- Vanilla Extract: Adds warm, subtle depth to complement the tart cranberries.
- All-Purpose Flour: The base of the cake; for gluten-free, I’ll share some notes below.
- Fresh Cranberries: The star of the show—make sure they’re fresh, not frozen, for best results.
Variations
I like to tweak this Cranberry Christmas Cake Recipe a bit depending on the occasion or who I’m serving it to—you should feel free to make it your own, too! Whether it’s adding nuts for crunch or going gluten-free, there’s lots of room to customize.
- Gluten-Free: I swap the all-purpose flour for a gluten-free blend that works well in cakes; just make sure it contains xanthan gum for structure.
- Nutty Twist: Toss in some chopped walnuts or pecans with the cranberries for added texture and a toasty flavor.
- Spiced Version: Sprinkle in a teaspoon of cinnamon or pumpkin pie spice to bring extra warmth during the holidays.
- Orange Zest Addition: I love zesting in some fresh orange peel—it brightens the whole cake and complements the cranberries beautifully.
How to Make Cranberry Christmas Cake Recipe
Step 1: Beat Eggs and Sugar Until Fluffy
Start by preheating your oven to 350°F (175°C). Using an electric mixer, beat the eggs and sugar together for 5 to 7 minutes until the mixture thickens and nearly doubles in volume. You’ll know it’s ready when it turns pale and leaves a ribbon on the surface as you lift the beaters. This step is absolutely essential—your eggs are your leavening here, so don’t rush it or skip it!
Step 2: Add Butter and Vanilla, Then Fold in Flour
Next, mix in the softened butter and vanilla extract for about 2 more minutes to blend everything smoothly. Then, gently stir in the all-purpose flour just until combined; avoid overmixing here to keep the cake tender. The batter will be thick but still easy to fold.
Step 3: Fold in Fresh Cranberries
Finally, carefully fold the fresh cranberries throughout the batter so they’re evenly distributed but not crushed. The bursts of tartness they provide are what makes this cake so special, so handle them gently.
Step 4: Bake and Cool Completely
Pour your batter into a buttered 9×13 inch pan—this size bakes evenly and serves plenty of people, plus it’s an old favorite pan of mine that always warms my heart during the holidays! Bake for about 40 to 50 minutes, checking around 43 minutes; you want the surface lightly browned and a toothpick inserted near the center to come out clean. Once done, let the cake cool completely before slicing into small 1” by 2” pieces—perfect for sharing or snacking.
Pro Tips for Making Cranberry Christmas Cake Recipe
- Whip Eggs Properly: Don’t rush whipping the eggs and sugar — it’s what makes the cake light, so take the full 5-7 minutes.
- Gently Fold Ingredients: Stir in flour and cranberries gently to avoid deflating the batter or bruising the berries.
- Watch the Bake Time: Start checking your cake at 40 minutes to prevent overbaking; ovens vary so trust the toothpick test.
- Cool Completely Before Slicing: Cutting while warm can cause the cake to crumble—patience pays off here!
How to Serve Cranberry Christmas Cake Recipe
Garnishes
I like to keep it simple with a light dusting of powdered sugar or a drizzle of vanilla glaze to highlight the festive feel without overpowering the tart cranberries. Fresh rosemary sprigs or a few whole cranberries on top also add a charming holiday touch that’s really easy to do and looks beautiful.
Side Dishes
This cake pairs wonderfully with a cup of spiced tea or freshly brewed coffee, especially when served as a mid-afternoon treat or dessert. For a more indulgent option, I sometimes serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream to create that extra creamy contrast.
Creative Ways to Present
For holiday parties, I’ve arranged slices on a festive platter lined with pine branches and sprinkled with extra fresh cranberries for a rustic, inviting display. You can also cut the cake into bite-sized cubes and serve them with toothpicks for easy party snacking—guests love this approachable, pretty presentation.
Make Ahead and Storage
Storing Leftovers
After the cake cools completely, I wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh for about 3 days this way, which is great since it’s often gone by then in my house! If you need to keep it longer, refrigeration is fine, but I recommend bringing it back to room temp before eating.
Freezing
I’ve frozen this cake successfully—just wrap individual slices in plastic wrap and place them in a sealed freezer bag. When you want a slice, let it thaw at room temperature for a couple of hours or overnight in the fridge. The texture remains surprisingly good, and you still get that lovely cranberry tang.
Reheating
If you prefer warm cake, I gently reheat slices in the microwave for about 15 seconds or pop them in a low oven (about 300°F) wrapped in foil for 10 minutes. This brings back some softness and enhances the buttery flavor without drying it out.
FAQs
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Can I use frozen cranberries instead of fresh in this Cranberry Christmas Cake Recipe?
While fresh cranberries are ideal because they hold their shape and texture better, you can use frozen cranberries if that’s what you have. Just make sure to thaw and drain them well to avoid adding too much extra liquid, which could affect the cake’s texture.
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Is this cake gluten-free?
The traditional recipe uses all-purpose flour, which contains gluten. However, you can easily adapt it by substituting a gluten-free flour blend that includes xanthan gum to keep the cake tender and crumbly. I’ve done this with great success, and friends who needed gluten-free options loved it.
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What’s the best way to know when the cake is done?
Bake time can vary, so the best test is the toothpick test—insert a toothpick near the center and if it comes out clean or with a few moist crumbs (but no wet batter), it’s ready. Also, the cake should have a light golden top and feel set around the edges.
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Can I make this cake ahead of time for a holiday party?
Absolutely! This cake actually tastes great when made a day ahead as the flavors have time to meld. Just make sure to store it properly and slice it the day you plan to serve it for the best presentation.
Final Thoughts
This Cranberry Christmas Cake Recipe holds a special place in my holiday baking routine because it’s simple, delicious, and always impresses guests with its festive flair. I hope you give it a try and find it as easy to love as I do—once you taste those fresh cranberries wrapped in buttery cake, I bet you’ll want to make it your signature Christmas dessert too. Happy baking and merry celebrations!
Print
Cranberry Christmas Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Christmas Cake is a festive, moist treat perfect for holiday gatherings. Made with fresh cranberries and a light, airy batter achieved by whipping eggs and sugar until fluffy, this cake balances tart and sweet flavors beautifully. It’s baked until lightly golden and offers tender slices that are ideal for parties or cozy celebrations.
Ingredients
Cake Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 12 oz fresh cranberries
Gluten-Free Alternative
- Substitute all-purpose flour with a gluten-free all-purpose flour blend of equal amount (2 cups)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by buttering it thoroughly to prevent sticking.
- Beat Eggs and Sugar: Using a mixer, beat the 3 eggs and 2 cups sugar together for 5-7 minutes until the mixture becomes light in color, slightly thickened, and nearly doubles in size. Lift the beaters to see if the batter forms a ribbon which ensures proper aeration as this acts as the leavening agent.
- Add Butter and Vanilla: Mix in the softened butter and 1 teaspoon vanilla extract and continue mixing for an additional 2 minutes until fully combined and smooth.
- Incorporate Flour: Gently stir in the 2 cups of all-purpose flour just until combined, being careful not to overmix to maintain a tender crumb.
- Add Cranberries: Fold in the 12 oz fresh cranberries evenly through the batter to disperse them.
- Bake the Cake: Pour the batter into the prepared pan and spread it out evenly. Bake for 40-50 minutes, preferably around 43 minutes, or until the cake is lightly browned and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before cutting into small slices approximately 1 inch by 2 inches, ideal for party servings. Enjoy your festive cranberry cake!
Notes
- For a gluten-free option, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
- The eggs act as the primary leavening agent, so thoroughly beating them with sugar is crucial for the cake’s texture and rise.
- Cutting the cake into smaller slices (about 1″ x 2″) makes it perfect for serving at holiday parties and gatherings.
- Ensure the cake is completely cool before slicing to maintain clean cuts and prevent crumbling.
Nutrition
- Serving Size: 1 slice (about 1/16 of cake)
- Calories: 280 kcal
- Sugar: 27 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
