Cranberry Cake Recipe

I absolutely adore this Cranberry Cake Recipe because it perfectly balances tart and sweet flavors with a tender, moist crumb that feels like a warm holiday hug in every bite. Using fresh or frozen cranberries, this cake comes together with surprisingly simple ingredients, yet it has such an impressive taste and texture that always wows my family and guests. Once you try this recipe, I have a feeling it will become one of your go-to desserts whenever you want something festive and delicious without needing to fuss in the kitchen.

Why You’ll Love This Cranberry Cake Recipe

What I love most about this cranberry cake is its vibrant flavor profile—a lovely contrast between the natural tartness of cranberries and the gentle sweetness of the buttery cake. It hits that perfect balance where the cranberries provide these juicy bursts of brightness, which really elevate the cake beyond just a simple dessert. The crumb is tender and soft, yet sturdy enough to hold its shape nicely, making every slice a joy to eat.

Another reason this Cranberry Cake Recipe is a winner for me is how easy it is to prepare. I’m not a fan of complicated steps or long ingredient lists, and this recipe requires basic pantry staples and just a little bit of time in the kitchen. It’s ideal for holiday gatherings, potlucks, or even an indulgent weeknight treat. Plus, it’s a wonderful crowd-pleaser that stands out from typical cakes because of those fresh cranberries tucked inside.

Ingredients You’ll Need

The ingredients for this cake are thoughtfully simple but essential to achieving that classic taste, texture, and beautiful color. Each one plays a special role whether it’s adding moisture, richness, or a pop of zingy fruit flavor.

• 4 large eggs (room temperature): Help create a light, airy cake structure when beaten well with sugar.
• 2⅔ cups sugar (534g): Provides the perfect sweetness and also contributes to the tender crumb.
• 1 cup unsalted butter (cubed and softened, 236g): Adds richness and moistness for that buttery flavor everyone loves.
• 2 teaspoons vanilla extract: Brings warm, aromatic notes that complement the cranberries beautifully.
• ½ teaspoon salt: Balances the sweetness and enhances all other flavors.
• 2¾ cups + 2 tablespoons flour (345g) divided: The main structure of the cake; tossing cranberries with extra flour prevents them from sinking and bursting.
• 1 teaspoon baking powder: Provides rise so the cake is fluffy and tender.
• ⅓ cup whole milk (room temperature, 80mL): Adds moisture and helps keep the crumb soft.
• 12 ounces fresh cranberries (340g): The star ingredient that injects lovely tart bursts and beautiful pops of color throughout.

Directions

Step 1: Preheat your oven to 350°F and prepare a 9×13-inch baking pan by greasing it with butter or baking spray. Line it with parchment paper if you want to make removing the cake easier — I always do this because it saves time when serving.

Step 2: In a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), combine the eggs and sugar. Beat this mixture on medium speed for 4 to 5 minutes until it nearly doubles in volume and turns a very pale yellow or off-white color. You’ll also notice thick ribbons forming when you drizzle the batter back into the bowl, which is a great sign that it’s aerated properly.

Step 3: Add the softened butter, vanilla extract, and salt to the egg mixture. Beat again on medium speed for 1 to 2 minutes until fully combined. Don’t worry if the batter looks a bit curdled here – it will smooth out once the dry ingredients are added.

Step 4: In a separate bowl, whisk together 2¾ cups of flour with the baking powder until evenly mixed.

Step 5: Fold half of the flour mixture gently into the wet batter, then stir in the milk. After that, fold in the remaining flour mixture until just combined. Be careful not to overmix, or the cake might become tough.

Step 6: Toss the cranberries with the reserved 2 tablespoons of flour to prevent them from sinking during baking. Gently fold the cranberries into the batter with about 5 to 6 slow folds, being careful not to burst the berries so they remain intact and don’t streak the batter.

Step 7: Spoon and dollop the batter evenly into your prepared pan. Spread it gently into an even layer using a spatula. For an extra touch of sweetness and crunch, sprinkle about 2 tablespoons of granulated sugar over the top if you like.

Step 8: Bake the cake for approximately 50 to 55 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean. Once done, allow the cake to cool completely in the pan before slicing and serving.

Servings and Timing

This recipe yields 12 generous servings, perfect for holiday parties or weekend family gatherings. The prep time is a quick 15 minutes, which is great when you want a no-fuss dessert. Baking takes about 50 minutes, and after allowing the cake to cool, the total time from start to finish is roughly 1 hour and 5 minutes. Cooling is important so the texture sets nicely, giving you clean slices that hold together beautifully.

How to Serve This Cranberry Cake Recipe

I find this cranberry cake is incredibly versatile when it comes to serving. One of my favorite ways is to plate it slightly warm or at room temperature, allowing the tartness of the cranberries to shine through without the butteriness becoming too melted. It pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or even some mascarpone cheese to add creamy richness.

When serving at holiday dinners or brunches, I like to garnish the cake with a light dusting of powdered sugar and a few fresh cranberries or sprigs of rosemary for that festive appeal. It looks stunning on a simple white platter with some autumnal accents like cinnamon sticks or orange slices nearby.

For beverages, I love pairing this cake with hot spiced tea, a cup of robust coffee, or even a glass of sparkling wine to add a little celebration to the moment. It also works well with a cozy hot apple cider or a tart cranberry mocktail if you want to echo the fruit flavors for non-alcoholic options.

Variations

One of the things I enjoy most about this Cranberry Cake Recipe is how easy it is to customize. If you want a gluten-free version, swapping the all-purpose flour for a gluten-free blend works very well—just be sure it includes xanthan gum or a similar binder for structure. For a vegan twist, I’ve experimented substituting eggs with flax eggs and using plant-based butter and milk alternatives, adjusting the bake time slightly, and it still comes out delicious.

If you’re craving a little more complexity in flavor, adding orange zest or a splash of orange juice into the batter can brighten up the cake and complement the cranberries wonderfully. I’ve also tried incorporating chopped nuts like pecans or walnuts for added texture, which gives the cake a lovely nutty crunch.

For a different cooking method, you could bake this batter in muffin tins for cute individual cranberry cakes, reducing the baking time to about 20–25 minutes. This makes for ideal portable treats for picnics or packed lunches.

Storage and Reheating

Storing Leftovers

To keep this cranberry cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If your kitchen is warm, placing the container in the fridge will extend freshness to about 5 days, but I usually let it come back to room temperature before enjoying. The cake holds up beautifully and stays moist without drying out quickly.

Freezing

This cake freezes really well if you want to save some for later. I recommend cutting it into individual slices, wrapping each piece tightly in plastic wrap, then placing them all in a freezer-safe container or bag. Frozen cranberry cake can last up to 3 months. When you’re ready to eat, thaw slices in the fridge overnight or at room temperature for a few hours.

Reheating

The best way to reheat leftover slices is to pop them in a low oven (around 300°F) for 10 minutes or so until warmed through but not dried out. Microwaving is fine for a quick warm-up, but just be cautious not to overheat since that can dry out the cake and toughen the texture. To restore some moisture, a light brush of butter or a quick dollop of cream can work wonders.

FAQs

Can I use frozen cranberries instead of fresh in this Cranberry Cake Recipe?

Yes! Frozen cranberries work just as well as fresh. I suggest tossing them with the flour before folding them into the batter to prevent excess moisture from making the cake soggy. You don’t need to thaw them first—just fold them in straight from frozen and bake as directed.

What if I don’t have a stand mixer?

No problem at all. You can use a handheld electric mixer or even a sturdy whisk and elbow grease. Just make sure to beat the eggs and sugar until they’re very pale and doubled in volume, which is key to getting that light, airy cake texture.

Can I make this cake in a different sized pan?

A 9×13-inch pan is ideal for this recipe, but if you only have an 8×8 or 9×9, it will still work—you may just need to adjust the baking time slightly and keep an eye on the cake as it bakes. The cake will be taller and may take longer to cook through.

Is this cake suitable for holiday gatherings?

Absolutely! The bright cranberries and warm vanilla flavor make this cake a standout dessert for Thanksgiving, Christmas, or any festive occasion. I often bring it to potlucks because it’s easy to transport and universally loved.

Can I add other fruits or nuts to this cake?

Definitely! While cranberries are the star here, I’ve had success adding chopped nuts like pecans or walnuts for crunch. You could also mix in some orange zest or swap a portion of the cranberries for dried fruit if you want a different flavor profile. Just be mindful of the moisture content to keep the cake’s texture perfect.

Conclusion

I truly hope you give this Cranberry Cake Recipe a try because it’s one of those desserts that feels both elegant and comforting at the same time. It’s simple enough to make any day of the week but special enough to impress guests or brighten your holiday table. I know once you taste that combination of tart cranberries with tender, buttery cake, you’ll be as hooked as I am. Happy baking!

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