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Cranberry Cake Recipe

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4.1 from 3 reviews

This easy and delicious cranberry cake recipe is perfect for holiday gatherings or any time you want a moist, flavorful dessert bursting with fresh cranberries. Made with simple ingredients like eggs, sugar, butter, and fresh or frozen cranberries, this cake offers a delightful balance of sweet and tart with a tender crumb. Its straightforward preparation and baking method make it accessible even for beginner bakers.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • 4 large eggs, room temperature
  • 1 cup unsalted butter, cubed and softened (236g)
  • 2 teaspoons vanilla extract
  • ⅓ cup whole milk, room temperature (80mL)

Dry Ingredients

  • 2⅔ cups granulated sugar (534g)
  • 2¾ cups + 2 tablespoons all-purpose flour, divided (345g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Additional 2 tablespoons granulated sugar (optional, for topping)

Fruit

  • 12 ounces fresh cranberries (340g) (can substitute frozen)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or baking spray and optionally line it with parchment paper to facilitate easier removal and serving.
  2. Beat Eggs and Sugar: Using a stand mixer with a whisk attachment or a handheld electric mixer, beat the 4 eggs and 2⅔ cups sugar on medium speed for 4 to 5 minutes until the mixture becomes pale yellow, nearly doubles in volume, and forms thick ribbons when drizzled.
  3. Add Butter, Vanilla, and Salt: Add the softened butter, vanilla extract, and salt to the egg and sugar mixture. Beat on medium speed for 1 to 2 minutes until combined. The batter may appear curdled at this stage but will smooth out after adding the flour.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2¾ cups flour and baking powder until evenly mixed.
  5. Fold in Flour and Milk: Gently fold half of the flour mixture into the batter. Stir in the milk gently, then fold in the remaining flour mixture until just combined.
  6. Prepare Cranberries: Toss the cranberries with the remaining 2 tablespoons of flour to prevent sinking and bursting, then gently fold them into the batter with 5 to 6 folds to avoid streaking the batter.
  7. Transfer to Pan and Bake: Dollop the batter evenly into the prepared pan and spread gently to form an even layer. Optionally, sprinkle 2 tablespoons of additional granulated sugar on top for a slight crunch and sweetness.
  8. Bake: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving. This ensures clean cuts and the cake sets perfectly.

Notes

  • You can use frozen cranberries if fresh are not available; do not thaw them before adding to the batter.
  • Line the pan with parchment paper for easier removal of the cake.
  • Be careful when folding the cranberries to avoid bursting, which can streak the batter.
  • Sprinkling sugar on top before baking adds a subtle crunch and sweetness.
  • The cake is best served at room temperature and can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/cranberry-cake-recipe/