The holiday season is my absolute favorite time of year, and one of the best parts is filling the house with the scent of freshly baked treats. This Easy Christmas Cranberry Cake is a recipe I make every December, and it never fails to bring smiles to my family’s faces. It’s simple, festive, and bursting with the tartness of fresh cranberries balanced by a soft, buttery cake. I love how it captures the essence of the holidays in every bite.
I stumbled upon this recipe years ago when I was looking for something a little different from the usual holiday cookies and pies. Don’t get me wrong—I adore gingerbread and sugar cookies, but there’s something special about a warm, homemade cake that feels a little more unexpected. The cranberries add a pop of color and a tangy twist that makes this dessert stand out from the rest. Plus, it’s easy enough to make on a busy holiday weekend, which is always a win in my book.
One of my favorite things about this cake is how simple the ingredients are. You likely already have most of them in your pantry and fridge—eggs, sugar, butter, flour, and vanilla extract. The star of the show is, of course, the cranberries. I always use fresh cranberries because they give the cake the perfect texture and brightness. If you only have frozen ones on hand, make sure to defrost them fully and pat them dry before folding them into the batter. Trust me, this little step makes a big difference!
I also love how versatile this Christmas Cranberry Cake is a recipec is. It’s perfect as a dessert, but I’ve been known to enjoy a slice with my morning coffee, especially during those cozy days between Christmas and New Year’s. It’s just sweet enough to feel indulgent without being over the top. If I’m feeling extra festive, I’ll dust the top with a little powdered sugar or add a dollop of whipped cream to each slice.
Here’s What You’ll Need for this Christmas Cranberry Cake Recipe …
Ingredients:
- 2 large eggs
- 1 ¼ cups sugar
- ½ cup (1 stick) butter, softened
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 ½ cups fresh cranberries (7-8 oz)
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C). Grease and lightly flour an 8×8-inch pan to ensure your cake doesn’t stick.
- Beat the eggs and sugar: Using a mixer, beat the eggs with the sugar until the mixture thickens and turns light in color. This should take about 5-7 minutes. It’s important to get the mixture to double in volume, as this will help the cake rise. When you lift the beaters, the batter should form ribbons that hold their shape for a moment.
- Incorporate butter and vanilla: Add the softened butter and vanilla extract to the egg mixture. Beat for another 2 minutes until the mixture is smooth and well combined.
- Mix in the flour: Gently fold in the flour until just combined. Be careful not to overmix, as you want to keep the cake light and fluffy.
- Add the cranberries: Fold in the cranberries evenly throughout the batter. Be sure to use fresh cranberries for the best flavor and texture. If you’re using frozen cranberries, be sure to defrost them thoroughly and pat them dry before adding them to the batter.
- Bake: Spread the batter into the prepared 8×8 pan and bake for 35-40 minutes. The cake is done when it’s lightly browned on top and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool completely in the pan before cutting it into slices. Serve and enjoy this delightful, slightly tangy Christmas treat!
Frequently Asked Questions
Can I use frozen cranberries instead of fresh ones?
Yes, frozen cranberries work great for this recipe! However, make sure to defrost them completely and pat them dry before folding them into the batter. This prevents excess moisture from affecting the texture of the cake.
What size pan should I use?
This recipe calls for an 8×8-inch pan, which is the perfect size for this cake. If you use a larger pan, the cake will be thinner, and you’ll need to reduce the baking time slightly.
Can I add any other ingredients to the cake?
Absolutely! Some people like to add a sprinkle of orange zest for a citrusy twist or a handful of chopped nuts for a bit of crunch. Just be careful not to overload the batter, as it’s already packed with cranberries.
How do I store the cake?
You can store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze for up to 3 months.
Can I double the recipe?
Yes, you can double the recipe to make a larger cake. Simply use a 9×13-inch pan and adjust the baking time slightly, checking for doneness with a toothpick.
Can I use other fruits instead of cranberries?
This cake is best with cranberries because of their tartness, but you can experiment with other berries like blueberries or raspberries. Keep in mind that the flavor and texture may vary slightly.
Why is it important to beat the eggs and sugar thoroughly?
Beating the eggs and sugar until thick and ribbon-like is crucial because the eggs act as the leavening agent in this cake. This step creates the light, airy texture that makes the cake so delicious. Don’t skip it!
Christmas Cranberry Cake Recipe- Simple and Delicious
Description
his Easy Christmas Cranberry Cake is the perfect holiday dessert! With its soft, buttery texture and bursts of tart cranberries, it’s as festive as it is delicious. Made with simple ingredients and no special equipment, this recipe is easy to whip up, making it ideal for busy holiday gatherings.
Ingredients
Instructions
-
Preheat the oven: Set your oven to 350°F (175°C). Grease and lightly flour an 8x8-inch pan to ensure your cake doesn’t stick.
-
Beat the eggs and sugar: Using a mixer, beat the eggs with the sugar until the mixture thickens and turns light in color. This should take about 5 minutes. It's important to get the mixture to double in volume, as this will help the cake rise. When you lift the beaters, the batter should form ribbons that hold their shape for a moment.
-
Incorporate butter and vanilla: Add the softened butter and vanilla extract to the egg mixture. Beat for another 2 minutes until the mixture is smooth and well combined.
-
Mix in the flour: Gently fold in the flour until just combined. Be careful not to overmix, as you want to keep the cake light and fluffy.
-
Add the cranberries: Fold in the fresh cranberries evenly throughout the batter. Be sure to use fresh cranberries for the best flavor and texture. If you’re using frozen cranberries, be sure to defrost them thoroughly and pat them dry before adding them to the batter.
-
Bake: Spread the batter into the prepared 8x8 pan and bake for 35-40 minutes. The cake is done when it’s lightly browned on top and a toothpick inserted into the center comes out clean.
-
Cool and serve: Let the cake cool completely in the pan before cutting it into slices. Serve and enjoy this delightful, slightly tangy Christmas treat!
Note
Frozen Cranberries: You should defrost frozen cranberries otherwise your cake batter will freeze up and will require extra baking time.
Beating the Eggs and Sugar: Take your time with this step! Beating the eggs and sugar until they’re thick and light in color is essential for achieving the cake’s fluffy texture. This process helps the cake rise since there’s no additional leavening agent.
Mixing the Batter: When folding in the flour and cranberries, be gentle. Overmixing can make the cake dense and tough, so stop as soon as the ingredients are combined.
Optional Toppings: For an extra festive touch, dust the cooled cake with powdered sugar or serve with a dollop of whipped cream.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Adding Flavor: For a zesty twist, stir in 1 teaspoon of orange zest into the batter or sprinkle it over the top before serving.
