Imagine a cake that’s not too sweet, not too tart, but a perfect, beautiful harmony of both. That’s the magic of a well-made cranberry cake, a treat that feels both festive and wonderfully simple.

It’s the kind of dessert that fills your kitchen with a warm, buttery aroma, promising a slice of comfort with every single bite. Honestly, it might just become your new favorite thing to bake.

Why This Cake is a Holiday Must-Have

This cranberry cake has a special kind of charm, you know? It’s not your average, overly-frosted layer cake; it’s more like a sophisticated coffee cake or a tender pound cake, absolutely studded with juicy, tart berries.

It’s the perfect centerpiece for a holiday brunch or a cozy ending to a big family dinner. And the best part? It’s surprisingly easy to make, which means less stress for you and more time to enjoy the season.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to cake success! Using high-quality components here really makes a difference in the final flavor and texture.

Here’s what you’ll need to have ready:

• Eggs: 4 large eggs, brought to room temperature.
• Sugar: Granulated sugar for the batter and a little extra for a sparkly, crunchy top.
• Butter: Unsalted butter, softened until it’s perfectly spreadable.
• Vanilla: Pure vanilla extract for that classic, warm flavor.
• Flour: All-purpose flour, for the batter and for dusting the cranberries.
• Baking Powder: Just a teaspoon to give the cake a gentle lift.
• Milk: Whole milk, also at room temperature, for moisture.
• Cranberries: Fresh or fully thawed frozen cranberries (about 12 ounces).
• Salt: A half-teaspoon to balance all the sweetness.

The Secret to Perfectly Distributed Berries

Nobody wants all their cranberries sunk at the bottom of the pan, right? There’s a super simple trick to prevent that little baking tragedy.

Just toss your beautiful, red cranberries in a couple tablespoons of the measured flour before folding them into the batter. This light coating helps them stay suspended throughout the cake, ensuring a burst of tart flavor in every single bite.

How to make Cranberry Cake?

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Preheat and Prepare

Start by preheating your oven to a cozy 350°F. This gives it plenty of time to reach the perfect, even temperature for baking.

Then, grab your 9×13-inch pan and grease it generously with butter or a non-stick spray. For easy removal later, you can line it with a sheet of parchment paper, too—it’s a total game-changer.

Whip the Eggs and Sugar

Now, for the first bit of magic! In the bowl of your stand mixer fitted with the whisk attachment, combine the room-temperature eggs and sugar.

Beat them on a medium speed for a good 4 to 5 minutes. You’ll know it’s ready when the mixture turns a very pale yellow, doubles in volume, and leaves thick, lazy ribbons on the surface when you drizzle it.

Incorporate the Butter and Vanilla

Next, add your very soft, cubed butter, the vanilla extract, and the salt. Continue beating on medium speed for another minute or two.

Don’t be alarmed if the mixture looks a bit curdled or grainy at this point—I promise, it’s completely normal. It will all come together beautifully once you add the dry ingredients.

Combine the Dry Ingredients

In a separate, medium-sized bowl, take a whisk and combine 2¾ cups of your flour with the baking powder.

Whisking them together like this ensures the baking powder is evenly distributed, which is key for a cake that rises uniformly without any bitter pockets.

Fold in the Flour and Milk

Here’s where a gentle touch is crucial. Add about half of the flour mixture to the batter and use a spatula to fold it in gently.

Then, pour in the milk and stir carefully to combine. Finally, fold in the remaining flour mixture until just combined. Remember, overmixing is the enemy of a tender cake!

Add the Cranberries

Remember that flour we set aside? Now’s its time to shine. Toss your cranberries in the remaining 2 tablespoons of flour until they’re lightly coated.

Then, gently, gently fold them into the batter. Try to do this in just 5 or 6 folds to avoid bursting the berries and turning your batter pink.

Bake to Golden Perfection

Transfer your lovely, speckled batter into your prepared pan, spreading it into an even layer. For a little extra sparkle and crunch, sprinkle the top with an additional tablespoon or two of sugar.

Slide it into the oven and bake for 50 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.

Cool and Serve

This is the hardest part: patience! Let the cake cool completely right in the pan on a wire rack.

This allows the structure to set properly, making it much easier to slice. Then, cut yourself a big piece and enjoy the fruits of your labor.

Can I Use Frozen Cranberries?

Absolutely, you can! Frozen cranberries work just fine in this recipe, which is great news for off-season baking.

The key is to thaw them completely first, and then pat them *very* dry with paper towels. This extra step helps prevent excess moisture from leaking into your batter and keeps those beautiful red colors from bleeding everywhere.

Tips

Room Temperature is Key: Seriously, don’t skip this! Using room temperature eggs, butter, and milk is non-negotiable for a smooth, emulsified batter that bakes up perfectly.

Measure Flour Correctly: For the love of cake, please don’t scoop your flour directly from the bag with the measuring cup. Fluff it, spoon it into the cup, and level it off for accuracy.

Use Your Whisk Attachment: It might seem odd for a cake, but that whisk is perfect for aerating the eggs and sugar and for incorporating the soft butter without overworking the gluten.

Fold, Don’t Stir: When adding the flour and cranberries, use a folding motion with a spatula. This keeps the air in the batter and protects those precious berries from popping open.

Delicious Variations to Try

Once you’ve mastered the classic version, feel free to get creative and make it your own! This recipe is wonderfully adaptable to different flavors.

Try adding the zest of one bright, sunny orange to the batter for a citrusy twist. Or, swap the vanilla extract for almond extract—just half a teaspoon will add a wonderfully nutty, sophisticated depth that pairs amazingly with the cranberries.

How Should I Serve This Wonderful Cake?

This cake is honestly sublime all on its own, just as it is. A simple dusting of powdered sugar right before serving is all it needs.

That said, a warm slice with a melting scoop of vanilla bean ice cream is pretty close to heaven. For a morning treat, enjoy a square with your coffee—it’s the ultimate breakfast dessert.

Storing Your Leftover Cake (If You Have Any!)

To keep your cake tasting fresh, store any leftovers in an airtight container. It will be happy at room temperature for about 2 to 3 days.

If you need it to last a bit longer, you can pop it in the fridge for up to 5 days. The sugary top will soften, but the flavor will still be absolutely delicious.

Can This Cake Be Frozen?

Yes, and it freezes like a dream! This is a fantastic make-ahead option for the holidays.

Once the cake is completely cooled, wrap the whole thing (or individual slices) tightly in a layer of plastic wrap followed by a layer of aluminum foil. It will keep well in the freezer for up to 2 months. Just thaw it at room temperature whenever a craving strikes.

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Cranberry Cake Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: E easy cake recipes F fall recipes H holiday desserts W winter baking

Difficulty: easy Prep Time 20 mins Cook Time 55 mins Rest Time 60 mins Total Time 2 hrs 15 mins

Cooking Temp: 350  F Servings: 12 Estimated Cost: $ 15 Calories: 398

Best Season: Fall, Winter

Description

This delightful cranberry cake is a holiday must-make! Similar to a pound cake but lighter, it's packed with tart, juicy cranberries that perfectly balance the sweet, tender crumb. Topped with a sparkly sugar crust, it's an incredibly easy and crowd-pleasing dessert that's perfect for any festive gathering.

Ingredients

Servings

Cake Batter

• 4 large eggs (room temperature)
• 2 ²⁄₃ cups granulated sugar (plus 2 tbsp for topping (534g total))
• 1 cup unsalted butter (cubed, very soft (236g))
• 2 tsp vanilla extract
• ¹⁄₂ tsp salt
• 2 ³⁄₄ cups all-purpose flour (divided (330g for batter))
• 1 tsp baking powder
• ¹⁄₃ cup whole milk (room temperature (80mL))
• 12 oz fresh cranberries (or thawed frozen cranberries (340g))

Instructions

1. Preheat your oven to 350°F. Grease a 9x13-inch baking pan with butter or non-stick spray. For easy removal, line the pan with parchment paper, leaving an overhang on two sides.
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2. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl using a handheld mixer), combine the eggs and 2⅔ cups sugar. Beat on medium speed for 4-5 minutes until very pale, thick, and nearly doubled in volume. The mixture should form thick ribbons when the whisk is lifted.
   Mark as complete
3. Add the soft, cubed butter, vanilla extract, and salt. Beat on medium speed for 1-2 minutes until combined. The mixture may look slightly curdled, which is normal.
   Mark as complete
4. In a separate medium bowl, whisk together 2¾ cups (330g) of flour and the baking powder.
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5. Add half of the flour mixture to the wet ingredients and gently fold it in with a spatula until just combined. Add the milk and stir gently. Fold in the remaining flour mixture until no dry streaks remain.
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6. In a small bowl, toss the fresh cranberries with the remaining 2 tablespoons of flour. This prevents sinking and color bleeding. Gently fold the floured cranberries into the batter with as few folds as possible (5-6 folds) to avoid bursting them.
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7. Transfer the thick batter to the prepared pan and spread it into an even layer. Sprinkle the top evenly with the additional 2 tablespoons of sugar for a crispy, sparkly crust.
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8. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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9. Allow the cake to cool completely in the pan on a wire rack before slicing and serving. This will take about 1 hour.
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Nutrition Facts

Servings 12

Serving Size 1 slice (1/12 of cake)

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Amount Per Serving

Calories 398kcal

% Daily Value *

Total Fat 16gg25%

Saturated Fat 9.6gg48%

Trans Fat 0gg

Cholesterol 92mgmg31%

Sodium 135mgmg6%

Potassium 85mgmg3%

Total Carbohydrate 61gg21%

Dietary Fiber 1.8gg8%

Sugars 38gg

Protein 5.2gg11%

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Calcium 4 mg

Iron 9 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature for a smooth, cohesive batter.
• Frozen Cranberries: Can be used! Thaw completely and pat very dry before tossing with flour.
• Variations: Add ½ tsp almond extract with the vanilla, or the zest of one orange with the butter.
• Serving Suggestion: Dust with powdered sugar, drizzle with a simple glaze, or serve with whipped cream or vanilla ice cream.

Keywords: cranberry cake, Christmas cake, holiday baking, easy cake recipe, cranberry dessert, coffee cake