A festive and moist cake bursting with tart cranberries and a tender vanilla batter, this Cranberry Christmas Cake is the perfect centerpiece for holiday gatherings. It’s simple to make, delightfully sweet, and sure to impress your guests.
Why You’ll Love This Recipe
The tartness of the cranberries perfectly balances the sweetness of the cake, creating a harmonious flavor.
The batter is easy to prepare, making it ideal even for beginner bakers.
It’s versatile—dust with powdered sugar, drizzle with glaze, or enjoy plain.
Perfect for festive occasions, it’s as beautiful as it is delicious.
It’s freezer-friendly, so you can make it ahead and save time during the busy holiday season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup unsalted butter, melted
1 teaspoon almond extract (optional)
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups fresh or frozen cranberries
Directions
Preheat the oven:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Prepare the batter:
In a large bowl, I beat the eggs and sugar on high speed until the mixture turned pale and thick—this took about 5 minutes. Then, on low speed, I mixed in the melted butter, vanilla extract, and almond extract until just combined.
Mix the dry ingredients:
In a separate bowl, I whisked together the flour, baking powder, and salt. Slowly, I folded the dry ingredients into the wet mixture, being careful not to overmix.
Add the cranberries:
Gently, I folded in the cranberries. The batter was thick, which is normal for this recipe.
Bake the cake:
I spread the batter evenly into the prepared pan and baked it for 40-45 minutes, until the top was golden and a toothpick inserted into the center came out clean. After letting it cool in the pan for 10 minutes, I transferred it to a wire rack to cool completely.
Optional decoration:
For an extra festive touch, I dusted the cake with powdered sugar. A vanilla glaze would also work beautifully.
Servings and Timing
Servings: 12 slices
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Variations
Citrus Twist: Add 1 tablespoon of orange zest to the batter for a bright, citrusy flavor.
Nutty Delight: Fold in 1/2 cup of chopped pecans or walnuts for added crunch.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Spiced Version: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg for a warm, spiced flavor.
Mini Cakes: Divide the batter into muffin tins and bake for 20-25 minutes to make individual portions.
Storage/Reheating
Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Freezing: Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm individual slices in the microwave for 10-15 seconds for a fresh-out-of-the-oven feel.
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FAQs
How do I keep the cranberries from sinking to the bottom?
Toss the cranberries in a tablespoon of flour before folding them into the batter. This helps distribute them evenly throughout the cake.
Can I use dried cranberries instead of fresh or frozen?
Yes, but soak the dried cranberries in warm water for 10 minutes to rehydrate them before adding them to the batter.
What’s the best way to make a vanilla glaze?
Combine 1 cup of powdered sugar, 2-3 tablespoons of milk, and 1/2 teaspoon of vanilla extract. Whisk until smooth, then drizzle over the cooled cake.
Can I bake this cake in a different pan size?
Yes, but adjust the baking time accordingly. For an 8×8-inch pan, the cake may take longer to bake. For muffins, bake for about 20-25 minutes.
Is the almond extract necessary?
Not at all. It adds a subtle nutty flavor, but the cake is just as delicious without it.
Conclusion
This Cranberry Christmas Cake is the perfect blend of tart and sweet, making it a delightful dessert for the holiday season. Its festive colors and incredible flavor will make it a hit at any gathering. Whether enjoyed plain or adorned with powdered sugar or glaze, it’s a recipe I love turning to for celebrations. Give it a try and make your holidays even more special.
📖 Recipe:
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Cranberry Christmas Cake
- Total Time: 1 hour
- Yield: 12 slices
- Diet: Vegetarian
Description
A festive Cranberry Christmas Cake that’s moist, tender, and bursting with fresh cranberries. Perfect for holiday gatherings, this simple yet stunning dessert balances tart and sweet flavors for a delightful treat.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
3 large eggs
3/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups fresh or frozen cranberries
Instructions
- Preheat the oven: Preheat to 350°F (175°C). Grease and flour a 9×13-inch pan or line it with parchment paper.
- Prepare the batter: Beat eggs and sugar on high speed until pale and thick (5 minutes). Mix in melted butter, vanilla extract, and almond extract.
- Combine dry ingredients: Whisk together flour, baking powder, and salt in a separate bowl. Fold into the wet mixture gently.
- Add cranberries: Fold cranberries into the thick batter.
- Bake: Spread batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Decorate (optional): Dust with powdered sugar or drizzle with vanilla glaze.
Notes
Toss cranberries in flour to prevent sinking.
Dried cranberries can substitute fresh ones if soaked in warm water for 10 minutes.
For a citrus twist, add orange zest.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 290 kcal per slice (based on 12 servings)
