If there’s ever a time of year when you truly crave something special but low-stress in the kitchen, it’s the holidays. Let me introduce you to Cranberry Christmas Cake: a dessert that captures the magic of the season in every bite. With its bright bursts of tart cranberries and melt-in-your-mouth, buttery crumb, this is the cake you’ll crave at every family gathering and cookie tray swap. Not only does it look completely festive thanks to those ruby-red berries, but it’s also effortlessly easy and always a crowd-pleaser, making it just the thing to win over any sweet tooth at your holiday table.
Ingredients You’ll Need
The ingredient list for Cranberry Christmas Cake is refreshingly short and simple, but don’t let that fool you: each ingredient plays an important role in creating this classic’s unique sweetness and texture. You probably have most of these on hand already, and each element comes together to create that signature tart-sweet, golden flavor everyone loves.
- Eggs: Beating the eggs with sugar until light is the secret to the cake’s tender, airy texture.
- Granulated sugar: Adds sweetness and helps form that perfect golden crust on top.
- Unsalted butter (softened): For rich flavor and soft crumb—a must for melt-in-your-mouth results.
- Vanilla extract: Deepens the flavor and brings extra warmth and coziness to each bite.
- All-purpose flour: Provides structure while letting the cake keep its soft, almost cookie-like feel.
- Salt: Balances sweetness and highlights those bright cranberry notes.
- Fresh cranberries (rinsed and dried): The hero of Cranberry Christmas Cake, giving every slice its sparkle and tang.
- Powdered sugar (optional, for dusting): A snowy finish that looks festive and makes each piece extra pretty.
How to Make Cranberry Christmas Cake
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Give a 9×13-inch baking dish a generous greasing—this helps the cake release cleanly and also encourages a lovely golden crust around the edges.
Step 2: Whip the Eggs and Sugar
In a large bowl, combine your eggs and granulated sugar. Using a handheld mixer or stand mixer on medium-high speed, beat them for about 4 to 5 minutes. You want the mixture to become thick, pale, and almost doubled in volume—this step makes the cake delightfully light while keeping it rich.
Step 3: Add Butter and Vanilla
Mix in the softened butter and vanilla extract until everything looks smooth and well-blended. The butter should disappear into the batter, bringing that lush flavor and velvety crumb everyone loves about Cranberry Christmas Cake.
Step 4: Incorporate Dry Ingredients
Sprinkle the flour and salt into your wet mixture. Gently stir until just combined—be careful not to overmix to keep the cake soft and tender. A few small streaks of flour are perfectly fine.
Step 5: Fold in the Cranberries
Now for the fun part: folding in those glossy, tart cranberries. Add them to the batter and use a spatula to gently distribute them without breaking up the fruit. You’ll see that beautiful pop of color already!
Step 6: Bake the Cake
Pour the cake batter evenly into your prepared dish, smoothing the top. Slide the pan into the oven and bake for 40 to 45 minutes. The cake is done when the top is golden and a toothpick inserted in the center comes out clean or with just a few crumbs.
Step 7: Cool and Finish
Let the Cranberry Christmas Cake cool completely right in the pan—this lets the flavors mingle and the crumb set perfectly. Just before serving, dust the top with a light snowfall of powdered sugar for a picture-perfect finish.
How to Serve Cranberry Christmas Cake
Garnishes
A simple dusting of powdered sugar is sometimes all you need, but you can also add a few sugared cranberries or a dollop of freshly whipped cream. Citrus zest, especially orange or lemon, gives a zippy perfume that amplifies the cranberry sparkle.
Side Dishes
Pairing this cake is a breeze: strong, dark coffee or a piping hot mug of chai makes the flavors sing, while vanilla or bourbon ice cream adds a creamy contrast. If you’re serving a holiday brunch, fresh fruit or thick Greek yogurt alongside keeps things light.
Creative Ways to Present
Try cutting the cake into squares and nestling them into festive cupcake liners for a finger-food dessert buffet. Or, layer cubes of Cranberry Christmas Cake in parfait glasses with lemon curd and whipped cream for a standout trifle. It also makes charming holiday gifts when wrapped in parchment and tied with twine!
Make Ahead and Storage
Storing Leftovers
Cover your cooled Cranberry Christmas Cake tightly with plastic wrap or foil and store at room temperature for up to three days. It will keep its tender crumb and fresh-tart flavor, making it a perfect make-ahead option for busy holiday weeks.
Freezing
This cake freezes beautifully—simply wrap slices or the whole (completely cooled) cake in plastic wrap and then foil for up to two months. Thaw on the counter before serving, and the cake will taste as festive as the day you baked it.
Reheating
If you prefer your Cranberry Christmas Cake slightly warm, pop a slice in the microwave for 10-15 seconds or reheat larger portions in a 300°F oven until just heated through. A little warmth really brings out the cozy, buttery notes.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work beautifully in this cake. Just add them straight from the freezer—no need to thaw first—or your batter may get watery.
Why is my cake dense instead of light?
The secret to that fluffy crumb is thoroughly beating the eggs and sugar. Make sure to mix them for a solid 4-5 minutes, and don’t overmix once the flour goes in. Overworking the batter can toughen the cake.
Can I make Cranberry Christmas Cake gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free all-purpose flour blend to keep the cake light and festive for everyone at your table. Just check the consistency of your batter, as some blends may absorb more or less moisture.
How long in advance can I bake this cake?
You can bake the Cranberry Christmas Cake a day or two ahead. In fact, the flavors marry and deepen after sitting overnight, and it slices perfectly when fully cooled.
Can I reduce the sugar for a less sweet version?
You can take the sugar down by about half a cup if desired, but keep in mind that the cranberries are quite tart. The full amount gives the best balance, but feel free to adjust to your taste.
Final Thoughts
If you’re searching for a memorable, baked-from-the-heart treat, Cranberry Christmas Cake is your new go-to for happy, hungry guests. It’s quick, festive, and absolutely brimming with flavor. Don’t be surprised when this cake disappears fast—happy baking, and may every slice bring a little more joy to your holiday table!
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Cranberry Christmas Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Cranberry Christmas Cake is a delightful dessert perfect for holiday celebrations. With a soft, almost cookie-like texture and bursts of fresh cranberries, it’s a festive treat that’s sure to impress your guests.
Ingredients
Eggs:
- 3 large eggs
Sugar:
- 2 cups granulated sugar
Butter:
- 3/4 cup unsalted butter (softened)
Vanilla Extract:
- 1 teaspoon vanilla extract
Flour:
- 2 1/2 cups all-purpose flour
Salt:
- 1/2 teaspoon salt
Cranberries:
- 2 1/2 cups fresh cranberries (rinsed and dried)
Powdered Sugar:
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix eggs and sugar: In a large bowl, beat the eggs and sugar together until thick and pale, about 4–5 minutes.
- Add butter and vanilla: Add the softened butter and vanilla extract and mix until well incorporated.
- Incorporate flour and salt: Stir in the flour and salt until just combined; do not overmix.
- Fold in cranberries: Gently fold in the cranberries.
- Bake: Pour the batter into the prepared dish and spread evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool completely in the pan. Dust with powdered sugar before serving if desired.
Notes
- This cake has a soft, almost cookie-like texture and is perfect for holiday gatherings.
- You can substitute frozen cranberries (do not thaw) if fresh aren’t available.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
