Cranberry Christmas cake is a true holiday classic—sweet, tart, buttery, and irresistibly festive. With ruby-red cranberries bursting in every bite and a soft, golden crumb, this easy-to-make cake brings winter magic straight to your table. Whether you’re baking for a holiday brunch, gifting slices to neighbors, or setting your dessert table centerpiece, this cake is guaranteed to sparkle.
Table of Contents
❤️ Why You’ll Love This Recipe
- Perfectly festive – Bursting with cranberries and topped with sparkling sugar
- Beginner-friendly – No special equipment or techniques required
- Crowd-pleaser – Light, flavorful, and easy to slice for guests
- Versatile – Works great for brunch, dessert, or gifting
- Customizable – Easily made gluten-free with flour swap
🛒 Ingredients
- 3 large eggs
- 2 cups granulated sugar
- ¾ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups all-purpose flour (or gluten-free flour blend)
- 12 oz fresh cranberries
👩🍳 Instructions
1. Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray.
2. Beat Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar together using a hand or stand mixer for 5–7 minutes until light, pale, and thickened.
3. Add Butter and Vanilla
Mix in the softened butter and vanilla extract for another 2 minutes, until well incorporated.
4. Add Flour and Berries
Stir in the flour until just combined—avoid overmixing. Gently fold in the fresh cranberries.
5. Bake
Spread the batter evenly into the prepared pan. Bake for 40–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Cool and Slice
Allow the cake to cool completely before slicing into squares. Dust with powdered sugar for a snowy finish, if desired.
⏱ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 16
- Difficulty: Easy
📊 Nutrition Facts (per serving)
- Calories: 252 kcal
- Carbohydrates: 39g
- Sugar: 25g
- Fat: 9g
- Protein: 2g
- Sodium: 88mg
✨ Tips & Variations
- Tartness balance: Add an extra tablespoon of sugar if your cranberries are very tart.
- Gluten-free: Swap with a 1:1 gluten-free flour blend.
- Add nuts: Fold in ½ cup chopped walnuts or pecans for crunch.
- Garnish ideas: Try a drizzle of vanilla glaze or a sprinkle of coarse sugar before baking for a crackly top.
- Make ahead: Bake up to 2 days in advance and store covered at room temperature.
❓ FAQs
Can I use frozen cranberries?
Yes! No need to thaw—just fold them in frozen. Bake time may be 5 minutes longer.
Can I cut this recipe in half?
Absolutely. Use an 8×8-inch square pan and reduce baking time to 30–35 minutes.
How should I store leftovers?
Store in an airtight container at room temp for up to 3 days, or refrigerate for up to 5 days.
Cranberry Christmas Cake with Buttery Crumb
Equipment
- – 9×13-inch pan
- Electric mixer
- Mixing bowl
- Spatula
- – Toothpick
Ingredients
- – 3 large eggs
- – 2 cups granulated sugar
- – ¾ cup unsalted butter softened
- – 1 tsp vanilla extract
- – 2 cups all-purpose flour or gluten-free blend
- – 12 oz fresh cranberries
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- Beat eggs and sugar for 5–7 minutes until thick and pale.
- Mix in butter and vanilla; beat 2 more minutes.
- Stir in flour until just combined. Fold in cranberries.
- Spread into pan and bake 40–50 minutes until golden and a toothpick comes out clean.
- Cool completely before slicing. Dust with powdered sugar if desired.
Notes
– Add walnuts for crunch
– Gluten-free friendly with proper flour blend
🏁 Conclusion
Sweet, simple, and stunning—this cranberry Christmas cake is the kind of holiday treat you’ll find yourself making year after year. It brings together festive flavors, beautiful color, and a soft buttery crumb in every bite. Perfect with a mug of hot cider or as part of your holiday dessert spread!