Cranberry Christmas Cake is the ultimate seasonal dessert—tart cranberries bursting in a buttery vanilla cake, golden and crisp on the outside, soft and fluffy inside. It’s the kind of treat that makes you feel like the holidays have truly arrived. No frosting or glaze needed—this cake is a showstopper all on its own and so easy to bake, even for beginners.
Whether you serve it as a dessert, a sweet brunch treat, or gift it to friends and neighbors, this cake brings cranberry cheer to every bite.
Table of Contents
Why You’ll Love This Recipe
- 🎄 Perfectly festive: The ruby-red cranberries and rich golden crumb make this cake feel like Christmas.
- 🧈 Buttery & light: A rich flavor and unique airy texture thanks to whipped eggs—no leavening required.
- 🕒 Simple ingredients: No complicated steps, and no frosting or topping needed.
- ❄️ Freezer-friendly: Bake now, enjoy later—just slice and freeze for an anytime holiday treat.
- 🎁 Gift-worthy: Bake in mini pans and wrap as homemade holiday gifts!
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 12 oz fresh cranberries (whole, not chopped)
Optional Add-ins:
- 1 tsp orange zest or ½ tsp almond extract
- Chopped pecans or walnuts (about ½ cup)
- Frozen cranberries (can be used straight from the freezer)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- Whip eggs & sugar: In a stand mixer or large bowl, beat the eggs and sugar for 5–7 minutes until thick, pale, and doubled in volume.
- Add butter & vanilla: Mix in the softened butter and vanilla. Beat for 1–2 more minutes until smooth.
- Fold in flour: Gently stir in the flour just until combined. The batter will be thick—similar to cookie dough.
- Add cranberries: Fold in cranberries until evenly distributed.
- Spread & bake: Press the batter evenly into the prepared pan. Bake for 40–50 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool & serve: Let the cake cool completely before slicing into small squares or bars.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Servings: 16
- Total Time: 1 hour 5 minutes
Nutrition Facts (Per Serving, Estimated)
- Calories: 252 kcal
- Carbohydrates: 39g
- Sugar: 25g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 53mg
- Fiber: 1g
- Vitamin C: 2.8mg
Tips & Variations
- Use frozen cranberries: No need to thaw—just add them straight to the batter.
- Add a citrus twist: Mix in orange zest or orange extract for a holiday flavor boost.
- Make it gluten-free: Use a blend of brown rice flour, potato starch, and xanthan gum (see Recipe Card below).
- Bite-sized servings: Slice into small squares (1×2 inches) for easy party portions.
- Holiday gifting: Bake in disposable 9-inch pans lined with parchment for easy gifting.
Cranberry Christmas Cake
Equipment
- – Stand mixer or hand mixer
- 9×13-inch baking dish
- Rubber spatula
Ingredients
- – 3 large eggs
- – 2 cups granulated sugar
- – ¾ cup unsalted butter softened
- – 1 tsp vanilla extract
- – 2 cups all-purpose flour
- – 12 oz fresh cranberries
- **Optional:**
- – 1 tsp orange zest
- – ½ tsp almond extract
- – ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Beat eggs and sugar for 5–7 minutes until thick and pale.
- Mix in butter and vanilla; beat 1–2 more minutes.
- Stir in flour just until combined.
- Fold in cranberries (and optional add-ins).
- Spread batter evenly into pan.
- Bake 40–50 minutes, or until a toothpick comes out clean.
- Cool completely, then slice and serve.
Notes
– For gluten-free: substitute 1¼ cup brown rice flour + ½ cup potato starch + ¼ cup tapioca starch + 1 tsp xanthan gum
– Store loosely covered at room temperature
FAQs
Can I use frozen cranberries?
Yes! Use them whole and straight from the freezer. Just know the batter will be thicker.
Why is there no baking powder or soda?
The eggs act as the leavening. Beating them long enough is key to achieving a fluffy, tender crumb.
Can I bake this in a bundt pan?
It’s possible, but not recommended. The cake shines best in a 9×13 pan for that beautiful golden crust.
How should I store it?
Keep it loosely covered at room temperature. Storing it airtight can soften the crust.
Can I freeze this cake?
Absolutely. Slice, wrap well, and freeze. Thaw at room temp, uncovered for best texture.
Conclusion
This Cranberry Christmas Cake delivers everything you want in a holiday dessert—tangy bursts of cranberry, a soft and buttery crumb, and just the right balance of sweet and tart. It’s easy, elegant, and always a crowd-pleaser. Whether you’re baking for family, friends, or just for yourself, this cake brings the magic of the season to your kitchen.