Cranberry Christmas Cake is the ultimate festive treat, combining buttery richness with the tart pop of fresh cranberries and a golden sugar-kissed crust. This easy-to-make holiday dessert is bright, beautiful, and perfect for every celebration — from cozy Christmas brunches to giftable slices wrapped in parchment. No complicated layers, no fancy tools — just pure holiday magic in a pan.
If you’re looking for a holiday dessert that’s equal parts cozy, nostalgic, and jaw-droppingly pretty, this Cranberry Christmas Cake is your new go-to. The batter is light and buttery, studded with ruby-red cranberries that burst with tartness in every bite. As it bakes, a sugary crust forms on top, giving it that irresistible crisp-tender texture. The best part? It’s foolproof — no decorating, layering, or frosting required.
Table of Contents
❤️ Why You’ll Love This Recipe
- Festive and beautiful – Bright cranberries make this cake a holiday centerpiece
- Beginner-friendly – Simple ingredients and one bowl
- Perfect texture – Buttery soft crumb with a delicate sugary top
- Crowd-pleaser – Great for gatherings or edible gifts
- Freezes well – Make ahead and enjoy all season
🛒 Ingredients
- 3 large eggs
- 2 cups granulated sugar
- ¾ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups all-purpose flour (use gluten-free blend if needed)
- 12 oz fresh cranberries
👩🍳 Instructions
- Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper. - Whip Eggs and Sugar
In a large mixing bowl, beat eggs and sugar together with a hand or stand mixer for 5–7 minutes, until light, thick, and pale in color. - Add Butter and Vanilla
Mix in softened butter and vanilla extract. Beat for another 1–2 minutes until smooth. - Fold in Dry Ingredients
Gently stir in flour until just combined — don’t overmix. Then fold in the fresh cranberries. - Bake the Cake
Spread the batter evenly into the prepared pan. Bake for 40–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. - Cool and Slice
Let the cake cool completely in the pan. Slice into squares and serve as-is or with whipped cream or vanilla ice cream.
⏱ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 16 slices
🔢 Nutrition Facts (Per Serving)
- Calories: 252
- Carbohydrates: 39g
- Sugar: 25g
- Fat: 9g
- Protein: 2g
- Sodium: 88mg
💡 Tips & Variations
- Use frozen cranberries – No need to thaw, just fold them in
- Make it gluten-free – Use a 1:1 GF flour blend
- Dust with powdered sugar – For a snowy, frosted look
- Serve with eggnog or mulled wine – For a complete holiday treat
- Add nuts – Fold in chopped pecans or walnuts for crunch
❓ FAQs
Can I freeze cranberry Christmas cake?
Yes! Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Do I have to beat the eggs and sugar for so long?
Yes — this step is key to the cake’s airy, tender texture. Don’t skip it!
Can I use dried cranberries instead?
Fresh cranberries are best, but you can use dried if they’re rehydrated in warm water for 15 minutes.
Is this cake very sweet?
It’s perfectly balanced — the tart cranberries cut through the sweetness beautifully.
Cranberry Christmas Cake
Equipment
- – Electric mixer
- – Mixing bowl
- – 9×13-inch pan
- 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
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- Beat eggs and sugar for 5–7 minutes until light and thick.
- Add butter and vanilla. Mix until smooth.
- Stir in flour until just combined. Fold in cranberries.
- Pour into pan and bake for 40–50 minutes until golden.
- Cool completely before slicing. Serve and enjoy!
Notes
– Store at room temp for 3 days or freeze up to 2 months
– Swap cranberries for raspberries for a twist
🍴 Conclusion
This Cranberry Christmas Cake is the kind of dessert that becomes tradition. It’s festive without being fussy, rich without being heavy, and as pretty as a postcard. Bake it once and it’ll be your holiday favorite for years to come. Serve it with coffee, wrap it as a gift, or sneak a slice for breakfast — no judgment here.