Cranberry Christmas cake is the ultimate holiday dessert—tart, buttery, and beautifully festive. If you’re looking for a simple, no-fuss cake that wows at every bite, this one’s for you. With bursts of fresh cranberries in every slice and a golden, crackly crust, it’s a seasonal favorite that requires no frosting, glaze, or extras. Whether you’re baking it for a holiday party, gifting it in mini pans, or savoring it with your morning coffee, this cake is pure joy in every bite.
Table of Contents
Why You’ll Love This Recipe
- 🎄 It’s a one-bowl wonder – minimal cleanup!
- 🍒 Fresh cranberries bring natural tartness and color.
- 🧈 Buttery, soft texture that’s incredibly satisfying.
- 🍊 Customizable with orange zest, nuts, or berries.
- 🎁 Freezer-friendly and perfect for gifting.
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 (or frozen, thawed slightly)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Beat eggs and sugar in a mixer for 5–7 minutes until light, thick, and ribbon-like.
- Add butter and vanilla. Mix for another 2 minutes until creamy.
- Fold in flour just until combined. Don’t overmix.
- Stir in cranberries evenly.
- Spread batter into prepared pan (it will be thick).
- Bake for 40–50 minutes or until golden and a toothpick comes out clean.
- Cool completely before slicing into small squares.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 16
- Estimated Cost: $6–$8
Nutrition Facts (Per Serving)
- Calories: 252
- Carbohydrates: 39g
- Sugar: 25g
- Protein: 2g
- Fat: 9g
- Fiber: 1g
- Cholesterol: 53mg
- Vitamin C: 3mg
Nutrition info is approximate and may vary depending on ingredients.
Tips & Variations
- No leavening needed: Beating eggs provides lift—don’t skip this!
- Use frozen cranberries: Just let them thaw a little before mixing.
- Try add-ins: Orange zest, almond extract, chopped walnuts, or pecans.
- Gift-ready: Bake in mini loaf pans and wrap for the holidays.
- Gluten-free version: Use 1¼ cup brown rice flour + ½ cup potato starch + ¼ cup tapioca starch + 1 tsp xanthan gum.
Cranberry Christmas Cake
Equipment
- – Mixer
- – Mixing bowls
- – 9×13-inch baking 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 pan.
- Beat eggs and sugar 5–7 mins until thick and pale.
- Add butter and vanilla, beat 2 more mins.
- Fold in flour just until combined.
- Stir in cranberries evenly.
- Spread into pan; bake 40–50 mins.
- Cool fully before slicing into 1×2” squares.
Notes
– Frozen cranberries work; let thaw slightly.
– Add orange zest or chopped nuts for variation.
FAQs
Can I use dried cranberries?
No, fresh or frozen cranberries are essential for that tart burst and texture.
Can I halve the recipe?
Yes! It bakes beautifully in an 8×8 or 9×9 pan.
Do I need to coat the cranberries in flour?
Nope! The batter is thick enough to hold them in place.
Can I freeze the cake?
Yes, freeze cooled cake slices in an airtight container for up to 3 months.
What’s the best way to serve it?
Room temperature is ideal, but it’s also fantastic with whipped cream or a dusting of powdered sugar.
Conclusion
This cranberry Christmas cake is simple, festive, and truly unforgettable. With a buttery crumb, tangy cranberries, and a golden crust, it’s a crowd-pleaser that never lasts long. Add it to your holiday baking list—you’ll be making it every year!