Deliciously Easy Cranberry Cake for Your Holiday Table

cranberry cake is the dessert I make when December sneaks up and I want something festive that doesn’t take all day. Maybe you’re juggling work, school concerts, and a tiny kitchen that fills with dishes too fast. Same here. This recipe is simple, bright, and cozy, with tart berries that pop in every bite and a soft, buttery crumb that never turns dry. It’s the kind of cake you can pull off between wrapping gifts and turning on your favorite holiday playlist. I’ll walk you through how I make it taste just right, even when I’m tired and my sink is already full.

Cranberry Christmas Cake Recipe

This is the cake I bring to holiday dinners when I want a guaranteed hit that looks cheerful on the table. The batter is straightforward, the cranberries get a tiny sparkle of sugar, and the whole thing bakes up with golden edges and a tender middle. My family calls it the “cheer cake” because it’s tart, sweet, and just happy.

Before we jump in, a quick note. If you’ve been hunting for a reliable, no-stress bake, this one’s it. I’ve made it for office parties, potlucks, and Christmas Eve. It never sits for long. And yes, this is a great base if you like citrus or almond flavors too. I’ll share those tweaks below.

Ingredients

• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar, plus 1 tablespoon for topping
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 cups fresh cranberries, rinsed and patted dry
• Optional: zest of 1 orange or 1/2 teaspoon almond extract

What you’ll need

• 9-inch cake pan or springform pan, greased and lined
• Two mixing bowls
• Hand mixer or sturdy whisk
• Rubber spatula
• Cooling rack

I like to cream the butter and sugar until it looks pale and fluffy. That little step keeps the crumb soft and light. The cranberries go in at the end so they don’t get crushed. You’ll sprinkle a bit of sugar on top before baking, which turns into a delicate, crunchy finish.

“I made this for our neighborhood cookie swap, and people went for the cake first. The tart cranberries keep it from being too sweet, and it stays moist even the next day. It’s going into my holiday rotation.” – Mia G.

Want another festive dessert for the table? You might love this classic decadent yule log cake with a creamy filling that slices beautifully.

Can I Use Frozen Cranberries?

Short answer: yes, frozen cranberries work great here. I don’t thaw them first. If you thaw, they leak too much juice and can turn the batter streaky. Toss frozen berries with a teaspoon of flour just before folding into the batter, then bake. You might add 2 to 4 extra minutes to the bake time, depending on your oven.

I keep a bag of cranberries in the freezer most of winter. When the craving hits, the cake is already half prepped. The berries might make the batter feel a touch thicker and chill it down, but that’s normal. Keep your oven fully preheated, and don’t open the door too early. If the top is browning fast, tent loosely with foil during the last 10 minutes.

If you love bright, citrusy flavors in your bakes, try this simple and sunny lemon kefir cake sometime. It pairs nicely with a cup of tea after a big holiday meal.

How To Make Cranberry Cake

Preheat and prep. Heat the oven to 350°F and grease a 9-inch pan. I like to line the bottom with parchment for easy release.

Cream the butter and sugar. In a mixing bowl, beat the softened butter with sugar until pale and fluffy. This takes a few minutes with a hand mixer. You should see the mixture lighten and look a bit airy.

Add eggs and vanilla. Beat in the eggs one at a time, scraping down the bowl. Add vanilla. If you’re using almond extract or zest, fold it in now. The batter should look smooth and glossy.

Whisk dry ingredients. In a separate bowl, whisk flour, baking powder, and salt. This blends everything so you don’t get pockets of salt or baking powder.

Combine gently. Add dry ingredients to the wet mixture in two additions, mixing just until combined. The batter will be thick. That’s good. Thick batter helps suspend the berries so they don’t all sink.

Fold in cranberries. Add the cranberries and fold with a spatula. I like to reserve a few for the top and press them in gently. Sprinkle 1 tablespoon sugar over the surface for a delicate crust.

Bake. Bake 38 to 45 minutes, until the top is golden and a toothpick comes out with a few moist crumbs. Cool in the pan 15 minutes, then remove to a rack to finish cooling. You can serve warm, but the flavors settle beautifully after an hour.

If you’re feeding chocolate lovers too, balance the tart berries with a slice of this rich chocolate cream cheese cake. Two cakes on a holiday table never hurt anyone.

For those counting, this is a true weeknight dessert. The actual hands-on time is short. And if you need to make it in the morning and serve at night, it stays soft. The sugar top keeps it from drying out, which is exactly what I want in a holiday bake.

Variations

There are so many ways to make this cake your own. I change it up depending on what I have on hand and who’s coming to dinner.

For a citrus twist, add the zest of one orange and swap 1 teaspoon of vanilla for 1 teaspoon of orange extract. It makes the whole kitchen smell like a holiday candle in the best way. Almond extract also works beautifully with cranberries, so use 1/2 teaspoon and add a sprinkle of slivered almonds on top before baking.

Want it extra cozy? Stir in a pinch of cinnamon or cardamom to the dry ingredients. These spices play nicely with the tart fruit without overpowering it.

White chocolate drizzle is another favorite. Melt a small handful of chips and drizzle over the cooled cake. The sweet, creamy finish balances the berry tang perfectly.

If you’re baking for a casual brunch, try this in a cast-iron skillet. It gets a lovely crisp edge, and you can slice it like a pie. Leftovers taste amazing the next morning with coffee. And if you need another simple crowd-pleaser for brunch, I love pointing friends to these fluffy beauties: fluffy pancakes.

Pro Tips For Making This Recipe

• Room temp ingredients: Butter and eggs mix better when not cold. This gives you a smoother batter and even rise.
• Don’t overmix: Once you add flour, mix just until combined. Overmixing makes the crumb tough.
• Dry the berries: If using fresh cranberries, pat them dry. Excess water can make the batter streaky.
• Sugar top: That spoonful of sugar before baking gives a delicate crackly crust. It looks pretty and protects moisture.
• Check early: Ovens vary. Start checking doneness at 35 minutes. The center should look set, not jiggly.
• Cool properly: Let it rest in the pan, then finish cooling on a rack. This stops steam from making the bottom soggy.
• Storage: Cover and keep at room temp up to 2 days. For longer, refrigerate tightly wrapped. Warm slices gently before serving.
• Holiday swap: Use half cranberries and half raspberries for a softer tartness if kids are sensitive to bitey berries.

And yes, if you love a showstopper the whole crowd will photograph, bookmark this classic red velvet cake recipe for another get-together.

Common Questions

Q: Can I make this cranberry cake ahead?
A: Yes. Bake the day before, cool fully, then wrap well. It gets even better the next day as the flavors settle.

Q: How do I prevent berries from sinking?
A: The batter is intentionally thick to help. You can also reserve a handful and press them gently on top before baking.

Q: Can I make it gluten-free?
A: Use a good 1-to-1 gluten-free baking flour with xanthan gum. Keep an eye on the bake time and test center doneness.

Q: Can I reduce the sugar?
A: You can drop it by 1/4 cup without hurting the texture. Just keep the small sugar sprinkle on top for the crust.

Q: How should I serve it?
A: Warm or room temp works. A dollop of whipped cream or a scoop of vanilla ice cream makes it feel extra special.

A Sweet Little Send Off for Your Holiday Table

If your December is busy and you still want something home-baked, this cranberry cake is your friendly shortcut to a cozy dessert that feels celebratory. The tart berries keep each bite lively, the crumb stays soft, and the whole thing looks bright on a platter. For more inspiration, I like the clear, no-fuss approach in this guide to a festive Cranberry Christmas Cake, and the detailed tips in Cranberry Cake Recipe – Preppy Kitchen and Cranberry Cake Recipe from The Kitchn are also super helpful. I hope you try a slice warm, maybe with a little whipped cream, and share it with the people you love. Happy baking, and save a corner for breakfast too.