If you’re dreaming of a festive treat that perfectly captures the spirit of the season, this Cranberry Christmas Cake Recipe is just what you need. Bright, tart cranberries burst through a tender, buttery cake, making every bite feel like a warm holiday hug. Whether you’re baking for a cozy family gathering or looking to impress guests with a classic yet fresh dessert, this cake strikes the perfect balance of sweet and tangy with a delightful texture that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to a cranberry cake that sings with flavor and maintains a moist, light crumb. Each component plays a crucial role, from the fluffy texture brought by flour and baking powder, to the richness of melted butter and the zing of fresh cranberries.
- 2 cups all-purpose flour: Provides structure and makes the cake soft and tender.
- 2 cups granulated sugar: Sweetens the cake and helps create a nice crust.
- 3 large eggs: Bind ingredients together and add richness.
- 3/4 cup unsalted butter, melted: Adds deep buttery flavor and keeps the cake moist.
- 1 teaspoon vanilla extract: Enhances sweetness and adds warmth.
- 1 teaspoon almond extract (optional): A subtle nutty note that pairs beautifully with cranberries.
- 1 teaspoon baking powder: Lets the cake rise and become fluffy.
- 1/4 teaspoon salt: Balances sweetness and heightens flavor.
- 2 1/2 cups fresh or frozen cranberries: The star ingredient providing tart bursts of color and festive flair.
How to Make Cranberry Christmas Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease your 9×13-inch pan thoroughly and dust it lightly with flour, or use parchment paper for an easy release after baking—a simple step that makes all the difference when it’s time to serve your cake.
Step 2: Whip Eggs and Sugar
Beat the eggs and sugar together on high speed until the mixture turns pale and thick, about 5 minutes. This aeration step is key to achieving a light, airy texture in your cake. It’s like creating a fluffy cloud that will support the cranberries perfectly.
Step 3: Add Butter and Extracts
Slowly mix in the melted butter along with the vanilla and almond extracts. These add depth and a comforting aroma, making your kitchen smell like holiday magic is already underway.
Step 4: Combine Dry Ingredients
Whisk the flour, baking powder, and salt together in a separate bowl. This ensures an even distribution of leavening and seasoning, avoiding any pesky clumps in your batter.
Step 5: Fold Dry Ingredients into Wet
Gently fold your dry ingredients into the wet mixture. Take care not to overmix here so your cake stays tender and light instead of dense. This is where patience pays off for that perfect crumb.
Step 6: Incorporate Cranberries
Fold in the cranberries evenly throughout the thick batter. Their tartness will balance the sweetness of the cake beautifully and bring a burst of fresh flavor in every bite.
Step 7: Bake to Perfection
Spread your batter evenly in the prepared pan, then bake for about 40 to 45 minutes. Keep an eye on it and check doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs attached. Let the cake cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
Step 8: Final Touches
Once cooled, dust the cake with powdered sugar or drizzle a light vanilla glaze over the top to elevate its festive appeal. These touches add a pretty finish and a hint of extra sweetness that your guests will adore.
How to Serve Cranberry Christmas Cake Recipe
Garnishes
A sprinkle of powdered sugar or a drizzle of vanilla glaze is a lovely, simple way to garnish this cake. For a little extra holiday sparkle, fresh cranberries or a sprig of rosemary on the side can be charming additions that bring the Christmas vibe right onto the plate.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy coolness contrasts nicely with the tartness of the cranberries, creating a perfect balance that’s irresistible.
Creative Ways to Present
Looking to impress at a holiday gathering? Try slicing the cake into small squares and serving them on a festive platter lined with fresh cranberries and pine needles. Or cut into wedges and stack with layers of cream cheese frosting for an elegant take that doubles as a holiday centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cranberry Christmas cake tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for up to 2 days and in the fridge for up to a week, so you can enjoy its festive flavor a little longer.
Freezing
This cake freezes beautifully. Wrap it securely in plastic wrap and then foil to protect against freezer burn. When you’re ready to enjoy, thaw it overnight in the refrigerator for a fresh-from-the-oven taste with minimal effort.
Reheating
Warm slices in the microwave for 10 to 15 seconds or briefly in a preheated oven. This helps revive the buttery softness and wakes up the cozy spices, making each bite just as delightful as the first.
FAQs
Can I use frozen cranberries for this Cranberry Christmas Cake Recipe?
Absolutely! Frozen cranberries work just as well as fresh and are a great option when fresh ones are out of season. Just toss them in a little flour before folding into the batter to prevent sinking.
Is it okay to omit almond extract?
Yes, almond extract is optional and while it adds a lovely nutty aroma, the cake is delicious without it too. Vanilla extract alone will give you plenty of flavor.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free blend, but you might need to adjust the baking time slightly and ensure your baking powder is gluten-free as well.
How long does this cake keep fresh?
Stored properly in an airtight container, this cake will stay fresh for up to a week in the refrigerator, making it perfect for holiday meal prep or last-minute guests.
What is the best pan to use for this recipe?
A 9×13-inch baking pan is ideal as it allows the cake to bake evenly with that perfect balance between crust and soft center. You can use glass, metal, or ceramic pans—just be sure to grease and flour it well.
Final Thoughts
This Cranberry Christmas Cake Recipe is one of those magical holiday treats that’s both straightforward and extraordinary. It brings together simple ingredients in a way that delights the senses and warms the heart. Whether you’re a seasoned baker or trying a festive dessert for the first time, I promise this cake will make your Christmas celebrations just a little sweeter. Give it a try—you won’t regret sharing this tasty slice of happiness with your loved ones!
Print
Cranberry Christmas Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Christmas Cake is a festive and moist dessert perfect for holiday celebrations. Bursting with tart cranberries and infused with warm vanilla and almond extracts, this cake offers a delightful balance of sweet and tangy flavors. Easy to prepare and bake, it makes an inviting centerpiece for your seasonal dessert table.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
Fruit
- 2 1/2 cups fresh or frozen cranberries
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Beat eggs and sugar: Using a mixer, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture becomes pale and thick, ensuring a light texture for the cake.
- Add melted butter and extracts: Gently mix in the melted unsalted butter, vanilla extract, and optional almond extract into the beaten eggs and sugar until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasonings.
- Fold dry ingredients into wet: Gradually fold the dry flour mixture into the wet ingredients, being careful not to overmix to maintain the cake’s lightness.
- Incorporate cranberries: Carefully fold the fresh or frozen cranberries into the thick batter, distributing them evenly throughout.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Finish and serve: Dust the cooled cake with powdered sugar or drizzle with a vanilla glaze for an elegant finish. Slice into 12 pieces and serve.
Notes
- You can use fresh or frozen cranberries; if using frozen, do not thaw before adding to the batter to prevent color bleeding.
- The almond extract is optional but adds a lovely complementary flavor to the vanilla.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free baking blend of equal measure.
- Ensure not to overmix the batter once the flour is incorporated to keep the cake tender.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
