There’s something magically festive about tangy cranberries meeting tender, buttery cake in this Cranberry Christmas Cake Recipe. It’s the perfect way to add a burst of holiday flavor to your kitchen, making every bite feel like a cozy celebration.
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Why You'll Love This Recipe
This Cranberry Christmas Cake Recipe has become a staple in my holiday baking lineup. The balance between sweet and tart, along with that festive orange zest, is just unbeatable. Plus, it’s surprisingly simple to whip up even during the busiest December days.
- Tangy Sweetness: Fresh cranberries bring vibrant color and a tangy pop that cuts through the sweetness of the cake perfectly.
- Easy Prep: With just one bowl and straightforward steps, you can have this cake ready to bake in under 15 minutes.
- Festive Flavor: Notes of orange zest and almond extract make it uniquely holiday without being overpowering.
- Versatile Serving: It’s equally lovely for breakfast, dessert, or even afternoon tea—bringing cheer anytime.
Ingredients & Why They Work
This cake blends simple ingredients that work harmoniously for moistness, flavor, and texture. Shopping tip: grab fresh cranberries—they’re key to that perfect burst of brightness, and don’t skip freshly zested orange for the freshest aroma.
- Granulated Sugar: Sweetens the cake and helps with structure once beaten with eggs.
- Large Eggs: They give lift and stability; beating well is crucial for a light texture.
- Unsalted Butter: Adds richness and moisture; bringing it to room temp makes mixing smoother.
- Vanilla Extract: Classic flavor background that balances the tart cranberries.
- Almond Extract: Adds subtle, nutty warmth without overpowering.
- Orange Zest: Fresh zest brightens the cake and adds a festive citrus note.
- All-Purpose Flour: The base to keep the cake tender yet sturdy.
- Kosher Salt: Enhances all flavors, making them pop just right.
- Fresh Cranberries: The star ingredient—juicy, tart, and full of holiday spirit.
Make It Your Way
I love how flexible this Cranberry Christmas Cake Recipe is. I often swap almond extract out for a splash of cinnamon during colder days or add chopped nuts for extra crunch. Don’t hesitate to make it your own!
- Variation: One year, I stirred in chopped pecans, which added a wonderful nutty contrast to the tart cranberries. Totally recommend trying it that way!
- Dietary Modification: For a dairy-free version, use coconut oil in place of butter and your favorite plant-based milk to adjust texture if needed.
- Seasonal Change: Feel free to swap cranberries for frozen blueberries or mixed berries if cranberries aren’t available, though fresh is best for that holiday zing.
Step-by-Step: How I Make Cranberry Christmas Cake Recipe
Step 1: Whip Your Sugar and Eggs to Fluffy Perfection
This is where the magic begins. Beat your granulated sugar with the eggs for a solid 5 minutes until the mixture doubles in size and looks light and frothy. This step is essential to trap air, giving your cake its tender crumb, so don’t rush it.
Step 2: Blend in Butter and Flavors
Add softened butter, along with the vanilla and almond extracts plus your freshly zested orange. Beat these together for 2 to 3 more minutes until combined. The citrus zest really wakes up the flavors here—make sure it’s fresh for best results.
Step 3: Fold the Dry Ingredients and Cranberries
Gently fold in the flour and salt just until everything comes together—don’t overmix or your cake may turn out dense. Then carefully fold in the fresh cranberries, so they stay intact and evenly dispersed throughout.
Step 4: Bake and Let Cool
Pour your batter into a greased 13×9-inch baking dish and bake in a preheated 350°F oven for 42 to 45 minutes. Keep an eye on it toward the end—when a toothpick inserted in the center comes out clean or with a few moist crumbs, you’re good! Let it cool completely before serving to let the flavors settle.
Top Tip
Through baking this recipe a dozen times, I’ve found a few tips that make a huge difference. These little things helped me transform a good cake into a truly crowd-pleasing one.
- Beat the Eggs and Sugar Well: Don’t skimp on this step—an extra minute or two of thorough beating gives the lightest crumb.
- Fresh Zest is Key: I’ve tried pre-packaged zest before, but fresh orange zest always wins for aroma and flavor.
- Fold, Don’t Stir: When mixing in the flour and cranberries, folding gently prevents dense cake and crushed berries.
- Use a Toothpick Test: Instead of relying on exact baking times alone, this test ensures your cake is perfectly baked without drying out.
How to Serve Cranberry Christmas Cake Recipe
Garnishes
I love dusting this cake with just a light sprinkle of powdered sugar for a snowy touch. Sometimes I add a few extra fresh cranberries and a sprig of rosemary on top for that extra festive look that never fails to impress guests.
Side Dishes
Serve slices alongside a rich mug of hot chocolate or creamy eggnog for the ultimate holiday treat. If you want to keep it light, a dollop of whipped cream or mascarpone works beautifully too.
Creative Ways to Present
For holiday parties, I’ve cut this cake into festive shapes using cookie cutters—like stars or bells—and arranged them on a wooden board with holly leaves and tiny ornaments. It’s a charming way to serve that sparks conversation.
Make Ahead and Storage
Storing Leftovers
I wrap leftover cake tightly with plastic wrap and store it at room temperature, covered, for up to five days. This keeps it moist and fresh without drying out, making it easy to grab a slice anytime holiday cravings hit.
Freezing
Because I often make this cake ahead for holiday gatherings, freezing is a lifesaver. I slice it first, wrap individual pieces in parchment and foil, then place in a freezer bag. It freezes beautifully for up to three months without losing flavor or texture.
Reheating
To enjoy leftover or thawed frozen cake, I reheat slices gently in the microwave for 15 seconds or in a low oven (300°F) for about 5 minutes. This brings back softness without drying it out. Just warm enough to feel cozy!
Frequently Asked Questions:
Yes, you absolutely can. Just make sure to thaw and drain them well to avoid excess moisture making the batter soggy. Fresh cranberries work best for the brightest flavor though.
Store leftover cranberry cake wrapped tightly at room temperature for up to five days. Avoid refrigerating, as it can dry out the cake. For longer storage, freezing slices is your best bet.
You can make this cake gluten-free by substituting the all-purpose flour with a gluten-free all-purpose blend. Just ensure that the blend includes xanthan gum or another binder to help maintain the cake's structure.
If you don’t have almond extract, you can simply omit it or replace it with an equal amount of vanilla extract. The flavor will be a bit less complex, but still delicious and festive.
Final Thoughts
This Cranberry Christmas Cake Recipe isn’t just a holiday treat—it's a warm hug wrapped in cake form. Every year, it fills my kitchen with the scents and tastes of the season, and it’s become my go-to dessert that friends and family actually ask me to make. I’m excited for you to try it because I know it’ll bring that same cozy joy to your table, too.
Print
Cranberry Christmas Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 15 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A festive and moist Cranberry Christmas Cake combining the tartness of fresh cranberries with rich flavors of vanilla, almond, and orange zest, perfect for holiday breakfasts or dessert.
Ingredients
Cake Batter
- 2 cups granulated sugar
- 3 large eggs
- ¾ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 orange, zested (about 2 teaspoons loose zest)
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 ½ cups fresh cranberries
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 350 degrees Fahrenheit. Spray a 13×9 inch baking dish with baking spray or coat with a homemade cake release to prevent sticking. Set aside.
- Beat sugar and eggs: In a mixing bowl, beat the granulated sugar and eggs together for 5 minutes until the mixture doubles in size and becomes light and fluffy.
- Add butter and extracts: Incorporate the softened unsalted butter, vanilla extract, almond extract, and orange zest into the sugar-egg mixture. Beat for an additional 2 to 3 minutes to combine thoroughly.
- Combine dry ingredients: Gradually add the all-purpose flour and kosher salt to the wet ingredients. Mix just until combined to avoid overworking the batter.
- Fold in cranberries: Gently fold the fresh cranberries into the batter, ensuring even distribution without crushing the berries.
- Bake the cake: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 45 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool completely in the baking dish before slicing and serving to ensure a clean cut and best texture.
Notes
- Prepare the baking pan by spraying with baking spray or using a homemade cake release to ensure easy removal of the cake.
- Use a handheld grater or zesting tool to remove only the orange zest without the bitter white pith.
- Store leftover cake covered at room temperature for up to 5 days, or freeze for up to 3 months for longer storage.
- Serve this cake as a festive breakfast treat with hot chocolate or eggnog during the holidays.
- Be careful not to overmix the flour to keep the cake tender.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg
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