Name: Cranberry Pecan Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 and 1/2 cups (190g) all-purpose flour (spooned & leveled); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 3/4 cup (150g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1/2 cup (120g) full-fat sour cream, at room temperature; 2 Tablespoons (30ml) milk or orange juice, at room temperature; 2 cups (250g) fresh or frozen cranberries (do not thaw); 2/3 cup (90g) roughly chopped pecans; 1/3 cup (67g) packed dark or light brown sugar; 1/2 cup (63g) all-purpose flour (spooned & leveled); 1 teaspoon ground cinnamon; 4 Tablespoons (56g) unsalted butter, cold and cubed; 2/3 cup (90g) roughly chopped pecans; 3/4 cup (90g) confectioners’ sugar; 1 and 1/2 Tablespoons (22ml) milk, heavy cream, or orange juice; 1/2 teaspoon pure vanilla extract (skip if using orange juice)

There’s something irresistibly cozy about a Cranberry Pecan Cake Recipe that’s bursting with tart cranberries and crunchy pecans, all wrapped up in a tender, buttery crumb. This cake is like autumn and winter wrapped into every bite—perfect for sharing with friends or savoring alongside a warm cup of coffee.

The image shows a red baking dish on a white marbled surface, filled with a dessert that has three clear layers. The bottom layer is light golden cake with bits of dark red fruit inside. The middle layer is crumbly and brown, with a rough texture and a mix of smaller and larger pecan pieces scattered throughout. The top layer is a thin drizzle of white icing that shines slightly over the crumbly nuts and cake below. A woman's hand is holding a spatula lifting a square piece of the dessert from the dish, revealing the soft inside and the mix of fruit and nuts clearly. The edges of the dessert look slightly crunchy, while the inside looks moist and crumbly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Pecan Cake Recipe
Top Tip
How to Serve Cranberry Pecan Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Pecan Cake Recipe

Why You'll Love This Recipe

This Cranberry Pecan Cake Recipe has quickly become my go-to whenever I want a dessert that feels homemade but impressive. The balance of flavors—the sweet, tart cranberries with the nutty pecans—makes it truly addictive. Plus, it’s surprisingly easy to pull off well, even if you’re not a seasoned baker.

Perfect Flavor Combo: Tangy cranberries contrast beautifully with toasted pecans, making every bite exciting.
Super Moist & Tender: With sour cream in the batter, this cake stays incredibly moist and delightfully tender.
Crumb Topping Bonus: The crumb topping adds that cozy, slightly crunchy texture that makes the cake feel extra special.
Simple to Customize: You can tweak the icing, switch up liquids, or even swap nuts to match your preferences.

A rectangular dessert in a bright red baking dish with scalloped edges, showing a top layer of crumbly streusel with a golden brown color mixed with whole pecans scattered around. A light white glaze is drizzled unevenly over the streusel, giving a shiny texture. Beneath the streusel, some red fruit filling peeks through, adding deep red patches. The baking dish is placed on a white marbled surface, with part of a white bowl with red fruit visible on the right and a red cloth partially visible on the left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this cranberry pecan cake recipe is carefully chosen for flavor and texture. The mix of fresh or frozen cranberries and crunchy pecans gives the cake its character, while the sour cream keeps it moist enough to feel indulgent. Here are some quick tips on the key players:

Flat lay of a small heap of all-purpose flour on a simple white ceramic plate, a small white bowl of baking powder, a small white bowl of baking soda, a small white bowl of salt, a half cup of softened unsalted butter in a white ceramic dish, a small pile of granulated sugar on a white ceramic plate, two large whole eggs with clean shells, a small white bowl of vanilla extract, a small white bowl of thick full-fat sour cream, a small white bowl of milk, a mound of fresh bright red cranberries, a small pile of roughly chopped pecans on a white ceramic dish, a heap of packed dark brown sugar on a white plate, a small white bowl of ground cinnamon, cubes of cold unsalted butter on a white dish, and a small white bowl of confectioners’ sugar, all arranged symmetrically, balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The backbone of the cake, it provides the right structure without making it dense.
Baking powder & baking soda: These make sure the cake rises perfectly and stays light.
Unsalted butter: I love using room temperature butter for easy creaming with the sugar, which creates that soft crumb.
Granulated sugar: Adds sweetness and helps with the tender texture.
Eggs: They bind everything together and add richness; adding them one at a time makes for a smooth batter.
Vanilla extract: It enhances all the flavors without overpowering the cranberries.
Sour cream: This ingredient is a game-changer – it adds moisture and a subtle tang that balances sweetness.
Milk or orange juice: I sometimes opt for orange juice for a little citrus zing that brightens the cake.
Cranberries: Fresh or frozen work perfectly; I like using frozen straight from the freezer to keep them firm in the batter.
Pecans: Toasting them first intensifies the nutty flavor—if you have time, it’s worth it!
Brown sugar (for crumb topping): Gives that deep caramel sweetness in the topping.
Cinnamon: Warms up the flavors and pairs beautifully with the pecans and cranberries.
Confectioners’ sugar, milk or cream, vanilla (for icing): This optional icing adds a subtle sweetness and makes the cake look as good as it tastes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Over the years, I’ve come to appreciate how flexible this Cranberry Pecan Cake Recipe really is. You can swap out a few ingredients or tweak elements and it still turns out fantastic. I like to play around with the liquid component or add a handful of orange zest for a fresh twist.

Variation: One of my favorite tweaks is using orange juice instead of milk—and sometimes adding a teaspoon of orange zest—it lifts the tartness of the cranberries and adds a lovely citrus aroma.
Dairy-free adaptation: Try using a dairy-free yogurt instead of sour cream and a plant-based milk; I’ve done this with great success for guests with dietary restrictions.
Nut swap: If pecans aren’t your favorite, walnuts work just as well and bring their own flavor charm.
Spice it up: A dash of ground nutmeg or ginger in the crumb topping makes this cake perfect for holiday gatherings.

Step-by-Step: How I Make Cranberry Pecan Cake Recipe

Step 1: Prepping Your Pan and Oven

I always start by preheating my oven to 350°F (177°C) and greasing a 2-quart baking dish. Choosing the right pan really affects the baking time and texture of the cake, so I recommend something like a 9-inch square or springform pan. Avoid using a tall 9-inch round pan because the batter can rise unevenly and might stay underbaked in the middle.

Step 2: Mixing Dry Ingredients

Combine the all-purpose flour, baking powder, baking soda, and salt in a bowl. Whisking them together ensures everything is evenly distributed, which means your cake rises consistently and tastes balanced. Set this mixture aside for later.

Step 3: Creaming Butter and Sugar

Using a mixer with a paddle attachment, or a hand mixer if that’s what you have, beat together softened unsalted butter and granulated sugar on high speed until the mixture is light and fluffy—about 3 minutes. This step incorporates air, giving your cake a lighter texture. If you’ve never creamed butter and sugar before, think of it like making a smooth, pale base that your eggs will blend into nicely.

Step 4: Adding Eggs and Flavors

Next, add the eggs one at a time, beating well after each addition so the batter stays smooth and doesn’t curdle. Mix in the vanilla extract and the full-fat sour cream. The batter might look a little curdled here—that’s normal, so don’t worry! I usually scrape down the bowl a couple of times to make sure everything blends nicely.

Step 5: Incorporating Dry Ingredients and Liquid

With your mixer on low speed, add the flour mixture and your choice of milk or orange juice—this helps keep the batter thick but moist. Be careful not to overmix at this stage; you want everything just combined, or your cake could turn out dense. Finally, fold in the cranberries and chopped pecans gently with a spatula to distribute them evenly without breaking the berries.

Step 6: Making and Adding the Crumb Topping

Mix together the brown sugar, flour, and cinnamon in a separate bowl. Then cut in cold, cubed butter using your fingers, a fork, or a pastry blender until the mixture looks crumbly. Toss in the pecans and sprinkle this topping evenly over the batter in your pan. This crumb topping bakes up wonderfully crunchy and adds a beautiful contrast to the tender cake beneath.

Step 7: Baking

Bake the cake for anywhere between 40-55 minutes depending on your pan. I like to keep an eye on it from 40 minutes onward. You’ll know it’s done when the edges are golden brown and a toothpick inserted in the center comes out clean. If you see the topping browning too fast, simply drape some foil over the top to prevent burning while the inside finishes cooking.

Step 8: Cooling and Optional Icing

Let the cake cool for 10-15 minutes on a wire rack. While it cools, you can whisk together the optional icing—just confectioners’ sugar, milk or cream, and vanilla (skip the vanilla if you used orange juice). I love drizzling this over the warm cake to add a glossy, sweet finish but it’s just as wonderful plain or dusted lightly with more confectioners’ sugar.

Top Tip

From all my baking attempts with this Cranberry Pecan Cake Recipe, I’ve learned that the right pan and mixing technique make all the difference. Here are a few tips that always help me nail it:

Use the right pan: Choosing a 2-quart baking dish that’s broad rather than tall ensures even baking and prevents a doughy center.
Don’t overmix: Overmixing after adding flour activates gluten, which can make your cake tough—mix just until combined.
Keep cranberries cold: I add frozen cranberries straight into the batter without thawing them. This keeps their texture intact and prevents the batter from becoming too wet.
Protect the topping: If your crumb starts browning too fast, loosely tent the cake with foil to keep it from burning.

How to Serve Cranberry Pecan Cake Recipe

cranberry pecan cake - Serving Suggestion

Garnishes

I usually keep garnishes simple with this cake. A light dusting of powdered sugar or an easy drizzle of the icing I mentioned earlier is usually enough. Sometimes I sprinkle extra chopped pecans on top for a nice rustic look and added crunch. Fresh cranberries can also be a festive touch, especially around the holidays.

Side Dishes

This cake is delightful on its own, but I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy brunch, try pairing it with fresh fruit or a warm chai latte—it really makes the flavors pop and rounds out the meal beautifully.

Creative Ways to Present

For special occasions, I’ve layered slices of this cake with whipped cream and orange segments on a serving platter for an easy trifle-style dessert. It’s a stunning way to serve many guests and adds a fresh, vibrant twist to the classic cake.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cake tightly with plastic wrap or keep it in an airtight container at room temperature for up to a day. After that, I move it to the fridge where it stays moist and fresh for about 5 days. Just let it come to room temperature before serving, and it’s as good as fresh.

Freezing

This cake freezes beautifully. Once completely cooled, I wrap it well with plastic wrap and foil, then freeze it for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge and warm it gently at 300°F (149°C) for about 15 minutes to bring back that freshly baked feel. I usually add the icing after warming, for the best presentation.

Reheating

Reheating slices in the microwave for about 15 seconds works in a pinch, but the oven warming I mentioned keeps the crumb texture and topping crispier. Just be mindful not to overheat it to prevent drying out.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh or frozen?

Yes, you can use dried cranberries, but reduce the amount to about 1 cup (140g) since they are more concentrated and chewy. Soaking them briefly in warm water or orange juice can help soften them before folding into the batter.

Do I have to use the icing?

No, the icing is completely optional. The cake is delicious on its own with the crumb topping providing plenty of sweetness and texture. Alternatively, a light dusting of confectioners’ sugar is a lovely finish if you want something quick and simple.

Can I substitute yogurt for sour cream?

Yes, plain regular or Greek yogurt works well as a substitute for sour cream in this recipe. Be sure to use full-fat yogurt to maintain the cake’s moisture and richness. Avoid using a liquid substitute as it will alter the texture of the batter.

What’s the best way to toast pecans for this cake?

I like to toast pecans in a dry skillet over medium-low heat for about 3-5 minutes until fragrant and slightly browned, stirring frequently to avoid burning. Let them cool before chopping to keep their crunch and flavor at their best.

Final Thoughts

This Cranberry Pecan Cake Recipe feels like a warm hug in dessert form—comforting, delicious, and full of love. I always get so much joy sharing it with family and friends, especially during the cooler months when those bright cranberries and nutty pecans hit just right. I hope you give it a try and enjoy every delightful bite, just like I do!