If you want a holiday dessert that feels special without taking all afternoon, this cranberry cake delivers. Fresh cranberries dot a tender, buttery crumb, giving you a bright pop of tart flavor in every slice. It’s simple, beautiful, and perfect for Christmas or any winter gathering.
This beautiful cranberry cake recipe was my favorite discovery last year. I called it the "little black dress" of desserts because it is so simple yet stunning! Less is more, and this cake is fabulous.
It's an absolutely delicious, buttery-sweet cake studded with whole, fresh cranberries. An amazing, crisp, sugary crust magically forms on top as it bakes. It looks like Jack Frost's work.
It's getting close to peak cranberry season! Americans eat 400 million pounds of cranberries every year! Bags and bags of fresh cranberries will be piled high in the produce departments of grocery stores all over America soon! If you have some stashed in the freezer, dig them out and make this cranberry cake recipe now!
I love that almost all our cranberries are grown here in the USA! Buy several extra bags while they are available because cranberries freeze beautifully right in the package! You can pull some out of the freezer and make your favorite recipes all year! Don't defrost the berries; dust them with flour and fold them into the batter.
Cranberries are our second-favorite berry, right below strawberries, and for a good reason! Cranberries can be used in so many ways, from sweet and savory jams, dips, and salsas to amazing bread, pies, and desserts! Twenty percent or eighty MILLION pounds of cranberries are eaten during Thanksgiving week alone!
When I saw a recipe for a simple cake made with whole, fresh cranberries, I knew I would love it, especially since the main ingredients are butter and sugar! This cake did not disappoint; it was my best new cake find of the year!
The cake is almost chewy, like a buttery bar cookie. The sweetness and the touch of vanilla play perfectly with the tart berries that burst open as the cake bakes. My favorite part is how the batter magically forms a thin, crisp, sugary layer on top. I think this cake is absolutely perfect in every way.
You may notice the cranberry cake recipe has no baking powder or baking soda. In this tender cake, three eggs, beaten with sugar for five to seven minutes, are the only leavening. The beaten eggs trap air bubbles in the dough, creating a light, fluffy texture.
Be patient during this process. As you beat the eggs and sugar together, the mixture thickens and lightens in color, almost lemon-colored. The volume increases by nearly double. You know you have beaten them long enough when you pull the beaters out of the mixture, and the batter drips off in a thin ribbon.
Next, add the softened butter and vanilla, and beat until fully incorporated into the egg mixture. Cut the butter into pats and add them a few at a time to speed that along a little.
Now, gradually add the flour, mixing only until no flour streaks remain. Toss the cranberries with a little flour until they're dusted; this helps to keep them from sinking into the batter.
Finally, use the mixer to beat in all the cranberries. They will break up a little as you do, but as the cake bakes, they will burst open and release their marvelous juice! The batter will be thick, almost like buttery cookie dough!
Pat the batter into a thirteen-by-nine pan you have buttered or sprayed. Bake the cake at 350 degrees for about 45 minutes. The top should be a light golden brown, and when you poke a toothpick or cake tester near the middle of the cake, it should come out clean.
Let the cake cool completely before you cut it. This will make the squares neater and cleaner. Confession: I did not wait; I couldn't help myself! It was messy, but so incredibly delicious that I didn't care.
You can leave this cake on the counter, covered, for two or three days, then refrigerate or freeze it. Just so you know, the crispy sugar crust will disappear as the cake absorbs moisture after you cover it, but it's still amazing.
Personally, I think this cake is perfect just the way it is. I don't believe it needs anything on top, but I'm sure it would be wonderful with a dollop of whipped cream or a small scoop of vanilla ice cream.
Cranberry Cake is simple, yet beautiful: an absolutely delicious buttery sweet cake studded with whole fresh cranberries. An amazing sugary crust magically forms on top as it bakes.
I'm more of a pie girl most of the time, but this cake is pretty spectacular! Here are some recipes I think you'll enjoy! Especially if you love cranberry recipes, here are a few more festive favorites to try this season:
⭐🍒Cranberry Orange Loaf — bright, citrusy, and perfect for breakfast or gifting
⭐🍒Cranberry Jalapeno Dip — sweet, spicy, and an unforgettable holiday appetizer
⭐🍒Cranberry Jalapeno Jam — vibrant, jewel-toned, and delicious on cream cheese or biscuits
⭐🍒Cranberry White Chocolate Chip Cookies — soft, buttery cookies with tart pops of fresh cranberry
⭐Crème Brûlée French Toast Casserole — an indulgent, make-ahead holiday breakfast
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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Will frozen cranberries work
yes! Toss them with some flour, you don't even need to defrost!
Should this be refrigerated?
As I mention in the post, this should be fine on the counter for a day or two, after that, yes, I suggest you refrigerate or freeze it. Hope you have some cranberries stashed in the freezer so you can try it!
This recipe is excellent. I make it year round (frozen berries). Everyone that tries it, loves it. A few people have asked me for the recipe.
I'm so glad you shared that, thank you! When you use frozen berries (because I'm often asked,) do you just dump in the frozen berries, defrost them, toss with flour? Please tell me your berry most secrets for baking this beauty!