Name: Cranberry Christmas Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 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

There’s something truly festive about the tangy burst of cranberries combined with the cozy warmth of spices and citrus in this **Cranberry Christmas Cake Recipe**. It’s the kind of treat that fills your kitchen with holiday cheer and makes everyone ask for seconds.

A square piece of cranberry dessert bar sits on top of three stacked white plates. The bar has three visible layers: the bottom layer is a light golden crumbly crust, the middle layer is bright red with whole and halved cranberries mixed in, and the top layer is a pale, slightly textured crumbly topping with more cranberries. In the background, there is a white baking dish filled with more of the cranberry bars, showing the same red and golden colors. Around the plates are scattered fresh cranberries and slices of orange on a surface with a wood texture. 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 Christmas Cake Recipe
Top Tip
How to Serve Cranberry Christmas Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Christmas Cake Recipe

Why You'll Love This Recipe

I still remember the first time I baked this Cranberry Christmas Cake—it instantly became a staple for the holidays in my family. What makes it stand out is that fresh cranberry zing paired with orange zest that just lifts the whole cake beyond ordinary.

Fresh Cranberries: They add a beautiful tartness that cuts through the sweetness, keeping the cake balanced.
Simple Ingredients: You likely have everything on hand, making it super easy to throw together last-minute.
Moist & Flavorful: Thanks to the butter and eggs, this cake stays tender and delicious even days later.
Versatile for the Holidays: Perfect for breakfast, dessert, or a snack with your afternoon coffee.

A close-up of a square piece of berry dessert being lifted by a spatula above a white baking dish. The dessert has three layers: a light golden, crumbly bottom crust; a middle layer of bright red and purple whole berries that look juicy and soft; and a top layer that is lightly browned and textured with small patches of baked batter and scattered berries. The white marbled surface is blurred in the background, and a woman's hand is holding the light wooden-handled spatula. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe beautifully brings together familiar pantry staples and fresh cranberries for a no-fuss holiday cake that you can feel good about sharing. Each ingredient plays a role in maximizing flavor and ease.

Flat lay of two brown eggs with clean shells, a small heap of granulated sugar, a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of clear almond extract, a whole fresh orange with bright orange zest beside it, a small mound of all-purpose flour, a small pinch of kosher salt on the side, and a small white ceramic bowl filled with fresh, plump cranberries, all arranged symmetrically 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

Granulated Sugar: Sweetens perfectly without overpowering the natural tartness of the cranberries.
Eggs: They help give the cake structure and richness; beating them well ensures a light texture.
Unsalted Butter: Softened butter adds moisture and a buttery depth of flavor.
Vanilla and Almond Extracts: These add warm, comforting notes that pair wonderfully with cranberry.
Orange Zest: Gives a fresh, zesty brightness that complements the berries beautifully.
All-Purpose Flour: The base that holds everything together; using the right amount keeps the cake tender.
Kosher Salt: Enhances all the flavors without making the cake salty.
Fresh Cranberries: The star ingredient providing bursts of tartness and festive color.

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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

One of the best things about this Cranberry Christmas Cake Recipe is how easy it is to put your own spin on it. I love swapping extracts or adding nuts for some crunch—feel free to experiment and make it yours!

Variation: Sometimes I toss in a handful of chopped walnuts or pecans for texture—they add a lovely contrast to the soft cake and tart cranberries.
Dairy-Free Option: You can substitute the butter with a plant-based spread and it still tastes amazing.
Spice It Up: A pinch of cinnamon or nutmeg can add warmth and seasonal flair if you like your cake with a bit of spice.
Sweetener Swap: Use coconut sugar for a deeper caramel flavor or honey for natural sweetness.

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

Step 1: Prep and Beat the Eggs with Sugar

Start by preheating your oven to 350°F and preparing a 13×9 baking dish with baking spray or a homemade cake release. Then, in a mixing bowl, beat the sugar with eggs for a good 5 minutes. This sounds like an extra step, but trust me—it’s essential. The mixture will double in size and become pale and fluffy, which makes for a lighter cake texture.

Step 2: Add Butter, Extracts & Orange Zest

Next, toss in softened butter, vanilla, almond extracts, and fresh orange zest. Beat it for another 2-3 minutes until everything comes together into a smooth, fragrant batter. The zest really wakes this cake up!

Step 3: Fold in Flour, Salt & Cranberries

Slowly add in your flour and salt, mixing just until combined—overmixing here will toughen the cake. Then gently fold in the fresh cranberries. Don’t be shy; they’re the highlight, and you want them generously spread throughout.

Step 4: Bake and Cool

Pour the batter into your prepared baking dish and bake for 42-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Once out of the oven, let the cake cool completely before slicing—it helps the flavors set and makes serving easier.

Top Tip

I’ve baked this cake multiple times, and a few little tricks have made all the difference. Paying attention to how you beat the eggs with sugar really helps with fluffiness.

Beat Eggs Thoroughly: Don't rush this step. Taking 5 minutes to get a pale, fluffy mixture sets your cake up for success.
Use Fresh Cranberries: Frozen cranberries can release too much moisture; fresh ones keep the cake's texture perfect.
Don’t Overmix: Once you add the flour, mix just enough to combine to avoid a dense cake.
Cooling Time: Let the cake cool fully before cutting—this prevents crumbling and lets the flavors deepen.

How to Serve Cranberry Christmas Cake Recipe

cranberry Christmas cake - Serving Suggestion

Garnishes

I love to keep it simple with a dusting of powdered sugar or a light glaze made from orange juice and powdered sugar. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level — perfect for dessert after a holiday dinner.

Side Dishes

This cake is lovely alongside a hot cup of spiced tea or a creamy latte. For brunch, I often serve it with scrambled eggs and some crispy bacon to balance the sweetness—holiday indulgence at its finest!

Creative Ways to Present

For holiday gatherings, I sometimes slice this cake into small squares and arrange them on a festive platter with fresh cranberries and sprigs of rosemary for a natural, elegant look. Adding edible gold stars or a drizzle of white chocolate can make it extra special for parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover slices tightly in plastic wrap or store them in an airtight container at room temperature. This keeps the cake soft and fresh for up to five days, which means you can enjoy a slice every morning without any drop in taste.

Freezing

If you want to save some for later, I recommend freezing the whole cake or individual slices wrapped well in plastic wrap and then foil. I’ve found it freezes beautifully for up to three months without losing flavor or texture.

Reheating

To reheat, pop a slice in the microwave for about 20-30 seconds or warm a larger piece in the oven wrapped in foil at 325°F for 10-15 minutes. This moistens the cake and brings back that freshly baked feeling.

Frequently Asked Questions:

Can I use frozen cranberries in this cake?

While fresh cranberries are ideal for this Cranberry Christmas Cake Recipe because they retain texture and flavor better, you can use frozen cranberries if you thaw and drain them thoroughly first to prevent extra moisture from making the cake soggy.

How long does this cake keep fresh?

Stored in an airtight container at room temperature, this cake stays fresh and moist for up to 5 days. Beyond that, consider freezing slices to maintain quality.

Can I make this cake dairy-free?

Yes! Swap the unsalted butter for a plant-based butter or coconut oil to make this Cranberry Christmas Cake Recipe dairy-free while keeping it moist and flavorful.

What’s the best way to zest an orange?

Use a handheld grater or microplane to gently grate only the colored part of the orange peel, avoiding the bitter white pith underneath. Fresh zest adds a bright citrus note that complements the cranberries perfectly.

Final Thoughts

This Cranberry Christmas Cake Recipe is one I keep coming back to not just because it tastes amazing, but because it’s a warm, welcoming treat that feels like a hug in cake form. Whether you’re baking for family, friends, or just yourself, it’s a lovely way to celebrate the season. Try it out—I promise it’ll become part of your holiday tradition!