If you’re on the hunt for a festive dessert that bursts with bright flavors and warms your heart, this Cranberry Christmas Cake Recipe is just the treat you need. Imagine tender, buttery cake layered with vibrant cranberries that pop with every bite, bringing a delightful balance of sweet and tart. This cake isn’t just beautiful on your holiday table—it’s a cozy, comforting experience that invites everyone to savor the spirit of the season. Whether you’re hosting a big family gathering or simply craving a classic Christmas bake, this recipe promises easy steps and incredible results that will make it a treasured staple year after year.
Ingredients You’ll Need
Sometimes the simplest ingredients create the most memorable desserts. For this Cranberry Christmas Cake Recipe, each item plays a key role, from the luscious melt-in-your-mouth butter to the fresh cranberries that add a festive red hue and a touch of tartness.
- 2 cups all-purpose flour: Provides the perfect structure, ensuring a soft and tender crumb.
- 2 cups granulated sugar: Sweetens the cake evenly and helps with that golden crust.
- 3 large eggs: Give the cake richness and help it rise beautifully.
- 3/4 cup unsalted butter, melted: Adds a silky texture and buttery flavor that’s irresistible.
- 1 teaspoon vanilla extract: Enhances the cake with warm, aromatic sweetness.
- 1 teaspoon almond extract (optional): Adds a subtle nutty note that complements the cranberries brilliantly.
- 1 teaspoon baking powder: The leavening agent that helps the cake become light and fluffy.
- 1/4 teaspoon salt: Balances sweetness and deepens overall flavor.
- 2 1/2 cups fresh or frozen cranberries: The star ingredient, delivering bursts of tart seasonality and vibrant color.
How to Make Cranberry Christmas Cake Recipe
Step 1: Preheat the oven
Start by warming your oven to 350°F (175°C). This ensures it’s ready to bake your cake evenly from the moment the batter hits the pan. Don’t forget to grease and flour a 9×13-inch pan or line it with parchment paper for the smoothest release later.
Step 2: Prepare the batter
In a large bowl, beat the eggs and granulated sugar at high speed until the mixture turns pale and thick, about 5 minutes. This step might take some elbow grease, but the airy base you create here is what makes the cake so wonderfully light. Next, gently mix in the melted butter, vanilla extract, and if using, the almond extract. Each addition layers in flavor and richness.
Step 3: Combine dry ingredients
Whisk together the flour, baking powder, and salt in a separate bowl. This ensures even distribution of the leavening agents so your cake rises uniformly. Then carefully fold these dry ingredients into your wet mixture, taking care not to overmix. You want to keep the batter fluffy and delicate for the perfect texture.
Step 4: Add cranberries
Fold the fresh or frozen cranberries into the thick batter with gentle strokes. These little bursts of tartness are what make the cake unforgettable, so be sure each bite will have those bright jewel-like pops. The batter will become beautifully studded with red as you mix.
Step 5: Bake to perfection
Pour and spread the batter evenly into your prepared pan. Pop it in the oven and bake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once out, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This resting time helps the cake set and makes cutting a breeze.
Step 6: Decorate (optional)
While the Cranberry Christmas Cake Recipe shines on its own, adding a dusting of powdered sugar or a drizzle of vanilla glaze can elevate its festive appeal. These simple touches add sweetness and a touch of elegance perfect for holiday celebrations.
How to Serve Cranberry Christmas Cake Recipe
Garnishes
A sprinkle of powdered sugar makes the cake look like it’s been kissed by winter snow. Fresh mint leaves or a few whole cranberries arranged on top can also add a lovely festive touch and a burst of freshness that pairs brilliantly with the cake’s flavors.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A cup of hot mulled wine or spiced cider alongside will bring out the cake’s holiday spices and cranberry tartness wonderfully.
Creative Ways to Present
For a party, cut the cake into bite-sized squares and serve on a festive platter adorned with holly or cinnamon sticks. Alternatively, layering slices with fresh whipped cream and cranberries can transform it into a stunning trifle that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Cranberry Christmas Cake Recipe tightly in plastic wrap or store it in an airtight container. It stays fresh and moist for up to three days at room temperature, perfect for enjoying throughout the holiday weekend.
Freezing
If you want to make this cake ahead of time, it freezes wonderfully. Wrap it well in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to two months. Thaw overnight in the refrigerator before serving to retain its fresh-from-the-oven quality.
Reheating
For a warm, comforting snack, gently reheat slices in the microwave for about 20 seconds or warm in a low oven until just heated through. This awakens the buttery flavors and melts any frosting or glaze, making it feel freshly baked again.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work perfectly in this recipe and provide the same beautiful tartness and color. Just be sure to fold them into the batter frozen to avoid them bleeding too much juice into the cake.
Does the almond extract affect the flavor a lot?
The almond extract is optional but adds a lovely nutty undertone that pairs wonderfully with cranberries. If you or your guests aren’t fans, you can simply leave it out without compromising the overall taste.
Can I substitute butter with oil?
Butter contributes to the cake’s rich texture and flavor, but if needed, a neutral oil like canola can be used. Keep in mind the cake might be a bit less rich but still moist and delicious.
What is the best way to slice this cake?
Use a sharp serrated knife and cut lightly to avoid tearing. Letting the cake cool completely and chilling briefly can also help make clean, neat slices perfect for serving.
Can this cake be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for the best texture. The cranberries and other ingredients remain the same, ensuring you still enjoy the full festive flavor.
Final Thoughts
This Cranberry Christmas Cake Recipe has a special way of turning any holiday gathering into something cozy and joyful. It’s such a simple yet incredible recipe to have in your holiday repertoire—colorful, flavorful, and loved by all ages. Give it a try and watch as it becomes a centerpiece not only on your dessert table but in your heart too. Happy baking and festive eating!
Print
Cranberry Christmas Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Cranberry Christmas Cake offers a moist and tender crumb bursting with tart cranberries, perfect for festive holiday gatherings. With a balance of sweet vanilla and optional almond extracts, it brings a classic seasonal flavor to your dessert table. Easy to prepare and bake, this 9×13-inch cake serves 12 and makes a beautiful centerpiece for Christmas celebrations.
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)
Add-ins
- 2 1/2 cups fresh or frozen cranberries
Instructions
- Preheat the oven: Set 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.
- Prepare the batter: Using a mixer, beat the eggs and sugar on high speed for about 5 minutes until the mixture becomes pale and thick. This aeration helps create a light texture in the cake. Gradually mix in the melted butter along with the vanilla and almond extracts for added flavor depth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Fold dry ingredients into wet mixture: Gently fold the flour mixture into the wet batter to maintain airiness while combining everything into a smooth batter.
- Add cranberries: Carefully fold the fresh or frozen cranberries into the thick batter, distributing them evenly without breaking the berries too much.
- Bake the cake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. This indicates the cake is fully cooked.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes to stabilize. Then transfer it to a wire rack to cool completely, preventing sogginess.
- Decorate (optional): Once cooled, dust the top with powdered sugar or drizzle with a vanilla glaze to add an elegant, festive touch.
Notes
- For a nut-free version, omit the almond extract.
- Use frozen cranberries directly from the freezer to avoid bleeding into the batter.
- Ensure eggs and butter are at room temperature for better mixing.
- Store the cake covered at room temperature up to 3 days or refrigerate for up to a week.
- This cake freezes well. Wrap tightly and freeze for up to 2 months.
