Cranberry Christmas Cake: Buttery, Bright, and Perfectly Festive
A golden holiday cake filled with tart cranberries and sweet vanilla—easy to make, impossible to resist
Introduction: A Slice of Holiday Cheer
The holidays are all about warmth, celebration, and sharing sweet moments—and this Cranberry Christmas Cake delivers all three in every bite. With a rich, buttery base and bursts of tart cranberries, it’s a simple yet stunning dessert that’s perfect for parties, potlucks, or cozy evenings by the fire.
This cake is light and tender, thanks to whipped eggs and sugar that act as the leavening agent. No baking powder needed—just a little patience and a lot of love. Whether you serve it with coffee, tea, or a dollop of whipped cream, it’s guaranteed to bring smiles and sparkle to your holiday table.
Ingredients Breakdown
Let’s take a closer look at what makes this cake so magical:
Cake Ingredients:
- Eggs (3 large)
Whipped with sugar to create volume and structure—no baking powder required. - Granulated sugar (2 cups)
Sweetens the cake and helps whip the eggs to a light, airy texture. - Butter (¾ cup, softened)
Adds richness and a tender crumb. - Vanilla extract (1 tsp)
Adds warmth and depth. - All-purpose flour (2 cups)
Provides structure and balances the moisture. - Fresh cranberries (12 oz)
Tart and juicy—adds bursts of flavor and festive color.
Optional: Add orange zest or a splash of almond extract for a twist.
Equipment Needed
- 9×13-inch baking pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Toothpick (for testing doneness)
Tip: Use a glass or ceramic pan for even baking and a golden crust.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Butter a 9×13-inch baking pan generously.
Optional: Line with parchment paper for easy removal.
Step 2: Whip the Eggs and Sugar
In a large mixing bowl:
- Beat 3 eggs with 2 cups sugar on high speed for 5–7 minutes.
The mixture should:
- Thicken
- Lighten in color
- Nearly double in volume
- Form a ribbon when lifted
Tip: This step replaces traditional leavening—don’t skip or rush it.
Step 3: Add Butter and Vanilla
Add ¾ cup softened butter and 1 tsp vanilla extract.
Mix for 2 more minutes, until fully incorporated.
Optional: Add a pinch of salt to balance sweetness.
Step 4: Fold in Flour
Add 2 cups all-purpose flour.
Stir gently until just combined—don’t overmix.
Tip: Use a spatula to fold for a tender crumb.
Step 5: Add Cranberries
Fold in 12 oz fresh cranberries.
Distribute evenly throughout the batter.
Optional: Toss cranberries in a tablespoon of flour to prevent sinking.
Step 6: Bake
Spread batter evenly into prepared pan.
Bake for 40–50 minutes, or until:
- Lightly golden on top
- A toothpick inserted in the center comes out clean
Let cool completely in the pan.
Tip: Start checking at 40 minutes—mine baked perfectly in 43.
Step 7: Slice and Serve
Once cooled:
- Cut into small slices (about 1″×2″) for easy serving.
Serve as-is or dust with powdered sugar for a snowy finish.
Yields:
- 24–30 slices, depending on size
Presentation Tip: Arrange on a festive platter with fresh cranberries and rosemary sprigs.
Serving Suggestions
Perfect for:
- Holiday parties
- Christmas brunch
- Dessert buffets
- Homemade gifts
Pair with:
- Hot cocoa
- Spiced tea
- Mulled wine
- Eggnog
Tip: Serve warm with a scoop of vanilla ice cream or whipped cream.
Variations to Try
Want to make it your own? Try these delicious twists:
Orange Cranberry
Add orange zest and a splash of orange juice.
Coconut Cranberry
Fold in shredded coconut and top with glaze.
Chocolate Chip
Add white or dark chocolate chips for extra indulgence.
Vegan Version
Use egg replacer and plant-based butter.
Muffin Format
Spoon into muffin tins and bake for 20–25 minutes.
Storage and Make-Ahead Tips
- Make-Ahead: Bake up to 2 days in advance.
- Refrigerate: Store in airtight container for up to 5 days.
- Freeze: Freeze slices for up to 2 months. Thaw and warm before serving.
Tip: Wrap tightly in plastic wrap and foil for best freshness.
Nutrition Notes (Per Slice, ~1 of 24)
- Calories: ~180
- Protein: ~3g
- Carbohydrates: ~28g
- Fat: ~7g
- Sugar: ~18g
- Sodium: ~60mg
- Fiber: ~1g
This cake is:
- Sweet and tart
- Easy to make
- Perfectly portioned
- Great for sharing
Final Thoughts
This Cranberry Christmas Cake is more than just dessert—it’s a celebration of the season, wrapped in buttery goodness and bursts of cranberry joy. Whether you’re baking for loved ones or treating yourself, it’s guaranteed to bring smiles and holiday cheer.