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 about festive flavors mingling together that just feels like Christmas in every bite. This Cranberry Christmas Cake Recipe brings that magic with tart cranberries, zesty orange, and warm almond notes—perfect for holiday gatherings or cozy mornings by the fire.

A square piece of dessert bar sits in the middle of a stack of four white plates. The dessert has three layers: the bottom layer is light beige and crumbly, the middle layer is filled with bright red whole cranberries, and the top layer has a light, slightly golden crust sprinkled with more cranberries and a dusting of powdered sugar. The background shows the full dessert in a white rectangular baking dish with handles, filled with the same three-layered dessert. Around the plates are scattered fresh cranberries, dark red grapes, and bright orange fruit slices on a white marbled surface. 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’ve baked this Cranberry Christmas Cake Recipe more times than I can count, and it never fails to fill my kitchen with a cozy, festive aroma. It’s the kind of dessert that’s both simple and special—comforting and a little fancy all at once.

Beautiful seasonal flavor: Fresh cranberries bring a tart pop that balances the sweet, making each slice memorable.
Easy to make: The recipe uses straightforward steps and common ingredients, so it’s stress-free to whip up even if you’re busy with holiday prep.
Versatile serving options: Whether you want a breakfast treat or dessert, it fits perfectly both ways.
A festive centerpiece: Its vibrant colors and fragrant zest make it just as lovely to look at as it tastes.

A close-up image shows a thick square slice of berry dessert being lifted from a white baking dish by a utensil held by a woman's hand. The dessert has three visible layers: a light golden crumbly crust at the bottom, a dense creamy middle layer, and a vibrant top layer filled with bright red berries mixed with dollops of a moist pale batter. The berries look juicy and slightly sunken into the mix, giving a textured look with red and white colors blending. The white baking dish sits on a white marbled surface, and crumbs are scattered around the removed slice. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This cake blends classic and bright flavors beautifully. The sugar and butter create a tender crumb, while fresh cranberries add zing, and the subtle hints of vanilla, almond, and orange zest brighten the whole thing up. Here are why each ingredient earns its place on the list.

Flat lay of two brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl holding softened unsalted butter, a whole fresh orange next to a small pile of bright orange zest, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of kosher salt, and a small white ceramic bowl filled with fresh red 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 the cake perfectly, helping to balance the natural tartness of the cranberries.
Eggs: Provide structure and lift—beating them well makes the cake light and airy.
Unsalted butter: Adds rich flavor and moistness; softened butter blends best for a smooth batter.
Vanilla extract: Brings warmth and depth, enhancing the other flavors subtly.
Almond extract: A little goes a long way to add a festive nuttiness without overpowering.
Orange zest: Fresh zest is the star here, giving a fragrant citrus spark that brightens everything.
All-purpose flour: The cake’s structure backbone, working with the eggs and butter for a tender crumb.
Kosher salt: Enhances the overall flavor by balancing sweetness and letting the other ingredients shine.
Fresh cranberries: Tart, juicy, and festive, they keep the cake lively and interesting.

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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 my favorite things about this Cranberry Christmas Cake Recipe is how easy it is to tweak based on what you love or have on hand. I often switch up the extracts or add a handful of nuts for crunch, and it never loses that cozy vibe.

Variation: Sometimes, I swap out half of the fresh cranberries for chopped dried cranberries to add chewiness and a deeper, sweet-tart flavor—it’s delicious and keeps the texture interesting.
Dietary swap: To make it dairy-free, use coconut oil instead of butter and an egg substitute like flax eggs; it still bakes beautifully.
Extra zest: Add a bit of fresh grated ginger for some warmth and a hint of spice that really complements the cranberries.

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

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F. I like to thoroughly spray my 13×9 baking dish with baking spray for easy cake release. If you’re into making your own, a homemade cake release with flour and butter works wonders too. This step saves you from the frustration of a stuck cake and keeps the edges perfect.

Step 2: Beat Sugar and Eggs for Fluffiness

This part is key: beat the granulated sugar and eggs together for a solid 5 minutes. The mixture should almost double in size and become pale and fluffy—this aeration is what helps our cake stay light and tender despite the dense fruit.

Step 3: Add Butter, Extracts, and Orange Zest

Next, toss in your softened butter, vanilla extract, almond extract, and freshly grated orange zest. Give it all a good 2-3 minute beat until everything is beautifully blended. That fresh zest will release fragrant oils that make the kitchen smell amazing.

Step 4: Fold in Dry Ingredients and Cranberries

Mix your flour and salt together and add them gradually to the wet mixture, stirring just until combined. Overmixing can make the cake tough, so treat this gently. Then, fold in the fresh cranberries carefully so they distribute evenly but don’t get mashed.

Step 5: Bake and Cool

Pour the batter into your prepared pan and pop it in the oven for 42 to 45 minutes. Start checking around 40 minutes with a toothpick inserted in the center—it should come out clean or with a few moist crumbs but no wet batter. Let the cake cool completely before slicing to get those lovely, clean cuts.

Top Tip

I’ve learned a few tricks making this cake over the years—each one helps keep it tasty and hassle-free, so I hope they help you too!

Beat eggs and sugar well: Don’t rush this step. A good 5-minute beat is what gives the cake its lovely lift, especially since it doesn’t use a chemical leavening.
Don’t overmix the flour: Fold in the flour only until just combined to keep the crumb tender, which can be easy to mess up if you’re eager.
Fresh zest is magical: I always zest just before mixing to capture the brightest orange flavor—pre-zesting hours in advance can dull that zing.
Use fresh cranberries: Frozen can work, but fresh ones hold their shape better and bring that beautiful burst of tartness.

How to Serve Cranberry Christmas Cake Recipe

cranberry Christmas cake - Serving Suggestion

Garnishes

I love to dust this cake lightly with powdered sugar to mimic fresh snow—it’s simple and festive. Sometimes, I add a few fresh cranberries and some sprigs of rosemary on top for that seasonal, rustic look that’s sure to impress your guests.

Side Dishes

This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for dessert, or simply alongside a mug of hot chocolate or eggnog for breakfast. Fresh fruit or spiced nuts on the side round out the holiday feel perfectly.

Creative Ways to Present

For holiday brunch, I like to cut the Cranberry Christmas Cake Recipe into small squares and serve it on a festive platter with miniature forks—it’s great for sharing and looks so inviting. Wrapping individual slices in parchment paper and tying with twine makes for charming homemade gifts, too!

Make Ahead and Storage

Storing Leftovers

Once your cake has cooled completely, cover it tightly with plastic wrap or store it in an airtight container at room temperature. I’ve found it stays fresh and chewy for up to 5 days—though it rarely lasts that long in my house!

Freezing

To freeze, wrap the cooled cake tightly in plastic wrap and then in foil or a freezer-safe bag. It can be frozen for up to 3 months without losing flavor or texture. Just thaw overnight in the fridge before serving.

Reheating

If you want your cake warm, I like to pop individual slices in the microwave for about 15 seconds or warm the whole cake tented with foil in a 325°F oven for 10 minutes—this lightly revives that fresh-baked feeling.

Frequently Asked Questions:

Can I use frozen cranberries in this Cranberry Christmas Cake Recipe?

Yes, you can use frozen cranberries if fresh aren't available. Just be sure to thaw and drain them well before adding to the batter to avoid extra moisture that can affect baking. However, fresh cranberries usually offer better texture and flavor.

How do I avoid the cake being too dense?

The key to a light and tender cake here is beating the sugar and eggs thoroughly to incorporate air and folding the flour in gently to avoid overmixing. Overmixing the batter can develop gluten and make it tough, so stop stirring as soon as the flour is combined. Also, ensuring your butter is properly softened helps achieve the right texture.

Can this cake be made ahead for holiday gatherings?

Absolutely! This cake actually tastes better after resting for a day as flavors meld. You can bake it a day or two ahead, store it covered at room temperature, and serve when you’re ready. It also freezes well if you want to prepare it well in advance.

What can I serve with Cranberry Christmas Cake Recipe?

It pairs wonderfully with whipped cream, mascarpone, or vanilla ice cream for a festive dessert. For breakfasts or brunch, serve it alongside coffee, hot chocolate, or a creamy eggnog. Fresh fruit and spiced nuts also complement the flavors beautifully.

Final Thoughts

This Cranberry Christmas Cake Recipe has become my go-to for welcoming the holiday season with something homemade, bright, and utterly delicious. It’s that perfect mix of festive flavors and simple baking that feels like giving yourself (and everyone else) a warm, sweet hug. Give it a try—you’re going to love how it fills your kitchen and your heart.