Name: Cranberry Pecan Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 and 1/2 cups (190g) all-purpose flour (spooned & leveled); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 3/4 cup (150g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1/2 cup (120g) full-fat sour cream, at room temperature; 2 Tablespoons (30ml) milk or orange juice, at room temperature; 2 cups (250g) fresh or frozen cranberries (do not thaw); 2/3 cup (90g) roughly chopped pecans; 1/3 cup (67g) packed dark or light brown sugar; 1/2 cup (63g) all-purpose flour (spooned & leveled); 1 teaspoon ground cinnamon; 4 Tablespoons (56g) unsalted butter, cold and cubed; 2/3 cup (90g) roughly chopped pecans; 3/4 cup (90g) confectioners’ sugar; 1 and 1/2 Tablespoons (22ml) milk, heavy cream, or orange juice; 1/2 teaspoon pure vanilla extract (skip if using orange juice)

Nothing quite says cozy like the tart burst of cranberries paired with the rich crunch of pecans, all wrapped up in a moist cake. This Cranberry Pecan Cake Recipe is a special treat that feels both indulgent and comforting—perfect for sharing over coffee or saving a slice for a quiet moment.

The image shows a red baking dish on a white marbled surface, filled with a dessert that has three clear layers. The bottom layer is light golden cake with bits of dark red fruit inside. The middle layer is crumbly and brown, with a rough texture and a mix of smaller and larger pecan pieces scattered throughout. The top layer is a thin drizzle of white icing that shines slightly over the crumbly nuts and cake below. A woman's hand is holding a spatula lifting a square piece of the dessert from the dish, revealing the soft inside and the mix of fruit and nuts clearly. The edges of the dessert look slightly crunchy, while the inside looks moist and crumbly. 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 Pecan Cake Recipe
Top Tip
How to Serve Cranberry Pecan Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Pecan Cake Recipe

Why You'll Love This Recipe

I'm genuinely excited to share this Cranberry Pecan Cake Recipe with you because it brings together simple ingredients into something unexpectedly wonderful. The way the tart cranberries balance the buttery pecans and tender cake is magical, and it’s surprisingly easy to make.

Perfect flavor combo: The sweet and tart of cranberries with the rich, nutty pecans creates a truly balanced cake.
Easy crumb topping: Adds a delightful crunch that takes it from everyday to special occasion-worthy.
Flexible and forgiving: Whether you use fresh or frozen cranberries, or swap sour cream for yogurt, it’s very adaptable.
Versatile serving: Great plain, drizzled with icing, or dusted with powdered sugar—perfect for any time of day.

A rectangular dessert in a bright red baking dish with scalloped edges, showing a top layer of crumbly streusel with a golden brown color mixed with whole pecans scattered around. A light white glaze is drizzled unevenly over the streusel, giving a shiny texture. Beneath the streusel, some red fruit filling peeks through, adding deep red patches. The baking dish is placed on a white marbled surface, with part of a white bowl with red fruit visible on the right and a red cloth partially visible on the left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together so harmoniously that you really get a cake with texture and flavor depth. I like to think of the cranberries as the star, with pecans providing contrast and the crumb topping adding that extra bit of magic.

Flat lay of a small heap of all-purpose flour on a simple white ceramic plate, a small white bowl of baking powder, a small white bowl of baking soda, a small white bowl of salt, a half cup of softened unsalted butter in a white ceramic dish, a small pile of granulated sugar on a white ceramic plate, two large whole eggs with clean shells, a small white bowl of vanilla extract, a small white bowl of thick full-fat sour cream, a small white bowl of milk, a mound of fresh bright red cranberries, a small pile of roughly chopped pecans on a white ceramic dish, a heap of packed dark brown sugar on a white plate, a small white bowl of ground cinnamon, cubes of cold unsalted butter on a white dish, and a small white bowl of confectioners’ sugar, all arranged symmetrically, balanced proportions, placed 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

All-purpose flour: Gives structure, but I recommend spooning and leveling it so you don’t accidentally add too much and dry out the cake.
Baking powder and baking soda: A little lift to keep the cake tender and fluffy.
Salt: Balances sweetness and enhances the other flavors.
Unsalted butter: Using softened butter is critical for the perfect creamy batter—room temp is key!
Granulated sugar: Sweetens without overpowering the tart cranberries.
Eggs: They bind everything together and contribute to a moist crumb.
Vanilla extract: Adds warmth and boosts overall flavor.
Full-fat sour cream: This keeps the cake tender and moist; if you don’t have sour cream, plain Greek yogurt works well, too.
Milk or orange juice: I sometimes use orange juice for a subtle citrus lift that pairs beautifully with the cranberries.
Fresh or frozen cranberries: Never thaw frozen cranberries before adding; this prevents the batter from turning purple!
Pecans: Roughly chopped for that perfect crunch in each bite.
Brown sugar (crumb topping): Adds a caramel note and moisture to the crumble.
Cinnamon (crumb topping): A warm spice that complements the pecans and cranberries.

📝

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

I love to play around with this cake depending on the season or mood. The base recipe is fantastic on its own, but you can really make it your own with a couple easy swaps or additions.

Variation: Adding a teaspoon of orange zest to the batter enhances the bright citrus notes and pairs beautifully with the cranberries—I do this often in winter.
For nut allergies: Try replacing pecans with toasted pumpkin seeds or sunflower seeds for crunch without nuts.
Make it vegan: Use a plant-based butter, substitute eggs with flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg), and swap sour cream for coconut yogurt.

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

Step 1: Prep and Mix Dry Ingredients

Start by preheating your oven to 350°F (177°C) and greasing your baking dish—it should hold around 2 quarts. I usually reach for a 9-inch square pan or a springform. Next, whisk together the flour, baking powder, baking soda, and salt in a bowl until combined. This little step helps everything rise evenly later on.

Step 2: Cream Butter and Sugar

Using a mixer, beat the softened butter and sugar on high for about 3 minutes. You’re aiming for light and fluffy—that’s what makes the cake so tender. I like to scrape down the sides a few times to make sure it’s super well combined.

Step 3: Add Eggs, Vanilla, and Sour Cream

Drop in one egg at a time on medium speed, beating well after each. The mixture might look a little curdled after you add the sour cream – don’t worry, that’s totally normal. Just keep mixing gently and you’ll get a smooth batter.

Step 4: Combine Wet and Dry Mixtures

With your mixer on low, slowly add the dry ingredients alternating with milk or orange juice. It should come together into a thick batter – be careful not to overmix, or the cake might get tough.

Step 5: Fold in Cranberries and Pecans

Use a spatula to gently fold in the cranberries and chopped pecans. If you’re using frozen cranberries, add them straight from the freezer — no need to thaw! This keeps your batter from turning blue or purple.

Step 6: Make the Crumb Topping and Bake

Mix the brown sugar, flour, and cinnamon. Cut in cold butter until it looks like coarse crumbs, then stir in the pecans. Sprinkle this evenly over the cake batter, and bake for about 40 to 55 minutes. Start checking around 40 minutes by poking a toothpick into the center—the cake is done when it comes out clean.

Step 7: Cool and Optional Icing

Set the cake on a wire rack to cool for 10–15 minutes. While it cools, whip up the icing by mixing confectioners’ sugar with milk (or cream or orange juice) and vanilla. Drizzle this on top while the cake is still warm for a lovely finishing touch.

Top Tip

I’ve learned a few things making this Cranberry Pecan Cake Recipe over and over, and these tips really made the difference for me—especially if you want a perfectly moist and tender cake every time.

Don’t overmix the batter: Once you add the dry ingredients, fold gently and mix just enough to combine—overworking the batter makes it dense.
Keep cranberries cold: Throw frozen cranberries straight into the batter to avoid them bleeding and turning your cake purple.
Watch your baking time: Oven temps vary, so start checking the cake at 40 minutes and cover with foil if it browns too fast on top.
Use room temperature ingredients: Butter, eggs, and dairy at room temp blend more smoothly, giving your cake a nicer texture.

How to Serve Cranberry Pecan Cake Recipe

cranberry pecan cake - Serving Suggestion

Garnishes

I like to keep the garnishes simple: a light dusting of powdered sugar looks inviting, and the optional vanilla icing drizzle adds just the right touch of sweetness. For holidays, a few whole pecans or fresh cranberries on top make it look festive and inviting.

Side Dishes

This cake pairs wonderfully with a cup of freshly brewed coffee or a warm chai latte. For a brunch spread, I often serve it alongside soft cheeses like brie or a dollop of whipped cream for extra indulgence.

Creative Ways to Present

For special occasions, try turning this cake into mini individual servings using a muffin tin—just adjust the bake time. Or layer it with whipped mascarpone and a drizzle of honey to create a trifle-style dessert that everyone raves about.

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps best stored in an airtight container at room temperature for up to a day, or in the fridge for about 5 days. I usually wrap it tightly to keep it from drying out, and it tastes just as good the next day.

Freezing

I often freeze this cake after baking and cooling it completely. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container. It freezes beautifully for up to 3 months, and thawing overnight in the fridge gives the best texture.

Reheating

To warm up leftovers, I pop slices in the oven at 300°F for about 10-15 minutes—it refreshes the crumb and crust. Microwave works too, but be careful not to overheat and dry out the cake.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh or frozen?

If you swap fresh or frozen cranberries with dried, reduce the amount to 1 cup (140g) since dried are more concentrated. The texture will also be chewier, and the tartness less pronounced, but it still makes a tasty cake.

What baking dish is best for this Cranberry Pecan Cake Recipe?

A 2-quart baking dish works best, such as a 9-inch square or springform pan. Avoid a 9-inch round because the batter rises unevenly and can get too tall. I love using a ceramic or glass dish for even baking, but metal pans bake faster so watch your time.

Can I skip the icing?

Absolutely! The icing is optional and the cake is delicious on its own, especially warm out of the oven. You can also just dust it with powdered sugar for a lighter finish if you prefer.

What’s the best way to prevent the top from over-browning?

If your cake’s top starts to brown too quickly, loosely cover it with aluminum foil about halfway through baking. This shields the crumb and keeps it from getting too dark while the center finishes baking.

Final Thoughts

This Cranberry Pecan Cake Recipe holds a special place in my kitchen because it’s that rare cake you can pull together quickly but that tastes like you spent all day baking. It’s perfect for cozy mornings, sharing with friends, or just treating yourself after a long day. I hope you enjoy baking and eating it as much as I do—don’t be surprised if it becomes your go-to recipe when you want something a little extra special.