Why You’ll Love Cranberry Cake Recipe
This cranberry cake is wonderfully easy to make and delivers a beautiful balance of sweet and tangy flavor. The fresh cranberries add bright pops of tartness throughout the rich, buttery cake, making every bite feel light yet satisfying. It is made with simple pantry staples, comes together in one baking dish, and is ideal for serving a crowd. Whether you enjoy it as a dessert, snack, or even with coffee in the morning, this cake feels both cozy and special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large eggs, room temperature
2 ¼ cups granulated sugar
¾ cup unsalted butter, very soft and room temperature, plus additional to grease the baking dish
¼ cup whole milk, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
2 ½ cups all-purpose flour, for the batter
1 tablespoon all-purpose flour, to toss the cranberries to prevent sinking
½ teaspoon salt
12 ounces fresh whole cranberries
Directions
Preheat the oven to 350°F. Lightly butter a 9×13 glass baking dish and set it aside.
In a large bowl, use a handheld mixer on medium-high speed to beat the eggs and granulated sugar for 6 to 7 minutes, until the mixture is thick, pale yellow, and nearly doubled in volume.
Add the softened butter, milk, vanilla extract, and almond extract to the whipped egg mixture. Beat for another 1 to 2 minutes until smooth and fully combined.
Reduce the mixer speed to low and slowly add the 2 ½ cups of flour and salt. Mix just until combined. Be careful not to overmix, as the batter will be thick.
In a separate bowl, toss the cranberries with the remaining 1 tablespoon of flour until lightly coated.
Gently fold the coated cranberries into the batter. Spread the batter evenly into the prepared baking dish.
Bake for 50 to 55 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the cake begins browning too quickly, loosely tent it with foil during the last 10 to 15 minutes of baking.
Let the cake cool completely at room temperature before slicing and serving.
Servings and timing
This recipe makes 20 servings.
Preparation and baking time is 1 hour 5 minutes total. That includes the mixing, assembling, baking, and cooling period before serving.
Variations
For a warmer flavor, add a little orange zest to the batter to complement the cranberries beautifully. You can also sprinkle the top with coarse sugar before baking for a delicate crisp finish. For a richer dessert, serve each slice with whipped cream or a dusting of powdered sugar.
If you would like more texture, fold in chopped pecans or walnuts along with the cranberries. You can also swap the almond extract for extra vanilla if you prefer a more classic flavor profile.
Storage/Reheating
Store cranberry cake tightly covered at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Make sure the cake is fully cooled before covering to prevent excess moisture from building up.
To reheat, warm individual slices in the microwave for a few seconds until just heated through. You can also let refrigerated slices sit at room temperature for a bit before serving if you prefer the cake soft and tender without warming it.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can work well in this recipe. Use them straight from the freezer and toss them with flour just as you would fresh cranberries.
Why do I need to toss the cranberries in flour?
Coating the cranberries in flour helps keep them from sinking to the bottom of the cake during baking.
Can I make this cake ahead of time?
Yes, this cake is a great make-ahead dessert. You can bake it a day in advance and store it covered until ready to serve.
What does almond extract add to the cake?
Almond extract adds a subtle, sweet nuttiness that pairs very nicely with the tart cranberries and vanilla.
Can I leave out the almond extract?
Yes, you can omit it and use extra vanilla extract instead if you prefer.
How do I know when the cake is done baking?
The cake is ready when the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Can I use a different baking dish?
A 9×13 baking dish works best for even baking. Using a different size may change the baking time and texture.
Why should the eggs, butter, and milk be at room temperature?
Room temperature ingredients blend more smoothly into the batter, creating a more even texture in the finished cake.
Can I add nuts or other fruit?
Yes, chopped nuts can be added for crunch. You can also experiment with fruits that pair well with cranberries, though it may slightly change the texture.
Should this cake be served warm or cold?
It is best after cooling completely, but it can be enjoyed at room temperature or lightly warmed.
Conclusion
Cranberry cake is a simple yet impressive dessert that combines buttery richness with the bright tartness of fresh cranberries. It is easy enough for everyday baking and special enough for holidays and celebrations. With its tender crumb, beautiful color, and crowd-friendly size, this cake is sure to become a favorite whenever you need a reliable and delicious homemade treat.
Cranberry Cake
- Total Time: 1 hour 5 minutes
- Yield: 20 servings
- Diet: Vegetarian
Description
A soft, buttery cranberry cake with a delicate crumb and bursts of tart cranberries in every bite. Perfect for gatherings or a simple dessert.
Ingredients
- 3 large eggs (room temperature)
- 2 ¼ cups granulated sugar
- ¾ cup unsalted butter (very soft and room temperature, plus additional to grease the baking dish)
- ¼ cup whole milk (room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour (for the batter)
- 1 tablespoon all-purpose flour (to toss the cranberries)
- ½ teaspoon salt
- 12 ounces fresh whole cranberries
Instructions
- Preheat the oven to 350°F. Lightly butter a 9×13 glass baking dish and set aside.
- Using a handheld mixer on medium-high speed, beat the eggs and sugar in a large bowl for 6–7 minutes until thick, pale yellow, and nearly doubled in volume.
- Add the butter, milk, vanilla extract, and almond extract. Beat for 1–2 minutes until smooth and fully combined.
- Reduce mixer speed to low and slowly add 2 ½ cups flour and salt. Mix just until combined; do not overmix.
- In a separate bowl, toss the cranberries with 1 tablespoon flour until lightly coated.
- Fold the cranberries into the batter and spread evenly into the prepared baking dish.
- Bake for 50–55 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil during the last 10–15 minutes if browning too quickly.
- Allow the cake to cool completely at room temperature before slicing and serving.
Notes
- Room temperature ingredients help create a smoother batter and better texture.
- Tossing cranberries in flour prevents them from sinking to the bottom.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Can be dusted with powdered sugar before serving for extra presentation.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
