The holidays are my favorite excuse to bake, and this Cranberry Christmas Cake never fails to steal the show.
With its tender crumb, pops of tart cranberries, and a sugary crackle on top, it’s the kind of dessert that feels just as festive as a crackling fire or a plate of cookies left out for Santa.
Plus, cranberries are the star of the season, and their natural tartness brings balance to the sweetness, making every bite refreshing yet indulgent.
If you’ve ever struggled with dense holiday cakes, let me tell you, this recipe is a game changer. The secret? Whipping the eggs until they’re pale and fluffy, which gives the cake its light-as-air texture without needing a fancy technique.
This cake is my favorite way to wrap up a cozy holiday meal. Picture pairing it with a savory bite like my Gourmet Mushroom Grilled Cheese Sandwich, made with melty cheese and earthy mushrooms, or serving it alongside slices of hearty, homemade Oat Bread for a rustic touch to your festive spread.
Why This Is My Go-To Recipe
- The cranberries create a gorgeous ruby-studded look that screams holiday magic.
- It’s foolproof, even if you’re not a confident baker.
- The balance of tart and sweet makes it impossible to stop at one slice.
- It keeps beautifully for days, so you can bake it ahead for stress-free entertaining.
- It’s a conversation starter—everyone always asks for the recipe!
Cranberry Christmas Cake Recipe
Equipment
- Mixing Bowls
- Electric mixer
- 9×13″ baking pan
- Spatula
- Measuring Cups
- Toothpick
- Cooling Rack
Ingredients
- 3 eggs
- 2 cups sugar
- 3/4 cup butter softened
- 1 teaspoon vanilla
- 2 cups all-purpose flour * see note below for gluten-free alternative
- 12 oz fresh cranberries
Instructions
- Preheat your oven to 350°F (175°C).
- Beat eggs and sugar with a mixer until light, thickened, and doubled in size (about 5-7 minutes).
- Add melted butter and vanilla; mix for 2 minutes.
- Gently stir in the flour until just combined.
- Fold in the cranberries to evenly distribute them.
- Spread the batter into a buttered 9×13 pan.
- Bake for 40-50 minutes until lightly browned and a toothpick comes out clean.
- Cool completely, then cut into small slices and enjoy!
