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; 3/4 cup unsalted butter, softened; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 orange, zested (about 2 teaspoons loose zest); 2 cups all-purpose flour; 1/2 teaspoon kosher salt; 2 1/2 cups fresh cranberries

There’s something magical about the warm scent of fresh oranges combined with tart cranberries in a cake. This Cranberry Christmas Cake Recipe is a festive twist on your traditional holiday dessert—it’s bursting with bright flavors and perfect for sharing with the people you love.

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

Every year, I look forward to baking this Cranberry Christmas Cake Recipe because it feels like a warm holiday hug in every bite. It’s not overly sweet but perfectly balanced with zesty orange and tart cranberries, and the texture is just dreamy.

Festive flavor combo: The cranberries and orange zest bring freshness that brightens up the kitchen and your plate.
Simple yet impressive: This cake comes together easily but looks and tastes like you slaved over it for hours.
Great for gatherings: It’s a crowd-pleaser that slices beautifully and pairs well with holiday drinks.
Flexible and forgiving: You can easily tweak flavors or add your favorites to make it truly yours.

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’s ingredients combine traditional holiday flavors with a moist, tender texture. Shopping for fresh cranberries makes a crucial difference—you’ll notice the vibrant tartness, which cuts through the rich sweetness.

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: Provides sweetness to balance the tart cranberries but keeps a clean, crisp flavor.
Eggs: They’re your natural leavening here, helping the cake rise and hold together beautifully.
Unsalted butter: Softened to cream with sugar, butter adds richness and moistness to the crumb.
Vanilla and almond extracts: These two together add depth—vanilla’s warmth with almond’s subtle nuttiness.
Orange zest: Packs in fresh citrus aroma; zest carefully to avoid the bitter pith!
All-purpose flour: The base that gives this cake structure without weighing it down.
Kosher salt: Enhances all the natural flavors and balances sweetness.
Fresh cranberries: They deliver bursts of tangy juiciness and that classic holiday color contrast.

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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

I love making my Cranberry Christmas Cake Recipe with a little extra orange zest for a zippier aroma, and sometimes I swirl in a handful of chopped toasted walnuts for added texture. Don’t hesitate to tweak it—after all, half the fun is making it your own!

Variation: One year, I added a splash of fresh ginger juice for a spicy kick—it was so unexpected and delightful. You could also switch out almond extract for a splash of rum extract to deepen flavors.
Dietary tweaks: For a dairy-free version, substitute the butter with coconut oil—just be mindful it will slightly change the texture and flavor.
Seasonal changes: While fresh cranberries are best, frozen can work in a pinch; just thaw and drain them well to prevent sogginess.

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

Step 1: Get Your Oven and Pan Ready

Preheat your oven to 350°F. This step feels basic, but it’s essential so your cake bakes evenly. Spray a 13×9 baking dish with baking spray—or try my homemade cake release if you’re feeling fancy. Set it aside; we want the pan ready before the batter hits it.

Step 2: Beat Sugar and Eggs Until Fluffy

In a mixing bowl, beat the granulated sugar with the eggs for about 5 minutes. You’ll know it’s ready when the mixture doubles in size, feels light and airy, and looks pale golden. This little trick makes all the difference for a tender cake.

Step 3: Add Butter and Flavorings

Now add the softened butter, vanilla extract, almond extract, and your freshly grated orange zest. Beat these in for another 2 to 3 minutes until everything is combined into a silky, fragrant batter. Take a moment here to breathe in that citrusy, buttery goodness—this is the heart of your cake’s flavor.

Step 4: Mix in Dry Ingredients and Fold Cranberries

Sprinkle the flour and kosher salt over your wet ingredients and gently mix just until combined. Don’t overmix—less is more here to keep your crumb light. Finally, carefully fold in the fresh cranberries, so they’re evenly scattered through the batter without bursting all their juice out.

Step 5: Bake and Cool

Pour your batter into the prepared baking dish and spread it out smoothly. Pop it into the oven and bake for 42 to 45 minutes. Start checking around 40 minutes—your cake is done when a toothpick poked in the center comes out clean or with just a few moist crumbs. Let the cake cool completely before slicing to keep everything neat.

Top Tip

Over time, I’ve found a few tricks that help this cake shine every time. I used to rush the mixing and ended up with a denser crumb, but now taking my time beating the eggs and sugar makes all the difference.

Beat eggs & sugar thoroughly: This step traps air that helps your cake rise beautifully and creates that airy texture you want.
Use room temperature butter: It blends more evenly, avoiding clumps and contributing to a smooth batter.
Be gentle folding in cranberries: Too much stirring can crush them and turn your cake muddy-colored instead of jewel-bright.
Don’t skip cooling time: Cutting while warm can cause the cake to fall apart; patience here keeps perfect slices.

How to Serve Cranberry Christmas Cake Recipe

Cranberry Christmas Cake - Serving Suggestion

Garnishes

I love topping my slices with a light dusting of powdered sugar—simple but elegant. On special occasions, a dollop of whipped cream or a thin smear of cream cheese frosting amps up the festive feel without overpowering the natural tartness of the cranberries.

Side Dishes

This cake pairs wonderfully with a hot cup of mulled cider or vanilla-spiced eggnog. For a morning treat, try it alongside a piping hot mug of dark chocolate or rich coffee. If you want a savory touch, mild cheese like brie or mascarpone on the side is surprisingly perfect.

Creative Ways to Present

For holiday parties, I sometimes slice the cake into small squares and serve them on a festive platter surrounded by sugared cranberries and sprigs of rosemary—it looks like a winter wonderland on a plate! Wrapping individual slices in parchment and tying with twine makes adorable edible gifts.

Make Ahead and Storage

Storing Leftovers

Once cooled, I keep leftover cranberry cake covered loosely with plastic wrap or in an airtight container at room temperature. It stays fresh and moist for up to five days—perfect for enjoying throughout the holidays without baking again.

Freezing

This cake freezes beautifully! I like to wrap it tightly in plastic wrap and then foil for best preservation, storing it for up to three months. When you’re ready, let it thaw overnight in the fridge for the best texture.

Reheating

If you want to enjoy it warm, I gently reheat slices in a toaster oven or microwave for 15–20 seconds. This small touch brings back a just-baked warmth that complements the fresh citrus and cranberry flavors perfectly.

Frequently Asked Questions:

Can I use frozen cranberries in this cake?

Absolutely! If using frozen cranberries, thaw and drain them thoroughly to avoid excess moisture which can make the cake soggy. Gently fold them in just before baking to keep the bright pops intact.

How do I zest an orange without getting the bitter white pith?

Use a fine grater or microplane and gently rub only the colored outer skin of the orange. Avoid scraping too deeply where the white pith lies, as it adds bitterness to your cake. Fresh zest adds so much flavor, so take your time.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but I recommend finding one that contains xanthan gum for best texture. Also, be mindful that the cake’s chew and rise might differ slightly with gluten-free flour.

What’s the best way to store leftover cake?

The best way is to keep it in an airtight container at room temperature for up to 5 days. For longer storage, wrap tightly and freeze, thawing in the refrigerator before serving. Avoid refrigeration if not freezing, as it can dry out the cake.

Final Thoughts

This Cranberry Christmas Cake Recipe has become a yearly tradition for me—and it’s easy to see why it might soon become one for you too. It’s wonderfully festive without fuss, with flavors that bring holiday cheer in every bite. Give it a try next time you want a dessert that’s both simple and special; I promise it will feel like a warm hug from the season itself.