There’s something so cozy about the tangy sweetness of cranberries paired with the rich crunch of pecans in a moist, tender cake. This Cranberry Pecan Cake Recipe is like a warm hug in dessert form—perfect for autumn gatherings or a special teatime treat.

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 adore this cranberry pecan cake because it balances tartness, sweetness, and nuttiness so beautifully, plus the crumb topping adds that perfect touch of texture. Baking it feels like a little celebration, and everyone ends up asking for seconds!

Perfect balance of flavors: The fresh cranberries bring bright tartness, while pecans add a buttery crunch.
Moist, tender crumb: Thanks to the sour cream and careful mixing, this cake stays unbelievably soft.
Simple, approachable ingredients: No fancy equipment or unusual spices, just what you likely have on hand.
Versatile to serve: Works beautifully as a breakfast treat, dessert, or coffee cake at brunch.

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

This recipe is a wonderful harmony of ingredients that provide moisture, structure, and a burst of seasonal flavor. Taking a second to understand why each ingredient is important can really help you master this cake.

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: Provides the structure but isn’t too heavy; spooning and leveling ensures you don’t overpack and get a dense cake.
Baking powder & baking soda: Together they give the right lift and rise for a tender crumb.
Unsalted butter: Creamed with sugar for fluffiness and rich flavor; softened to room temperature helps with even mixing.
Granulated sugar: Sweetens nicely without overpowering the tart cranberries.
Eggs: Bind everything while adding moisture and richness; room temperature gives a smoother batter.
Vanilla extract: Enhances all the flavors subtly, a little goes a long way.
Full-fat sour cream: Keeps the cake moist and tender with a slight tang; you can substitute plain yogurt in a pinch.
Milk or orange juice: Adds just enough liquid to bring the batter together; orange juice adds a lovely citrus hint.
Fresh or frozen cranberries: The star ingredient—don’t thaw frozen or you may end up with uneven bursts of flavor.
Chopped pecans: Crunchy texture and warm nuttiness that complement the cranberries perfectly.
Brown sugar, cinnamon & butter for topping: Create that cinnamon-scented crumbly topping that makes this cake extra special.
Confectioners’ sugar & liquid for optional icing: A light drizzle for extra sweetness and pretty presentation if you like.

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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 the best parts about this Cranberry Pecan Cake Recipe is how easy it is to customize. I like to swap milk for orange juice sometimes—adds a subtle citrus brightness that pairs well with the cranberries. You can also adjust the nut mix to walnuts or skip the nuts if you need a nut-free option.

Variation: Adding a teaspoon of cinnamon to the batter itself gives it a cozy warmth I love during fall.
Dietary tweaks: Use Greek yogurt instead of sour cream for a protein boost or gluten-free flour blends if needed (just check for appropriate rising agents).
Seasonal changes: Swap cranberries for blueberries or cherries for a different fruity twist any time of year.

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

Step 1: Prep your ingredients and pan

I always start by preheating the oven to 350°F (177°C) and greasing a 2-quart baking dish well. I find that a glass or ceramic dish works beautifully to hold all the batter evenly. While the oven preheats, I measure and loosen all my ingredients so everything is ready to go—this makes the process smooth and stress-free.

Step 2: Mix dry ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This ensures that the leavening agents are evenly distributed, and your cake will rise uniformly without any salty clumps sneaking in.

Step 3: Cream butter and sugar

Using a hand or stand mixer fitted with a paddle attachment, I beat my softened butter and sugar on high speed for about 3 minutes until creamy and fluffy. This step is crucial for that lovely light texture. If you need a refresher, I’ve found mixing butter and sugar well really makes a difference in the crumb.

Step 4: Add eggs, vanilla, and sour cream

Next, I add the eggs one at a time on medium speed to keep the batter smooth and avoid curdling. Then I beat in vanilla and sour cream, scraping down the bowl to make sure everything is combined nicely—even if the batter looks a little curdled, that’s totally fine.

Step 5: Combine dry ingredients and liquids

On low speed, gently mix in the dry flour mixture and your choice of milk or orange juice. Don’t overmix here—once the flour disappears, it’s time to stop to keep the cake tender.

Step 6: Fold in cranberries and pecans

This is always my favorite step—folding in the fresh or frozen cranberries (straight from the freezer!) and chopped pecans gives the batter wonderful bursts of flavor and texture. I use a spatula and fold gently to avoid breaking the berries too much.

Step 7: Prepare crumb topping and bake

I mix brown sugar, flour, and cinnamon, then cut in cold cubed butter with a fork or pastry blender until crumbly. Stir in pecans, then sprinkle evenly over the cake batter. Into the oven it goes for 40-55 minutes—watch closely after 40 minutes, especially if your pan is thinner metal, to avoid over-baking. A toothpick inserted in the center should come out clean.

Step 8: Cool and optionally drizzle icing

Let the cake cool 10-15 minutes on a wire rack before drizzle icing made from confectioners’ sugar, liquid, and vanilla (or orange juice) if you want to dress it up. It adds a beautiful shiny finish and a little more sweetness that I love—but skipping it is totally fine too!

Top Tip

From my kitchen to yours, a few things I’ve learned make this cranberry pecan cake turn out perfectly every time:

Use cold butter for topping: I always make sure the butter is nice and cold before cutting it into the crumb topping—it keeps the topping delightfully crumbly instead of greasy.
Fold cranberries gently: To avoid turning your batter purple or watery, I fold the berries in carefully rather than stirring vigorously.
Watch your bake time: Baking time varies with your pan, so start checking around 40 minutes—especially if using metal pans, which bake quicker than ceramic.
Don’t rush cooling: Cooling at least 10 minutes before slicing helps the cake firm up, so each slice holds beautifully.

How to Serve Cranberry Pecan Cake Recipe

cranberry pecan cake - Serving Suggestion

Garnishes

I like to keep it simple with a light dusting of powdered sugar or the optional icing drizzle. Occasionally, I add a few extra toasted pecans on top for that extra nutty crunch. Sometimes, a spoonful of whipped cream or a scoop of vanilla ice cream on the side makes it feel indulgent and perfectly balanced.

Side Dishes

This cake pairs really well with a hot cup of coffee or tea for a comforting afternoon snack. For brunch, I serve it alongside scrambled eggs or a light fruit salad to balance the sweetness and add freshness.

Creative Ways to Present

For special occasions, I like to serve slices on pretty dessert plates garnished with fresh cranberries or a sprig of rosemary for that holiday vibe. You can also make mini versions by baking in muffin tins—perfect for sharing at parties or gifting to friends.

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered tightly at room temperature for up to one day, but if I want to keep it longer, I pop it in the fridge where it stays good for five days. Just make sure to cover it well so it doesn’t dry out or absorb fridge odors.

Freezing

This cake freezes wonderfully! Once cooled completely, I wrap it tightly in plastic wrap and then foil, freezing for up to three months. When I’m ready to enjoy, I thaw it overnight in the fridge, then bring to room temperature before serving. It tastes almost as fresh as on day one.

Reheating

If you want it warm, I reheat slices gently in a 300°F oven for about 15 minutes. This method helps maintain the tender crumb and doesn’t dry the cake out. Microwaving works in a pinch but can make textures a bit gummy.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh or frozen?

Yes! If you’re using dried cranberries, reduce the amount to about 1 cup because dried cranberries are more concentrated in flavor and can affect the cake’s moisture balance. They won’t provide the same burst of juiciness but still add lovely flavor and color.

What’s the best pan to bake this cake in?

A 2-quart baking dish like a 9-inch square, 9- or 10-inch springform, or 11x7-inch pan works best for even baking. Avoid using a 9-inch round cake pan because the cake batter will rise unevenly and take longer to bake through.

Can I skip the icing?

Absolutely! The icing is completely optional. The cake tastes fantastic on its own with the crumb topping, and you can also dust it with powdered sugar if you want a lighter finish.

What if I don’t have sour cream?

You can substitute full-fat plain yogurt or Greek yogurt for sour cream in a 1:1 ratio. This keeps the cake moist and tender without altering the flavor much. Avoid using more liquidy substitutes as it may affect the batter consistency.

Final Thoughts

This Cranberry Pecan Cake Recipe holds a special place in my kitchen rotation—its simplicity coupled with that cozy, festive flavor always puts a smile on my face. I genuinely hope you enjoy baking it as much as I do and that it brings a little warmth and joy to your gatherings, big or small. Make a batch, share with friends, and savor every bite—you’ll be glad you did.