If you’re dreaming of a festive treat that captures the bright, tart burst of cranberries with the cozy warmth of a holiday cake, this Cranberry Christmas Cake Recipe is your perfect go-to. It’s a simple yet spectacular dessert that balances a tender crumb with juicy berries, making every bite a celebration of the season. Whether you’re baking for a family gathering or gifting a slice to a friend, this cake brings a splash of color, a sweet-tart harmony, and that unmistakable holiday cheer to your table.
Ingredients You’ll Need
To whip up this Cranberry Christmas Cake Recipe, you only need a handful of straightforward ingredients that each play a crucial role. From the fluffy texture brought by the flour and eggs to the zingy freshness introduced by the cranberries, every component works in harmony to make this cake truly shine.
- 2 cups all-purpose flour: The essential base that gives your cake structure and a soft crumb.
- 2 cups granulated sugar: Adds sweetness and helps create a tender, moist texture.
- 3 large eggs: Bind everything together while incorporating air for lightness.
- 3/4 cup unsalted butter, melted: Brings richness and moisture, making the cake delightfully soft.
- 1 teaspoon vanilla extract: Infuses a warm, comforting aroma that enhances every bite.
- 1 teaspoon almond extract (optional): Adds a subtle nutty flavor that beautifully complements the cranberries.
- 1 teaspoon baking powder: Gives the cake lift and helps it rise just right.
- 1/4 teaspoon salt: Balances the sweetness and sharpness, amplifying all the other flavors.
- 2 1/2 cups fresh or frozen cranberries: The star ingredient, adding vibrant color and that signature festive tartness.
How to Make Cranberry Christmas Cake Recipe
Step 1: Preheat the Oven and Prepare Your Pan
First things first, get your oven warmed to 350°F (175°C). This ensures even baking from the moment the batter goes in. While it heats, grease and flour a 9×13-inch pan or line it with parchment paper to prevent sticking and make clean-up a breeze.
Step 2: Whip Up the Batter
In a large bowl, beat the eggs and sugar on high speed until the mixture is pale and thick—this usually takes about five minutes. This step is crucial because it incorporates air, giving your cake a lovely lightness. Next, gently stir in the melted butter, vanilla extract, and almond extract (if you’re using it) to infuse the cake with rich flavor and moisture.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, and salt. This mix ensures the leavening is evenly distributed and the salt enhances all the vibrant flavors without overwhelming the delicate sweetness.
Step 4: Fold Dry Ingredients into Wet Mixture
Slowly fold the dry flour blend into the wet batter, using gentle, deliberate folds rather than vigorous stirring. Overmixing can make the cake tough, so treat it as you would a delicate soufflé and stop once the flour is just incorporated.
Step 5: Add the Cranberries
Now comes the fun part: folding in those beautiful, bright cranberries. If you’re using frozen berries, toss them straight in without thawing to prevent the batter from turning pink or watery. The cranberries will distribute that characteristic pop of tartness throughout your cake.
Step 6: Bake to Perfection
Pour the thick batter into your prepared pan, smoothing the surface gently. Bake in the preheated oven for 40 to 45 minutes. Keep an eye on it toward the end—the toothpick test is your best friend here! If it comes out clean or with a few moist crumbs, you’re ready. Let the cake cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely.
How to Serve Cranberry Christmas Cake Recipe
Garnishes
A simple dusting of powdered sugar adds an elegant snowy touch that instantly lifts the cake’s festive vibe. For a luscious finish, a drizzle of white chocolate or a dollop of whipped cream works wonders. Feeling adventurous? Toasted pecans or slivered almonds sprinkled on top bring a delightful crunch and nutty contrast to the tender crumb.
Side Dishes
This cake pairs perfectly with a cup of hot tea or coffee, making it a wonderful treat for holiday brunch or afternoon gatherings. To complement the tartness, a scoop of vanilla ice cream or creamy mascarpone on the side brings balance and extra indulgence. Fresh orange slices or a lightly spiced mulled wine can also elevate your festive spread.
Creative Ways to Present
Serve the Cranberry Christmas Cake Recipe sliced into charming squares on a rustic wooden board for casual get-togethers, or dress it up on a pretty cake stand for holiday dinner parties. You can also turn it into mini trifle cups layered with whipped cream and berry compote for a whimsical twist children and adults alike will adore.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and delicious for up to three days, perfect for enjoying over a few cozy mornings or evenings.
Freezing
This cake freezes wonderfully. Just wrap it well in plastic wrap and then in foil or a freezer bag to prevent freezer burn. When you’re ready to indulge again, thaw it overnight in the refrigerator, and it’ll taste almost as wonderful as fresh-baked.
Reheating
If you prefer your cake warm, pop individual slices in the microwave for 15 to 20 seconds or reheat the entire cake slice in a low oven (around 300°F) for 10 minutes. Warm cranberry cake pairs beautifully with a fresh splash of cream or a dusting of cinnamon sugar.
FAQs
Can I use frozen cranberries for this Cranberry Christmas Cake Recipe?
Absolutely! Frozen cranberries work perfectly and are often more convenient when fresh berries aren’t in season. Just fold them into the batter without thawing to keep the cake from turning too pink or watery.
What if I don’t have almond extract? Can I leave it out?
Yes, almond extract is optional and can be omitted without affecting the overall success of the cake. The vanilla extract provides plenty of warmth and flavor on its own.
How do I make sure my cake stays moist?
Be careful not to overmix the batter once the flour is added and avoid overbaking. Also, using melted butter instead of just oil adds richness that helps keep the crumb tender and moist.
Can this recipe be made gluten-free?
With some adjustments, yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Just make sure it includes xanthan gum or similar binding agents to maintain the cake’s structure.
Can I add nuts or other fruits to the cake?
Definitely! Toasted walnuts, pecans, or even white chocolate chips can complement the cranberries beautifully. Just fold them in along with the berries for extra texture and flavor variation.
Final Thoughts
This Cranberry Christmas Cake Recipe is truly a holiday treasure, combining simplicity and festive flavors in a way that’s sure to delight everyone around your table. Once you’ve tasted it, you’ll want to keep it in your seasonal rotation forever. So grab your mixing bowl and those bright cranberries—there’s no better way to celebrate the season’s sweetest moments!
Print
Cranberry Christmas Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Christmas Cake is a festive, moist, and tender dessert perfect for holiday celebrations. Bursting with tart cranberries and enhanced with subtle notes of vanilla and almond extracts, this cake combines simple ingredients for a deliciously festive treat. Easy to prepare and ideal for sharing, it’s a perfect centerpiece for your Christmas dessert table.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
Fruit
- 2 1/2 cups fresh or frozen cranberries
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it with butter or oil and lightly flouring it or lining it with parchment paper to prevent sticking.
- Prepare the batter: Using a mixer, beat the eggs and granulated sugar on high speed until the mixture becomes pale and thick, which should take about 5 minutes. This creates a light texture in the cake. Then, mix in the melted butter, vanilla extract, and almond extract if using, blending well.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix wet and dry: Gently fold the dry ingredients into the wet mixture using a spatula, taking care not to overmix to keep the batter light and fluffy.
- Add cranberries: Fold the fresh or frozen cranberries into the batter evenly, ensuring they are coated in the batter but without breaking them up.
- Bake: Pour the batter into the prepared pan and spread it out evenly. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked and moist.
- Cool: Let the cake cool in the pan for 10 minutes to firm up slightly, then transfer it to a wire rack to cool completely.
- Decorate (optional): Once completely cooled, decorate as desired. You can dust with powdered sugar, drizzle with glaze, or top with frosting for added festivity.
Notes
- You can use fresh or frozen cranberries; if using frozen, do not thaw before mixing to prevent the batter from becoming too watery.
- The almond extract is optional but adds a lovely complementary flavor to the cranberries.
- Make sure not to overmix the batter after adding the dry ingredients to avoid a dense cake.
- Test the cake’s doneness with a toothpick; if it comes out with a few moist crumbs, the cake is perfectly baked.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
