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

Jump to Recipe· 4.5 from 12 reviews

If you’re hunting for a festive treat that feels like a warm hug in cake form, you’ve got to try this Cranberry Christmas Cake Recipe. It’s one of those recipes I turn to year after year when I want something bright, fresh, and just a little bit unexpected on the holiday dessert table. The tart cranberries paired with cozy orange zest and a hint of almond make every bite feel special—and to be honest, it’s pretty darn irresistible. Stick around, I’ll walk you through everything I’ve learned making this cake so you can nail it the first time!

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Why This Recipe Works

Fresh Cranberries: They bring a natural tartness that balances out the sweet, making each bite vibrant and festive.
Orange Zest & Almond Extract: These give the cake an aromatic depth and a subtle holiday flair that’s unique and refreshing.
Simple Yet Moist Texture: The combination of beaten eggs and butter creates a tender crumb that’s soft but holds together beautifully.
Easy Prep and Baking: No complicated layers or frosting—just straightforward mixing and baking for a stress-free holiday bake.

Cranberry Christmas Cake, festive holiday cake recipe, cranberry dessert ideas, holiday cake with cranberries, Christmas cake with orange zest - A square piece of dessert with three clear layers is being lifted by a spatula. The bottom layer is a golden, crumbly crust with a slightly rough texture. The middle layer is smooth and pale beige, forming a solid base. The top layer is a mix of bright red berries scattered inside a light, creamy topping that has a soft, slightly uneven texture with small bubbles and a dusting of sugar crystals. The dessert sits in a white baking pan, and the background shows the rest of the dessert still inside the pan, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Christmas Cake Recipe plays a part in its success. From picking fresh cranberries to using softened butter, they blend perfectly to create those bursts of flavor and moistness I love. When shopping, keep an eye out for the freshest fruit and high-quality extracts for the best result.

Granulated sugar: It not only sweetens but helps with the cake’s structure when beaten with eggs to trap air.
Large eggs: Key for richness and giving the batter that lift to make it fluffy.
Unsalted butter: Softened butter enriches the crumb and adds buttery flavor—room temperature is crucial!
Vanilla extract: A classic flavor booster that blends smoothly with the other extracts.
Almond extract: Just a touch adds that unmistakable nutty holiday note, elevating the taste beyond a basic berry cake.
Orange zest: Zesting fresh oranges releases bright oils that give the cake a fresh citrus pop—make sure to avoid the bitter white pith.
All-purpose flour: Gives the cake structure without being too heavy or dense.
Kosher salt: Balances the sweetness and enhances all the other flavors.
Fresh cranberries: The star of the show, offering tart bursts and incredible texture 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.

Tweak to Your Taste

This cake is a great starting point that you can really make your own. Over time, I’ve tried a few tweaks that changed the vibe just enough to keep me coming back for more. Don’t hesitate to personalize it so it fits your holiday table perfectly!

Variation: I sometimes swap half of the granulated sugar for brown sugar to add a subtle molasses flavor that pairs beautifully with cranberries.
Dietary swap: For a dairy-free version, use plant-based butter and you’ll still get great texture and flavor.
Seasonal twists: Try adding chopped pecans or walnuts for crunch, or swap orange zest for lemon zest for a different citrus note.

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

Step 1: Prepping Your Pan and Ingredients

First things first, preheat your oven to 350°F (175°C). Grease a 13×9 inch baking dish with baking spray or go old-school with my homemade cake release (a tip I swear by to keep the cake from sticking). Having everything prepped before mixing makes all the difference in smooth baking.

Step 2: Beat Sugar and Eggs to Perfection

In a mixing bowl, beat granulated sugar with the eggs for about 5 minutes until the mixture doubles in size and looks light and frothy. This step is key because it traps air that helps your cake rise and stay fluffy—don’t rush it!

Step 3: Add Butter and Extracts

Now, add the softened butter, vanilla extract, almond extract, and the freshly grated orange zest to the bowl. Beat this mixture for another 2-3 minutes until everything is fully incorporated and smooth.

Step 4: Mix in Dry Ingredients and Cranberries

Gently fold in the all-purpose flour and kosher salt just until combined—overmixing can make the cake tough, so be gentle here. Finally, fold in the fresh cranberries, distributing them evenly throughout the batter but without crushing them.

Step 5: Bake and Cool

Pour the batter into your prepared baking dish and bake for 42-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Resist the urge to cut into it right away; let it cool completely to set perfectly and make slicing easier.

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Pro Tips for Making Cranberry Christmas Cake Recipe

Butter Softness Matters: If your butter is too cold, it won’t incorporate properly and your batter can turn lumpy. Let it soften at room temp for best results.
Don’t Skip Beating Sugar & Eggs: The aeration from this step is the secret to a light texture without needing whipped cream or frosting.
Handle Cranberries Gently: Toss them in a little flour before folding in if you want to avoid them sinking to the bottom or clumping.
Cooling is Crucial: Cutting warm cake often leads to a crumbly mess. Wait patiently and your slices will be neat and clean.

How to Serve Cranberry Christmas Cake Recipe

Garnishes

I love to keep it simple here—just a light dusting of powdered sugar gives the cake a snowy holiday look without overpowering those bright cranberry flavors. For extra festive flair, sprinkle on some chopped pistachios or drizzle with a thin glaze made from orange juice and powdered sugar.

Side Dishes

This cake shines on its own but if you’re serving at brunch or dessert, I often pair it with a cozy cup of spiced tea, hot chocolate, or even rich eggnog. Fresh fruit or a simple yogurt dollop on the side can be a nice counterbalance to the cake’s sweetness and tartness.

Creative Ways to Present

For holiday parties, I like to cut the cake into bite-sized squares, place them on a festive platter, and stick a little sprig of rosemary or a small cranberry on each piece. It’s simple but elegant—plus it’s always the first plate to empty!

Make Ahead and Storage

Storing Leftovers

I usually cover the leftover cranberry cake tightly with plastic wrap or transfer to an airtight container and keep it at room temperature. It stays moist and delicious for up to five days, making it perfect for enjoying throughout the holidays.

Freezing

To freeze, I slice the cake into portions, wrap each tightly in plastic wrap then foil, and place them in a freezer bag. I’ve had great success freezing leftovers for up to three months without losing any of that fresh cranberry zing or moisture.

Reheating

When it’s time to enjoy frozen cake slices, I thaw them at room temperature and warm briefly in a microwave or low oven (about 300°F for 10 minutes). This revives the softness and brings back the wonderful aroma of citrus and cranberries.

FAQs

Can I use frozen cranberries for this cake?

Yes! If you only have frozen cranberries, just make sure to thaw and drain them well before folding into the batter to avoid excess moisture that could affect baking.
What if I don’t have almond extract?

If almond extract isn’t on hand or you prefer to skip it, you can omit it or replace it with an equal amount of vanilla extract. The orange zest will still keep the cake flavorful and festive.
How can I make this cake gluten-free?

Swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup like regular flour. Just be sure your blend includes xanthan gum or add some separately for structure.
Can I make this cake in a different pan size?

While I recommend the 13×9 inch pan to achieve the right thickness and baking time, you can try an 8×8 inch pan but expect to increase the baking time slightly and get a thicker cake. Keep a close eye while baking!
Do I need to frost this cranberry cake?

Not at all! This cake is perfect on its own, but if you like, a light orange glaze or dusting of powdered sugar adds a pretty finishing touch without overpowering the fresh cranberry flavor.

Final Thoughts

This Cranberry Christmas Cake Recipe has become a holiday staple in my kitchen because it’s simple, joyful, and just a little bit special. I love how it brings a fresh twist to traditional Christmas baking, and I’m confident you’ll enjoy it just as much. Whether you serve it for brunch or dessert, it’s a guaranteed crowd-pleaser with flavors that celebrate the season beautifully. Give it a go this Christmas—you’re going to nail it.