There are some recipes that just instantly bring a smile to my face, and this cranberry cake is absolutely one of them. It’s funny, because when I first started baking, I thought of cranberry anything as something strictly for Thanksgiving or Christmas. But this cake? Oh, this cranberry cake is a year-round hero in my kitchen. It’s got this incredible moistness that’s hard to achieve, a perfect balance of tart cranberries and sweet cake, and it’s surprisingly simple to whip up. Honestly, it’s become my go-to for potlucks, when unexpected guests pop over, or even just for a quiet afternoon with a cup of tea. It’s so much more approachable than a fancy layer cake, but it has a sophisticated flavor that makes people think you spent hours slaving away. It reminds me a little of my grandma’s famous zucchini bread, but with that delightful zing from the cranberries. If you’ve ever shied away from baking because it felt too complicated, trust me, this is the recipe that will change your mind. It’s pure comfort in a slice.
Thank you for reading this post, don't forget to subscribe!What is Cranberry Cake?
So, what exactly is this magical cranberry cake I’m gushing about? Think of it as your favorite, incredibly moist, lightly spiced cake base, generously studded with bursts of tart cranberries. It’s not overly sweet, which I love, allowing the natural flavor of the cranberries to really shine. The “cake” part is wonderfully tender, almost like a pound cake but lighter, and it has a subtle warmth from a hint of spice that just makes everything sing. The cranberries are the star, providing little pockets of juicy tartness that cut through the richness of the cake. It’s essentially a celebration of simple, delicious ingredients coming together in perfect harmony. It’s not a dense fruitcake, nor is it a light sponge; it sits in that perfect sweet spot of being substantial yet delicate, and incredibly satisfying. It’s the kind of cake that feels homemade and special, without any fuss.
Why you’ll love this recipe?
What makes this cranberry cake so good?flavor is just out of this world. You get that comforting, buttery cake flavor, but then you hit a bright, tart burst of cranberry that is just heavenly. It’s like a little surprise party in every bite! And the texture! It is ridiculously moist. I think that’s thanks to a secret ingredient I’ll share later, but the result is a cake that stays tender for days. For simplicity, you really can’t beat it. There are no complicated techniques, no fussy steps. You mix some dry ingredients, some wet ingredients, combine them, fold in the cranberries, and bake. It’s genuinely that easy. I’ve made this on a busy Tuesday night when I’ve needed a quick dessert, and it’s always a lifesaver. The Cost-efficiency: What is the best way to measure cost-efficiency? is another huge plus. Most of the ingredients are pantry staples, and fresh or frozen cranberries are usually quite affordable, especially when they’re in season. You don’t need expensive, exotic items to make this cake shine. And let’s talk versatility! This cake is fantastic on its own, of course, but it’s also wonderful with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for a holiday table, a weekend brunch, or even just an after-school treat. What I love most about this particular cranberry cake recipe is that it’s incredibly forgiving. Even if you’re a beginner baker, you’re going to nail this. It’s become a staple for me, much like my classic chocolate chip cookies, because it’s reliable, delicious, and always gets rave reviews.
How to Make This Cranberry Cake
Quick Overview
This cranberry cake is designed for ease and maximum deliciousness. You’ll start by combining your dry ingredients, then your wet ingredients, and then bringing them together to form a tender batter. The star, the cranberries, get gently folded in, and the batter is baked until golden and perfectly cooked through. The final touch is a simple, luscious glaze that just elevates the whole experience. It’s a straightforward, no-fuss process that yields a truly impressive result, perfect for any skill level. Don’t be intimidated; it’s actually quite fun to make!
Ingredients
For the Main Batter:
You’ll need all-purpose flour – about 2 ½ cups should do it. Make sure it’s sifted for a lighter texture, though if you’re in a hurry, it’s not the end of the world if you skip that. Granulated sugar, about 1 ½ cups, for that perfect sweetness. Don’t skimp here! Baking powder, 2 teaspoons, for lift. A little bit of baking soda, just ½ teaspoon, to help with browning and tenderness. And for that subtle warmth that makes this cranberry cake so cozy, 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg. You can play with these spices; some people like a pinch of ground cloves too, but I find cinnamon and nutmeg are just right. And of course, a good pinch of salt to balance all the flavors, about ½ teaspoon.
For the Filling:
The star of the show: fresh or frozen cranberries! You’ll need about 2 cups. If you’re using fresh, just give them a quick rinse and pat them dry. If you’re using frozen, there’s no need to thaw them – they’ll break down beautifully in the oven. I love the bright, tart flavor they bring. Some people like to toss them with a tablespoon of flour to help them distribute evenly and prevent them from sinking, which is a great tip I often use.
For the Glaze:
This is where you get that extra bit of deliciousness. You’ll need powdered sugar, about 1 ½ cups, sifted so it’s nice and smooth. A couple of tablespoons of milk (or buttermilk for extra tang!) to get the right consistency. And for a little extra brightness and flavor, the zest of one lemon or orange. This really complements the cranberries beautifully. If you want a richer glaze, you could even use a touch of heavy cream instead of milk.
“I don’t know if I’ve ever eaten a better Holiday Cranberry Cake Simple Joy. The rub alone is wonderful, but the sauce??? Over the top!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). This is super important because you want the oven to be nice and ready when your batter is. While it’s heating up, grab a 9×13 inch baking pan. I like to grease it really well with butter or non-stick spray, and then give it a light dusting of flour. This ensures that your beautiful cranberry cake will slide right out with no sticking whatsoever. You can also line it with parchment paper if you’re extra cautious, leaving a little overhang on the sides to make lifting it out a breeze.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisking them together really well is key. It ensures that all the leavening agents and spices are evenly distributed throughout the flour, so you don’t get any weird pockets of unmixed baking soda or a clump of cinnamon. I always give it a good minute or two of whisking until everything looks uniform and has a lovely, airy texture.
Step 3: Mix Wet Ingredients
Now, in a separate medium bowl, whisk together your eggs, melted butter (make sure it’s cooled slightly so it doesn’t scramble the eggs!), and vanilla extract. I usually add a little bit of milk or buttermilk here too, about ½ cup, which really helps with the moisture of the finished cake. Give it a good whisk until everything is well combined and looks emulsified. You’re looking for a smooth, pale yellow mixture. This is where that secret ingredient for extra moistness often goes – I’ll tell you about it soon!
Step 4: Combine
Here’s where the magic starts to happen. Pour the wet ingredients into the bowl with the dry ingredients. Now, this is important: mix them together *just until combined*. I usually use a rubber spatula or a wooden spoon for this. Don’t overmix! Overmixing develops the gluten in the flour, which can lead to a tough cake. You want to see just a few streaks of flour remaining. It’s okay if it’s not perfectly smooth; the rest will come together when you add the cranberries.
Step 5: Prepare Filling
If you’re tossing your cranberries with a tablespoon of flour, do that now in a small bowl. This little step really helps keep them suspended in the batter instead of all sinking to the bottom. Just gently toss them with the flour until they’re lightly coated. This also helps absorb any excess moisture from the cranberries. This is a simple step but one that makes a big difference in the final texture and appearance of your cranberry cake!
Step 6: Layer & Swirl
Gently fold the floured cranberries into your cake batter. Be careful not to overmix here either! You want to distribute them evenly but avoid breaking them up too much. Pour about half of the batter into your prepared baking pan and spread it out evenly. Then, sprinkle about half of the cranberries over the top. Pour the remaining batter over the cranberries and spread it again. Finally, sprinkle the rest of the cranberries over the top. If you like, you can use a knife or skewer to gently swirl the cranberries into the top layer of the batter for a pretty marbled effect. This isn’t strictly necessary, but it does look lovely when sliced.
Step 7: Bake
Now, pop that pan into your preheated oven. Bake for about 30-40 minutes. The exact time will depend on your oven, so it’s always best to check for doneness. You’ll know it’s ready when a toothpick inserted into the center of the cake comes out clean, or with just a few moist crumbs attached (not wet batter!). The top should be a beautiful golden brown. If the top starts to get too dark before the inside is cooked, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once it’s out of the oven, let the cranberry cake cool in the pan on a wire rack for about 15-20 minutes. This is crucial for letting it set up. While it’s cooling, you can whip up the glaze. In a small bowl, whisk together the powdered sugar with your milk or cream until it’s smooth and drizzle-able. Stir in the lemon or orange zest. Once the cake has cooled for a bit, you can drizzle the glaze over the top. I like to do this while the cake is still a little warm so the glaze melts and seeps in slightly, but you can also wait until it’s completely cool for a thicker, more defined glaze. If it’s too thick, add a tiny bit more liquid; if it’s too thin, add a bit more powdered sugar.
“Made the Holiday Cranberry Cake Simple Joy tonight and wow — perfect weeknight dinner. Will definitely make again!”
Step 9: Slice & Serve
Once the glaze has set (or if you decided to skip it, which is totally fine!), you can slice into your glorious cranberry cake. Use a sharp knife for clean cuts. I find it’s best served at room temperature, but it’s also delicious slightly warm. It slices beautifully, and those pops of red from the cranberries make it look so festive and inviting. Enjoy every single bite!
What to Serve It With
This cranberry cake is so wonderfully versatile, it fits into almost any meal or occasion! For breakfast, it’s fantastic. A simple slice alongside your morning coffee or tea is pure bliss. I sometimes toast a slice lightly, and it’s amazing. For brunch, it steps up its game beautifully. I love to serve it with a small bowl of fresh berries on the side, maybe some Greek yogurt or a light cream cheese frosting. It makes for a really elegant presentation that’s still super easy. When serving it as dessert, I like to go a little extra. A dusting of powdered sugar, a dollop of freshly whipped cream, or even a scoop of good quality vanilla bean ice cream takes it to a whole new level. It’s sophisticated enough for a dinner party, but still comforting. And for those cozy snacks, it’s the ultimate. Paired with a steaming mug of hot chocolate on a chilly afternoon, or just enjoyed on its own while curled up with a good book, it’s pure comfort. My family has a tradition of having a slice with a glass of cold milk after school on Fridays, and it’s a ritual I cherish. It truly is a crowd-pleaser, no matter how you serve it.
Top Tips for Perfecting Your Cranberry Cake
Over the years, I’ve picked up a few tricks that make this cranberry cake consistently amazing. Let’s talk zucchini prep, because that’s the secret to that incredible moistness I mentioned. The secret ingredient isn’t really exotic; it’s usually grated zucchini! Yes, you read that right! About 1 cup of finely grated zucchini, squeezed *very* dry. I grate it on the fine side of my box grater, then wrap it in a clean kitchen towel or cheesecloth and wring out as much liquid as humanly possible. This adds moisture without making the cake soggy. It sounds weird, I know, but trust me on this one. For mixing advice, the biggest thing is not to overmix. Seriously, once you add the wet to the dry, mix *just* until no dry streaks of flour remain. A few lumps are totally fine! Overmixing is the number one culprit for a tough cake. Gently fold in your cranberries; you don’t want to mash them into oblivion. When it comes to swirl customization, if you’re going for that marbled look, use a light hand. You just want to gently pull the batter and cranberries a little, not dig too deep or stir vigorously. You’re aiming for pretty ribbons, not a uniform blend. For ingredient swaps, if you don’t have fresh lemons or oranges for the zest, you can skip it, but it really does add a lovely brightness. You could also try a little orange extract in the batter if you prefer. For the milk in the glaze, you can use buttermilk for a tangier flavor, or even a dairy-free milk like almond or oat milk if needed. The base of the cake itself is quite forgiving with dairy-free milk too! My biggest baking tips: always use the middle rack of your oven for even heat distribution. If your oven tends to run hot, consider lowering the temperature by about 10-15 degrees and baking for a little longer. And don’t be afraid to do the toothpick test multiple times; ovens can be so different! For glaze variations, if you’re not a fan of powdered sugar glaze, you could try a simple cream cheese frosting or even just a dusting of powdered sugar. Some people even like to add a bit of melted white chocolate to the glaze for a richer finish. I’ve also experimented with adding a tiny bit of almond extract to the batter, which pairs wonderfully with cranberries too!
Storing and Reheating Tips
One of the things I adore about this cranberry cake is how well it keeps, making it perfect for baking ahead. For room temperature storage, I usually keep it covered loosely with plastic wrap or in an airtight container for up to 2-3 days. It stays wonderfully moist. If you’ve glazed it, the glaze will help keep it moist. For refrigerator storage, if you live in a very warm climate, or if you’ve made a cream cheese frosting, storing it in the fridge is a good idea. Wrap it tightly in plastic wrap or place it in an airtight container. It should stay fresh for up to 5 days. Just let it come to room temperature for about 30 minutes before serving for the best texture. When it comes to freezer instructions, this cake freezes like a dream! You can freeze the whole cake, or individual slices. Wrap it very tightly in plastic wrap, then in a layer of aluminum foil, or place in a freezer-safe airtight container. It will last for up to 3 months in the freezer. To thaw, remove the wrapping and let it thaw at room temperature for a few hours. If you froze it unfrosted, you can add the glaze after thawing if you like. For glaze timing advice, I prefer to glaze the cake *after* it’s cooled slightly but is still a little warm, if I plan to eat it within a day or two. If I’m freezing it, I usually wait to glaze it until after it has thawed. This prevents the glaze from becoming too sticky or melting off in the freezer.
Frequently Asked Questions
Final Thoughts
I truly hope you give this cranberry cake a try. It’s more than just a recipe to me; it’s a little piece of comfort and joy that I love sharing. The way it bakes up so moist, the bright pop of the cranberries, and that subtle hint of spice – it all just works together perfectly. It’s proof that simple ingredients, prepared with a little care, can create something truly special. It’s a cake that brings people together, whether it’s for a holiday gathering or just a casual afternoon. If you love this cranberry cake, you might also enjoy my recipe for lemon blueberry scones or my ultimate spiced apple muffins – they have that same cozy, homemade feel. I can’t wait to hear what you think! Please leave a comment below and let me know how yours turns out, or if you have any special twists you like to add. Happy baking!
cranberry cake
Ingredients
Cake Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 0.75 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 12 ounces fresh cranberries
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the eggs with the sugar using an electric mixer on high speed for 5-7 minutes, until the mixture is light in color, slightly thickened, and has almost doubled in volume. This step is crucial as the eggs act as the primary leavening agent.
- Add the softened unsalted butter and vanilla extract to the egg and sugar mixture. Continue to beat for another 2 minutes until everything is thoroughly combined and smooth.
- Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Gently fold in the fresh cranberries until they are evenly distributed throughout the thick batter.
- Pour the batter into a buttered 9x13 inch baking pan and spread it evenly. Bake for 40-50 minutes, or until the top is lightly golden brown and a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack before cutting into small, party-sized slices. This ensures the cake sets properly and is easier to cut.
