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 truly magical about the flavors of the holidays, and this Cranberry Christmas Cake Recipe captures that spirit perfectly. Bursting with tart cranberries and bright orange zest, it’s a festive treat that’s not just beautiful but downright delicious to make and share.

A square piece of cranberry dessert bar sits on top of three stacked white plates. The bar has three visible layers: the bottom layer is a light golden crumbly crust, the middle layer is bright red with whole and halved cranberries mixed in, and the top layer is a pale, slightly textured crumbly topping with more cranberries. In the background, there is a white baking dish filled with more of the cranberry bars, showing the same red and golden colors. Around the plates are scattered fresh cranberries and slices of orange on a surface with a wood texture. 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

I can honestly say this Cranberry Christmas Cake Recipe has found its way into my holiday rotation because it manages to be festive yet refreshingly simple. It’s one of those cakes that somehow feels both cozy and bright at once, perfect for early winter mornings or as a sweet ending to holiday dinners.

Fresh Cranberries: They bring a lovely punch of tartness that balances the sweet, rich batter.
Orange Zest Magic: That little citrus twist really lifts the whole flavor, adding a fresh, aromatic surprise.
Simple Technique: No complicated steps here—just beating, folding, and baking—making it beginner-friendly.
Versatility: It’s just as perfect for a casual breakfast as it is for a holiday party dessert, making it super versatile.

A close-up of a square piece of berry dessert being lifted by a spatula above a white baking dish. The dessert has three layers: a light golden, crumbly bottom crust; a middle layer of bright red and purple whole berries that look juicy and soft; and a top layer that is lightly browned and textured with small patches of baked batter and scattered berries. The white marbled surface is blurred in the background, and a woman's hand is holding the light wooden-handled spatula. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This cake is all about harmony between tart, sweet, and rich. The ingredients play well together, from the fresh cranberries that keep each bite lively to the buttery batter that’s enriched with two kinds of extract. When shopping, picking fresh cranberries and a good quality butter will make a noticeable difference.

Flat lay of two brown eggs with clean shells, a small heap of granulated sugar, a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of clear almond extract, a whole fresh orange with bright orange zest beside it, a small mound of all-purpose flour, a small pinch of kosher salt on the side, and a small white ceramic bowl filled with fresh, plump 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: Sweetens the cake while helping create that soft crumb texture.
Eggs: They give structure and richness, plus help the cake hold its shape.
Unsalted Butter: Allows control over saltiness and adds a creamy mouthfeel.
Vanilla Extract: A classic flavor booster that rounds everything out.
Almond Extract: Just a hint adds festive warmth and depth without overpowering.
Orange Zest: Offers a fresh citrus aroma that brightens the whole cake.
All-Purpose Flour: The perfect base providing structure without heaviness.
Kosher Salt: Enhances all the flavors and balances the sweetness.
Fresh Cranberries: Tart and juicy, they give the cake its signature holiday pop.

📝

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 my favorite parts about this Cranberry Christmas Cake Recipe is how easy it is to tweak. I like to experiment with nuts or swap extracts to suit the mood or occasion. Don’t hesitate to make it truly yours!

Nutty Variation: I’ve added chopped walnuts or pecans before, which add a satisfying crunch that pairs wonderfully with the cranberries.
Extract Swap: If almond isn’t your thing, try adding a splash of orange liqueur or just a little extra vanilla.
Spiced Up: A pinch of cinnamon or nutmeg can give this cake a warmer, deeper holiday vibe.
Make It Gluten-Free: Use a gluten-free all-purpose blend in place of the regular flour for an inclusive treat.

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

Step 1: Beat Sugar and Eggs Until Fluffy

Start by preheating your oven to 350°F and prepping your baking dish with spray or homemade cake release—trust me, your cake will thank you! Then, in a large bowl, beat the sugar and eggs together for about 5 minutes. I usually use a stand mixer for this step. You’ll see the mixture nearly double in size and become pale and fluffy. This is key for giving the cake a light, tender crumb, so don’t rush it!

Step 2: Add Butter, Extracts, and Orange Zest

With your mixer on medium, add softened butter along with the vanilla, almond extracts, and fresh orange zest. Mix for another 2 to 3 minutes until it’s all fully incorporated. The batter will look rich and creamy here, and the aroma of orange zest really starts to shine—this is one of my favorite moments in the process.

Step 3: Fold in Flour, Salt, and Cranberries

Switch to a spatula and gently fold in the all-purpose flour and salt just until combined. Overmixing can toughen the cake, so mix lightly but thoroughly. Next, fold in those fresh cranberries carefully, so they don’t get smashed but spread evenly throughout the batter. I love seeing those pops of red telling me the cake will taste amazing.

Step 4: Bake and Cool Completely

Pour the batter into your prepared 13×9 inch baking dish, smoothing the top gently. Bake for 42 to 45 minutes, checking with a toothpick around the 40-minute mark to see if it comes out clean or with just a few moist crumbs. Avoid opening the oven door too often to keep the rise steady. Once out, let the cake cool completely in the pan. This step is worth the wait because the flavors settle and the cake firms up beautifully.

Top Tip

In all my years making this cake, these tips have helped me get it just right every time—so here’s what I recommend to you!

Beat Sugar and Eggs Thoroughly: This is your lift—don’t skimp on the 5 minutes of beating for a fluffy cake.
Use Fresh Cranberries: Frozen can work, but fresh cranberries give better texture and tartness.
Don’t Overmix Flour: Fold gently to avoid a dense, tough cake; you want lightness here.
Cool Fully Before Serving: The cake tastes better and slices prettier when completely cooled.

How to Serve Cranberry Christmas Cake Recipe

cranberry Christmas cake - Serving Suggestion

Garnishes

I love keeping it simple with a light dusting of powdered sugar and a few fresh cranberries on top for presentation—they add that fresh tang right before serving. Sometimes I’ll add a dollop of whipped cream or a smear of cream cheese frosting if we’re feeling indulgent.

Side Dishes

This cake pairs wonderfully with a warm cup of eggnog or freshly brewed coffee. For holiday breakfast, serve alongside slices of smoked ham or a simple fruit salad to balance flavors.

Creative Ways to Present

For parties, I’ve served this cake as bite-sized squares on festive platters, surrounded by nuts and holly leaves (real or edible!). Wrapping individual slices in parchment paper with a sprinkle of cinnamon sugar also makes for lovely homemade gifts.

Make Ahead and Storage

Storing Leftovers

I keep leftover cake covered at room temperature inside a cake dome or tightly wrapped in plastic wrap. It stays fresh for about 5 days, perfect for enjoying slowly with a cup of tea.

Freezing

This Cranberry Christmas Cake freezes beautifully. I slice it first, wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. That way, you can pull out just the amount you want without thawing the whole cake.

Reheating

To warm up, I like to gently microwave a slice for 15–20 seconds or pop it in a low oven (about 300°F) for 5–7 minutes wrapped loosely in foil. This refreshes the cake without drying it out, making it taste freshly baked!

Frequently Asked Questions:

Can I use frozen cranberries for this cake?

Yes, you can use frozen cranberries if fresh aren’t available. Just thaw and drain them well to avoid adding extra moisture to the batter. Fresh cranberries give the best texture and flavor, though, so if you can get them fresh, I recommend it.

How long will this cake keep?

When stored properly covered at room temperature, the cake stays fresh for about 5 days. For longer storage, freezing the cake is your best bet, and it will keep well for up to 3 months when wrapped tightly.

Can I make this cake vegan or dairy-free?

This recipe relies on eggs and butter, but you can experiment with vegan substitutes. For example, use a plant-based butter alternative and a flaxseed egg replacement. Keep in mind the texture may vary slightly, so testing ahead is a good idea.

What’s the best way to zest an orange?

Using a hand-held grater or microplane, gently grate just the orange part of the peel, avoiding the white pith underneath since it’s bitter. Fresh zest adds a bright freshness that makes a big difference in this cake's flavor.

Final Thoughts

This Cranberry Christmas Cake Recipe holds a very special place in my holiday heart—it’s the sweetness and tartness balanced so beautifully, plus how easy it is to make without feeling overwhelmed. I genuinely recommend you give it a try this season; it’s one of those treats that makes your kitchen smell amazing and your friends and family ask for seconds without fail.