Cranberry Christmas Cake is a tender, buttery sheet cake studded with bright tart cranberries — the kind of dessert that practically yells “holiday!” with every bite.
Why you’ll want to make this Cranberry Christmas Cake right now
This cake gives you a light, almost coffee-cake–like crumb with a delightful crisp top and pockets of juicy cranberries throughout. It’s Holiday Desserts energy without the fuss: no frosting required, easy to slice, and reliably crowd-pleasing. I stash bags of berries in the freezer for this one — it keeps beautifully and tastes like the season even in March.
Ingredients (what you’ll need)
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups fresh or frozen cranberries (about 8–10 oz) — if frozen, let them warm slightly while you mix
- Butter or nonstick spray for the pan
Quick notes on ingredients: the eggs are the lift here — you’ll beat them with the sugar until they’re pale and fluffy. Use plain pumpkin-free cranberries (not sweetened pie filling). This recipe works as a classic Food Cakes or a relaxed Sheet Cake for a crowd.
Method — step by step
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan generously (or line with parchment for easy removal).
- In a large mixing bowl, beat the eggs and sugar together on high speed for 5–7 minutes, until the mixture thins and becomes pale and ribbony. This step is crucial — it’s the cake’s leavening.
- Add the softened butter and the vanilla; beat for another 1–2 minutes so everything blends smoothly.
- Gently fold in the flour and salt until the batter just comes together. The batter will be fairly thick — expect cookie-dough vibes, not a pourable cake batter.
- Fold in the cranberries until they’re distributed evenly. If you used frozen berries, mix quickly to avoid staining the batter too much.
- Press the mixture evenly into the prepared pan — it will need a little force to spread. Smooth the top with an offset spatula.
- Bake for 40–50 minutes. Mine usually needs about 43 minutes; the cake should be lightly golden and a toothpick near the center should come out clean.
- Cool in the pan on a rack until just warm, then cut into small party-size pieces (I like roughly 1″ x 2″ slices).
Bold tip: Beat the eggs and sugar until the batter forms a ribbon — don’t rush this. If you skip it, the cake won’t rise or get that lovely texture.
Story & serving ideas
This recipe showed up at a friend’s holiday table and instantly became a favorite — it’s simple, unfussy, and travel-ready for potlucks. Serve slices with coffee, a scoop of vanilla ice cream, or a dollop of whipped cream for a cozy finish. It also makes for charming little gift pans when wrapped in parchment and tied with twine.
Pro tips for success
- Use chilled cranberries if using frozen, but allow them to lose some ice so they mix in more easily.
- Don’t overload with fruit. Two cups gives lovely berry distribution without turning the cake soggy.
- If baking multiple pans at once, expect a longer bake time (around 60–65 minutes for four 9″ pans).
- Bundt pan caution: You can try a bundt, but the texture and crust differ — this cake shines as a flat pan-cake. If you must use a bundt, grease and flour it well.
Variations to try
- Swap half the cranberries for blueberries for a different fruity note (Cranberry Recipes idea).
- Fold in 1 tsp orange zest or 1/2 tsp almond extract for a fragrant twist.
- Sprinkle a light dusting of powdered sugar or a simple lemon glaze over the cooled cake for extra shine.
- For a lighter option that fits into Weight Watcher Desserts planning, trim the sugar slightly and serve smaller slices — still festive, less guilt.
Storage & make-ahead
Store at room temperature loosely covered; if sealed airtight the crust will soften. For best texture, keep it uncovered or very lightly covered. Freeze whole or sliced pieces wrapped well for up to 3 months; thaw uncovered at room temp. Reheat briefly if you like it warm.
Common questions (quick FAQ)
Can I use frozen cranberries straight from the freezer?
Yes — but let them warm for a few minutes so they don’t make the batter rock-solid. If you stir frozen berries in cold batter, the mixture can seize up and get harder to spread.
Do I need baking powder or soda?
Nope. The eggs, whipped with sugar, provide the rise — Puddings and similar dense baked goods often rely on beaten eggs too.
Can I make cupcakes or mini loaves?
Absolutely. Watch the bake time — smaller pans bake much faster. This recipe adapts well to muffins, too.
Final thoughts
This Cranberry Christmas Cake is the kind of Holiday Cooking winner that keeps people coming back for seconds. It’s simple, nostalgic, and flexible — a great option if you want a standout Holiday Desserts recipe that doesn’t require frosting or fuss. Keep a stash of cranberries in the freezer and you’ll be ready for instant holiday baking all winter long.
One last note: if you ever run low on cranberries, frozen mixed berries make a decent substitue and still shine in the cake. Enjoy!
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Cranberry Christmas Cake — Festive Holiday Desserts Sheet Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 Servings 1x
- Category: Dessert
Description
Bright tart cranberries meet a buttery, tender cake in this holiday favorite — easy to make and perfect for parties.
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- ¾ cup (12 tbsp) butter, softened
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour (see gluten-free swap below)
- 12 oz fresh cranberries (about one bag)
Instructions
- Heat your oven to 350°F (175°C) and prepare a 9×13-inch pan by greasing it well.
- In a large bowl, use a mixer to beat the eggs and sugar together on high speed for 5–7 minutes. You want the mixture to lighten considerably and thicken — it should fall from the beaters in a ribbon. This step provides the lift for the cake, so don’t rush it.
- Add the softened butter and vanilla, then beat another two minutes until fully incorporated.
- Fold in the flour just until it disappears into the batter — stop as soon as it’s combined. The batter will be fairly sturdy, not runny.
- Gently stir the cranberries into the batter so they distribute evenly. If using frozen berries, let them thaw a bit first to make mixing easier.
- Press the mixture into the prepared 9×13 pan, smoothing the top with an offset spatula or the back of a spoon.
- Bake 40–50 minutes, checking at 40 minutes. The cake is done when the top is lightly golden and a toothpick inserted near the center comes out clean (a few moist crumbs are okay). My oven usually finished around 43 minutes.
- Let the cake cool completely in the pan before slicing. I like to cut small, party-friendly pieces about 1″ × 2″ for serving.
Notes
- Gluten-free substitution
- Replace the 2 cups all-purpose flour with: 1¼ cups brown rice flour + ½ cup potato starch + ¼ cup tapioca starch, and add 1 tsp xanthan gum.
- Notes & quick tips
- The egg-and-sugar whipping step is essential — it’s the cake’s leavening, so don’t skip it.
- If you use frozen cranberries, stir quickly so the batter doesn’t get overly chilled and stiff.
- Store the cake at room temperature loosely covered; if you seal it airtight the crust will soften.
- Want to make multiple pans for gifting? A doubled batch fits nicely into four 9″ disposable pans; bake time will be longer (about 60–65 minutes if you bake several at once).
Before you bake, skim the recipe FAQ or notes you’ve saved — many common questions (pan swaps, making cupcakes, bundt pan cautions) are already covered there. Enjoy!
Nutrition
- Calories: 252 kcal
- Sugar: 25 g
- Sodium: 88 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 53 mg
