🍒 Cranberry Cake
A tender, buttery cranberry cake bursting with tart cranberries and finished with a sweet, lightly almond-scented crumb.
This easy cranberry cake has the perfect balance of sweet and tangy flavors. The rich buttery batter surrounds juicy cranberries, while vanilla and almond extracts add a warm bakery-style aroma. It’s wonderful for holiday breakfasts, afternoon coffee, dessert tables, or a cozy winter treat.
⏱️ Recipe Information
Prep Time: 20 minutes
Bake Time: 45–55 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour 35 minutes
Servings: 10–12
Difficulty: Easy
Method: Oven-Baked
Pan: 9×13-inch baking dish
🛒 Ingredients
- 3 large eggs, room temperature
- 2¼ cups (450g) granulated sugar
- ¾ cup (170g) unsalted butter, softened
- ¼ cup (60ml) whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2½ cups (315g) all-purpose flour
- 1 tablespoon all-purpose flour, for coating the cranberries
- ½ teaspoon salt
- 12 oz (340g) fresh cranberries
Optional Garnish
- Powdered sugar, for dusting
- Fresh cranberries
- Thin orange zest
- Sliced almonds
👩🍳 Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
For easier removal, line the bottom with parchment paper, leaving a little overhang on the sides.
🍒 2. Prepare the Cranberries
Wash and thoroughly dry the cranberries.
Place them in a bowl and toss gently with 1 tablespoon of flour.
The light coating helps distribute the cranberries throughout the batter instead of allowing them all to sink toward the bottom.
Set aside.
🧈 3. Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl.
Using an electric mixer, beat on medium-high speed for approximately 3–4 minutes, until the mixture is noticeably lighter and fluffy.
This step helps create a tender cake with a lighter texture.
🥚 4. Add the Eggs
Add the eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl as needed.
The mixture should look smooth and creamy.
🌼 5. Add the Extracts and Milk
Add the vanilla extract and almond extract.
Pour in the whole milk and mix until combined.
Don’t worry if the batter looks slightly thick.
🌾 6. Add the Flour
In a separate bowl, whisk together the 2½ cups flour and salt.
Gradually add the dry ingredients to the wet mixture.
Mix on low speed just until the flour disappears.
Do not overmix.
The batter will be quite thick, which is normal for this cranberry cake.
🍒 7. Fold in the Cranberries
Add the flour-coated cranberries to the batter.
Using a rubber spatula, gently fold them through until evenly distributed.
Try not to crush the cranberries.
🍰 8. Transfer to the Pan
Spread the thick batter evenly into the prepared baking dish.
Use a spatula to smooth the surface.
Because the batter is thick, take a moment to push it evenly into the corners of the pan.
🔥 9. Bake
Place the cake in the preheated oven.
Bake for approximately 45–55 minutes, or until:
- The top is golden
- The center is set
- A toothpick inserted into the cake portion comes out clean or with a few moist crumbs
If the top begins browning too quickly, loosely cover the cake with aluminum foil during the final portion of baking.
❄️ 10. Cool
Remove the cake from the oven and place the pan on a wire rack.
Allow it to cool for approximately 20 minutes.
For cleaner slices, allow it to cool almost completely before cutting.
✨ 11. Garnish and Serve
Dust the cooled cake lightly with powdered sugar.
For an extra festive presentation, garnish with fresh cranberries, orange zest, or sliced almonds.
Cut into squares or rectangles and serve.
⭐ Chef’s Tips
Use fresh cranberries: Fresh berries provide the best tart flavor and texture. Frozen cranberries can also be used without thawing.
Don’t overmix: Once the flour is incorporated, stop mixing. Overmixing can make the cake tougher.
Room-temperature ingredients: Room-temperature eggs and butter blend more easily and create a smoother batter.
Don’t skip the cranberry flour coating: Tossing the berries in flour helps keep them suspended throughout the thick batter.
Expect a thick batter: This is not a thin, pourable cake batter. Use a spatula to spread it evenly in the pan.
Check the center: Cranberries release moisture as they bake, so make sure the center of the cake is fully set before removing it from the oven.
Let it cool: The cake becomes easier to slice and develops a better texture as it cools.
🍊 Easy Variations
Cranberry Orange Cake
Add 1 tablespoon finely grated orange zest to the batter for a bright citrus flavor.
Cranberry Almond Cake
Sprinkle ⅓ cup sliced almonds over the top before baking.
White Chocolate Cranberry Cake
Fold ¾ cup white chocolate chips into the batter along with the cranberries.
Cranberry Lemon Cake
Add 1 tablespoon lemon zest and replace half of the milk with fresh lemon juice.
Cranberry Pecan Cake
Fold ½ cup chopped pecans into the batter for extra crunch.
Festive Glazed Cranberry Cake
After cooling, drizzle with a simple glaze made from 1 cup powdered sugar + 2–3 tablespoons milk or orange juice.
☕ Serving Suggestions
Serve slices of cranberry cake with:
- Freshly brewed coffee
- Hot tea
- Vanilla ice cream
- Whipped cream
- Powdered sugar
- Orange glaze
- Warm caramel sauce
It’s especially delicious slightly warm with a scoop of vanilla ice cream.
🧊 Storage
Cover the cake tightly and store at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Allow refrigerated slices to sit at room temperature for a few minutes before serving, or warm gently in the microwave.
❄️ Freezing
The cake freezes well.
Allow it to cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag.
Freeze for up to 3 months.
Thaw overnight in the refrigerator or for several hours at room temperature.
🍒✨ Final Result
This Cranberry Cake is wonderfully buttery and tender with a beautiful contrast between the sweet, soft cake and tart, juicy cranberries.
The vanilla and almond extracts give it a warm, fragrant flavor, while a dusting of powdered sugar makes it look effortlessly festive.
Sweet, tangy, buttery, and absolutely perfect for cranberry season! 🍒🍰✨