Name: Cranberry Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups granulated sugar; 3 large eggs; ¾ cup unsalted butter, softened; ½ teaspoon vanilla extract; ½ teaspoon almond extract; 1 orange, zested (about 2 teaspoons loose zest); 2 cups all-purpose flour; ½ teaspoon kosher salt; 2 ½ cups fresh cranberries

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If you’re looking for something both delightful and a little unexpected, this Cranberry Cake Recipe will totally steal the show. It’s that perfect blend of tender, moist cake packed with bursts of fresh cranberries, balanced by warm hints of vanilla and almond, and brightened by a touch of orange zest. Whether you’re serving it at a holiday brunch, a cozy gathering, or just because, this cake brings a festive, joyful splash of color and flavor that’s impossible not to love.

Ingredients You’ll Need

A clear glass bowl on a white marbled surface holds three main layers of ingredients. The bottom layer is light beige dough with a crumbly texture, spread unevenly across the bowl. On top of the dough, there is a large pile of bright red cranberries covering about half of the surface, showing their smooth and shiny skin. The scene includes a white container partially visible on the side, and a piece of red and white checkered cloth near the bowl. The overall lighting is bright and soft, highlighting the colors and textures clearly. photo taken with an iphone --ar 4:5 --v 7

This Cranberry Cake Recipe uses surprisingly simple ingredients, each playing a key role in creating a harmonious balance of flavors and textures. Every component enhances the cake: sugar for sweetness, eggs for richness, and fresh cranberries for that vibrant, tangy pop.

2 cups granulated sugar: Sweetens the cake perfectly without overpowering the cranberries.
3 large eggs: Bind everything together and add moistness to the batter.
¾ cup unsalted butter, softened: Adds richness and a tender crumb to the cake texture.
½ teaspoon vanilla extract: Infuses subtle warmth and depth of flavor.
½ teaspoon almond extract: Gives a lovely fragrant twist that pairs beautifully with cranberries.
1 orange zested (about 2 teaspoons loose zest): Brightens the cake with a fresh citrus note that cuts through the sweetness.
2 cups all-purpose flour: Foundation of the structure, keeping the cake light yet sturdy enough to hold those juicy cranberries.
½ teaspoon kosher salt: Balances the sweetness and enhances the overall flavor.
2 ½ cups fresh cranberries: The star ingredient, bursting with tartness and color that make every bite exciting.

How to Make Cranberry Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350 degrees Fahrenheit. Give your 13×9 baking dish a good spray with baking spray or a homemade cake release to prevent sticking, then set it aside. Getting this ready early makes the final step of pouring in the batter much smoother and less stressful.

Step 2: Beat Sugar and Eggs

In a mixing bowl, beat the sugar and eggs together for about five minutes. This step is magic because the mixture doubles in size and becomes light and fluffy, which is crucial for achieving that tender crumb in your cranberry cake.

Step 3: Add Butter, Extracts, and Zest

Next, mix in the softened butter, vanilla extract, almond extract, and the freshly grated orange zest. Beat for another two to three minutes to fully incorporate the flavors and achieve a rich, creamy batter that smells absolutely heavenly.

Step 4: Combine Dry Ingredients and Fold in Cranberries

Gently add the flour and kosher salt to the wet ingredients, mixing just until combined—overmixing can toughen the cake. Then carefully fold in those fresh cranberries. This step ensures each bite is loaded with bursts of tart, juicy fruit that perfectly complement the sweet batter.

Step 5: Bake and Cool

Pour the batter evenly into your prepared baking dish. Bake for 42 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before serving. Cooling helps the cake set properly, making slicing cleaner and enhancing the flavors.

How to Serve Cranberry Cake Recipe

A close-up image of a square slice of dessert being lifted from a white rectangular dish with a spatula; the dessert has three layers starting with a light golden crust at the bottom, followed by a thick, creamy middle layer, and topped with bright red berries mixed with scattered crumbs that add a rough texture on top. The background surface is white marble. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a charming touch, sprinkle powdered sugar on top right before serving to highlight the cake’s vibrant cranberries. You can also add a few fresh cranberries or a sprig of mint for a festive flair. These simple additions make the presentation feel extra special without any fuss.

Side Dishes

This cranberry cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a spread of cream cheese frosting. For a breakfast or brunch setting, consider serving it alongside a hot cup of coffee or your favorite tea to bring out the citrus and almond notes.

Creative Ways to Present

Try serving the cake cut into smaller squares for a party platter, arranged on a rustic wooden board with fresh cranberries and orange slices scattered around. Another fun idea is layering it with whipped cream and cranberries to create a quick trifle dessert for a show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover cranberry cake tightly wrapped or in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerating will keep it fresh for about four to five days without drying out.

Freezing

This Cranberry Cake Recipe freezes beautifully. Wrap cooled cake slices individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to three months. When ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

To bring your cake slices back to life, warm them gently in a preheated oven at 300 degrees Fahrenheit for about 10 minutes or microwave briefly in 15-second intervals. This quick reheating revives the moist texture and refreshes those lovely cranberry bursts.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries, but be sure to thaw and drain them well to avoid adding extra moisture to the batter, which might affect the cake’s texture.

Is this cake gluten-free?

This recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, you can substitute with a trusted gluten-free flour blend, but results may vary slightly in texture.

Can I make this recipe dairy-free?

Absolutely! Replace the unsalted butter with a dairy-free margarine or coconut oil, making sure it’s softened to match the recipe. The cake will still turn out moist and flavorful.

How do I know when the cake is done?

The best way to check is by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your cake is perfectly baked. If it has wet batter on it, give it a few more minutes.

Can I double the recipe for a larger cake?

Definitely! Just make sure you use a larger baking dish or two pans and adjust the baking time accordingly, checking for doneness earlier to prevent overbaking.

Final Thoughts

This Cranberry Cake Recipe is truly a treasure to have in your baking repertoire. It’s simple, festive, and bursting with flavors that make you smile with every bite. I can’t wait for you to try it and share the joy this cake brings to your table!

Cranberry Cake Recipe

Ingredients You’ll Need