Cranberry Cake

Every time I bake a cranberry cake, it feels like more than just putting ingredients together — it feels like creating a little moment to enjoy.

The first thing you notice is the way the tart berries peek through the soft golden crumb, giving it a pop of color that makes the whole cake look cheerful and inviting.

I love how the sweetness of the sponge and the sharp bite of cranberries balance each other so perfectly.

It’s not too rich, not too heavy, just the right kind of cake to enjoy with a warm drink in the afternoon or to share after dinner with family.

What makes this cake special for me is how simple it is. No fancy steps, no tricky techniques — just honest baking with ingredients you probably already have at home.

Yet, the result feels impressive every single time. I’ve served it at small gatherings, given it as a little homemade gift, and sometimes just made it for myself to enjoy with a cup of coffee.

It always tastes fresh, soft, and full of flavor, and it’s the kind of cake that disappears quickly once you slice into it.

Table of Contents

Cranberry Cake Recipe

Ingredients:

1 ½ cups (190 g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine salt
½ cup (115 g) unsalted butter, softened at room temperature
¾ cup (150 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup (120 g) plain yogurt or sour cream, at room temperature
2 tablespoons milk, at room temperature
1 ½ cups (150 g) fresh cranberries, rinsed and dried
2 tablespoons all-purpose flour (for coating cranberries)
Powdered sugar, for dusting

Instructions

Lightly grease a 9-inch round cake pan or springform pan with butter or nonstick spray. Line the bottom with parchment paper for easy removal.
Preheat oven to 350°F (175°C).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar using a hand mixer or stand mixer on medium speed until pale, light, and fluffy (about 2–3 minutes).
Scrape down the sides of the bowl to make sure everything is evenly incorporated.
Beat in the eggs, one at a time, mixing well after each addition.
Stir in vanilla extract.
Mix in yogurt (or sour cream) until smooth. Add the milk and stir gently. The batter will look slightly thick.
Gradually add the flour mixture to the wet mixture in two parts. Mix on low speed just until no streaks of flour remain. Do not overmix.
In a small bowl, toss cranberries with 2 tablespoons flour to prevent them from sinking to the bottom of the cake.
Gently fold cranberries into the batter using a spatula.
Spread the batter evenly into the prepared cake pan. Smooth the top with a spatula.
If desired, press a few extra cranberries on top for a pretty finish.
Place the cake in the preheated oven and bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean (with a few moist crumbs, not wet batter).
Let the cake cool in the pan for 10 minutes, then carefully transfer it onto a wire rack.
Once cooled completely, dust lightly with powdered sugar before slicing.
Serve slices warm or at room temperature with a cup of hot coffee or tea. This cake is moist, soft, and lightly tart from the cranberries—perfect for cozy gatherings.

Can I Use Dried Cranberries In Place Of Fresh Or Frozen?

Yes, you can use dried cranberries, but they behave differently than fresh or frozen ones. They are sweeter and chewier, so you need to adjust a little.

Rehydrate first: Soak dried cranberries in warm water or orange juice for 10–15 minutes to make them plump.
Reduce sugar: Dried cranberries are already sweetened, so cut back slightly on the sugar in your recipe.
Texture change: The cake will have a chewier bite compared to the soft burst of fresh cranberries.

Can Cranberry Cake Be Frozen, And How Should I Thaw It?

Cranberry cake freezes very well if stored the right way. This is perfect if you want to bake in advance.

Wrap tightly: Let the cake cool, then wrap it in plastic wrap and a layer of foil to avoid freezer burn.
Freeze without toppings: It’s better to freeze the plain cake without powdered sugar or glaze.
Storage time: The cake can stay in the freezer for up to 2 months.
Thaw properly: Move the wrapped cake to the fridge overnight, then bring to room temperature before serving.

How Do I Stop The Cranberries From Sinking To The Bottom Of The Cake?

It’s common for berries to sink, but a few small tricks can keep them evenly spread.

Coat with flour: Toss the cranberries with a tablespoon of flour before folding them into the batter.
Don’t overmix: Gently fold the berries at the end so they don’t break or sink.
Thicker batter: If the batter is too thin, cranberries sink faster. Make sure it’s slightly thick and not runny.
Add some on top: Sprinkle a few berries on the surface before baking for a balanced look.

Can I Make Cranberry Cake Ahead Of Time For a Party Or Holiday?

Yes, cranberry cake is great for preparing in advance, making it perfect for busy days.

Bake a day before: The flavors settle nicely, and the cake stays moist.
Freeze for later: Bake, cool, and freeze the cake ahead of time, then thaw on the day you need it.
Fresh topping later: Add powdered sugar or glaze right before serving so it looks fresh.

How Do I Store Cranberry Cake To Keep It Fresh?

Storing it properly will keep the cake soft and flavorful for longer.

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for 4–5 days, wrapped tightly to prevent drying.
Freezer: Store for up to 2 months if wrapped in plastic and foil.