Cranberry Christmas Cake

I still remember the first time I baked this cranberry Christmas cake. I pulled it out of the oven and couldn’t take my eyes off the way the cranberries peeked through the golden top, like little jewels scattered across the surface.

When I sliced it, the berries inside had softened into bright bursts of red, and the crumb was so tender it almost melted on the fork.

What I love most about this cake is how simple it is. No tricky layers, no complicated frosting—just a soft, buttery cake with tart cranberries baked right in.

It’s the kind of dessert that makes the kitchen smell warm and inviting, and when you serve it, people always lean in for that very first bite.

Sweet, slightly tangy, and just the right amount of festive—it feels like Christmas wrapped into a square of cake.

Table of Contents

Cranberry Christmas Cake Recipe

Ingredients

1 cup (230 g) unsalted butter, softened to room temperature
1 ½ cups (300 g) granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon finely grated orange zest (optional, for a festive touch)
2 cups (250 g) all-purpose flour, spooned and leveled
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine salt
½ cup (120 ml) sour cream, at room temperature
2 cups (200 g) fresh cranberries, rinsed and patted dry
2 tablespoons granulated sugar (for tossing cranberries)
2 tablespoons coarse sugar or fine granulated sugar (for sprinkling on top before baking)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with butter and line the bottom with parchment paper, letting some hang over the sides for easy removal. Lightly grease the paper too.
In a small bowl, toss the fresh cranberries with 2 tablespoons of sugar to lightly coat them. This helps balance their tartness. Set aside.
In a large mixing bowl, beat the softened butter and 1 ½ cups sugar together with an electric mixer on medium speed for about 3–4 minutes, until pale, creamy, and fluffy. This step is important for a light, tender crumb.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is evenly mixed. Stir in the vanilla extract and orange zest if using.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream in two additions. Start and finish with the dry ingredients. Mix on low speed just until combined after each addition—do not overmix, or the cake may become dense.
Gently fold in half of the sugared cranberries into the batter with a spatula. Spread the batter evenly into the prepared pan. Scatter the remaining cranberries evenly over the top, pressing them lightly into the surface. Sprinkle the top with the extra coarse sugar for a golden, slightly crisp finish.
Bake in the preheated oven for 40–50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached. The top should be golden and the cranberries slightly sunken but still visible.
Allow the cake to cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift it out carefully and place it on the rack to cool completely before slicing.
Slice into squares and serve as is, or with a light dusting of powdered sugar if you like a snowy effect.

Tips for Best Results:

Make sure the butter, eggs, and sour cream are at room temperature to help the batter blend smoothly.
If using frozen cranberries, do not thaw before baking—add them straight from the freezer, tossed in sugar.
For a festive presentation, serve each slice with a dollop of whipped cream or a drizzle of vanilla glaze.

How Do You Make a Cranberry Christmas Cake From Scratch?

Making this cake at home is simple—you just need the right steps and fresh cranberries. Start with a buttery batter, fold in cranberries, and bake until golden.

Use room temperature butter and eggs: This helps the batter mix smoothly.
Coat cranberries lightly in sugar or flour: This keeps them juicy and prevents sinking.
Do not overmix the batter: Mix only until everything is combined.
Bake at the right temperature: 350°F (175°C) gives the cake an even bake.

What Makes Cranberry Christmas Cake Moist And Soft?

The texture depends on how you handle the batter and the ingredients you use.

Add sour cream or yogurt: These give the cake a soft and tender crumb.
Cream butter and sugar properly: Beat until light and fluffy for the best texture.
Do not overbake: Check with a toothpick; remove when only a few crumbs stick.
Use fresh cranberries: They add natural moisture while baking.

Can I Prepare Cranberry Christmas Cake Ahead Of Time?

Yes, you can make it in advance and store it properly without losing taste.

Bake a day earlier: Cool completely and cover tightly with plastic wrap.
Keep at room temperature: Store for up to 2 days in an airtight container.
Refrigerate for longer storage: Keeps fresh for 4–5 days when chilled.
Warm before serving: A few seconds in the microwave makes it taste freshly baked.

How Do I Keep Cranberries From Sinking In The Cake?

Cranberries can be heavy, but a few small tricks keep them evenly spread.

Coat cranberries in flour: A thin layer helps them stay suspended in the batter.
Use a thicker batter: Slightly dense batter holds fruit better.
Add some cranberries on top before baking: They stay visible and don’t sink.

Can I Bake Cranberry Christmas Cake Without Sour Cream?

Yes, you can still make a soft and tasty cake by replacing sour cream.

Plain yogurt: Works perfectly and gives the same softness.
Buttermilk: Keeps the cake light and moist.
Cream cheese (softened): Adds richness and flavor.

How Do You Stop Cranberry Christmas Cake From Becoming Too Tart?

Cranberries are naturally sharp, but you can balance the taste easily.

Toss cranberries with sugar before mixing: This sweetens them slightly.
Add white chocolate or orange zest: Both pair well and balance flavors.
Sprinkle sugar on top of the batter: Creates a sweet crust.

What Pan Size Is Best For Cranberry Christmas Cake?

The pan you choose affects the bake time and thickness of the cake.

9-inch square pan: The most common size for even baking.
9-inch round pan: Works well for a traditional cake look.
Bundt pan: Gives a festive design but may need extra baking time.

Can Cranberry Christmas Cake Be Made Gluten-Free?

Yes, you can easily make this recipe gluten-free by changing the flour.

Use a good gluten-free all-purpose flour blend: Choose one with xanthan gum.
Measure carefully: Too much flour makes the cake dry.
Check earlier while baking: Gluten-free cakes often bake faster.

Why Does My Cranberry Christmas Cake Turn Out Dry?

Dryness usually comes from small baking mistakes that are easy to fix.

Overbaking: Remove the cake as soon as a toothpick comes out with crumbs.
Too much flour: Always spoon and level flour, never pack it.
Not enough fat or liquid: Butter, eggs, and sour cream keep it moist.
Cooling uncovered: Always wrap or cover once cooled to lock in moisture.

Can I Freeze Cranberry Christmas Cake For Later?

Yes, this cake freezes very well and keeps its flavor.

Cool the cake completely first: Warm cake forms ice crystals in the freezer.
Wrap tightly in plastic wrap: Then add a layer of foil for extra protection.
Freeze in slices: Makes it easier to thaw only what you need.
Thaw overnight in the fridge: Then bring to room temperature before serving.