If there’s one dessert that perfectly captures the spirit of the holidays, it’s Cranberry Cake. This treat is an elegant showstopper that combines the tartness of fresh cranberries with the sweetness of a buttery, tender cake. The contrast of ruby-red cranberries against the golden crust makes it almost too pretty to eat—but trust me, you won’t resist for long.

For an extra-special touch, serve slices with a dollop of Lemon Curd to add a luscious citrus twist, or pair it with a Mocha Blended Drink for a sophisticated flavor combination. Whether you’re serving it at a Christmas gathering or enjoying it as a simple family dessert, this cake is all about celebrating the season.

What sets this cranberry cake apart is its perfect balance. The tart cranberries keep it from being overly sweet, while the soft texture and rich aroma of vanilla and butter make it wonderfully comforting. It’s a recipe you’ll find yourself coming back to year after year, a true holiday classic.

Why You Will Be Hooked?

Perfectly balanced flavors: Sweet and tart come together for a treat that isn’t overpowering.
Seasonal beauty: Fresh cranberries make it as festive to look at as it is to eat.
Versatile pairings: It’s delightful on its own but pairs beautifully with lemon curd or whipped cream.
Simple yet impressive: Easy enough for a casual dessert, yet elegant enough for holiday tables.
A slice of tradition: This cake has a timeless quality that makes it feel like a cherished family recipe.

Bring a touch of seasonal elegance to your table with this Cranberry Cake, and don’t forget to experiment with those luscious pairings.

Cranberry Cake Recipe

This cranberry cake is a tangy-sweet delight topped with a luscious vanilla sauce that seeps into every bite. The fresh cranberries add a burst of flavor, while the sauce lends a rich, buttery finish. Perfect for holiday gatherings or as a cozy dessert on a chilly evening! Serve warm or at room temperature for a comforting treat.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Additional Time 30

Total Time 1 30

Course Dessert

Cuisine American

Servings 12

Calories 366 kcal

Equipment

Mixing bowls
Whisk
9×13 inch baking dish
Saucepan
Wire Rack
Toothpick for testing

Ingredients

For the Cranberry Cake
2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 cup white sugar
3 tablespoons butter melted
2 large eggs beaten
1 cup milk
3 cups fresh cranberries
For the Vanilla Sauce
1 cup white sugar
½ cup butter
½ cup heavy whipping cream
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish and set aside.

Make the Cake Batter

In a large bowl, combine flour, baking soda, and salt.
In a separate large bowl, whisk together 1 cup of sugar and melted butter. Add the beaten eggs and mix until smooth.
Gradually stir in the flour mixture, alternating with milk, until the batter is well blended.
Gently fold in the fresh cranberries.

Bake the Cake

Pour the batter into the prepared baking dish.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Make the Vanilla Sauce

While the cake bakes, heat 1 cup of sugar, ½ cup of butter, heavy cream, and vanilla extract in a saucepan over medium-low heat.
Stir constantly for about 10 minutes, or until the sugar dissolves and the sauce thickens slightly.

Assemble

Pour the warm vanilla sauce over the hot cake immediately after removing it from the oven.
Allow the cake to cool in the baking dish for 10 minutes before transferring to a wire rack to cool completely.