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The cranberry cake resting in the baking dish on the white marble cooktop for 10 minutes. Steam rises gently from the cake as it cools, with a wire rack nearby, ready for the final cooling

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 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 366 kcal

Equipment

  • Mixing bowls
  • Whisk
  • 9x13 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 9x13-inch baking dish and set aside.

Make the Cake Batter

  • In a large bowl, combine flour, baking soda, and salt.
    A large glass mixing bowl on the white marble cooktop filled with flour, baking soda, and salt being whisked together. The ingredients are well combined, with a sifter and measuring spoons nearby.
  • 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.
    Fresh cranberries being gently folded into the cake batter in the mixing bowl. The bright red berries contrast beautifully with the creamy batter, all on the white marble cooktop.

Bake the Cake

  • Pour the batter into the prepared baking dish.
    The batter being poured into the greased 9x13-inch baking dish, resting on the white marble cooktop. The batter is spread evenly with a spatula
  • Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
    The cranberry cake baking in the oven. The batter is rising, with a golden-brown crust beginning to form. The oven light highlights the cake's progress, with the white marble cooktop visible below

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.
    A small saucepan on the white marble cooktop, with sugar, butter, heavy cream, and vanilla extract being stirred together. The mixture is heating gently, forming a creamy and glossy vanilla sauce
  • 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.
    The warm vanilla sauce being poured over the hot cranberry cake in the baking dish. The sauce is soaking into the cake, adding a glossy finish, with the white marble cooktop beneath
  • Allow the cake to cool in the baking dish for 10 minutes before transferring to a wire rack to cool completely.
    The cranberry cake resting in the baking dish on the white marble cooktop for 10 minutes. Steam rises gently from the cake as it cools, with a wire rack nearby, ready for the final cooling