Cranberry Christmas Cake

Name: Cranberry Christmas Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine sea salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; Zest of 1 orange (about 1 tbsp); 1 cup (200 g) granulated sugar; 1/2 cup (100 g) light brown sugar, packed; 3 large eggs, room temperature; 1/2 cup (120 ml) vegetable oil (or melted butter); 1/2 cup (120 g) sour cream or Greek yogurt; 1/2 cup (120 ml) buttermilk; 1 tsp vanilla extract; 2 cups (200 g) fresh or frozen cranberries; 2 tbsp all-purpose flour (to toss cranberries); Optional: 1/2 cup chopped walnuts or pecans; 1 1/2 cups (180 g) powdered sugar, sifted (for glaze); 2–3 tbsp freshly squeezed orange juice (for glaze); 1/2 tsp vanilla extract (for glaze); Pinch of salt (for glaze); Optional decoration: Sugared cranberries, rosemary sprigs, powdered sugar dusting, chopped pistachios or toasted almonds

by Joudia Elise

Published on: December 7, 2025

Delicious cranberry Christmas cake with festive decorations

Jump to Recipe·Print Recipe

Cranberry Christmas Cake is the kind of dessert that feels both traditional and inventive: bright, tart cranberries anchored in a tender, buttery crumb with holiday spices and a glossy, festive glaze. If you want a cake that wakes up tired holiday spreads and travels well to potlucks, this is it. I’ll walk you through a recipe that’s reliably moist, simple to scale, and forgiving for busy bakers. You’ll also get the science behind each ingredient, time-saving make-ahead tactics, decoration ideas, and troubleshooting so your cake turns out perfect every time.

Pair this cake with savory starters and easy finger foods to balance the sweetness—try serving alongside warm baked bites like these Baked Cranberry Brie Bites for a cranberry-forward holiday menu that doesn’t rely on pies.

What follows is a complete chef’s walkthrough: ingredient breakdown with chemistry, precise steps, pro tips, variations (gluten-free, vegan, Bundt vs. layer), storage and reheating, nutrition insights, and a recipe card you can print or save.

Why this cake works

Fresh cranberries bring bright, tart pockets that cut through sugar and fat, preventing cloying sweetness.
Buttermilk and a balanced fat ratio keep the crumb tender and moist, even after a day or two.
A light orange or vanilla glaze adds shine and aroma without weighing the cake down.
The formula is forgiving—swap pans, use frozen cranberries, or make it ahead without losing texture.

Recipe card — Cranberry Christmas Cake
Yields: 10–12 slices
Prep time: 25 minutes
Cook time: 45–55 minutes (Bundt) or 30–35 minutes (two 8-inch layers)
Total time: 1 hour 10 minutes

Ingredients

2 cups (250 g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Zest of 1 orange (about 1 tbsp)
1 cup (200 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
3 large eggs, room temperature
1/2 cup (120 ml) vegetable oil (or melted butter for richer flavor)
1/2 cup (120 g) sour cream or Greek yogurt
1/2 cup (120 ml) buttermilk (or 1/2 cup milk + 1/2 tbsp lemon juice, sit 5 mins)
1 tsp vanilla extract
2 cups (200 g) fresh or frozen cranberries (if frozen, do not thaw)
2 tbsp all-purpose flour (to toss cranberries so they don’t sink)
Optional: 1/2 cup chopped walnuts or pecans

Orange-Vanilla Glaze

1 1/2 cups (180 g) powdered sugar, sifted
2–3 tbsp freshly squeezed orange juice
1/2 tsp vanilla extract
Pinch of salt

Decoration (optional)

Sugared cranberries
Rosemary sprigs
Powdered sugar dusting
Chopped pistachios or toasted almonds

Baker’s notes: For a Bundt cake, bake 45–55 minutes at 350°F (175°C). For two 8-inch round layers, bake 30–35 minutes. Test with a toothpick—expect moist crumbs near cranberries.

Why each ingredient matters — chemistry and benefits
Flour

All-purpose flour (approx. 10–12% protein) gives structure via gluten. We keep the total flour modest to avoid a tough crumb.
Tossing cranberries in a tablespoon or two of flour prevents them from sinking. This thin coating absorbs surface moisture and helps the berries suspend in batter.

Leaveners: baking powder + baking soda

Baking powder provides most of the lift; baking soda reacts with the acidity of brown sugar, buttermilk, and cranberries to give extra lift and a tender crumb.
Don’t overdo baking soda; too much creates metallic flavors and over-browning.

Sugars: granulated + brown sugar

Granulated sugar sweetens and helps aeration when creamed or mixed.
Light brown sugar adds moisture, complexity, and a subtle molasses note that complements cranberries.

Fats: oil vs. butter

Oil yields a more tender, reliable cake that stays moist at room temperature and during storage. Melted butter provides richer flavor but firms when chilled.
If using butter, melt and cool slightly; the cake will still be moist but slightly denser.

Dairy: buttermilk + sour cream

Buttermilk adds acidity and tang, which helps activate baking soda and keeps the crumb tender.
Sour cream (or Greek yogurt) adds richness and moisture—especially useful if you bake ahead.

Eggs

Eggs bind the batter and provide structure and lift. Room temperature eggs incorporate more evenly.

Cranberries

Fresh cranberries are tart and firm; frozen can be used straight from the freezer. Their pectin and water content affect batter hydration, so the toss-in-flour trick is important.
The acidity in cranberries brightens the cake and balances sugar.

Flavorings: orange zest and vanilla

Orange pairs exceptionally with cranberries; the zest is aromatic and leverages citrus oils.
Vanilla rounds the flavor and masks any tannic notes from cranberry skins.

Step-by-step method with professional insights
Preparation

Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan, or line and butter two 8-inch round pans. For a cleaner release in a Bundt, grease with butter and dust with flour or use nonstick baking spray.
If using frozen cranberries, leave them in the freezer—do not thaw. Toss cranberries with 2 tbsp of flour and set aside.

Dry ingredients
3. Whisk together 2 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Add orange zest to the dry mix so the zest disperses evenly and doesn’t clump.

Wet ingredients and sugar
4. In the bowl of a stand mixer (or with a large bowl and hand mixer), whisk granulated and brown sugars with eggs until slightly thickened (about 1–2 minutes). This isn’t creaming butter and sugar, so don’t expect pale ribbons—just a uniform mixture.
5. Add oil (or melted butter), sour cream, buttermilk, and vanilla. Mix to combine—do not overmix.

Combining
6. Fold the dry ingredients into the wet in two additions, mixing until just combined. Overmixing develops gluten and dries the cake.
7. Gently fold in cranberries and optional chopped nuts. The batter will be thick—this is expected.

Baking
8. Transfer batter to prepared pan(s), smoothing the top. Tap the pan gently on the counter to remove air pockets.
9. Bake until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter—about 45–55 minutes for Bundt, 30–35 for 8-inch rounds. If the top browns too fast, tent loosely with aluminum foil.
10. Cool in the pan 15 minutes, then invert onto a wire rack to cool completely before glazing. Cooling fully prevents glaze from sliding.

Glazing
11. For glaze, whisk powdered sugar with orange juice, vanilla, and pinch of salt until pourable but thick. Start with 2 tbsp juice and add more to reach desired consistency.
12. Drizzle glaze over cooled cake. Decorate with sugared cranberries and rosemary sprigs.

Pro tips and mistakes to avoid

Don’t thaw cranberries: Frozen berries bleed into batter and make it purple if thawed. Toss them frozen (coated in flour) into the batter and bake directly.
Measure flour correctly: Spoon and level your flour or weigh it. Too much flour yields a dry cake.
Room temperature eggs: They incorporate more easily and yield a smoother batter and finer crumb.
Underbake slightly rather than overbake: Slightly underbaked cake may feel delicate but will set as it cools; overbaking dries it out.
Don’t rush cooling: Glazing a warm cake will cause the glaze to melt and run off—cool completely.
Adjust sweetness to taste: If your cranberries are very tart, increase orange glaze slightly or sprinkle more powdered sugar.
For even layers: Use digital scale to divide batter when making layers or use a cake strip for even rise.

Variations and swaps
Gluten-free

Use a 1:1 gluten-free baking flour that contains xanthan gum. Reduce mixing to avoid overworking the blend.

Vegan

Replace eggs with flax eggs (3 tbsp ground flaxseed + 9 tbsp water, sit 10 minutes). Use non-dairy yogurt (coconut or soy) and plant milk + 1/2 tbsp lemon juice as buttermilk. Use vegan butter or neutral oil.

Spiced-apple and cranberry cake

Fold in 1 cup finely chopped apple (Granny Smith) and replace half the cinnamon with ground ginger. Apples add moisture and a complementary texture.

Cranberry-pecan coffee cake

Double the chopped nuts and add a cinnamon-brown-sugar streusel on top before baking for a coffee cake twist.

Bundt vs. layer vs. loaf

Bundt: Makes a show-stopping center cake and keeps moisture well.
Layer: Good for parties—slice neatly and fill with whipped cream or mascarpone.
Loaf: Halve baking time; check earlier—perfect for gifting.

Using leftover cranberry sauce

Stir chopped leftovers into pancake batter for a seasonal breakfast. See our Banana Pancakes Recipe for a base that accepts mix-ins like cranberries and nuts.

Serving and pairing suggestions

Serve slightly warm or at room temperature with a dollop of whipped cream, mascarpone, or a scoop of vanilla ice cream.
Garnish with candied (sugared) cranberries and sprigs of rosemary for a rustic holiday look.
For a savory-sweet holiday spread, pair slices with cranberry-forward appetizers like the Baked Cranberry Brie Bites mentioned earlier, or offer sweet-savory meatballs as a complementary savory dish—see creative inspiration like these holiday-style recipes (savory meatball ideas).

Storage, freezing, and reheating
Short-term storage

Keep cake covered at room temperature for up to 2 days. For longer, refrigerate in an airtight container for up to 5 days. Note: refrigeration can firm butter-based cakes—let come to room temp before serving to soften.

Freezing

For best results, freeze unglazed cake tightly wrapped in plastic wrap and a layer of foil for up to 3 months. Thaw overnight in the refrigerator, then bring to room temp and glaze before serving.
If frozen after glazing and decorating, decorate may be affected by freezer moisture. Freeze undecorated and add fresh glaze/sugared cranberries after thawing.

Reheating

Warm individual slices in a microwave for 10–15 seconds or wrap in foil and heat at 300°F (150°C) for 8–10 minutes. Avoid overheating to keep moisture.

Nutrition insights
Cranberries

Cranberries are low in calories and high in vitamin C, fiber, and antioxidants (proanthocyanidins) that have been studied for urinary tract health and anti-inflammatory effects.
In baked goods, cranberries add flavor and phytonutrients but also contribute water content—balance batter hydration accordingly.

Calorie considerations

This cake is a holiday treat: expect approximately 300–420 calories per slice depending on portion size, glaze, and add-ins like nuts or butter. Use oil and yogurt instead of butter to slightly lower saturated fat.

Healthful swaps

Reduce sugar by 15–25% if you prefer less sweetness—cranberries will compensate.
Use whole-wheat pastry flour (up to 50%) for extra fiber without drastically changing texture.
Replace some sugar with maple syrup or honey (reduce liquid elsewhere) for nuanced flavor.

Presentation and decoration tips

Sugared cranberries: Boil 1 cup cranberries with 1/2 cup water and 1/2 cup sugar for 1 minute, cool, then toss in superfine sugar and dry on parchment. They sparkle on cakes.
Rosemary sprigs mimic pine and add a green accent—place under sugared cranberries for stability.
Use a light dusting of powdered sugar through a stencil for a snowflake pattern.
For a rustic look, a simple orange glaze and handful of chopped pistachios around the center are beautiful and textural.

Advanced chef techniques

Flavor layering: Infuse the buttermilk with orange peel and warm for 10 minutes, then cool, to introduce subtle citrus throughout the crumb.
Syrup soak: Brush a thin orange-simple syrup (equal parts sugar and juice, simmered and cooled) on warm cake layers to boost moisture and flavor. This is especially useful for layer cakes that will sit overnight.
Textural contrast: Fold in toasted hazelnuts or pistachios for crunch and visual appeal.

Troubleshooting
My cake sank in the middle

Likely underbaked or overmixed. Test with a long skewer; adjust oven temp, and avoid opening the oven door during the first 30 minutes.

Cranberries bled and turned batter dark

This happens when cranberries are thawed. Use frozen unthawed berries or coat berries in flour to reduce bleeding.

Cake is dry

Overbaking and too much flour. Check oven temperature with an oven thermometer. Consider adding a syrup soak or more sour cream next time.

Glaze is too runny or too thick

Add powdered sugar to thicken, a teaspoon at a time. Add juice in tiny amounts to thin. Start thick—it’s easier to thin.

FAQ (schema-ready Q&A style)
Q: Can I use dried cranberries instead of fresh?
A: Yes. Dried cranberries are sweeter and chewy—rehydrate briefly by soaking in hot orange juice for 10 minutes if you want softer bites. Reduce added sugar slightly to compensate.

Q: Can I make this cake ahead for a party?
A: Absolutely. Bake one day ahead, cool, wrap tightly, and store at room temperature. Glaze and decorate the morning of the event for the best presentation. For longer make-ahead, freeze unglazed layers and thaw before decorating.

Q: What’s the best pan to use?
A: Bundt for a centerpiece, two 8-inch layers for sliced serving, and loaf pans for gifting. Adjust bake times accordingly.

Q: Can I substitute orange for lemon?
A: You can. Lemon will give a sharper acidity; reduce zest quantity to avoid overpowering cranberry flavors. Orange is the classic pairing.

Q: How do I prevent cranberries from sinking?
A: Toss berries in a little flour (about 1–2 tbsp) before folding into the batter. Keep frozen cranberries unthawed for less bleeding.

Q: Is this cake suitable for children?
A: Yes—cranberries add tang without excessive sugar. Omit nuts if serving to young children or for allergy considerations.

Pairing and menu ideas

For a balanced holiday table, serve slices alongside lightly spiced coffee, hot mulled cider, or a creamy liqueur.
Add savory elements—cheese boards, herb-crusted meats, or simple roasted vegetables. If you’re building a themed cranberry menu, the tart-sweet notes of this cake pair beautifully with both sweet and savory holiday starters such as Baked Cranberry Brie Bites or cranberry-infused meatballs and small bites for guests.

Creative leftover uses

Turn slices into festive French toast: dip in an egg-milk-vanilla mix and pan-fry; top with maple syrup and fresh cranberries.
Crumble over yogurt or oatmeal for a holiday breakfast treat.
Freeze slices individually and use as quick single-serve desserts.

Internal inspirations and related recipes

Use this cake as part of a holiday board that includes cranberry-forward appetizers like the Baked Cranberry Brie Bites.
If you have leftover cranberries or sauce, incorporate them into morning treats like our Banana Pancakes Recipe by folding in a spoonful of cranberry sauce into the batter.
For savory-sweet party options complementing the cake, look at creative holiday meatball ideas like festive cranberry meatballs (search for recipes such as Christmas Cranberry Meatballs for inspiration).

Final checklist before you bake

Preheat oven and prepare pan.
Measure flour by weight or spoon and level.
Have frozen cranberries ready, dusted with flour.
Use room-temperature eggs and measured dairy.
Resist overmixing batter.
Cool completely before glazing for the best finish.

Table of Contents

Conclusion

Cranberry Christmas Cake blends holiday flavor with solid baking technique to deliver a cake that’s festive, reliable, and full of bright cranberry character. Whether you’re aiming for a Bundt centerpiece or easy-to-slice layers, the recipe here is designed to be forgiving and flexible—use the make-ahead strategies, glaze ideas, and troubleshooting tips to tailor it for your holiday schedule.

If you want another home-tested version to compare technique and decoration, check this recipe at Cranberry Christmas Cake (https://barefeetinthekitchen.com/cranberry-christmas-cake/) for a variation focused on presentation. For yet another take—especially if you’re gathering with kids and want simple decoration ideas—see Cranberry Christmas Cake – Kitchen Fun With My 3 Sons (https://kitchenfunwithmy3sons.com/cranberry-christmas-cake/) for family-friendly tips.

Encouragement: Bake this cake once, take notes, then adapt—swap nuts, vary glaze, and consider turning leftovers into breakfast treats. If this guide helped, save the recipe card, share with a friend, and post your cranberry-adorned creation on social for others to try. Happy baking and Merry (and flavorful) holidays!

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.