This moist cranberry cake is so easy to whip up with fresh or frozen cranberries and tastes scrumptious with a cup of coffee. With bright ruby-coloured cranberries nestled in a golden buttery crumb, it also makes a beautiful festive cake for the holiday season. 

This could easily be a Christmas cranberry cake or a light breakfast cake. Either way, I have no doubt you’ll enjoy this simple cranberry cake throughout the year.

Cranberry cake is a delightful combination of sweet and tangy. The tart cranberries add a lively and invigorating flavour to this sweet and moist buttery cake.

Cranberry cake slices stacked in a column, showing a moist buttery crumb. In the background, sits a bowl of fresh cranberries and lemon slices. this recipe

Table of contents

This cranberry cake hardly needs any other flavouring but I do love to infuse it with warm notes of vanilla, tangy lemon, and almond extract for a hint of nuttiness.

No icing, topping or glaze is necessary at all but you can elevate this cake with a simple glaze or crumble topping (I include my favourite glazes and toppings below).

It’s meant to be enjoyed as a lighter version of a pound cake but more cake-like than a muffin or quick bread.

Overall, I just love how light and refreshing this cranberry cake is. Like it’s meant to be a spring or summer cake.

If you enjoy making cranberry snacks and treats all year round, be sure to stock your freezer with bags of fresh cranberries once they arrive at the supermarkets.

Cranberry cake recipe: Key points

The best part is that this is an easy one-bowl cake recipe. With a stand mixer or electric beaters, it will take minutes to whip up but won’t need too much elbow grease if you make it by hand.

A close-up view of cranberry cake slices showing its yellow buttery crumb studded throughout with ruby-coloured cranberries.

However, to ensure you bake up a moist and tender cake, not a dry or tough one, please pay attention to these key steps in the recipe:

  • Creaming butter and sugar. This cranberry cake is essentially a butter cake. The butter and sugar mixture needs to be beaten well enough until it turns pale and feels light and airy (scrape down the bowl with a spatula a few times to get a ‘feel’ of the butter mixture). Do not rush this step otherwise, the cake will may bake up heavy and dense.
  • Adding the extra egg yolk. Don’t skip the extra egg yolk. The additional egg yolk acts as a natural emulsifier and gives this cake a smoother, velvety crumb. It also enriches the cake with fat and flavour and adds colour to the crumb and crust, ensuring a moist, creamy and tender cake.
  • Folding in the flour. Don’t overwork the batter. If using a stand mixer, switch to a low speed to paddle the flour gently into the batter or do it by hand with a silicon spatula. The goal is to get the flour moistened so no need to stir too much.
  • This is a thick batter. There’s no need to add any liquid (no milk, yogurt, buttermilk or sour cream is necessary). This cake batter is deliberately thick and for this cranberry cake, thick is terrific. It allows the cranberries to stay suspended without sinking.

Ingredients for cranberry cake

Cranberry cake is so easy to make with the fruit and a few pantry staples. Here’s what you’ll need:

Cranberry cake slices stacked in a column, showing a moist buttery crumb. In the background, sits a bowl of fresh cranberries and lemon slices.

Tip: Fresh cranberries are a seasonal fruit available from late September to January. Stock up on fresh cranberries when they arrive at your supermarkets. Frozen cranberries keep well for up to a year.

  • cranberries. The tartness of the cranberries is what makes this cake sing! Use fresh or frozen cranberries. You don’t need to worry about thawing or coating in flour before adding to the batter. This batter is so thick that the cranberries stay suspended in the batter. Alternatively, you can substitute dried cranberries for fresh, but there is a ¼ cup (25 grams) difference in measurement. For one cup (100 grams) of fresh or frozen cranberries, use ¾ (75 grams) cup of dried cranberries.
  • all-purpose flour. This is your regular plain flour. I do not recommend cake flour because the lower protein content would result in the cake being overly crumbly. We’re aiming for a tender but firm cakey texture.
  • baking powder. Leavens the batter to help it rise, creating a light and airy texture. If your cake bakes up dense, a likely reason could be that the baking powder is no longer active. Be sure to check that your leavening agent is still good with a simple baking powder/baking soda test.
  • salt. Enhances the flavour of the other ingredients and improves the overall flavour of the cake. Omit if you use salted butter.
  • unsalted butter. Unsalted butter has a pure, sweet creamy flavour, especially for baked goods with butter as a key flavour ingredient (butter cakes, pound cakes, butter cookies). Unsalted butter also gives you more control of the overall flavour of the cake. If using salted butter, omit the additional salt in the recipe.
  • caster sugar. This is finely ground granulated sugar (also called superfine sugar or baker’s sugar) but regular granulated sugar will work well too. Caster sugar or fine sugar is preferred whenever a recipe calls for creaming butter and sugar to whip/beat the butter to a light and airy state.
  • whole eggs plus an extra egg yolk. Eggs help to bind the ingredients together giving the cake structure while adding moisture, fat and flavour. The extra yolk emulsifies and enriches the butter cake, creating a moister cake with a smooth and soft texture.
  • lemon juice and lemon zest. A classic flavour pairing with cranberries, lemon juice and zest both add a tangy flavour and aroma. Alternatively, you can replace the lemon juice with orange juice and add a little orange zest if desired. 
  • vanilla extract. A warm spice, vanilla adds a subtle and complex flavour. My favourite is Nielsen-Massey Madagascar Bourbon Vanilla Extract. If you use an artificial vanilla essence instead of natural vanilla extract, double the quantity.
  • almond extract (optional). Just 2 – 3 drops is all that’s needed to add a hint of nuttiness to this cranberry cake.
Cranberry cake slices stacked in a column, showing a cranberry-studded crust.

How to make cranberry cake: Step by step

Note: The ingredients and instructions are also written in detail in the recipe card at the bottom of the post. If you want to skip the step-by-step photos and go straight to the recipe card, scroll down to the bottom or click the ‘Jump to Recipe’ button at the top of this post.

Sifting dry ingredients through a fine-wire mesh over a large glass mixing bowl.
Creaming butter and sugar in a separate glass mixing bowl with electric handheld beaters.
Beating the eggs and egg yolk into the butter mixture.
Adding lemon juice, lemon zest and vanilla extract to the butter mixture.
Adding the flour mixture in 2 lots to the butter mixture to make a cake batter for cranberry cake.
Folding in the cranberries to the batter.
Using the back of a spoon to push the batter to fill out the sides and corners of a metal loaf pan.
The baked cranberry cake cooling in the loaf pan once removed from the oven.
  1. In a large bowl, sift together all the dry ingredients, except sugar.
  2. In a stand mixer bowl fitted with a paddle attachment or using electric beaters, beat softened butter and sugar at medium speed until light and fluffy, about 5 – 7 minutes. 
  3. Beat in the eggs one at a time, making sure the first is fully incorporated before adding the next. Next, beat in the extra egg yolk until well incorporated.
  4. Add the lemon juice, lemon zest, vanilla extract and almond extract (if using). Beat until well incorporated, about 10 seconds.
  5. Fold the sifted flour mixture into the butter mixture in 2 lots by hand with a silicon spatula, or at a low speed with the mixer or beaters.
  6. Lastly, gently fold in the cranberries until well distributed throughout the cake batter.
  7. Spoon the batter into a greased loaf pan lined with parchment paper. Press down on the batter with the spatula to fill out the sides and corners. Level the surface.
  8. Bake for 45 – 50 minutes or until the cake is golden and starts to pull away from the sides of the pan. A cake skewer inserted into the center of the cake should come out clean and free of crumbs or sticky batter.
A close-up view of cranberry cake with a yellow buttery crumb studded with ruby-coloured cranberries.

Cranberry cake variations

Another great thing about this recipe is that it’s a great base to work in other variations with minimal effort.

Here are some of my favourites (I’m sure all of you creative cooks out there can think up some awesome flavour and texture combinations… you go, people!):

  • cranberry orange cake. Replace the lemon juice with orange juice and mix into the batter with 1 tablespoon of freshly grated orange zest (step 5 in the recipe card). Frost with a simple orange glaze or orange cream cheese glaze (see glazes and toppings below).
  • cranberry white chocolate cake. Add ½ cup (80 grams) of white chocolate chips together with the cranberries (step 6 in the recipe card). Reduce the sugar by 2 tablespoons (around 30 grams). Alternatively, you can use dark chocolate chips as well. Omit the lemon juice and lemon zest.
  • cranberry mixed spice cake. Add 1 teaspoon of mixed spice and ½ tsp of ground cinnamon. Sift the spices with the flour, baking powder and salt before folding in the butter mixture.
  • cranberry apple cinnamon cake. Peel, core and slice one green apple into cubes. Toss the apples in 1 tsp of ground cinnamon and 1 tsp of lemon juice. Replace the caster sugar with light brown sugar and omit the additional lemon juice and lemon zest.
  • cranberry mixed fruit cake. Mix ½ cup (65 grams) of dried cranberries with ¼ cup (40 grams) of golden raisins, ¼ cup (45 grams) of chopped dried apricots, ⅛ cup (25 grams) of currants and ⅛ cup (25 grams) of citrus peel, or make 1 ¼ cups of your favourite dried fruit mix in a mixing bowl.

    Stir in 4 tablespoons of apple juice or a liquor like rum or brandy. Microwave on high power for 1 – 1½ minutes until the fruit mix is hot.

    Cover with cling wrap and let the fruit mix sit for at least an hour to plump up as it soaks up the liquid. Drain and fold into the batter after adding the flour mixture. Replace the lemon juice with brandy or rum, if desired.

Glazes and toppings

If you want to jazz up the flavour of this cranberry cake with a glaze or topping, here are some delicious options:

  • simple glaze. A fresh and tangy citrus glaze that isn’t too sweet. Flavour with lemon or orange juice (and zest if desired) for your favourite citrus glaze, or with vanilla extract for a vanilla glaze.
  • brown sugar cinnamon crumble topping. The most heavenly, crumbly brown sugar cinnamon streusel topping you’ll ever taste! Sprinkle on top of the cake batter in the pan before it goes into the oven.
  • cream cheese glaze. Look no further for a rich and creamy glaze that’s luscious and delicious!
  • lemon cinnamon glaze. An irresistible warm and tangy flavour pairing that elevates any dessert!

Frequently asked questions

How long will cranberry cake keep?

Cranberry cake will keep well for 3 days at room temperature in a cool and dry place. The crust will have a nice crisp to it but will still soften with time.

Once completely cooled, store the cake in an airtight container. If you intend to keep this cake for later, store the cake in its container and chill in the refrigerator for up to 5 days.

Can I use dried cranberries?

You can substitute dried cranberries for fresh or frozen, but there is a ¼ cup (25 grams) difference in measurement. For one cup (100 grams) of fresh or frozen cranberries, use ¾ (75 grams) cup of dried cranberries. If you’re out of cranberries, frozen berries are a wonderful add-in as well.

Bear in mind that dried cranberries are sweeter than fresh cranberries because they’ve been dehydrated and are typically sweetened with sugar or a sugar alternative. So a cranberry cake made with dried cranberries will taste sweeter than one made with fresh cranberries.

I don’t have a loaf pan. Can I bake this cranberry cake in other pans?

Yes, you absolutely can. You can use:

– regular cake pan (8″ x 8″ x 2″/20 cm x 20 cm x 5 cm round or square)
– brownie pan (8″ x 8″ x 2″/20 cm x 20 cm x 5 cm)
– 3 mini loaf pans (approx 5¾” x 3¼” x 2″/14.6 cm x 8.2 cm x 5 cm)
– 10-cup bundt pan (you’ll need to make a double batch).

The baking temperature remains the same, but the bake time will vary depending on the type of pan used.

Can I freeze cranberry cake?

Cranberry cake freezes well. Let the cake cool completely to room temperature. Wrap tightly and seal with a few layers of plastic wrap and finally, with aluminium foil. Keep in a freezer bag and freeze for up to 3 months.

To thaw, pull the cake out of the freezer bag but still in its wrapping. Allow to cake to sit at room temperature for 1 to 1.5 hours or overnight in the refrigerator. To get the cake soft and fluffy like freshly baked, heat the cake slices in a microwave at a medium power setting for 15 – 20 seconds.

There’s no doubt cinnamon rolls and strawberry shortcakes are a family favourite in our house during the holidays but this cranberry cake is a welcome addition to our holiday baking list!

If you’re looking for a festive cranberry cake to put on your holiday table, I recommend this cranberry bundt cake with sugared cranberries which you can pair with a delicious lemon glaze. It’s a quick and easy bake, feeds plenty, and is sure to please a crowd.

You can always count on cranberries to elevate any simple dessert, be it a cake, cookie or pie, and this cranberry cake is definitely no exception. I hope you’ll love it as much as we do!

Cranberry Cake Pinterest Pin

More recipes you may like:

Easy Cranberry Cake

5 from 1 review
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
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This moist cranberry cake is the perfect greeting to your morning or a pick-me-up at afternoon tea. Fresh or frozen cranberries are the star, infusing the cake with juicy pops of flavour and tartness that complement its sweet buttery crumb.

Ingredients

  • 125 g all-purpose flour (if using measuring cup, learn how to measure flour correctly using the ‘fluff, sprinkle and scrape’ technique)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 150 g caster sugar
  • 115 g unsalted butter softened at room temperature
  • 2 eggs (use large eggs, each weighing 60-62 grams/2 – 2.25 ounces with shell)
  • 1 egg yolk
  • 2 tsp lemon juice
  • 2 tsp lemon zest optional
  • ½ tsp vanilla extract (Note: if using vanilla essence, double the quantity)
  • ⅛ tsp almond extract optional
  • 1 cup fresh or frozen cranberries (no need to thaw)

Instructions
 

  • Prep: Preheat the oven to 175℃/350℉ with top and bottom heating mode. Lightly grease the base and sides of an 8.5" x 4.5"/21 x 11 cm loaf. Line with baking paper, allowing for a 1-inch/2.5 cm overhang to facilitate cake release.
  • Sift all-purpose flour, baking powder and salt together into a mixing bowl.
  • Using a stand mixer fitted with a paddle attachment or electric beaters, beat softened butter and sugar at medium-high speed until light and fluffy, about 5 – 7 minutes. Stop to scrape down the sides of the bowl a few times.
    Tip: The butter mixture needs to be beaten to a light and airy state at this stage so do not rush this step, otherwise the cake will bake up dense.
  • Beat in the eggs one at a time, making sure the first is fully incorporated before adding the next. Next, beat in the extra egg yolk until well incorporated.
    Tip: At this stage, adding the eggs will cause the butter mixture to curdle but don't worry. Continue beating at a medium speed until the mixture smoothens out before adding the next egg.
  • Add the lemon juice, lemon zest, vanilla extract and almond extract (if using) and beat until well incorporated, about 10 seconds.
  • Fold the sifted flour mixture into the butter mixture in 2 lots, just enough rounds with a silicon spatula or wooden spoon to moisten the flour. Lastly, gently fold in the cranberries until well distributed throughout the cake batter.
    Tip: The batter will be very thick after incorporating the flour – this is OKAY. Do not be tempted to add any liquid which will interact with the flour and start producing gluten. Do your best to incorporate the cranberries – this may involve going a few rounds in the batter with a silicon spatula or spoon.
  • Spoon the batter into the prepared loaf pan. Press down on the batter with the spatula to fill out the sides and corners. Level the surface. Give the pan a few firm taps on the countertop.
  • Bake in the centre of the oven for 45 – 50 minutes until the cake is golden and starts to pull away from the sides of the pan. A metal skewer inserted into the centre of the cake should come out clean.
  • Remove from the oven. Let the cake cool in the pan for 5 – 10 minutes. Lift the cake out of the pan with the overhang onto a wire rack. Best eaten warm on the same day while the cake's crust and edges have a bit of crispness. The crust will soften with time.
    To store: Allow the cake to cool completely before storing it in an airtight container. This cake keeps well at room temperature for 3 days or chill in the refrigerator for up to 5 days.

Nutrition Information:

Serving: 1g, Calories: 263kcal, Carbohydrates: 33g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 96mg, Sodium: 147mg, Potassium: 51mg, Fiber: 1g, Sugar: 19g, Vitamin A: 459IU, Vitamin C: 3mg, Calcium: 47mg, Iron: 1mg
Cuisine: American, Western
Course: Breakfast, Tea
Author: Celia Lim
Did you make this recipe? Be sure to leave a rating and a review in the section below, and tag @foodelicacy on Instagram and hashtag it #foodelicacy so I can see!