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    Home » Seasonal » Cozy Winter/Holiday Treats

    Cranberry Cake

    December 15, 2023 By Sam 10 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of cranberry cake, top image of single slice of cake close up, bottom image photographed further away

    This sugared cranberry cake comes together in just 15 minutes and can be served right from its baking pan. It has an incredible texture (so plush and moist!) and is so festive for the holidays! Recipe includes a how-to video!

    Square slice of cake made with fresh cranberries on a plate with one bite missing.

    Christmas Cranberry Cake

    If you are looking for a Christmas cake without any peppermint or gingerbread, you’re going to want to check out this cranberry cake! It’s flavored with pops of tart cranberries and a splash of both almond and vanilla extract. It’s festive, but also fresh and so unique!

    This recipe is based off my sour cream pound cake, but it’s scaled down to fit in a 9×13 pan. It’s a denser cake that melts in your mouth with a tender, plush crumb. Paired with the moist berries, this cake base contrasts so nicely with the slightly crisp sprinkled sugar topping.

    Why you’ll love it:

    • Includes everything we love about sheet cakes: no dividing the batter, no layering, no fancy decorating. And you can serve it right from the pan!
    • The sparkly sugar topping is reminiscent of sugared cranberries, which I absolutely love. It adds texture and sweetness, which saves us from having to make a frosting or glaze.
    • Incredible cake crumb: it’s so tender, plush, and perfectly dense.
    • Festive flair without any peppermint or gingerbread (which you might be sick of by now!).

    The textures, flavor, ease, and overall presentation on this cake are simply 10/10 for me, and hopefully you too!

    What You Need

    I wanted to keep this cranberry cake super simple, so we won’t be needing to many ingredients today. Here are the important ones!

    Overhead view of ingredients including cranberries, sour cream, eggs, almond extract, and more.
    • Butter. ⅔ cup may sound like a strange measurement for butter, but your butter wrapper should have markings on it to help you get there (it’s 10 and ⅔ tablespoons or 150g).
    • Eggs. We’ll use four total eggs, but we will be separating them and whipping the egg whites separately (just like in my olive oil cake!). I know, I know–I said this cake was simple. I promise this is as complicated as it gets, and it’s totally worth the extra step. This is what creates the lovely plush, melt-in-your mouth cake texture.
    • Sour cream. Full-fat sour cream adds depth of flavor (but doesn’t make the cake taste like sour cream!) and moisture to our cranberry cake. Full-fat, plain greek yogurt will work too.
    • Cranberries. Stick with fresh cranberries and make sure to inspect, rinse, and dry them before adding them to the batter. I include instructions for using frozen cranberries in the FAQ section below; I do not recommend using dried cranberries here.
    • Almond and vanilla extract. This pairing adds a fresh, bright flavor to our cranberry cake.

    SAM’S TIP: Place your egg whites in a separate clean, dry, and grease-free mixing bowl and use clean, dry, grease-free utensils when handling them. Even a tiny bit of grease (or egg yolk!) could prevent them from mixing properly, so it’s very important to be diligent about this!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Cranberry Cake

    Four-photo collage of cake batter being mixed together with an electric hand mixer.
    1. Cream the butter and sugar together with an electric mixer until smooth.
    2. Stir in the egg yolks and extracts, placing the whites in a separate clean, dry, and grease-free bowl.
    3. Add the sour cream to the wet ingredients and stir well until everything is combined.
    4. Whisk together the dry ingredients in a separate bowl, then gradually add them to the dry ingredients until combined. I do this in 3 or 4 parts.
    Collage of four photos showing cranberry cake batter being prepared and sprinkled with sugar before baking.
    1. Beat the egg whites to stiff peaks in a separate clean, dry, grease-free bowl. When they are ready, they will be billowy, thick, and hold their shape.
    2. Gently fold the whipped egg whites into the batter with a spatula, folding until just combined.
    3. Add the cranberries and continue folding until the cranberries are evenly incorporated and the batter is smooth.
    4. Pour the batter into a parchment lined or greased 9×13 pan. Sprinkle granulated sugar overtop, then bake for 30-35 minutes at 350F.

    SAM’S TIP: Don’t over-mix your batter, or you could end up with a too dense cranberry cake. Stir together the wet and dry ingredients in a few parts until just combined, then fold in your egg whites and cranberries with a spatula.

    Overhead view of a cake made with fresh cranberries cut into squares while still in its pan.

    Frequently Asked Questions

    Can I add orange zest?

    Sure! If you’d like to turn this cake into a cranberry orange cake, you can add a few tablespoons of orange zest to the batter (I’d add it with the butter and sugar, and I recommend having 3-4 oranges on hand). If you’d like so see an actual cranberry orange cake recipe, let me know in the comments below!

    Could I use frozen cranberries instead?

    Yes! No need to thaw them first; just add them right to the batter from frozen.

    How do I freeze this cake?

    I recommend tightly wrapping it with plastic wrap first (either in the pan or after you’ve removed it) and storing for no more than a few months. You can let it sit at room temperature to thaw.

    Square slice of cake made with fresh cranberries on a plate with one bite missing.

    I’ve got another festive cake recipe coming for you next week! Any guesses on the flavor?

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find all of my free recipe tutorials on YouTube 💜

    Square slice of cranberry cake with fresh cranberries in the foreground.

    Cranberry Cake

    This sugared cranberry cake comes together in just 15 minutes and can be served right from its baking pan. It has an incredible texture (so plush and moist!) and is so festive for the holidays!
    Recipe includes a how-to video!
    5 from 6 votes
    Print Pin Rate
    Course: Cake, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12 servings
    Calories: 354kcal
    Author: Sam Merritt

    Ingredients

    • ⅔ cup (150 g) unsalted butter softened
    • 2 cups (400 g) granulated sugar
    • 4 large eggs whites and yolks divided
    • ¾ teaspoon almond extract
    • ½ teaspoon vanilla extract
    • ⅔ cup (150 g) sour cream
    • 2 cups (250 g) all-purpose flour
    • ⅛ teaspoon baking soda
    • ½ teaspoon table salt
    • 2 cups (190 g) fresh cranberries rinsed, picked through, and dried
    • 1 Tablespoons granulated sugar for topping

    Recommended Equipment

    • 13×9 baking pan
    • Mixing bowls
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C) and lightly grease a 13×9 baking pan. Set aside.
    • Combine butter and sugar in a large mixing bowl and use an electric mixer to beat until well creamed.
      ⅔ cup (150 g) unsalted butter, 2 cups (400 g) granulated sugar
    • Add egg yolks (place the whites in a separate, clean, dry, dish) and extracts and stir well.
      4 large eggs, ¾ teaspoon almond extract, ½ teaspoon vanilla extract
    • Stir in sour cream until well combined.
      ⅔ cup (150 g) sour cream
    • In a separate medium sized bowl, whisk together flour, baking soda, and salt.
      2 cups (250 g) all-purpose flour, ⅛ teaspoon baking soda, ½ teaspoon table salt
    • Gradually (in 3 or 4 parts) add flour mixture to the butter mixture, mixing just enough to completely combine ingredients after each addition.
    • To another medium sized, clean, dry, and grease-free bowl, pour egg whites and use an electric mixer to beat until you reach stiff peaks. Add to your batter and use a spatula to gently fold egg whites into the batter.
    • Add the cranberries and fold gently into the batter until well distributed. Spread batter evenly into prepared baking pan.
      2 cups (190 g) fresh cranberries
    • Sprinkle additional granulated sugar evenly over cake and transfer to center rack of 350F (175C) preheated oven. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
      1 Tablespoons granulated sugar
    • Allow to cool in pan before serving.

    Notes

    Storing

    Cover tightly and store at room temperature for up to 3 days. This recipe may also be tightly wrapped and frozen for several months.

    Nutrition

    Serving: 1serving | Calories: 354kcal | Carbohydrates: 53g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 136mg | Potassium: 76mg | Fiber: 1g | Sugar: 36g | Vitamin A: 484IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    More Festive Cake Recipes

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      Red Velvet Cake
    • Slice of gingerbread layer cake topped with cream cheese frosting and sugared cranberries.
      Gingerbread Layer Cake
    • Slice of hot chocolate cake topped with marshmallows with a mug of hot chocolate in the background
      Hot Chocolate Cake
    • Slice of snickerdoodle cake on a white plate.
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    Reader Interactions

    Comments

    1. Sharon Valencia

      February 19, 2024 at 9:34 pm

      Could you please show the cranberry orange cake recipe?

      Reply
      • Sam

        February 20, 2024 at 8:46 am

        Hi Sharon! I will add it to my list. 🙂 In the meantime, If you’d like to turn this cake into a cranberry orange cake, you can add a few tablespoons of orange zest to the batter (I’d add it with the butter and sugar, and I recommend having 3-4 oranges on hand).

        Reply
    2. Jen

      December 26, 2023 at 12:33 am

      5 stars
      This is the 4th recipe I made from this website and again I was not disappointed! My family devoured it. I thought it would be a nice dessert for Christmas and it was! It was sweet, moist and had an amazing flavor from the cranberries. I am going to make it next week to bring to my parents too.

      Reply
      • Emily @ Sugar Spun Run

        December 26, 2023 at 2:47 pm

        Thanks for the review, Jen! We are so glad you’ve been enjoying everything 🥰

        Reply
    3. Carmen

      December 21, 2023 at 1:11 am

      Can I just use vanilla extract all the way? I don’t have any almond extract

      Reply
      • Sam

        December 21, 2023 at 10:08 am

        Hi Carmen! That will work. I would just do an equal substitution. 🙂

        Reply
    4. Sabrina

      December 16, 2023 at 12:37 pm

      Have you ever done this in a Bundt pan?

      Reply
      • Sam

        December 17, 2023 at 9:15 pm

        Hi Sabrina! I haven’t but I don’t think that will be a problem 🙂

        Reply
      • Kathy

        December 19, 2023 at 11:13 am

        can you sub some full fat greek yogurt for some of the sour cream

        Reply
        • Sam

          December 19, 2023 at 11:48 am

          Hi Kathy! I think that should work here. 🙂

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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