If you’re looking for a dessert that perfectly captures the spirit of the season, look no further than this Cranberry Christmas Cake – Festive & Easy Holiday Dessert Recipe. This cake brings together the tart zing of cranberries with a moist, tender crumb that’s sweet enough to delight but balanced enough to keep you coming back for more. It’s one of those recipes that feels special enough for holiday celebrations yet surprisingly simple to put together, making it a stellar addition to your Christmas dessert lineup.
Ingredients You’ll Need
The magic of this Cranberry Christmas Cake – Festive & Easy Holiday Dessert Recipe lies in its straightforward ingredients. Each one plays a vital role, from the eggs that provide structure to the fresh cranberries that add a burst of color and tang. Using simple pantry staples alongside seasonal produce means you can whip this cake up anytime during the holidays without a fuss.
- 3 large eggs: These create a light texture and help bind the batter together.
- 2 cups (400g) granulated sugar: Sweetens the cake and helps achieve a tender crumb.
- ¾ cup (170g) unsalted butter, softened: Adds richness and moisture for a melt-in-your-mouth feel.
- 1 teaspoon vanilla extract: Infuses warm, aromatic flavor that complements the cranberries beautifully.
- 2 cups (250g) all-purpose flour: The backbone of the cake, giving it structure.
- 12 oz (340g) fresh or frozen cranberries: Packs that signature tartness and burst of festive color.
- Powdered sugar for dusting: Adds a delicate, snowy finish perfect for holiday presentation.
- Fresh rosemary sprigs for decoration: Offers an evergreen touch that’s as fragrant as it is pretty.
- Extra cranberries for garnish: Makes every slice look as festive as the occasion demands.
How to Make Cranberry Christmas Cake – Festive & Easy Holiday Dessert Recipe
Step 1: Prepare the Cranberries
If you’re using fresh cranberries, rinse them under cold water and pat them dry gently to avoid extra moisture in your batter. Frozen cranberries can go straight into the mix without thawing, which helps keep the cake moist and full of fresh berry flavor.
Step 2: Mix the Batter
Preheat your oven to 350°F (175°C) and gather a large mixing bowl. Beat the eggs and sugar together until the mixture turns light in color and a bit fluffy—this aeration helps your cake rise beautifully. Blend in the softened butter and vanilla extract for flavor and softness. Carefully fold in the flour just until combined; overmixing can toughen the cake. Gently fold in most of the cranberries, saving a handful for the top to create a festive, jewel-like finish after baking.
Step 3: Bake to Perfection
Transfer the batter into a greased and parchment-lined 9×13-inch or a 10-inch round pan. Sprinkle the reserved cranberries evenly across the top for that eye-catching look. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will start to smell like a warm holiday hug—an extra reason to be impatient for this cake!
Step 4: Cool and Decorate
Allow the cake to cool completely on a wire rack before moving on to decorating. Once cool, dust generously with powdered sugar, mimicking fresh snow. Top with fresh rosemary sprigs and extra cranberries to create a charming seasonal centerpiece that tastes as good as it looks!
How to Serve Cranberry Christmas Cake – Festive & Easy Holiday Dessert Recipe
Garnishes
Fresh rosemary and extra cranberries are perfect garnishes for this cake, bringing the natural colors and scents of Christmas right onto your plate. The green and red contrast looks stunning against the powdered sugar dusting.
Side Dishes
Serve this cake alongside a dollop of whipped cream or a scoop of vanilla ice cream to add a creamy richness that complements the tartness of the cranberries. A drizzle of warm caramel sauce also pairs delightfully well for anyone wanting a sweeter touch.
Creative Ways to Present
For a festive dinner party, try cutting the cake into mini squares and serving them on a rustic wooden board sprinkled with cranberries and rosemary. Wrapping each mini slice with a small loop of twine and a sprig of rosemary can turn a humble dessert into an elegant holiday gift for guests to take home.
Make Ahead and Storage
Storing Leftovers
This cake stays moist and delicious when stored in an airtight container at room temperature for up to 3 days. Keep it away from direct sunlight and enjoy it as a decadent snack or dessert throughout the week.
Freezing
To keep your Cranberry Christmas Cake – Festive & Easy Holiday Dessert Recipe fresh for longer, wrap it tightly in plastic wrap and foil before freezing. When frozen, it will last up to 2 months without losing flavor or texture. Thaw overnight in the refrigerator before serving.
Reheating
If you prefer your cake warm, gently reheat slices in the microwave for 15 to 20 seconds or in a low oven wrapped loosely with foil. This brings back that fresh-baked feel and aroma, making it even more irresistible.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Dried cranberries can be used, but they will change the texture and moisture level of the cake. If you do substitute, consider soaking them in warm water or juice for about 10 minutes to plump them up before folding them into the batter.
Is this cake gluten-free?
This recipe calls for all-purpose flour, which contains gluten. To make a gluten-free version, you can substitute a gluten-free flour blend, but be mindful that texture and rise may slightly vary.
Can I make this cake dairy-free?
Yes! Simply replace the unsalted butter with a plant-based alternative like coconut oil or vegan butter. The flavor will remain festive and delicious with this swap.
What can I do if my cranberries sink to the bottom during baking?
To help cranberries stay suspended in the batter, toss them lightly in a bit of flour before folding them in. This creates a coating that helps prevent sinking and ensures an even berry distribution.
How do I make this cake more festive for a crowd?
Consider layering the cake with cream cheese frosting and adding crushed candied nuts between layers. You can also drizzle white chocolate on top and sprinkle with edible gold dust for elegant holiday flair.
Final Thoughts
This Cranberry Christmas Cake – Festive & Easy Holiday Dessert Recipe is a true holiday treasure: simple to make, stunning to serve, and utterly delicious with each bite. Whether you’re baking for family, friends, or a festive gathering, this cake will bring warmth and cheer to your celebrations. I can’t recommend it enough—go ahead and treat yourself to this seasonal delight that will quickly become a holiday favorite!
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Cranberry Christmas Cake – Festive & Easy Holiday Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Cranberry Christmas Cake is a delightful holiday dessert that’s both easy to make and full of seasonal flavor. Featuring fresh or frozen cranberries folded into a moist, buttery cake batter, it’s perfect for celebrations with its bright garnishes of powdered sugar, rosemary sprigs, and extra cranberries.
Ingredients
Cake Batter
- 3 large eggs
- 2 cups (400g) granulated sugar
- ¾ cup (170g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 12 oz (340g) fresh or frozen cranberries
For Garnish
- Powdered sugar for dusting
- Fresh rosemary sprigs for decoration
- Extra cranberries for garnish
Instructions
- Prepare Cranberries: Rinse and pat dry the fresh cranberries if using fresh. If you are using frozen cranberries, include them directly into the batter without thawing to maintain their shape and prevent excess moisture.
- Make the Batter: Preheat the oven to 350°F (175°C). In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light in color and slightly thickened. Add the softened unsalted butter and vanilla extract, mixing well to combine. Gradually fold in the all-purpose flour until just incorporated, then gently fold in most of the cranberries, reserving some to top the cake.
- Bake the Cake: Pour the batter into a greased and parchment-lined 9×13-inch rectangular pan or a 10-inch round pan. Evenly distribute the reserved cranberries on top of the batter. Bake in the preheated oven for 40 to 50 minutes or until a toothpick inserted into the center comes out clean, signaling the cake is done.
- Cool and Garnish: Allow the cake to cool completely on a wire rack. Once cooled, dust the top with powdered sugar and decorate with fresh rosemary sprigs and additional cranberries to enhance the festive appearance before serving.
Notes
- You can use either fresh or frozen cranberries based on availability. If using frozen, do not thaw to avoid excess moisture in the batter.
- Ensure the butter is softened to room temperature for easy mixing and a tender crumb.
- Check the cake at 40 minutes to avoid overbaking, as oven temperatures may vary.
- For a more pronounced cranberry flavor, consider lightly crushing some cranberries before folding them in.
- This cake stores well and can be covered and kept at room temperature for 2-3 days or refrigerated for up to a week.
