This Old-Fashioned Cranberry Cake is a delicious blend of tart cranberries with just the right sweetness. Made with everyday ingredients like butter, vanilla extract, and citrus zest, this cake is all about simple, great flavors. The key to its light and fluffy texture is in the mixing technique. Be sure to beat the ingredients together for around 10 minutes. This lets the eggs do their job as a natural leavening agent. A sprinkle of coarse sugar on top before baking adds a nice crunch and makes the cake look as good as it tastes.
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What is Cranberry Cake?
Cranberry cake is a delightful dessert that showcases the tart and vibrant flavors of cranberries. It is typically made by incorporating fresh cranberries into a cake batter, resulting in a moist and flavorful treat. The tartness of the cranberries adds a unique and refreshing element to the cake, balancing the sweetness of the other ingredients. Cranberry cake can come in various forms, such as a sheet cake or a layered cake, and it is often enjoyed during the fall and winter seasons when cranberries are in abundance.
It can be served independently, dusted with powdered sugar, or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. Cranberry cake offers a delightful combination of flavors and textures, making it a perfect dessert for any occasion or a special treat with tea or coffee.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Eggs: The eggs serve as a leavening agent in this recipe. When beaten with sugar, they create air pockets that contribute to the light and fluffy texture of the cake.
- Sugar: The sugar adds sweetness to the cake and plays a role in the texture. When beaten with the eggs, it helps to aerate the batter and create a light and tender crumb.
- Unsalted Butter: The softened butter adds moisture and richness to the cake. It helps create a tender texture and enhances the overall flavor.
- Pure Vanilla Extract: The vanilla extract infuses the cake with a warm and aromatic flavor. It adds a depth of flavor that complements the tartness of the cranberries.
- All-Purpose Flour: The flour provides structure to the cake and helps bind all the ingredients together. It is essential to spoon, level, and sift the flour to ensure accurate measurement and a proper texture.
- Fresh Cranberries: The star of the recipe, fresh cranberries bring a tangy and vibrant flavor to the cake. They add bursts of tartness throughout the cake, creating a delightful contrast with the sweetness of the batter.
- Kosher Salt: Kosher salt enhances the overall flavor of the cake, balancing the sweetness and bringing out the other flavors. It helps to accentuate the taste of the cranberries and the vanilla.
- Orange or Lemon Zest (optional): Adding a tablespoon of orange or lemon zest provides a citrusy aroma and a touch of brightness to the cake. It complements the cranberries and enhances the overall flavor profile.
- Turbinado Sugar or Coarse Sugar: Sprinkling turbinado sugar or coarse sugar on top of the cake before baking adds a sweet and crunchy texture to the finished product. It creates a delightful contrast to the soft interior of the cake.
Tools you'll need
- (1) 9 by 13 nonstick sheet cake pan
- Silicone Spatula
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Cranberry Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees. Grease and flour a 9" x 13" pan with or line with parchment paper; set aside. In a stand mixer with the whisk attachment, beat the eggs with the sugar until slightly thickened, double in volume, and light in color for about 10 minutes (in this recipe, the eggs work as your leavening agent, so do not skip 10 minutes beating process.) Add the butter, kosher salt, orange zest, and vanilla, and mix for about two more minutes until blended.
Using a rubber spatula, fold in the flour until just combined. Gently fold in the cranberries until combined. The batter will be pretty thick. Spread gently into the prepared 9" x 13" pan and sprinkle the turbinado sugar on top. Bake the cranberry cake for 40-50 minutes or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into slices. Enjoy!
Substitutions
- Unsalted Butter: If you don't have unsalted butter on hand, you can use salted butter instead. Just be mindful of the additional salt content in the recipe and adjust accordingly.
- All-Purpose Flour: If you want to experiment with different flours, you can try substituting all-purpose flour with a gluten-free flour blend for a gluten-free version. Alternatively, you can use whole wheat flour for a nuttier flavor and added nutritional value. Remember that the cake's texture and taste may vary with these substitutions.
- Fresh Cranberries: While fresh cranberries provide the best flavor and texture, you can use frozen cranberries if fresh ones are not available. Just thaw and drain them before incorporating them into the batter. For a different twist, you can experiment with other fresh or frozen berries, such as blueberries or raspberries.
- Pure Vanilla Extract: You can substitute vanilla bean paste or vanilla essence if you don't have pure vanilla extract. The intensity of the vanilla flavor may vary, so adjust the amount according to your preference.
- Orange or Lemon Zest: If you don't have oranges or lemons, you can omit the zest or use a small amount of citrus juice instead. While the zest adds a lovely aroma, the cake will still be delicious without it.
- Turbinado Sugar or Coarse Sugar: If you don't have turbinado or coarse sugar, you can substitute it with regular granulated sugar. However, remember that the texture and appearance of the cake's top layer may differ slightly.
Variations
- Nutty Cranberry Cake: Add a crunchy and nutty element to the cake by folding in a cup of chopped nuts, such as pecans or walnuts, along with the cranberries. The nuts will add extra texture and flavor to the cake.
- Spiced Cranberry Cake: Enhance the warm and cozy flavors by incorporating a teaspoon of ground cinnamon, half a teaspoon of ground ginger, and a pinch of nutmeg into the dry ingredients. The spices will infuse the cake with a delightful aroma and provide a hint of warmth.
- Citrus Glaze: Prepare a tangy glaze to drizzle over the cooled cake. Mix powdered sugar, fresh orange or lemon juice, and some zest to create a thin glaze. Pour it over the cake and let it set before serving. The glaze will add a sweet and tangy element to complement the cranberries.
- Cream Cheese Frosting: Top the cooled cake with creamy cream cheese frosting for a luscious and creamy variation. Beat together softened cream cheese, powdered sugar, and a touch of vanilla extract until smooth and spreadable. Frost the cake generously and enjoy the combination of tangy cranberries and creamy frosting.
- Cranberry-Orange Upside-Down Cake: Instead of folding the cranberries into the batter, arrange them on the bottom of the greased and floured pan. Mix melted butter, brown sugar, and some orange zest, and pour the mixture over the cranberries. Pour the batter over the cranberry layer and bake as instructed. Once cooled, invert the cake onto a serving platter to reveal a beautiful upside-down cake with a caramelized cranberry topping.
How to Serve
Cranberry cake is a versatile dessert that can be enjoyed in various ways. Once the cake has cooled completely, it can be served in slices on its own, allowing the flavors of the cranberries and the cake to shine. For an extra touch, dust the cake with powdered sugar to add a hint of sweetness and a visually appealing finish. Another option is to serve the cranberry cake with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream.
The cream's richness or the ice cream's coolness beautifully complements the cranberries' tartness and adds a delightful creamy element to each bite. If you prefer a zesty twist, you can serve the cake with a drizzle of citrus glaze or a sprinkle of orange or lemon zest for a burst of citrus flavor.
How to Store & Re-Heat
Make-Ahead
How to Freeze
To freeze the Cranberry Cake, ensure it has cooled completely. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or airtight container, and label it with the date. The cake can be frozen for up to 1 month. When ready to enjoy, thaw the cake in the refrigerator overnight and serve. Warm the thawed cake in a low-temperature oven for 10 minutes if desired. Freezing allows you to have a ready-made treat for later enjoyment.
Tips for Making The Best Cranberry Cake
- Follow the recipe: Follow the cranberry cake recipe directions precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter a 9 by 13 nonstick sheet cake pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Eggs: beat the eggs with the sugar until slightly thickened, double in volume, and light in color for about 10 minutes (in this recipe, the eggs work as your leavening agent, so do not skip 10 minutes beating process.)
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into the 9 by 13 nonstick sheet cake pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the cranberry cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is made when you lightly press on the top and feel a slight spring back.
- Cool the Cake: Remove the cranberry cake from the oven and let it cool in the pan on a wire rack until completely cool.
FAQ
Can I make this cake gluten-free?
You can make this cake gluten-free by substituting the all-purpose flour with a gluten-free blend. Ensure that the gluten-free flour blend is suitable for baking and follow the manufacturer's instructions for substitution measurements.
Can I use a different type of fruit in this recipe?
While the recipe is designed explicitly for cranberries, you can experiment with other fruits if desired. Blueberries, raspberries, or chopped apples can be suitable alternatives. Remember that different fruits may affect the texture and taste of the cake.
Can I use salted butter instead of unsalted butter?
You can use salted butter as a substitute for unsalted butter. However, be mindful of the additional salt content in the recipe and adjust the amount of kosher salt accordingly.
Can I add nuts or other mix-ins to the batter?
Absolutely! Add chopped nuts, such as pecans or walnuts, to the batter for a crunch and flavor. Mix-ins like chocolate chips or shredded coconut can also be incorporated, depending on your preference.
Can I make cupcakes instead of sheet cake?
You can adapt the recipe to make cupcakes instead of sheet cake. Adjust the baking time accordingly, starting with around 20-25 minutes and checking for doneness with a toothpick.
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Recipe
Easy Cranberry Cake
Ingredients
- 3 large eggs , room temperature
- 2 cups sugar , leveled off
- ¾ cup unsalted butter softened
- 1 Tablespoon pure vanilla extract
- 2 cups all-purpose flour , spooned, leveled, and sifted
- 12 oz fresh cranberries
- ¼ teaspoon kosher salt
- 1 Tablespoon pure vanilla extract
- 1 tablespoon , orange or lemon zest
- 1 Tablespoon turbinado sugar or any coarse sugar , to taste
Instructions
- Preheat the oven to 350 degrees. Greased and flour a 9x13 pan with or line with parchment paper; set aside.
- In a stand mixer with the whisk attachment, beat the eggs with the sugar until slightly thickened, double in volume, and light in color for about 10 minutes (in this recipe, the eggs work as your leavening agent, so do not skip 10 minutes beating process.)
- Add the butter, kosher salt, orange zest, and vanilla, and mix for about two more minutes until blended. Using a rubber spatula, fold in the flour until just combined. Gently fold in the cranberries until combined.
- The batter will be pretty thick. Spread gently into the prepared 9x13 pan and sprinkle the turbinado sugar on top. Bake the cranberry cake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into slices. Enjoy!
Notes
- This is a very thick batter when it has finished mixing. You will need to press it into the pan to spread it out.
- There is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cranberry cake (do not shorten or skip the beating process!!!).
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.