Cranberry Cake

Looking for a delicious and festive cake that’s perfect for fall and winter gatherings? This Cranberry Cake is your answer! Bursting with tart cranberries and a hint of citrus, this moist and tender cake is a delightful treat for any occasion. It’s perfect for Thanksgiving, Christmas, or any time you’re craving a flavorful and comforting dessert. This cranberry cake recipe is sure to become a new favorite.
I’ve always loved the bright, tart flavor of cranberries, and they work beautifully in baked goods. This cake is a wonderful way to showcase their unique flavor and color. It’s a recipe I’ve been making for years, and I’m excited to share it with you. This easy cranberry cake is surprisingly simple to make.
How to Make It
We begin by whisking together the dry ingredients: flour, sugar, baking powder, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
In a separate bowl, we combine the wet ingredients: eggs, milk, oil, and vanilla extract.
The wet ingredients are then added to the dry ingredients, and the batter is mixed until just combined. It’s important not to overmix the batter, as this can result in a tough cake.
Fresh or frozen cranberries are then gently folded into the batter.
The batter is poured into a prepared baking pan and baked until a toothpick inserted into the center comes out clean.
A simple glaze, made with powdered sugar and lemon juice or milk, can be drizzled over the cooled cake for extra sweetness and flavor.
Make Ahead Method
This cranberry cake can be made ahead of time. You can bake the cake a day or two in advance and store it tightly wrapped at room temperature or in the refrigerator. You can also freeze the baked cake for up to 2 months. Thaw overnight in the refrigerator before serving. The glaze can be made just before serving or stored separately in the refrigerator.
Pro Tips
- Use fresh or frozen cranberries: Both work well. If using frozen, don’t thaw them before adding to the batter.
- Don’t overmix the batter: This leads to a tough cake. Mix until just combined.
- Use a toothpick to check for doneness: Insert a toothpick into the center; if it comes out clean, the cake is done.
- Let the cake cool completely before glazing: This prevents the glaze from melting.
- Toast nuts (optional): Add toasted walnuts or pecans to the batter or as a topping for extra flavor and crunch.
Storage
Storing Leftover Cake:
- Room Temperature: Store leftover cake tightly wrapped at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate for up to a week.
- Freezing: Freeze for up to 2 months, tightly wrapped. Thaw in the refrigerator overnight.

Tools For This Recipe
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- 9×13 inch baking pan or bundt pan
- Parchment paper (optional)
FAQs!
- Can I use dried cranberries? Yes, but they will be chewier. Soaking them in warm water beforehand can help.
- Can I use different citrus? Orange zest or juice can be a delicious alternative to lemon.
- Can I make cupcakes? Yes, adjust baking time accordingly.
Cranberry Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cranberries
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice or milk
Instructions
Preheat and Prepare Pan:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a bundt pan.
Whisk Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients:
- In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
Combine Wet and Dry:
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Fold in Cranberries:
- Gently fold in the cranberries.
Bake the Cake:
- Pour the batter into the prepared pan and spread evenly. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Glaze (Optional):
- While the cake is cooling, whisk together the powdered sugar and lemon juice or milk until smooth. Adjust the amount of liquid to achieve desired consistency.
Glaze the Cake:
- Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set before slicing and serving.