Welcome to your new favorite holiday treat: a truly delightful cranberry cake! This recipe effortlessly combines vibrant, tart cranberries with a perfectly moist, sweet batter. It’s a versatile dessert, perfect for festive gatherings, cozy brunches, or simply a comforting snack. You’ll love how simple it is to prepare, making this classic cranberry cake a go-to for busy home bakers.
Why You’ll Love This Cranberry Cake
This easy recipe for cranberry cake will quickly become a cherished favorite for many reasons:
- Simple Baking Process: It’s incredibly straightforward, making it perfect for beginners and seasoned bakers alike.
- Festive Appearance: The vibrant red cranberries create a beautiful, appealing look that brightens any table.
- Perfectly Balanced Flavor: Enjoy the wonderful contrast between the sweet cake and the tart burst of fresh cranberries.
- Moist & Tender Texture: Every bite is soft and buttery, ensuring a delightful eating experience.
- Versatile for Any Occasion: Serve this delicious cranberry cake at holiday parties, family brunches, or an afternoon tea.
Ingredients
Gather these simple ingredients to create your moist and flavorful cranberry cake:
- 3 large eggs
- 2 cups granulated sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 12 ounces fresh cranberries
Notes & Substitutions
Ensure your butter is truly softened to room temperature for the best texture and smooth mixing. If you use frozen cranberries, do not thaw them; stir them into the batter directly from the freezer. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. A touch of orange zest (1-2 teaspoons) in the batter enhances the bright flavor profile beautifully.
Equipment
You’ll need a few basic kitchen tools to make this delightful cranberry cake:
- Stand mixer or a hand-held electric mixer
- 9×13 inch baking pan
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Instructions
Let’s bake this incredible cranberry cake! Follow these easy steps for a perfect result:
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Lightly butter or spray a 9×13 inch baking pan.
- Whip Eggs and Sugar: In a large mixing bowl, beat the eggs with the granulated sugar using an electric mixer. Continue beating for about 5-7 minutes, until the mixture becomes light in color, slightly thickened, and nearly doubles in volume. This crucial step incorporates air, acting as a leavening agent for your cranberry cake. The mixture should form a thick ribbon when you lift the beaters.
Understanding the science of whipping egg whites reveals how proteins unravel and trap air, contributing to the cake’s airy structure.
- Add Wet Ingredients: Incorporate the softened butter and vanilla extract into the egg mixture. Mix for another two minutes until fully combined and creamy.
- Fold in Flour: Gradually add the all-purpose flour to the wet ingredients. Mix on low speed, or gently fold with a spatula, until the flour is just combined. Avoid overmixing, as this can lead to a tough cake.
- Stir in Cranberries: Gently fold in the fresh cranberries. Ensure they are evenly distributed throughout the batter.
- Transfer to Pan: Spread the cake batter evenly into your prepared 9×13 inch baking pan.
- Bake the Cake: Bake for 40-50 minutes. The cake is ready when it turns very lightly browned and a toothpick inserted near the center comes out clean. (Mine took 43 minutes.)
- Cool Completely: Let your delicious cranberry cake cool completely on a wire rack before slicing. Cooling ensures the cake sets properly and prevents it from crumbling.
Pro Tips & Troubleshooting
Achieve the best results for your cranberry cake with these expert tips. Thoroughly whip the eggs and sugar until light and fluffy; this creates the airy structure for your cake. Avoid overmixing the flour once you add it to the batter, as this can develop too much gluten and result in a tough, dry cake. To prevent cranberries from sinking to the bottom, toss them lightly with 1-2 tablespoons of flour before folding them into the batter. This simple trick helps to distribute fruit evenly throughout the cake. Always ensure your cake cools completely on a wire rack before cutting; this allows it to firm up and prevents it from falling apart. If your cake seems dry, you might have overbaked it or overmixed the batter.
Serving, Storage, & Variations
Serving Suggestions
Serve this delightful cranberry cake plain for a simple treat, or dust it lightly with powdered sugar for an elegant finish. It pairs wonderfully with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream. This versatile berry-filled treat is perfect for breakfast with coffee, a sweet ending to dinner, or a satisfying afternoon snack.
Storage Instructions
Store leftover cranberry cake tightly covered at room temperature for up to 2-3 days. For extended freshness, refrigerate the cake, still tightly covered, for up to a week. You can also freeze slices for long-term storage; wrap them individually in plastic wrap, then place them in an airtight container or freezer bag for up to 3 months. Thaw frozen slices at room temperature before serving.
Variations
Easily adapt this recipe to your taste! Add a bright, citrusy note by incorporating 1-2 teaspoons of orange or lemon zest into the batter. For added texture and nutty flavor, fold in ½ cup of chopped pecans or walnuts with the cranberries. A simple lemon glaze (powdered sugar mixed with lemon juice) drizzled over the cooled cranberry cake adds extra sweetness and zing.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of this classic cranberry cake.
| Nutrient | Amount |
|---|---|
| Calories | 280-300 kcal |
| Total Fat | 10-12 g |
| Saturated Fat | 6-7 g |
| Cholesterol | 45-50 mg |
| Sodium | 90-100 mg |
| Total Carbs | 45-50 g |
| Dietary Fiber | 1-2 g |
| Total Sugars | 30-35 g |
| Protein | 3-4 g |
Disclaimer: These are estimated values and may vary based on specific ingredients and preparation methods. This information is for general guidance only and should not be considered medical advice.
FAQ
Can I use frozen cranberries in this cake?
Yes, you absolutely can! Do not thaw them before adding to the batter; mix them in directly from the freezer.
How do I prevent my cranberries from sinking?
Toss the cranberries with 1-2 tablespoons of flour before folding them into the batter. This light coating helps suspend them throughout the cake.
Can I make this cranberry cake ahead of time?
Certainly! This cake stays fresh and delicious for several days, making it perfect for preparing in advance. Store it tightly covered at room temperature.
What’s the best way to store leftover cake?
Keep any leftover cranberry cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Conclusion
This classic cranberry cake truly delivers on flavor, simplicity, and festive charm. With its perfect balance of sweet and tart, and a wonderfully moist texture, it’s a recipe you’ll revisit again and again. Whether you’re baking for a holiday party or simply craving a delicious treat, this easy-to-follow recipe ensures success. Go ahead and bake this delightful cranberry cake – your taste buds will thank you!
