Nothing says Christmas like the sweet-tart burst of cranberries in a moist, tender cake. This cranberry Christmas cake recipe 2 has been my go-to holiday dessert for years—it’s the one my family demands every December, and the one friends always ask me to bring to parties. What makes it special? It’s incredibly easy (no fancy techniques here), yet the ruby-red cranberries and cozy vanilla scent make it feel like a labor of love. Trust me, the way those cranberries caramelize slightly at the edges? Pure magic. Whether you’re a seasoned baker or just starting out, this cake will make your kitchen smell like holiday joy.
Why You’ll Love This Cranberry Christmas Cake Recipe 2
Oh, where do I even start? This cake isn’t just delicious—it’s a holiday game-changer. Here’s why you’ll adore it:
- Effortless elegance: No complicated steps—just mix, bake, and boom! You’ve got a showstopper.
- Festive flavors: Tart cranberries + cozy vanilla = Christmas in every bite. Those ruby-red berries? They practically twinkle.
- Crowd-pleaser magic: It’s sweet but not cloying, so even Uncle Bob (who “doesn’t do dessert”) will sneak seconds.
- Hug-in-a-pan: That tender crumb and buttery aroma? Pure holiday comfort.
Seriously, this cake disappears faster than wrapping paper on Christmas morning. And the best part? You probably have everything you need in your pantry right now.
Ingredients for Cranberry Christmas Cake Recipe 2
Gather these simple ingredients – you might already have most in your kitchen! The magic happens when they all come together:
- 2 cups all-purpose flour – spooned and leveled, not packed
- 1 cup granulated sugar – the perfect sweetness balance
- 1 tsp baking powder + ½ tsp baking soda – our rising dream team
- ¼ tsp salt – just enough to enhance flavors
- ½ cup unsalted butter – softened to room temp (this is crucial!)
- 2 large eggs – also room temp for best mixing
- 1 tsp vanilla extract – pure, not imitation
- 1 cup sour cream – the secret to ultra-moist cake
- 1½ cups fresh cranberries – halved (frozen work in a pinch)
- ½ cup chopped walnuts – optional but recommended for crunch
See? Nothing fancy – just good, honest ingredients that sing together in perfect holiday harmony.
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this cranberry Christmas cake! Just grab:
- A trusty 9-inch round cake pan (springform works too)
- Mixing bowls (one large, one medium)
- A whisk and rubber spatula
- Measuring cups/spoons—accuracy matters!
That’s it—now let’s get baking!
How to Make Cranberry Christmas Cake Recipe 2
Baking this beauty is as easy as singing “Jingle Bells” – just follow these simple steps, and you’ll have a holiday masterpiece in no time. I’ve made this cake so often, I could do it in my sleep, but I’ll walk you through every detail to guarantee your first try turns out perfect!
Step 1: Prep the Dry Ingredients
First things first – preheat that oven to 350°F (175°C). While it’s warming up, grab your biggest mixing bowl. Here’s where precision matters: whisk together 2 cups flour, 1 cup sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. I like to sift mine through a fine mesh strainer – it eliminates lumps and makes the cake extra light. Take your time here – getting these measurements right sets the stage for success!
Step 2: Combine Wet Ingredients
Now for the fun part! In another bowl, beat that ½ cup softened butter until creamy – about 1 minute. Pro tip: Your butter should dent when pressed but still hold its shape. Add the 2 eggs one at a time, beating well after each (this prevents curdling). Then mix in 1 tsp vanilla and that glorious 1 cup sour cream. The batter should look smooth and luxurious – if it’s lumpy, keep mixing gently until it comes together.
Step 3: Fold in Cranberries and Walnuts
Here comes the holiday magic! Pour the wet ingredients into the dry and stir just until combined – some small flour streaks are okay. Now grab your 1½ cups halved cranberries and ½ cup walnuts (if using). Fold them in with a rubber spatula using big, gentle strokes. You want every slice studded with fruit and nuts, not a cranberry massacre! The batter will be thick – that’s perfect.
Step 4: Bake to Perfection
Pour your beautiful pink-speckled batter into the greased pan and smooth the top. Bake for 40-45 minutes – but start checking at 35. The cake is done when a toothpick comes out with moist crumbs (not wet batter) and the edges pull away slightly from the pan. Resist opening the oven early! Let it cool completely in the pan – I know it’s hard to wait, but this prevents crumbling. Trust me, it’s worth it when you see those ruby cranberries glistening in every slice!
Tips for the Best Cranberry Christmas Cake Recipe 2
Want to take your cake from good to “Oh my gosh, can I get this recipe?” level? Here are my hard-earned secrets:
- Fresh is best: Those plump, juicy cranberries make all the difference. Frozen work in a pinch—just don’t thaw them first (they’ll bleed color!).
- Room temp everything: Cold eggs and butter don’t mix well. Take ingredients out 1-2 hours before baking.
- The toothpick lie: Check early! This cake goes from perfect to dry fast—pull it when the toothpick has a few moist crumbs.
- Slice smart: Use a serrated knife and gentle sawing motion to keep those cranberry pieces picture-perfect.
Follow these, and you’ll have a cake that steals the holiday spotlight every time!
Variations for Cranberry Christmas Cake Recipe 2
Oh, the fun part—making this cake your own! Here are my favorite twists after years of holiday baking:
- Nut swap: Try pecans instead of walnuts—their buttery richness pairs beautifully with tart cranberries.
- Citrus zing: Add 1 tbsp orange zest to the batter for a bright, festive flavor that cuts through the sweetness.
- Spiced version: Mix in ½ tsp cinnamon + ¼ tsp nutmeg with the dry ingredients for extra warmth.
- Gluten-free: Sub equal parts gluten-free flour blend (I like King Arthur’s) and add ¼ tsp xanthan gum.
The beauty? This cake welcomes creativity—just keep the wet/dry ratios the same, and you’re golden!
Serving and Storing Cranberry Christmas Cake Recipe 2
This cake is a showstopper the moment it comes out of the pan! For that extra holiday sparkle, I love dusting the top with powdered sugar right before serving—it looks like fresh snowfall. Serve slices with a steaming cup of coffee or spiced tea—the tart cranberries balance perfectly with warm drinks. Leftovers? (If you have any!) Store in an airtight container at room temp for up to 3 days. Pro tip: It actually gets more flavorful on day two!
Nutritional Information
Here’s the nutritional breakdown per slice (remember, these are estimates—your results may vary slightly based on specific ingredients):
- Calories: 320
- Fat: 14g
- Carbs: 45g
- Protein: 5g
Nutritional values are estimates and vary based on ingredients/brands used.
FAQs About Cranberry Christmas Cake Recipe 2
Got questions? I’ve got answers! Here are the most common things people ask me about this holiday favorite:
Can I use frozen cranberries instead of fresh?
Absolutely! Just use them straight from frozen—no thawing needed. They’ll bleed less color this way. You might need to bake the cake 2-3 minutes longer since frozen berries make the batter colder.
How do I make this gluten-free?
Easy swap! Use a 1:1 gluten-free flour blend (I swear by King Arthur’s) and add ¼ tsp xanthan gum to help with texture. The cake might be slightly denser but just as delicious!
My cake sank in the middle—what went wrong?
Oh no! This usually happens if the cake wasn’t fully baked or if you opened the oven door too early. Next time, wait until the edges pull away from the pan and a toothpick comes out clean.
Can I make this ahead for Christmas?
You bet! Bake it 1-2 days before—the flavors actually improve! Just wrap it tightly in plastic once cooled. Add powdered sugar right before serving for that fresh-baked look.
What’s the best way to halve fresh cranberries?
I lay them flat on a cutting board and use a sharp knife—quick press down and they split perfectly! No need to be precise; rustic pieces add charm.
Share Your Creation
Did you make this cranberry Christmas cake? I’d love to see your masterpiece! Snap a photo, tag me, or leave a comment—nothing makes me happier than seeing your holiday baking wins. Happy feasting!
Print
Irresistible Cranberry Christmas Cake Recipe 2 for Festive Bliss
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive cranberry Christmas cake that’s easy to make and perfect for holiday gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh cranberries, halved
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Add softened butter and mix until crumbly.
- Beat in eggs, vanilla, and sour cream until smooth.
- Fold in cranberries and walnuts (if using).
- Pour batter into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Use fresh cranberries for best flavor.
- Dust with powdered sugar for a festive touch.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cranberry cake, Christmas dessert, holiday baking, festive cake