Name: Cranberry Holiday Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups granulated sugar; 3 large eggs; 3/4 cup unsalted butter, softened; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 orange, zested (about 2 teaspoons loose zest); 2 cups all-purpose flour; 1/2 teaspoon kosher salt; 2 1/2 cups fresh cranberries

There's something wonderfully festive about biting into a slice of moist, tangy-sweet cake surrounded by the vibrant pop of cranberries. This Cranberry Holiday Cake Recipe is my go-to during the season – it’s bright, comforting, and so easy to pull together, making you look like a holiday baking hero without the stress.

A square piece of cranberry dessert bar sits on top of three stacked white plates. The bar has three visible layers: the bottom layer is a light golden crumbly crust, the middle layer is bright red with whole and halved cranberries mixed in, and the top layer is a pale, slightly textured crumbly topping with more cranberries. In the background, there is a white baking dish filled with more of the cranberry bars, showing the same red and golden colors. Around the plates are scattered fresh cranberries and slices of orange on a surface with a wood texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Holiday Cake Recipe
Top Tip
How to Serve Cranberry Holiday Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Holiday Cake Recipe

Why You'll Love This Recipe

This Cranberry Holiday Cake Recipe holds a special place on my holiday table because it blends the tartness of fresh cranberries with the cozy warmth of orange and almond extracts. I love how it’s simple yet bursting with seasonal flavor.

Bright, fresh flavor: The combination of cranberries and orange zest gives the cake a lively, festive taste that wakes up your palate.
Moist, tender crumb: Thanks to the butter and eggs beaten into the sugar, the texture is rich but light – no dry bites here.
Simple ingredients: You likely have everything on hand already, and it comes together quickly without fancy techniques.
Versatile serving options: From breakfast cake to after-dinner dessert, it fits any holiday moment perfectly.

A close-up of a square piece of berry dessert being lifted by a spatula above a white baking dish. The dessert has three layers: a light golden, crumbly bottom crust; a middle layer of bright red and purple whole berries that look juicy and soft; and a top layer that is lightly browned and textured with small patches of baked batter and scattered berries. The white marbled surface is blurred in the background, and a woman's hand is holding the light wooden-handled spatula. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredient list is straightforward, but each plays a key role. The cranberries give vibrant bursts of tartness, while the orange zest pulls everything together with citrusy brightness. Butter and eggs create that tender, buttery texture, and almond extract adds a subtle, nutty warmth that feels so festive.

Flat lay of two brown eggs with clean shells, a small heap of granulated sugar, a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of clear almond extract, a whole fresh orange with bright orange zest beside it, a small mound of all-purpose flour, a small pinch of kosher salt on the side, and a small white ceramic bowl filled with fresh, plump cranberries, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated sugar: Beating this with eggs creates a light, airy base crucial for the cake’s tender texture.
Eggs: They help trap air when whipped with sugar, making the crumb nice and fluffy.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Vanilla extract: Grounds the flavors, bringing warmth and depth.
Almond extract: Just a pinch adds a unique holiday aroma and pairs beautifully with cranberries.
Orange zest: Fresh zest is key here — it brightens and lifts all the flavors without adding liquid.
All-purpose flour: The structure builder; don’t overmix to avoid tough cake.
Kosher salt: Enhances the sweetness and balances the tartness of berries.
Fresh cranberries: Gives the cake that signature burst and beautiful red color—freeze-dried won’t quite do.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While this cake is pretty perfect as is, I love mixing things up depending on who I’m baking for. You can easily personalize it to fit your taste or dietary needs.

Variation: I once swapped almond extract for cinnamon and nutmeg to create a spiced version — it turned out cozy and delicious, perfect if you want a warmer flavor.
Dietary tweak: Use gluten-free flour blend for a gluten-free holiday treat without losing texture.
Fruit swap: Mix half cranberries with chopped apples or pears for a more complex fruit profile.
Sweet twist: Drizzle a simple glaze made from powdered sugar and fresh orange juice over the top for extra zing.

Step-by-Step: How I Make Cranberry Holiday Cake Recipe

Step 1: Prep and preheat your kitchen

First things first: Preheat your oven to 350°F (175°C) and grease your 13×9-inch baking dish with baking spray or my favorite homemade cake release. This step ensures the cake slides out cleanly later without sticking—trust me, it’s a lifesaver during the busy holidays.

Step 2: Beat sugar and eggs until fluffy magic

In a large bowl, beat the granulated sugar with the eggs for about 5 minutes until it nearly doubles in size and becomes pale and fluffy. This aeration is what makes the cake tender. If your mixer isn’t strong, just be patient and keep going — it’s worth it!

Step 3: Incorporate butter, extracts, and zest

Add in the softened butter along with vanilla, almond extract, and fresh orange zest. Beat for another 2-3 minutes. The mixture may look a bit curdled at first, but keep going until smooth and creamy. This step infuses the batter with that sweet, subtly nutty aroma.

Step 4: Fold in dry ingredients and fresh cranberries

Gently add the flour and salt, mixing just until combined. Overmixing here can make the cake dense, so a light touch is key. Then fold in the fresh cranberries carefully to keep them whole and evenly scattered.

Step 5: Bake and cool completely

Pour the batter into your prepared dish and slide it into the oven. Bake for 42-45 minutes, until the cake is golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Let it cool completely in the pan before serving. This wait is tough but worth it — the cake firms up perfectly.

Top Tip

Through baking this cake multiple times, I’ve learned little tricks that make the difference between a good and a spectacular cake—these tips will boost your success and keep your kitchen stress-free.

Beat sugar and eggs long enough: Don’t rush this step; creating that light batter is the secret to a soft crumb.
Use fresh cranberries: They offer that perfect tartness and moisture burst that dried or frozen can’t replicate well here.
Fold gently: Mixing the flour and fruit carefully avoids tough cake and keeps cranberries intact.
Cool completely before cutting: The cake firms up as it cools, so slicing too early makes a crumbly mess.

How to Serve Cranberry Holiday Cake Recipe

cranberry holiday cake - Serving Suggestion

Garnishes

I love topping slices with a dollop of lightly whipped cream or a spoonful of mascarpone sweetened with a bit of honey. Sometimes some fresh orange slices or a sprinkle of powdered sugar gives it a snowy look that’s extra festive—and honestly delicious.

Side Dishes

This cake pairs beautifully with hot drinks like spiced tea, eggnog, or hot chocolate. For brunch, serve alongside scrambled eggs or breakfast sausage for a perfect balance of sweet and savory.

Creative Ways to Present

For a holiday party, I’ve arranged the cake pieces on a platter with sprigs of fresh rosemary and cranberries scattered around for color and aroma. You can also create mini individual servings in ramekins topped with a single cranberry and orange zest twist.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cranberry cake covered at room temperature on the counter for up to five days. It stays wonderfully moist and the flavors even deepen after resting a day or two.

Freezing

This cake freezes well—wrap it tightly in plastic wrap then foil. When thawed, it’s nearly as fresh as day one, making it perfect to bake ahead for holiday gatherings.

Reheating

If you like it warm, pop a slice in the microwave for 15-20 seconds or heat in a low oven wrapped in foil. Reheating gently keeps the cake soft without drying it out.

Frequently Asked Questions:

Can I use frozen cranberries for this cake?

Frozen cranberries can be used, but I recommend thawing and draining them well to avoid excess moisture that can make the cake soggy. Fresh cranberries give the best texture and vibrant bursts of flavor.

How do I prevent the cake from sticking to the pan?

Spraying the pan with baking spray, or using a homemade cake release, ensures easy cleanup. Also, letting the cake cool completely before cutting helps it release cleanly from the dish.

Can I make this cake vegan?

This recipe relies on eggs and butter for structure and moisture, but you can experiment with flax eggs and vegan butter substitutes. The flavor will still be lovely, though texture may be slightly different.

What’s the best way to zest an orange for this recipe?

Using a handheld grater or a microplane, gently grate just the colored part of the peel, avoiding the white pith underneath, which can be bitter. Fresh zest really brightens the cake’s flavor.

Final Thoughts

This Cranberry Holiday Cake Recipe has become a seasonal favorite in my house because it’s just the right balance of tart and sweet, elegant yet totally fuss-free. It’s the kind of cake that brings warmth to the table and smiles all around — I can’t wait for you to try it and see for yourself!