Cranberry Christmas Cake Recipe with Butter Sauce

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I can’t imagine the holidays without this easy Cranberry Christmas Cake! I love cranberries! It’s a sweet buttery, no eggs cake – great for breakfast or dessert with tart cranberries and a rich, warm vanilla butter sauce.

This cranberry Christmas cake recipe might look plain, but is anything but plain! I made it again recently and once people tried it they were all asking for the recipe! It’s so tender, buttery, decadent and flavorful! Who doesn’t love cranberries?

Try some of my other favorite cranberry recipes Oatmeal Cranberry Bars, THIS Nantucket Cranberry Pie, Cranberry Cream Cheese Dip, Lemon Cranberry Bars, and this Cranberry Bourbon Sour Cocktail.

Most of the ingredients are pantry staples, so the fresh cranberries are the only thing you’ll need to add to your shopping list. Frozen cranberries may be used as well! I also have tips for how to make this scrumptious dessert gluten-free.

I love to add Vanilla Butter Sauce over any dessert to make it decadent, and it works so well for this dish. Here’s my Christmas Cranberry Spritzer, an ideal drink for young and old alike! The simple syrup and lemon-lime soda combo is refreshing and fancy. I also love this amazing Cranberry Walnut Overnight Bread.

Primary Ingredients 

The measurements and detailed recipe is in the printable recipe card at the end of this post.

• Cranberries | These tart cranberries can be fresh or frozen. I use fresh whenever possible. For frozen, just rinse them before tossing them in the bowl instead of thawing.
• All-Purpose Flour | One of my favorites is King Arthur’s organic flour.
• Sugar | Dixie Crystals is made from pure cane sugar and is my go-to for baking recipes.
• Milk | I use whole milk in this recipe to achieve the perfect texture when baked.
• Butter | You will melt it, real butter is magic in baked goods because it’s richer than margarine! It makes your cranberry Christmas cake tender, velvety smooth, and delicious!
• Vanilla Butter Sauce | You’ll need butter, whipping cream, sugar, and vanilla extract for this. Try my Bourbon Vanilla Extract for this recipe or bottle it up for neighbor gifts!

How to Make Cranberry Christmas Cake

Whether you are baking this for Christmas morning breakfast or enjoying for a holiday dessert, this recipe comes together quickly and tastes great. Truly a one bowl, no egg cake — from scratch!

Preheat oven to 350 degrees F and spray a 9×13 inch pan, a pretty pan makes this perfect for Christmas morning. May also be made into a cranberry bundt cake!

Stir the dry ingredients together in a large bowl, flour, sugar, baking powder, and kosher salt.

Gently stir in the cranberries, coating them with the flour mixture.

Then, stir in milk, vanilla and slightly cooled melted butter.

Pour the batter into your pan(s) smoothing out and bake for about 40-50 minutes. If desired, sprinkle with coarse white sparkling sugar, adds a snowy touch. May add before or after the cake bakes, I like it after as it sits on top better.

When done, remove your cranberry Christmas cake and cool it on a wire rack.

After it’s cooled (may be served warm), slice and serve with some vanilla butter sauce and sugared cranberries, if desired.

Variations

• For a gluten-free cranberry cake, replace the flour with your favorite all-purpose GF alternative. You can also use oat or almond flour. It’s just as delicious this way!
• If you can’t find fresh or frozen cranberries, see below for how to rehydrate dried cranberries.
• Add 1-2 teaspoons of fresh grated orange zest for a cranberry orange Christmas cake.
• Instead of the Vanilla Butter Sauce you could also make this browned butter glaze or drizzle this basic vanilla buttercream glaze over the top, or serve with some fresh whipped cream or keep it plain.
• Try adding ¼ – ½ teaspoon almond extract.
• Cranberry Bundt Cake | In your favorite 10-cup or larger bundt pan, spray well with a good bakers spray or butter well and then dust with a little flour. You will increase your baking time to about 50 minutes, cake is done when skewer inserted comes out clean or with a few crumbs.

Frequently Asked Questions

Storing

This cake will keep covered in an airtight container on the counter for about 3 days, in the fridge up to 7 days and frozen up to 3 months. If freezing, wrap well in plastic wrap and then again in foil to prevent freezer burn.

High Altitude Cake Recipe Instructions

This recipe is pretty forgiving when it comes to high altitude, but I have a few adjustments for you.

1. Increase all-purpose flour between 2-4 tablespoons, I increased by 2 tablespoons for 5280 above sea level.
2. Reduce granulated sugar to 1 ¾ cups
3. Reduce baking powder to 3 teaspoons
4. Batter should be thick, if too dry then add a little extra whole milk, water or orange juice a tablespoon at a time, do not overmix. I used an extra tablespoon.
5. Increase baking temperature to 375F degrees and start checking for doneness at 30 minutes, covering if needed if browning too quickly.

Serving Suggestions for Cranberry Cake with Butter Sauce

• Serving with butter sauce will make you swoon!
• Serve as is, cooled or even warm from the oven.
• Add a dollop of whipped cream and grate a little fresh nutmeg over the top, or try a scoop of vanilla ice cream.
• For the best texture cool completely. If desired to serve warm, rewarm covered in 150-175 degree oven for 20 minutes.
• Drizzling with warm vanilla butter sauce? You might also want to make these simple sugared cranberries, they add such magical sparkle!

More Cranberry Recipes

• Cranberry Lemon Drop Martini
• Fresh Cranberry Relish
• Fall Harvest Salad {with Roasted Butternut Squash & Quinoa}
• Cranberry Simple Syrup

More great Holiday treats

These are a few of our favorite recipes to make over the holidays.

• Chewy Chocolate Chip Cookies | a hit any time of the year!
• Traditional Tiramisu | a no bake, sensation!
• Key Lime Pie | might seem untraditional, but it’s a hit every time!
• Scottish Shortbread | just a few simple ingredients!
• Old Fashioned Cinnamon Rolls | A Christmas morning tradition
• Eggnog Coffee Cake | Another Christmas morning winner, this overnight coffee cake rocks!

This recipe is lovingly adapted from Brenda at A Farmgirl’s Dabbles, it’s one of those family recipes passed down for generations and it’s a winner!

Be sure to browse all of the wonderful Cranberry Week recipes below! So many options, so little time!

I hope you loved this Cranberry Christmas Cake recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

Welcome to Cranberry Week! 

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

• Cranberry Moscow Mule from Cheese Curd In Paradise
• Vegan Cranberry Biriyanifrom Magical Ingredients
• Cranberry Jalapeno Dip with Cream Cheese from Our Good Life
• Cranberry Christmas Cake from The Fresh Cooky
• Cranberry Sauce Recipe from Devour Dinner
• Christmas Morning Punch from Jen Around the World
• Cranberry Chutney from The Freshman Cook
• Chocolate Brownie Cranberry Muffins from Daily Dish Recipes
• Cranberry Fluff from Life Love and Good Food
• Slow Cooker Cranberry Pork Roast from Kate’s Recipe Box

Cranberry Christmas Cake

I can’t imagine the holidays without this easy Cranberry Christmas Cake! It’s a doubly good dessert or breakfast treat with tangy cranberries and a rich, warm vanilla butter sauce. This cranberry cake is sweet enough to tantalize a smile out of any grinch. Plus for those baking a high altitude cake, I've got the perfect adjustments for you!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Course: Holiday Sweets

Cuisine: American

Keyword: Christmas cake, cranberry bundt cake, Cranberry Cake, cranberry Christmas cake, no eggs cake

Servings: 15 + servings

Calories: 296kcal

Author: Kathleen Pope

Equipment

• STAUB Ceramics Rectangular Baking Dish, 13×9-inch, White

Ingredients

Cranberry Cake (see notes for high altitude adjustments)

• 4 cups unbleached all-purpose flour
• 2 cups granulated sugar | I used all-natural cane sugar
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 4 cups whole fresh cranberries or frozen, do not thaw
• 2 cups milk I used whole milk
• 6 tablespoons butter melted
• 1 teaspoon regular or bourbon vanilla extract

Vanilla Butter Sauce

• ½ cup butter
• ½ cup whipping cream not fat free
• 1 cup sugar I use all natural cane sugar, but you can use white sugar
• 1 ½ – 2 teaspoons vanilla extract

Instructions

For the cake: 

• Preheat oven to 350 degrees F (375 for High altitude) and lightly spray a 9×13 inch pan (or 2 8×8 square or round pans). High altitude 375 degrees F.
• Stir together flour, sugar, baking powder and salt in a large bowl.
• Add cranberries and stir to coat, then add milk, vanilla and melted butter to dry ingredients, mixing well, batter will be thick. 
• For high altitude you may need to add additional 1-2 tablespoons milk, it should still be thick, but all of the ingredients incorporated, don’t overmix. 
• Pour batter into prepared pan(s) and bake for 40-50 minutes (for high altitude check at 35 minutes), until the top is golden brown. A toothpick or skewer inserted should come out clean or with a few crumbs. Cool on wire rack. If needed, cover cake with a loose piece of foil the last 10-15 minutes. 
• If desired, sprinkle with coarse sanding sugar.
• Meanwhile make the butter sauce, In a small heavy-bottomed sauce pan, over medium-low heat, melt the butter, sugar, heavy whipping cream and vanilla. Stirring constantly, until the sugar is dissolved and has a syrup consistency, bring to boil for about 1 minute. Sauce will thicken as it cools, delicious thin or thick.

  TIP | It should coat the back of a wooden spoon.
• Sauce is best served warm, it will thicken as it cools, so if you need it thicker, allow it to cool until desired consistency.

Fresh Tips

High Altitude Cake Recipe Instructions

This recipe is pretty forgiving when it comes to high attitude, but I have a few adjustments for you.

1. Increase all-purpose flour between 2-4 tablespoons, I increased by 2 tablespoons for 5280 above sea level.
2. Reduce granulated sugar to 1 ¾ cups
3. Reduce baking powder to 3 teaspoons
4. Batter should be thick, if too dry then add a little extra whole milk, water or orange juice a tablespoon at a time, do not overmix. I used an extra tablespoon of milk.
5. Increase baking temperature to 375F degrees and start checking for doneness at 30 minutes, covering if needed if browning too quickly.

Variations

1. For a gluten-free cranberry cake, replace the flour with your favorite all-purpose GF alternative. You can also use oat or almond flour. It’s just as delicious this way!
2. If you can’t find fresh or frozen cranberries, see below for how to rehydrate dried cranberries.
3. Add 1-2 teaspoons of fresh grated orange zest for a cranberry orange Christmas cake.
4. Instead of the Vanilla Butter Sauce you could also make this browned butter glaze or drizzle this basic vanilla buttercream glaze over the top, or serve with some fresh whipped cream or keep it plain.
5. Try adding ¼ – ½ teaspoon almond extract.
6. Cranberry Bundt Cake | In your favorite 10-cup or larger bundt pan, spray well with a good bakers spray or butter well and then dust with a little flour. You will increase your baking time to about 50 minutes, cake is done when skewer inserted comes out clean or with a few crumbs.

Serving Suggestions

• • Add a dollop of whipped cream and grate a little fresh nutmeg over the top, or try a scoop of vanilla ice cream.
  • For the best texture cool completely, then if desired to serve warm, rewarm in 150-175 degree oven for 20 minutes.
  • If you are drizzling with vanilla sauce, then you might also want to make these simple sugared cranberries, they add such magical sparkle!

Serve as is, cooled or even warm from the oven, sprinkle a little sparkling sugar on top.

Storage | This cake will keep covered in an airtight container on the counter for about 3 days, in the fridge up to 7 days and frozen up to 3 months.

Recipe adapted from Brenda at A Farmgirl’s Dabbles

Nutrition

Serving: 1slice | Calories: 296kcal | Carbohydrates: 57g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 267mg | Fiber: 2g | Sugar: 30g

Recommended Products

STAUB Ceramics Rectangular Baking Dish, 13×9-inch, White

Did you make this recipe?Let us know how it was!

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.