Delicious Cranberry Cake Recipe

Looking for a show-stopping dessert that’s both sweet and tart? Look no further than Cranberry Cake! This recipe is a delightful balance of buttery richness and fresh cranberries, creating a flavor combination that will have your taste buds dancing. Originally born out of a need to use up leftover Thanksgiving berries, this cake has become a holiday favorite in many households.

The beauty of Cranberry Cake lies in its simplicity. By whisking together eggs and sugar, then gently folding in the vibrant cranberries, you’ll create a moist and flavorful treat that is sure to impress. Perfect for any occasion, from potlucks to family gatherings, this cake is a true crowd-pleaser. Plus, the fact that it tastes even better on day two makes it a convenient make-ahead option for busy bakers.

Join me in rediscovering the magic of cranberries with this Cranberry Cake recipe. It’s a foolproof way to elevate your baking game while enjoying the delightful flavors of the season. Get ready to become the go-to baker among your friends and family with this delicious and easy-to-make dessert!

Quick Benefits

• Perfect balance of buttery richness and tart fruit flavors
• Simple recipe with impressive results – looks incredibly professional
• Cake tastes even better on day two
• Keeps well at room temperature for 3 days or in the fridge for up to a week

Why You’ll Love This Delicious Cranberry Cake Recipe Recipe

• The buttery, sweet-and-sour balance created by folding in tart, fresh cranberries makes this cake a unique and delightful treat.
• Effortlessly impress with a cake that looks and tastes like it was made by a professional baker, perfect for school parties, potlucks, or family gatherings.
• A perfect solution to using up leftover cranberries from Thanksgiving, turning them into a delicious masterpiece.
• Enjoy the convenience of this cake tasting even better on day two and staying fresh for up to a week, making it an ideal make-ahead dessert.
• Convert cranberry skeptics into fans with this recipe that has already won over even the most hesitant of taste testers.

Ingredients for Delicious Cranberry Cake Recipe

For the Cake Batter

• ¼ cup whole milk, at room temperature
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 tsp almond extract
• ¾ cup unsalted butter, very soft (plus extra for greasing)
• ½ tsp salt
• 2½ cups all-purpose flour
• 2¼ cups granulated sugar

For the Cranberries

• 12 oz fresh whole cranberries
• 1 tbsp all-purpose flour for coating

How to Make Delicious Cranberry Cake Recipe

Step 1: Prep the Pan

Preheat oven to 350°F. Lightly butter a 9×13 inch glass baking dish.

Step 2: Whip the Eggs and Sugar

Beat eggs and sugar with a hand mixer on medium-high speed in a large bowl for 6 to 7 minutes until thick, pale yellow, and almost doubled in size for a light, fluffy cake.

Step 3: Add the Wet Ingredients

Combine soft butter, milk, vanilla extract, and almond extract with the whipped egg mixture. Beat for an additional 1-2 minutes until smooth and well combined.

Step 4: Mix in the Dry Ingredients

On low speed, gradually add the 2½ cups of flour and salt to the mixer until no dry flour remains visible. Avoid overmixing to prevent a tough cake batter with a thick consistency.

Step 5: Coat the Cranberries

In a different bowl, coat fresh cranberries with a tablespoon of flour to prevent sinking during baking.

Step 6: Fold in the Cranberries

Fold flour-coated cranberries into batter, then spread evenly in prepared baking dish.

Step 7: Bake the Cake

Bake for 50-55 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10-15 minutes.

Step 8: Cool and Serve

Allow the cake to cool at room temperature until completely cooled before slicing and serving to ensure it sets properly.

Storage Tips

Once the Cranberry Cake is baked and cooled, it can be stored at room temperature for up to 3 days. Make sure to cover it with a cake dome or loosely with aluminum foil to prevent it from drying out. If you plan to store it for longer, you can keep it in the refrigerator for up to a week. Simply place it in an airtight container or wrap it tightly with plastic wrap to maintain its freshness.

The cake’s flavors actually intensify and meld together nicely, making it taste even better on the second day. This makes it a great make-ahead dessert option for gatherings or busy holiday schedules. Whether you choose to store it at room temperature or in the fridge, ensure that it is well-covered to preserve its texture and flavor. Enjoy this delicious Cranberry Cake as a delightful treat that showcases the perfect balance of sweetness and tartness, making it a standout dessert for any occasion.

Ingredient Substitutions

If you need to make ingredient substitutions for this Cranberry Cake recipe, you can try using frozen cranberries instead of fresh ones. Just make sure to thaw and drain them well before using. Frozen cranberries can be a great alternative, especially if fresh ones are not in season or readily available.

For a dairy-free version of this cake, you can substitute the unsalted butter with a plant-based butter alternative like vegan butter. Make sure the vegan butter is suitable for baking and has a similar fat content to regular butter for the best results. Additionally, you can use a non-dairy milk like almond milk in place of whole milk. These substitutions can make the recipe suitable for those with dairy restrictions or preferences.

Serving Suggestions

For a creative serving suggestion, consider dusting the top of the Cranberry Cake with a light sprinkling of powdered sugar just before serving. This will add a touch of elegance and a hint of sweetness to complement the tartness of the cranberries. Another fun idea is to serve slices of the cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. The creamy element will provide a nice contrast to the rich buttery cake and enhance the overall indulgence of this festive treat.

FAQs for Delicious Cranberry Cake Recipe

Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries instead of fresh ones in this recipe. Just make sure to thaw them completely and pat them dry before coating with flour.

Can I substitute almond extract with any other flavor?

If you’re not a fan of almond flavor, you can substitute almond extract with an equal amount of additional vanilla extract for a more traditional flavor profile.

How should I store the Cranberry Cake?

You can store the Cranberry Cake at room temperature for up to 3 days or in the fridge for up to a week. Make sure to cover it well to prevent it from drying out.

Conclusion

I hope this Cranberry Cake recipe brings as much joy and deliciousness to your home as it has to mine. The sweet and tart flavors perfectly complement each other, making it a delightful treat for any occasion. Don’t be surprised if it becomes a staple in your baking repertoire, just like it has in mine.

Remember, the magic of cranberries is just waiting to be discovered in this simple yet impressive dessert. So go ahead, whip up a batch of Cranberry Cake and watch it disappear before your eyes. Happy baking, and enjoy every bite of this delightful seasonal treat!

Delicious Cranberry Cake Recipe

Cranberry Cake: A buttery, sweet-and-sour balance of fresh cranberries in a fluffy cake, perfect for holiday gatherings and sure to impress.

Print Recipe Pin Recipe

Prep Time15 Minutes

Cook Time50 Minutes

Total Time65 Minutes

CuisineAmerican

Skill LevelEasy

Servings20 Servings

Ingredients

For the Cake Batter

• ¼ cup whole milk, at room temperature
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 tsp almond extract
• ¾ cup unsalted butter, very soft (plus extra for greasing)
• ½ tsp salt
• 2½ cups all-purpose flour
• 2¼ cups granulated sugar

For the Cranberries

• 12 oz fresh whole cranberries
• 1 tbsp all-purpose flour for coating

Instructions

1. Prep the Pan: Preheat oven to 350°F. Lightly butter a 9×13 inch glass baking dish.
2. Whip the Eggs and Sugar: Beat eggs and sugar with a hand mixer on medium-high speed in a large bowl for 6 to 7 minutes until thick, pale yellow, and almost doubled in size for a light, fluffy cake.
3. Add the Wet Ingredients: Combine soft butter, milk, vanilla extract, and almond extract with the whipped egg mixture. Beat for an additional 1-2 minutes until smooth and well combined.
4. Mix in the Dry Ingredients: On low speed, gradually add the 2½ cups of flour and salt to the mixer until no dry flour remains visible. Avoid overmixing to prevent a tough cake batter with a thick consistency.
5. Coat the Cranberries: In a different bowl, coat fresh cranberries with a tablespoon of flour to prevent sinking during baking.
6. Fold in the Cranberries: Fold flour-coated cranberries into batter, then spread evenly in prepared baking dish.
7. Bake the Cake: Bake for 50-55 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10-15 minutes.
8. Cool and Serve: Allow the cake to cool at room temperature until completely cooled before slicing and serving to ensure it sets properly.