This luscious cranberry cake is full of pops of tart fresh cranberries in a sweet, rich cake that's topped with cream cheese frosting. It makes a stunning holiday dessert!
Today's recipe for this cranberry cake is one that both my mom and I have made over the years.
It's SO stinkin' pretty and festive and just perfect for the holidays.
Both because of the seasonal fresh cranberries and also because of the red and white gorgeousness.
You'll love the pops of the tart cranberries and the sweetness and richness of the cake. The batter is gloriously thick and it bakes up into an almost cheesecake like consistency.
It's pretty irresistible and will definitely earn you some rave reviews!
OK, let's get to baking.
Ingredient Notes:
Butter: I use unsalted butter in my baking so I can control the sodium. The butter needs to be slightly softened and cut into chunks. I never remember to soften butter ahead, so I cut it in chunks, microwave it for 30 seconds and then stir and add another 10-15 seconds if needed to get it softened (but not melted).
Milk: You can use whole milk, skim milk or even a milk substitute like soy milk; I've tried it all of those ways.
Cranberries: Be sure to rinse your cranberries and pat them dry so you don't add excess liquid to the cake batter. Also, pick out any cranberries that look shriveled or bad.
Frosting: The cream cheese frosting I included in the recipe card below is lightened up and just enough to cover the top of the cake. You could also substitute a different type of cream cheese frosting or a store-bought kind if you prefer. You know I don't judge.
Tip: Be sure your cake is completely cooled before you try to frost it. Otherwise, the frosting gets warmed and runny and makes a mess.
Once it's baked and frosted, you can store this cake at room temperature for up to 4-5 days.
Keep it covered to help preserve the freshness. If you don't have a cake storage container, you can use a plate and put toothpicks on the top of the cake to protect the frosting and cover it in plastic wrap.
And if you love cranberries like me, try these cranberry oatmeal cookies and this healthy orange cranberry bread.
I hope you have a wonderful holiday season full of love, laughter and delicious food to bring everyone together around the table.
And I hope it includes this holiday cranberry cake.
Happy baking!
XO,
Kathryn
Cranberry Cake Recipe
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- ¾ cup unsalted butter, slightly softened and cut into chunks
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons milk of choice (whole, skim, etc.)
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 (12 oz) bag cranberries (about 2 ½ cups)
For the cream cheese frosting (optional):
- 4 oz. reduced fat plain cream cheese
- 2 tablespoons plain nonfat Greek yogurt
- 2-3 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
- Rinse and pick over the cranberries to remove any bad ones. Drain very well on paper towels (or pat dry).
- In a large bowl, beat the eggs and sugar for 5 full minutes using a stand mixer or hand mixer, until the eggs have increased in volume. Add the butter and vanilla and beat until incorporated, about 1-2 minutes. Beat in the milk.
- Add the flour and salt and stir with a spoon until just combined. Fold in the cranberries.
- Transfer the batter to the prepared pan. It will be very thick. Spread into an even layer in the pan.
- Bake for 55-60 minutes, until the cake is set and a toothpick comes out clean (though it may have cranberry juice on it).
- Let the cake cool completely. Run a knife around the edge of the springform pan then unmold. If using, make the cream cheese frosting (see notes below) and drizzle or spread it over the cooled cake. Enjoy!
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