Dessert

Cranberry Christmas Cake Recipe

BySophie Carsel March 15, 2026March 15, 2026

Introduction

This festive Cranberry Christmas Cake combines tart fresh cranberries with a moist, tender crumb and a hint of warm cinnamon. Perfect for holiday gatherings, it’s a colorful and flavorful treat that’s sure to impress your guests.

A single slice of cake is shown on a white plate, resting on a white marbled texture. The cake has two layers: the bottom layer is a light beige, soft and spongy cake with a slightly crumbly texture, and the top layer is a thick, glossy mix of bright red cranberries and brown nuts that look sticky and sweet. In the background, slightly out of focus, there is a metal cup filled with more cranberries along with a few loose cranberries scattered nearby. The colors are rich and warm, giving the cake a fresh, homemade look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup packed brown sugar
1/3 cup butter
2 cups fresh cranberries
1/2 cup chopped pecans or walnuts
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup butter (softened)
3/4 cup white sugar
2 eggs
1 tsp vanilla
1 cup sour cream

Instructions

Step 1: Wrap the outside bottom of a 9″ springform pan with aluminum foil to prevent leaks. Preheat your oven to 350°F (175°C).
Step 2: In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a saucepan over medium heat, melt the butter and brown sugar together, stirring frequently until it comes to a boil. Remove from heat and pour this mixture into the bottom of the prepared pan. Evenly spread the fresh cranberries and chopped nuts over the sugar mixture.
Step 3: In a separate bowl, cream the softened butter and white sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Alternately add the flour mixture and sour cream to the creamed butter mixture, beginning and ending with the flour mixture. Mix just until combined.
Step 5: Spread the batter gently over the cranberries and nuts in the pan.
Step 6: Bake on the middle rack for about 1 hour, or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cake to cool in the pan for 15 minutes, then invert it carefully onto a serving platter and remove the springform pan ring.

Tips & Variations

For added flavor, toast the nuts lightly before adding them to the cake.
Use fresh or frozen cranberries depending on availability.
Serve with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
If you prefer, swap the sour cream for Greek yogurt to add a tangy note and moist texture.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. Reheat slices gently in the microwave for about 15 seconds or bring to room temperature before serving.

How to Serve

A slice of cake with two main layers sits on a white plate with a white marbled texture background. The bottom layer is thick and light golden brown with a soft and crumbly texture that looks moist inside. The top layer is a mix of shiny, deep red cranberries and pecans covered in a sticky glaze, creating a rich and glossy surface. The cranberries are plump and bright, contrasting with the nuts' rough and uneven texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. Simply thaw and drain them before layering over the sugar mixture to avoid excess moisture.

Do I need to line the springform pan with foil?

Wrapping the bottom of the pan with foil prevents leaks since the recipe includes a syrupy sugar and butter layer. It’s a helpful step to keep your oven clean.