Easy Cranberry Cake Recipe

Imagine a cake that’s both stunningly simple and bursting with flavor. That’s the magic of an easy cranberry cake.

It’s the perfect blend of sweet, buttery crumb and bright, tangy berries, creating a dessert that feels both cozy and elegant. Honestly, it’s a little bit of a show-off, without any of the fuss.

Why You’ll Fall in Love With This Recipe

This isn’t just another cake recipe; it’s your new secret weapon. It comes together in a flash, using mostly pantry staples.

The batter is wonderfully forgiving, and the result is a moist, tender cake with pops of tart cranberry in every single bite. It’s the kind of treat that makes an ordinary afternoon feel like a celebration.

Ingredients Needed for the Recipe

• 125 g (about 1 cup) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 115 g (½ cup) unsalted butter, softened
• 150 g (¾ cup) caster or granulated sugar
• 2 large eggs
• 1 extra egg yolk
• 2 tsp lemon juice
• 2 tsp lemon zest (optional but recommended)
• ½ tsp vanilla extract
• ⅛ tsp almond extract (optional, for depth)
• 1 cup fresh or frozen cranberries (do not thaw)

Choosing Your Cranberries: Fresh vs. Frozen

Here’s the best part: you can use either fresh or frozen cranberries with fantastic results. Frozen berries are a brilliant year-round option.

There’s no need to thaw them first, which means you can whip up this taste of the holidays anytime a craving strikes. Just toss them in straight from the freezer!

How to make Easy Cranberry Cake?

Preheat and Prepare

Start by heating your oven to 175°C (350°F). Grease an 8.5″x4.5″ loaf pan and line it with parchment paper, leaving an overhang on the sides.

This little step is a game-changer, I promise—it makes removing your beautiful cake an absolute breeze.

Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Sifting is ideal for a light cake, but a good whisk works wonders too.

This ensures your leavening is evenly distributed, so you get a perfect rise without any bitter pockets.

Cream Butter and Sugar

In a separate bowl, beat the softened butter and sugar together for a good 5-7 minutes. Don’t rush this—it’s the secret to a light, airy texture.

You’ll know it’s ready when the mixture turns pale, fluffy, and almost white. It’s the foundation of your cake’s incredible texture.

Incorporate Eggs and Flavors

Beat in the eggs one at a time, followed by the extra yolk, letting each incorporate fully. The mixture might look a bit curdled, but just keep going.

Then, mix in the lemon juice, zest, vanilla, and that sneaky bit of almond extract. These flavors are the perfect bright complement to the tart berries.

Fold in Flour and Cranberries

Gently fold the dry ingredients into the wet batter in two additions. Use a spatula and a light hand—you just want to combine them, not beat the air out.

Finally, fold in the cranberries. The batter is thick, which is exactly what you want to keep those berries suspended perfectly.

Bake to Perfection

Spread the batter into your prepared pan, smoothing the top. Bake for 45-50 minutes, until golden and a skewer inserted comes out clean.

The smell that will fill your kitchen is nothing short of incredible—warm, buttery, and fruity all at once.

Cool and Serve

Let the cake cool in the pan for about 10 minutes before using the parchment paper to lift it out onto a wire rack.

It’s sublime served slightly warm, when the edges are just a tiny bit crisp against the soft, moist interior.

Tips

For the best rise, make sure your baking powder is fresh. If it doesn’t fizz when you add it to hot water, it’s time for a new can.

That extra egg yolk is not optional! It adds richness, moisture, and helps create that velvety, tender crumb we’re after.

Resist the urge to open the oven door too early. A steady temperature is key for that beautiful, even rise.

Delicious Ways to Serve Your Creation

This cake is a true multitasker. Enjoy a thick slice with your morning coffee for a glorious start to the day.

For dessert, elevate it with a dollop of softly whipped cream or a scoop of vanilla bean ice cream. The contrast of warm cake and cool, creamy topping is simply divine.

Storing and Keeping It Fresh

Once completely cool, store the cake in an airtight container at room temperature for up to 3 days. The crust will soften, but the flavor remains wonderful.

You can also freeze it for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the fridge for the best texture.

Creative Variations to Try

Feel free to make this recipe your own! Add a handful of white chocolate chips for a sweeter twist, or some orange zest in place of lemon.

A simple lemon glaze (just mix powdered sugar and lemon juice) drizzled over the top adds a lovely sweetness and a professional finish. The possibilities are truly endless.

Print Recipe

Easy Cranberry Cake Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: E easy baking F Fall dessert H Holiday dessert

Difficulty: easy Prep Time 25 mins Cook Time 50 mins Rest Time 10 mins Total Time 1 hr 25 mins

Cooking Temp: 175  C Servings: 8 Estimated Cost: $ 8.50 Calories: 320

Best Season: Fall, Winter, holiday

Description

This moist and buttery cranberry cake is a delightfully simple treat that bursts with sweet-tart flavor from fresh or frozen cranberries. Perfect for breakfast, afternoon tea, or as a festive holiday dessert, this one-bowl cake comes together quickly with minimal cleanup. Infused with bright lemon zest, vanilla, and a hint of almond, it bakes up golden with a tender crumb studded with ruby-red berries. No fancy techniques required — just easy, wholesome ingredients and big flavor!

Ingredients

Servings

• 125 g all-purpose flour (or ~1 cup; do not pack when measuring)
• 1 tsp baking powder
• ¼ tsp salt (omit if using salted butter)
• 150 g caster sugar (or granulated sugar)
• 115 g unsalted butter (softened to room temperature)
• 2 large eggs (about 60–62g each with shell)
• 1 egg yolk (adds richness and moisture)
• 2 tsp lemon juice (freshly squeezed)
• 2 tsp lemon zest (optional but recommended)
• ½ tsp vanilla extract (use double if using artificial essence)
• ⅛ tsp almond extract (optional, adds nutty depth)
• 1 cup fresh or frozen cranberries (no need to thaw)

Instructions

1. Preheat & Prepare Pan

   Preheat oven to 175°C (350°F). Lightly grease an 8.5" x 4.5" (21 x 11 cm) loaf pan and line with parchment paper, leaving a 1-inch (2.5 cm) overhang on the long sides for easy removal.

2. Sift Dry Ingredients

   In a bowl, sift together all-purpose flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar

   Using a stand mixer or hand beaters, beat softened butter and caster sugar at medium-high speed for 5– fluffy and pale in color. Scrape down the bowl occasionally.
   Do not rush this step—proper creaming ensures a light texture.

4. Add Eggs and Extracts

   Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the extra egg yolk until smooth. Then add lemon juice, lemon zest (if using), vanilla extract, and almond extract. Beat for about 10 seconds to combine.
   The mixture may look curdled initially but will come together with continued mixing.

5. Fold in Flour

   Add the sifted dry ingredients in two batches, folding gently with a spatula or mixing at low speed just until the flour is moistened. Do not overmix.
   Overmixing can lead to a tough cake due to gluten development.

6. Fold in Cranberries

   Gently fold in the fresh or frozen cranberries until evenly distributed throughout the thick batter.
   No need to coat berries in flour—the thick batter prevents sinking.

7. Transfer to Pan

   Spoon the batter into the prepared loaf pan. Use a spatula to press the batter into the corners and smooth the top. Tap the pan firmly on the counter a few times to release air bubbles.

8. Bake Until Done

   Bake in the center of the oven for 45–50 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
   Avoid opening the oven door too early to prevent collapse.

9. Cool and Serve

   Let the cake cool in the pan for 5–10 minutes. Then lift it out using the parchment overhang and transfer to a wire rack to cool completely. Best enjoyed slightly warm the same day, though it keeps well for several days.
   Crust softens over time but remains delicious.

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 9g45%

Trans Fat 0.5g

Cholesterol 85mg29%

Sodium 180mg8%

Potassium 120mg4%

Total Carbohydrate 42g15%

Dietary Fiber 2g8%

Sugars 28g

Protein 4g8%

---

Calcium 3 mg

Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Storage: Store cooled cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freezing: Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for 1–2 hours.
• Variations: Try cranberry-orange, cranberry-white chocolate, or add a cinnamon crumble topping for extra indulgence.
• Serving suggestion: Enjoy with a cup of coffee, tea, or a dollop of whipped cream.

Keywords: easy cranberry cake, cranberry loaf cake, moist cranberry cake, homemade cranberry cake, no-frosting cranberry cake, holiday cake recipe