The Best Cranberry Christmas Cake (Make-Ahead Friendly)

Cranberry Christmas Cake is a festive holiday treat that's as pretty as it is delicious. Tart cranberries are baked into a tender cake with a light streusel topping, making it perfect for Christmas morning, holiday brunch, or a cozy winter dessert.

This cake keeps well and tastes even better the next day, so it's also a wonderful make-ahead option for entertaining or gifting. With its bright pops of cranberry and hint of almond and vanilla, this Cranberry Christmas Cake is sure to become a holiday tradition in your kitchen!

We make mini-versions of this cake to give as Christmas gifts, along with pretzel rods dipped in chocolate. This delicious cranberry cake is perfect served with a dalgona coffee on Christmas morning!

Ingredients

Cake Batter

• ¼ cup unsalted butter: make sure it's at room temperature
• 1 cup granulated sugar
• 2 large eggs: the eggs should also be at room temperature (this is important)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 ¼ cups all-purpose flour, divided
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup half & half (use half buttermilk, if desired)
• 2 cups fresh cranberries: tossed in flour to prevent them from sinking in the batter
• ½ cup sliced almonds: sprinkled over the top for crunch

Streusel Topping

• ¼ cup light brown sugar, packed
• 2 tablespoons all-purpose flour
• ½ teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter, cut into small pieces

Optional Garnishes

• Powdered sugar, for dusting
• Fresh or sugared cranberries, for decoration
• Fresh rosemary sprigs: the color contrast looks gorgeous!

How to Make Cranberry Christmas Cake

1. Preheat the oven: Set the oven to 325°F. Grease and flour an 8-inch springform pan (or line it with parchment).
2. Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar together until it's light and fluffy, about 3-4 minutes.
3. Add the eggs and extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts until it's all combined.
4. Mix the dry ingredients: In a separate bowl, whisk together 2 cups of the flour, the baking powder, and the salt.
5. Combine the wet and dry ingredients: Add one-third of the dry mixture to the butter mixture, mixing on low just until it's combined. Add one-third of the half & half and mix it again. Continue alternating the flour and half & half until everything is just mixed. Do not overmix!
6. Prepare the cranberries: Toss the cranberries with the remaining ¼ cup flour until they're evenly coated. Gently fold the cranberries into the batter.
7. Assemble the cake: Spread the batter evenly into the prepared pan. Sprinkle the sliced almonds on top, pressing lightly so they stick.
8. Bake the cake: Bake for 40 minutes.
9. Make streusel topping: While the cake bakes, combine the brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter with a fork until it's crumbly.
10. Add the streusel: After 40 minutes, remove the cake from the oven and sprinkle it evenly with the streusel mixture and the extra almonds. Return the cake to the oven and bake for another 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
11. Cool and garnish: Cool the cake in the pan on a wire rack for 10 minutes. Release the springform pan and cool it completely. Dust the cake with powdered sugar and decorate with fresh or sugared cranberries and a rosemary sprig before serving.

Equipment Needed

• 8-inch springform pan: recommended for even baking and easy release (a 9x13 pan or similar cake pan can also be used with adjusted bake time).
• Mixing bowls: at least two (one for wet ingredients and one for dry).
• Hand mixer or stand mixer: to cream the butter and sugar until it's light and fluffy.
• Measuring cups and spoons: for measuring the ingredients.
• Whisk: for blending the dry ingredients.
• Rubber spatula or wooden spoon: for folding cranberries into the batter.
• Fork or pastry cutter: to cut the butter into the streusel topping.
• Wire cooling rack: for cooling the cake after baking.
• Sifter or fine mesh strainer: optional, for dusting powdered sugar over the finished cake.

Tips

• Fresh vs. frozen cranberries: Fresh cranberries give the best texture and color, but frozen can be used if thawed, drained, and gently but thoroughly dried with a paper towel. Measure the cranberries before thawing (too many will add extra liquid in the batter).
• Coat the berries: Tossing the cranberries in flour before folding them into the batter helps prevent them from sinking to the bottom of the cake.
• Don't overmix the batter: Mix just until ingredients are combined. Overmixing can make the cake dense instead of light and tender.
• Streusel topping timing: Add the streusel partway through baking so it stays crumbly on top and doesn't sink into the cake.
• Pan choice matters: A springform pan makes for easier release and a nice presentation. A 9x13 pan works too but may bake faster, so check it early!
• Check for doneness: Look for a golden top and use a toothpick test: it should come out with just a few crumbs, and no wet batter.
• Make ahead: This cake actually tastes better the next day, making it perfect for Christmas morning!

Substitutions

• Cranberries: Use fresh cranberries whenever possible but frozen that have been thawed and thoroughly dried will also work. Dried cranberries can be used in a pinch if soaked in hot water for 10-15 minutes, then drained and patted dry.
• Half & half: Substitute with buttermilk for a tangier flavor, or use whole milk or light cream if that's all you have on hand.
• Almond extract: Can be replaced with extra vanilla extract if you prefer a simpler flavor.
• All-purpose flour: A 1:1 gluten-free flour blend can be used for a gluten-free version.
• Butter: Salted butter may be used; just reduce the added salt in the recipe slightly.
• Light brown sugar (for streusel): Swap with dark brown sugar for a deeper caramel flavor.

Variations

• Berries: Use blueberries, raspberries, or a mix of berries to enjoy this cake year-round.
• Nut topping: Replace the almonds with chopped pecans or walnuts.
• Add a little citrus: Add orange or lemon zest to the batter for a bright flavor that pairs beautifully with cranberries.
• Extra streusel: Double the streusel topping if you're a topping lover!
• Frosted version: Skip the streusel and top the cooled cake with cream cheese frosting or a simple orange glaze.
• Serving suggestion: Serve the cranberry Christmas cake warm with a drizzle of butter sauce, a scoop of vanilla ice cream, or whipped cream.
• Mini cakes: Bake in small disposable pans or mini loaf pans for easy holiday gifts.

Storage & Reheating

• Room temperature: Store the cake loosely covered at room temp for up to 2 days. Avoid airtight containers, as they can trap moisture and make the cake soggy.
• Refrigerator: For longer storage, keep it in the fridge, loosely covered, for up to 5 days. Bring it to room temp before serving.
• Freezer: Wrap the fully cooled cake tightly in plastic wrap, then foil, or place it in a freezer-safe container. Freeze for up to 2 months. Thaw it overnight in the fridge or for several hours at room temperature.
• Reheating: Warm slices in the microwave for 15-20 seconds, or reheat larger portions in a 300°F oven for about 10 minutes until it's just warmed through.
• Make-ahead: This cake tastes even better the next day, so feel free to bake it a day in advance and store it at room temp until you're ready to serve.

Frequently Asked Questions

Related

Looking for more Christmas desserts like this one? Try these:

Pairings

These are our favorite Christmas recipes to serve with Cranberry Christmas Cake:

Continue to Content

Cranberry Christmas Cake

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

This easy Cranberry Cake has a light streusel topping and it's perfect for dessert, a holiday morning breakfast, or for homemade gifts.

Print

Ingredients

• ¼ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 ¼ cups unbleached all-purpose flour, divided
• 2 teaspoon baking powder
• ½ teaspoon salt
• ½ cup half & half (can also use buttermilk)
• 2 cups fresh cranberries
• ½ cup sliced almonds

Streusel Topping

• ¼ cup packed light brown sugar
• 2 tablespoon all-purpose flour
• ½ teaspoon ground cinnamon
• 2 tbs cold unsalted butter, cut into 4 pieces

Additional Toppings

• powdered sugar
• fresh cranberries
• a sprig of rosemary (just for garnish)

Instructions

1. Preheat the oven to 325°F.
2. In a large mixing bowl, cream the butter and sugar together until it's lighter in color and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after adding each one. Add the vanilla and almond extracts and mix until it's combined.
4. In a separate bowl, whisk together 2 cups of flour, the salt and baking powder.
5. Add ⅓ of the flour mixture to the butter mixture and mix on low speed just until it's combined.
6. Add a third of the half & half and blend it again. Continue until all of the flour and half & half has been added and mixed in. (Note: take care not to over-mix the batter; beat just until it's combined).
7. In a small bowl, toss the fresh cranberries with the remaining flour until they're completely coated. Fold the cranberries carefully into the batter.
8. Pour the batter into a greased and floured 8-inch springform pan, then spread it out evenly to the edges.
9. Sprinkle the sliced almonds evenly over the top of the batter, gently pressing them into the batter to adhere.
10. Bake for 40 minutes. Meanwhile, whisk together the brown sugar, flour, and cinnamon in a medium-sized bowl.
11. Add the butter and, using a fork, mix and press it together until it's blended and the mixture forms small crumbs.
12. Quickly remove the cake from the oven and sprinkle on the streusel mixture, then sprinkle with the sliced almonds.
13. Return the pan to the oven and bake another 20 minutes or until the top of the cake is lightly browned and a toothpick inserted into the center comes out with just a crumb or two.
14. Remove the pan from the oven and cool on a wire rack for 10 minutes. Carefully release the cake from the pan and remove it, then cool it completely on the wire rack.
15. Sprinkle generously with powdered sugar and top with more fresh or sugared cranberries and a sprig of rosemary.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 487Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 299mgCarbohydrates: 82gFiber: 3gSugar: 48gProtein: 8g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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