Fresh Cranberry Cake (super easy!)
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Cranberry Cake is one of those recipes I come back to every holiday season. When everything else feels like a lot – multiple dishes, desserts, events – this is the one I make when I just want something easy that still feels special.
It’s super simple. One bowl, basic ingredients, and even easier if you use a stand mixer or hand mixer. You can throw it together, get it in the oven, and go make your coffee while it bakes.
This is perfect for Christmas morning, or make it the night before and have it ready to go. It’s the kind of cake that works as breakfast, a snack, or something to serve if people stop by.
I always end up with way too many cranberries every year. I freeze a bunch, make cranberry sauce, bake muffins… and somehow still have extras. That’s usually when this cake happens.
And honestly, if no one shows up to share it… not mad about it. More cake for me.
Love cranberry recipes? Try this Cranberry Orange Biscotti, or my super healthy Breakfast Cookies.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Easy. Mix it, bake it, done. No fuss, no complicated steps, and it all comes together in a 9×13 pan.
- No fancy ingredients. Just simple, everyday stuff. Fresh cranberries are the only “extra,” and even those are easy to find this time of year.
- Great for extras. If you’re like me and always end up with too many cranberries, this is a great way to use them up.
- Make ahead friendly. Bake it the night before or earlier in the day and have it ready whenever you need something sweet.
- Perfect with coffee. Slightly tart, a little sweet, and exactly what you want with a warm drink.
I ALWAYS buy too many bags of fresh cranberries, mainly because I love to freeze them and use them throughout the year, as well as making my homemade cranberry sauce for thanksgiving. I make these one bowl cranberry muffins, too!
What to serve with cake
This delicious cake can be served as is, or you can add a dollop of whipped cream, powdered sugar or ice cream on top. Why not?!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Kylee’s Notes
- Use the paddle attachment. If you’re using a stand mixer, this helps everything mix evenly without overworking the batter.
- Don’t overmix. Once the flour goes in, mix just until combined. Overmixing can make the cake dense instead of soft and tender.
- Use room temp ingredients. Butter, eggs, and yogurt all blend together better when they’re not cold, giving you a smoother batter and better texture.
- Toss the cranberries in flour. This helps keep them from sinking so you get berries throughout the cake instead of all at the bottom.
- Check for doneness. Insert a toothpick into the center – it should come out clean or with just a few crumbs. Start checking a few minutes early since ovens vary.
- Add a little crunch on top. Sprinkle coarse or natural sugar over the batter before baking if you want a slightly crisp top.
- Let it cool before slicing. It’ll smell amazing, but give it time. The cake sets as it cools and slices much cleaner.
- Finish with powdered sugar. A light dusting right before serving makes it look nice and adds a little extra sweetness.
How do I store my cranberry cake?
You can store this cake in the pan, or in an airtight container, at room temperature for a few days, or you can wrap it well with plastic wrap without a cover.
Can I use frozen cranberries?
Feel free to enjoy this cake all year round by using frozen cranberries. If you do use frozen cranberries, make sure to thaw them completely before adding them into the batter, and just a heads up – the cranberries are likely to tint your batter pink.
Can I use dried cranberries?
I do not recommend using dried cranberries. This cake is very sweet and that sweetness is offset by the tart cranberries. The fresh (or frozen) cranberries add to the moisture of the cake.
Substitutions/Additions
- Almond extract can be used instead of vanilla extract if you prefer.
- Add a little orange zest to the batter if you have an orange handy!
- The plain yogurt can be replaced with vanilla yogurt, but be aware that it will add more sweetness to the cake. You could use sour cream if you prefer.
- This cake tastes great with chopped pecans or walnuts!
Freezing instructions
To freeze, let it cool completely, wrap it (in or out of the pan) in a double layer of plastic wrap and then a layer of aluminum foil. Label and use within a few months.
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Sugar. Sweetens the cake and balances the tart cranberries. This is what gives you that classic sweet + tart combo that makes this so good.
- Butter. Adds richness and flavor. Make sure it’s softened so it creams properly with the sugar and gives you that light texture.
- Eggs. Help bind everything together and give structure. Use large eggs, and room temperature is best so they mix in smoothly.
- Plain yogurt. Keeps the cake moist and tender. You can swap with sour cream if needed, or even vanilla yogurt (just know it’ll make the cake a little sweeter).
- Vanilla extract. Adds a warm, subtle flavor that rounds everything out. You can swap for almond extract if you want a slightly different flavor.
- Flour. The base of the cake. Regular flour works perfectly here – nothing fancy needed.
- Baking powder. Helps the cake rise and keeps it from being too dense. Make sure it’s fresh so you get a good lift.
- Fresh cranberries. The star of the show. They add that bright, tart pop that cuts through the sweetness. Frozen works too – just thaw first. Skip dried cranberries here, they won’t give the same result.
- White chocolate chips. Add little pockets of sweetness that balance the tart berries. Totally optional if you want a more tart cake, but highly recommended if you like that sweet contrast.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. If using frozen cranberries, let them sit on the counter while getting things ready. Preheat the oven to 350°F. Grease or line a 9×13 pan with parchment paper.
Make the cake batter. In a large bowl, beat together the sugar and butter until light and fluffy, 2-3 minutes. Add eggs, one egg at a time, incorporating each before adding the next. (As you add ingredients, scrape down the bowl as needed).
Mix in the yogurt and vanilla.
Add the all-purpose flour and baking powder on low speed, just until incorporated. You may also gently fold this in by hand.
Clean off the beaters and fold in the cranberries and white chocolate chips by hand.
The dough will be very thick and hard to stir. Stir well to incorporate all the ingredients.
Bake
Pour the batter into the prepared pan.
Put the pan on the middle rack of the oven, away from the sides of the oven.
Bake for 50-60 minutes in a 9×13 pan, or until a toothpick inserted in the center of the cake comes out clean.
Set the pan on top of a wire rack and let cool before cutting and serving.
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Fresh Cranberry Cake (super easy to make!)
Ingredients
- 2 cups white sugar
- 1 cup butter softened
- 3 large eggs room temperature
- ¾ cup plain yogurt
- 1 teaspoon pure vanilla extract
- 3 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 ¼ cups fresh cranberries frozen can be used, see notes
- 1 ¼ cups white chocolate chips
Instructions
Get prepared
- If using frozen cranberries, let them sit on the counter while getting things ready.
- Preheat the oven to 350°F.
- Grease or line a 9×13 pan with parchment paper.
Make the batter
- Beat together 2 cups white sugar and 1 cup butter (softened) until light and fluffy, 2-3 minutes.
- Add each of the 3 large eggs, one at a time. As you add ingredients, scrape down the bowl as needed.
- Mix in ¾ cup plain yogurt and 1 teaspoon pure vanilla extract.
- Add 3 cups plus 2 tablespoons all-purpose flour and 2 teaspoons baking powder on low speed, just until incorporated.
- Clean off the beaters and fold in 1 ¼ cups fresh cranberries and 1 ¼ cups white chocolate chips by hand.
- The dough will be very thick and hard to stir. Stir well to incorporate all the ingredients.
Bake
- Press the dough into the prepared pan.
- Put the pan on the middle rack of the oven, away from the sides of the oven.
- Bake for 50-60 minutes in a 9×13 pan, or until a toothpick inserted in the center of the cake comes out clean.
- Set the pan on top of a cooling rack and let cool before cutting and serving.
Serve
- Top with whipped cream, powdered sugar or icecream (or nothing at all).Devour.
Notes
- Don’t overmix. Mix just until combined so the cake stays soft and tender.
- Use room temp ingredients. Helps everything blend smoothly and bake evenly.
- Toss cranberries in flour. Keeps them from sinking to the bottom.
- Check early. Start checking a few minutes before the timer – ovens vary.
- Let it cool before cutting. It sets up as it cools and slices much cleaner.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Really delicious! I left out the white chocolate because I prefer tart to sweet and it’s just perfect. Thanks!