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A close-up of a slice of cranberry cake with a golden-brown crust, showing visible pieces of berries, being lifted from a baking dish with a spatula.
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Fresh Cranberry Cake (super easy to make!)

Cranberry cake is perfect for the holidays! Sweet AND tart it's also moist and easy to make, bake and store. A delicious cake enjoyed by all.
Course brunch, Cake, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 509kcal
Author Kylee Ayotte

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
US Customary - Metric

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 9x13 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 9x13 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.

Nutrition

Calories: 509kcal | Carbohydrates: 71g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 174mg | Potassium: 217mg | Fiber: 1g | Sugar: 45g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg
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