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Easy Cranberry Cake

This Cranberry Cake recipe is a delicious blend of tart cranberries with just the right sweetness. Made with simple ingredients like butter, vanilla extract, and citrus zest, this cake is all about simple, great flavors.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12
Calories: 345 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 large eggs , room temperature
  • 2 cups sugar , leveled off
  • ¾ cup unsalted butter softened
  • 1 Tablespoon pure vanilla extract
  • 2 cups all-purpose flour , spooned, leveled, and sifted
  • 12 oz fresh cranberries
  • ¼ teaspoon kosher salt
  • 1 Tablespoon pure vanilla extract
  • 1 tablespoon , orange or lemon zest
  • 1 Tablespoon turbinado sugar or any coarse sugar , to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees. Greased and flour a 9x13 pan with or line with parchment paper; set aside.
  2. In a stand mixer with the whisk attachment, beat the eggs with the sugar until slightly thickened, double in volume, and light in color for about 10 minutes (in this recipe, the eggs work as your leavening agent, so do not skip 10 minutes beating process.)
  3. Add the butter, kosher salt, orange zest, and vanilla, and mix for about two more minutes until blended. Using a rubber spatula, fold in the flour until just combined. Gently fold in the cranberries until combined.
  4. The batter will be pretty thick. Spread gently into the prepared 9x13 pan and sprinkle the turbinado sugar on top. Bake the cranberry cake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.  Let cool completely before cutting into slices. Enjoy!

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • To store your Cranberry Cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Store it at room temperature for up to two days or in the refrigerator for up to a week. To reheat, simply microwave individual slices for about 20-30 seconds. Enjoy!
  • To store your Cranberry Cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Store it at room temperature for up to two days or in the refrigerator for up to a week. To reheat, simply microwave individual slices for about 20-30 seconds. Enjoy!
  • Make-Ahead
  • Make-Ahead
  • To make ahead, prepare the Cranberry Cake batter and store it in the refrigerator for up to a day. When you're ready to bake, simply pour the batter into the prepared pan, sprinkle with turbinado sugar, and bake as directed. This saves time on the serving day while ensuring a freshly baked cake.
  • To make ahead, prepare the Cranberry Cake batter and store it in the refrigerator for up to a day. When you're ready to bake, simply pour the batter into the prepared pan, sprinkle with turbinado sugar, and bake as directed. This saves time on the serving day while ensuring a freshly baked cake.
  • How to Freeze
  • How to Freeze
  • To freeze the Cranberry Cake, ensure it has cooled completely. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or airtight container, and label it with the date. The cake can be frozen for up to 1 month. When ready to enjoy, thaw the cake in the refrigerator overnight and serve. Warm the thawed cake in a low-temperature oven for 10 minutes if desired. Freezing allows you to have a ready-made treat for later enjoyment.
  • To freeze the Cranberry Cake, ensure it has cooled completely. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or airtight container, and label it with the date. The cake can be frozen for up to 1 month. When ready to enjoy, thaw the cake in the refrigerator overnight and serve. Warm the thawed cake in a low-temperature oven for 10 minutes if desired. Freezing allows you to have a ready-made treat for later enjoyment.
  • Notes:
  • This is a very thick batter when it has finished mixing. You will need to press it into the pan to spread it out.
  • There is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cranberry cake (do not shorten or skip the beating process!!!).