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5.0 from 3 votes

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.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12
Calories: 509 kcal
Course: Dessert , Cake , Brunch
Cuisine: American

Ingredients

  • 2 cups granulated 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
    Cup of Yum
  1. If using frozen cranberries, let them sit on the counter while getting things ready.
  2. Preheat the oven to 350 degrees F.
  3. Grease or line a 9x13 pan with parchment paper.
Make the batter
  1. Beat together the sugar and butter until light and fluffy, 2-3 minutes.
  2. Add one egg at a time, incorporating each before adding the next. (As you add ingredients, scrape down the bowl as needed).
  3. Mix in the yogurt and vanilla.
  4. Add the flour and baking powder on low speed, just until incorporated.
  5. Clean off the beaters and fold in the cranberries and white chocolate chips by hand.
  6. The dough will be very thick and hard to stir. Stir well to incorporate all the ingredients.
Bake
  1. Press the dough into the prepared pan.
  2. Put the pan on the middle rack of the oven, away from the sides of the oven.
  3. Bake for 50-60 minutes in a 9x13 pan, or until a toothpick inserted in the center of the cake comes out clean.
  4. Set the pan on top of a cooling rack and let cool before cutting and serving.
Serve
  1. Top with whipped cream, powdered sugar or icecream (or nothing at all).Devour.

Notes

  • If using a stand mixer, use the paddle attachment.
  • Test the cake for doneness with a toothpick inserted in the thickest part. It should come out clean.
  • Room temperature eggs are easier to incorporate into the batter and lessen the bake time for your cake.
  • If you want to be fancy, sprinkle some sparkling or natural sugar over the top of the cake before baking.
  • A dusting of powdered sugar is great at serving time.
  • How do I store my cranberry cake?
  • You can store this cake in the pan, with its pan cover, at room temperature for a few days, or you can wrap it well with plastic wrap without a cover. 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.
  • 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!

Nutrition Information

Calories 509kcal (25%) Carbohydrates 71g (24%) Protein 7g (14%) Fat 23g (35%) Saturated Fat 14g (70%) Cholesterol 86mg (29%) Sodium 174mg (7%) Potassium 217mg (6%) Fiber 1g (4%) Sugar 45g (90%) Vitamin A 544IU (11%) Vitamin C 1mg (1%) Calcium 103mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 509

% Daily Value*

Calories 509kcal 25%
Carbohydrates 71g 24%
Protein 7g 14%
Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 86mg 29%
Sodium 174mg 7%
Potassium 217mg 5%
Fiber 1g 4%
Sugar 45g 90%
Vitamin A 544IU 11%
Vitamin C 1mg 1%
Calcium 103mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.