Easy Cranberry Cake Recipe

Total Time 1 hr 35 mins
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 16
Calories: 260
Description

A simple buttery cake packed with tart fresh cranberries. It bakes in one pan and slices neatly, making it a good dessert for holiday gatherings or coffee breaks.

Ingredients
    For the Cake
  • 3 eggs (room temperature)
  • 2 cups granulated sugar
  • 3/4 cup unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 12 oz fresh cranberries (rinsed and picked over)
Instructions
    Prepare the pan
  1. 1
    Preheat the oven to 350 F. Butter a 9x13-inch baking dish well, including the corners, so the cake releases easily after baking.
    2. Beat the eggs and sugar
  2. 2
    Crack the eggs into a large mixing bowl. Add the sugar and beat with a hand mixer or stand mixer for 5 to 7 minutes, until the mixture looks pale, thick, and slightly fluffy. When you lift the beaters, the batter should fall back in a soft ribbon. This step helps give the cake its light texture, so do not rush it.
    3. Mix in the butter and vanilla
  3. 3
    Add the softened butter and vanilla extract to the bowl. Beat for about 2 minutes, until the butter is fully blended and the mixture looks smooth and creamy. A few small streaks at the start are normal and will blend in as you mix.
    4. Add the flour and cranberries
  4. 4
    Add the flour and mix on low speed just until no dry pockets remain. Fold in the cranberries with a spatula until they are evenly spread through the thick batter. The batter will be quite heavy, which is exactly right.
    5. Spread the batter
  5. 5
    Spoon the batter into the prepared baking dish and spread it into an even layer. Use the back of the spoon or an offset spatula to gently press it into the corners.
    6. Bake the cake
  6. 6
    Bake for about 45 minutes, until the top is lightly golden and a toothpick inserted near the center comes out clean or with a few moist crumbs. If needed, add a few more minutes. The cranberries will soften as the cake bakes and the surface may look slightly crackled.
    7. Cool and slice
  7. 7
    Set the pan on a wire rack and let the cake cool for about 30 minutes before slicing. For the neatest pieces, let it cool completely. Cut into 16 pieces and serve at room temperature.
Note

Use fresh cranberries for the best texture. If you use frozen cranberries, add them straight from the freezer and do not thaw them first. Make sure the eggs and sugar are beaten until thick and pale. This helps the cake rise well and gives it a tender crumb. If the butter is very cold, it may not blend smoothly. Let it soften at room temperature before mixing. Store the cooled cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. For the best texture after refrigerating, let a slice sit at room temperature for 15 to 20 minutes before serving. This cake freezes well. Wrap individual pieces or the whole cooled cake tightly and freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

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