Cranberry Cake Easy Moist Recipe

You know those recipes that just feel like coming home? The ones that, the moment you start making them, your kitchen fills with the most comforting aromas and you can practically hear happy sighs from everyone who knows what’s baking? This cranberry Cake Recipe is exactly that for me. It’s not just a cake; it’s a warm hug in dessert form. I’ve been making this for years, tweaking it just a smidge here and there, and it’s become an absolute staple, especially as the weather starts to cool down. Honestly, if you’re looking for a dessert that’s a step up from a simple pound cake but still wonderfully approachable, this is your winner. It’s got this delightful tang from the cranberries that balances out the sweet, moist crumb perfectly. It’s the kind of cake that makes a Tuesday feel like a special occasion, or, better yet, it’s a lifesaver when you need something impressive but don’t want to spend all day in the kitchen. This cranberry cake recipe has truly earned its spot in my recipe box, and I’m so excited to share it with you.

What Is Cranberry Cake?

So, what exactly *is* this wonderful cranberry cake I can’t stop raving about? Think of it as your favorite spiced cake, but with a vibrant, zesty kick that makes it totally unforgettable. It’s essentially a wonderfully moist, tender cake batter, generously studded with juicy cranberries that burst with flavor as they bake. Often, it’s got hints of warming spices like cinnamon and nutmeg, which just amplify the cozy factor. The “cranberry” in the name isn’t just for show; those little ruby-red jewels are the stars of the show, offering a delightful tartness that cuts through the sweetness and makes every bite incredibly interesting. It’s not quite a quick bread, and it’s definitely more special than a basic muffin, landing perfectly in that sweet spot of an easy-to-make, yet elegantly delicious, dessert or treat. It’s the kind of cake that reminds you of crisp autumn days, holiday gatherings, or just a really good cup of coffee on a chilly morning.

Why you

Honestly, the list is practically endless, but let me highlight the absolute best bits. First off, the flavor. Oh my goodness, the flavor! You get this incredibly tender, slightly spiced cake that’s just melt-in-your-mouth delicious. Then, BAM! You hit a pocket of bright, tangy cranberry that just sings. It’s this amazing sweet-tart dance on your palate that keeps you coming back for another slice. And then there’s the simplicity. I’m not kidding when I say this is surprisingly easy. There’s no fancy footwork involved. You mix your dry, mix your wet, combine them, swirl in some lovely cranberries, and bake. It’s foolproof, even if you’re not a seasoned baker. My kids can even help with some of the mixing steps! It’s also wonderfully cost-effective. Cranberries are usually pretty affordable, especially when they’re in season, and the rest of the ingredients are pantry staples. You don’t need expensive or hard-to-find items to make this incredible treat. And let’s talk versatility! This cranberry cake is a chameleon. It’s fantastic on its own, but it’s also amazing with a simple dusting of powdered sugar, a dollop of Whipped Cream, or even a drizzle of cream cheese glaze (more on that later!). It’s perfect for breakfast, brunch, a delightful afternoon snack, or even a lighter dessert. What I love most about this recipe, though, is how it always feels a little bit special without requiring a huge effort. It’s my secret weapon when I need to impress without the stress, and it consistently gets rave reviews. If you loved my spiced apple loaf, I promise you’re going to adore the vibrant twist this cranberry cake offers.

How to Make Cranberry Cake

Quick Overview

This cranberry cake comes together in a flash, really! The process is straightforward: we’ll whisk together our dry ingredients, cream together our wet ingredients until they’re light and fluffy, then gently combine the two. The magic really happens when we swirl in those beautiful, tart cranberries. It’s baked until golden and fragrant, then usually finished with a simple, sweet glaze that complements the fruit perfectly. It’s a one-bowl wonder in spirit, and the whole process from gathering ingredients to pulling it out of the oven is remarkably efficient, making it a lifesaver on busy days.

Ingredients

For the Main Batter:
3 cups all-purpose flour. I always use unbleached because I find it gives a slightly better texture, but regular is perfectly fine!
1 ½ teaspoons baking powder. Make sure it’s fresh; stale baking powder is the sneaky culprit behind flat cakes!
½ teaspoon baking soda. This gives us that extra lift and tenderness.
½ teaspoon salt. Crucial for balancing sweetness and enhancing flavors.
1 teaspoon ground cinnamon. For that warm, cozy hug.
½ teaspoon ground nutmeg. Just a whisper to add depth.
1 cup (2 sticks) unsalted butter, softened. Definitely use unsalted so you can control the salt level. Make sure it’s truly softened, not melted!

1 ¾ cups granulated sugar. You can reduce this slightly if you prefer a less sweet cake, but I find this ratio is spot-on for balancing the tart cranberries.
3 large eggs, at room temperature. Room temperature eggs incorporate much better, leading to a smoother batter.
1 teaspoon Vanilla Extract. Use good quality pure vanilla extract; it makes a world of difference.
1 cup buttermilk, at room temperature. Buttermilk is key here for moisture and that lovely tender crumb. If you don’t have any, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.

For the Filling:
2 cups fresh or frozen cranberries. If using frozen, no need to thaw! They’ll thaw as they bake and release their juices beautifully.
2 tablespoons granulated sugar. Just to give the cranberries a little boost.
1 tablespoon all-purpose flour. This helps prevent them from all sinking to the bottom.

For the Glaze:
1 ½ cups powdered sugar. Sifted, if you want it super smooth.
2-3 tablespoons milk or buttermilk. Start with 2 and add more as needed to reach your desired consistency.
½ teaspoon vanilla extract. Optional, but adds a nice touch.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or a bundt pan if you’re feeling fancy. For a 9×13 pan, I like to line the bottom with parchment paper too, which makes removing the cake a breeze. This little extra step is a lifesaver for me when I’m impatient to get the cake out!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking them well ensures everything is evenly distributed, so you don’t get a bite with too much baking soda or not enough spice. It’s a simple step, but it really sets you up for success.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes. This is where we build that tender texture. Scrape down the sides of the bowl occasionally. Then, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed just until combined. Be careful not to overmix here! Overmixing develops the gluten too much, which can lead to a tough cake. A few streaks of flour are okay; they’ll disappear as you fold in the cranberries.

Step 5: Prepare Filling

In a small bowl, toss the cranberries with the 2 tablespoons of sugar and 1 tablespoon of flour. This coating helps distribute the cranberries and prevents them from sinking like little rocks to the bottom of the pan.

Step 6: Layer & Swirl

Pour about half of the batter into your prepared pan. Sprinkle half of the cranberry mixture over the batter. Dollop the remaining batter over the cranberries, then sprinkle the rest of the cranberries on top. Using a knife or a skewer, gently swirl the cranberries into the batter a few times. Don’t overdo it; you want distinct pockets of cranberry, not a uniformly pink cake.

Step 7: Bake

Bake for 35-45 minutes for a 9×13 pan, or 50-60 minutes for a bundt pan, or until a wooden skewer inserted into the center comes out clean. Ovens can be so finicky, so checking is key. The aroma that fills your house during this stage is absolutely divine – pure comfort!

Step 8: Cool & Glaze

Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Once completely cool, whisk together the powdered sugar, 2 tablespoons of milk (or buttermilk), and vanilla extract for the glaze. Add more milk, a teaspoon at a time, until it reaches a drizzly but not watery consistency. Drizzle generously over the cooled cake. Patience is a virtue here; waiting for it to cool completely before glazing prevents the glaze from melting into a puddle!

Step 9: Slice & Serve

Once the glaze has set slightly, slice into generous portions. This cake is best served at room temperature, allowing all those flavors to really shine. Enjoy!

What to Serve It With

This cranberry cake is so wonderfully versatile, it can truly fit into any meal or occasion. For a cozy breakfast, a thick slice with a steaming mug of coffee is pure bliss. The tartness of the cranberries wakes up your palate, and the moist cake is just so satisfying. I often toast a slice lightly, and it becomes even more amazing. For a lovely weekend brunch, I like to serve it alongside some scrambled eggs, crispy bacon, and maybe a fruit salad. The cake adds a touch of sweetness and a pop of color to the table, making it feel a bit more festive. Plating it nicely on a pretty platter with a few extra cranberries scattered around can elevate it instantly. As a delightful dessert, it’s fantastic on its own, but if you want to go the extra mile, a small scoop of vanilla bean Ice Cream or a dollop of lightly sweetened whipped cream is divine. The contrast of warm cake and cool cream is just heavenly. For those spontaneous cozy snacks, this is my absolute go-to. It’s perfect with a glass of milk, a cup of herbal tea, or even a small glass of dessert wine if you’re feeling indulgent. My family loves it as an after-school treat, and it’s always gone in a flash. It’s truly a cake for all seasons and all moods.

Top Tips for Perfecting Your Cranberry Cake

I’ve learned a few things over the years of making this cranberry cake, and I’m happy to share them to help you achieve cranberry cake perfection! For the cranberries, if you’re using fresh ones, give them a quick rinse and pat them dry before tossing them with the sugar and flour. If you’re using frozen, they’re perfect as-is. The key is that light coating of flour and sugar; it helps them distribute evenly and prevents them from becoming too watery. For mixing, remember the golden rule: do NOT overmix once the wet and dry ingredients are combined. A few tiny lumps are better than a tough cake. Mix just until you don’t see dry flour anymore. It’s a fine line, and I’ve definitely crossed it before and ended up with a denser cake. For swirl customization, don’t be afraid to experiment! I sometimes like to swirl the cranberries more deliberately to create pretty patterns, almost like a marble cake, while other times I just do a quick swirl to ensure they’re distributed. It’s all about the look and texture you prefer. For ingredient swaps, I’ve tested this with almond milk in place of buttermilk in a pinch, and it worked quite well, making the cake a touch creamier. You can also experiment with adding a little orange zest to the batter for a lovely citrusy note that pairs beautifully with cranberries. For baking, trust your oven but also trust your instincts. Every oven is different. If your cake is browning too quickly on top but isn’t cooked through, you can loosely tent it with foil. I usually bake mine on the middle rack to ensure even heat distribution. For the glaze, consistency is key. It should be thick enough to coat the cake but thin enough to drizzle. If it’s too thick, add milk a teaspoon at a time. If it’s too thin, add a bit more powdered sugar. You can also play with flavor additions – a touch of lemon zest or a tiny drop of almond extract can add another dimension. These little tweaks make all the difference!

Storing and Reheating Tips

Proper storage is crucial to keeping this cranberry cake delicious. For room temperature storage, once completely cooled, you can wrap the cake tightly in plastic wrap or store it in an airtight container. It should stay fresh at room temperature for up to 3 days. This is great if you plan to enjoy it over a couple of days without needing the fridge. If you decide to refrigerate it, keep it in an airtight container. It will last for about 5-7 days this way, though I find the texture is best within the first 3-4 days. Reheating from the fridge can be done by letting it come to room temperature or gently warming a slice in the microwave for about 10-15 seconds. For freezer instructions, this cake freezes beautifully! Once completely cooled and glazed (or unglazed if you prefer to glaze after thawing), wrap the entire cake or individual slices very tightly in a double layer of plastic wrap, then a layer of aluminum foil. It can be frozen for up to 2-3 months. To thaw, remove it from the freezer and let it thaw at room temperature for a few hours. If you froze it unglazed, you can make the glaze once it’s thawed. For glaze timing advice, I always wait until the cake is completely cool before glazing. If you’re freezing it, I’d recommend glazing it *after* it’s thawed for the best texture and appearance, especially if you’re freezing for longer than a week, as the glaze can sometimes become a bit sticky in the freezer.

Frequently Asked Questions

Final Thoughts

There you have it – my tried-and-true, absolutely beloved cranberry Cake Recipe. It’s the kind of recipe that feels like sunshine on a cloudy day, bursting with flavor and warmth. The way the tart cranberries cut through the sweet, tender cake is just magical, and the simple glaze adds that perfect finishing touch. It’s proof that you don’t need complicated techniques or fancy ingredients to create something truly special and memorable. Whether you’re looking for a breakfast treat, a brunch centerpiece, or a delightful dessert, this cranberry cake is sure to become a favorite in your home, just like it is in mine. I really hope you give this one a try; I can’t wait to hear how it turns out for you and what your family thinks! If you enjoyed this, you might also love my Lemon Blueberry Scones or my Spiced Pear Crumble. Happy baking, and don’t forget to share your creations!

cranberry cake recipe

This delicious Cranberry Cake features a moist, buttery base layered with fresh cranberries, topped with a cinnamon crumble and finished with a sweet glaze. Perfect for breakfast, brunch, or dessert!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon kosher salt
• 1 cup unsalted butter, room temperature 2 sticks (227g)
• 2 cups granulated sugar 400g
• 4 large eggs, room temperature
• 1 cup whole milk 245g
• 0.25 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups fresh cranberries 200g

Crumble Topping

• 0.33 cup brown sugar 67g
• 0.25 cup all-purpose flour 31g
• 0.5 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, cold cut into small pieces

Glaze

• 1 cup confectioners' sugar 125g
• 2 tablespoons whole milk adjust for drizzling consistency

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with baking spray.
• In a large bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
• Add the eggs, one at a time, beating briefly after each addition. Then add the milk, vegetable oil, and vanilla extract, mixing on low speed until just combined.
• Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated. Be careful not to overmix.
• Remove bowl from mixer. Fold in cranberries.
• Pour the batter into the prepared pan, spreading it evenly. Set aside while you prepare the crumble.

Crumble Topping

• In a medium bowl, combine the brown sugar, flour, and cinnamon.
• Add the cold butter pieces. Using a fork, pastry cutter, or your hands, work the butter into the dry ingredients until it resembles coarse crumbs with pea-sized bits of butter.
• Sprinkle the crumble evenly over the cake batter.

Baking & Finishing

• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean.
• Remove the cake from the oven and let it cool slightly.

Glaze

• In a small bowl, whisk together the confectioners' sugar and 2 tablespoons milk until smooth. Add a few more drops of milk if needed to reach a drizzling consistency.
• Drizzle the glaze over the warm cake. Slice and serve.

Notes

For best results, use fresh cranberries. You can substitute frozen cranberries if needed, but do not thaw before using. Store leftovers covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.