Steam curled through the kitchen as I pulled the Cranberry Cake Recipe from the old tin box where grandma kept every favorite. You know that smell that hits you the moment the oven door opens—lemon zest, butter, a faint tang of cranberry—it’s nostalgia with a crust. I’ve made this cranberry cake recipe hundreds of times, and it still feels like a warm welcome home. It’s not flashy, but it’s the kind of dessert that disappears in minutes at my house, and my kids actually ask for seconds. Think of it as a bright, lemon-tinted loaf cake with pockets of tart cranberry goodness—lighter than a pound cake, sturdier than a muffin, and somehow exactly right for any season. This one’s a lifesaver on busy nights, and it’s guaranteed to make your kitchen smell like a hug. If you’re comparing it to a classic blueberry coffee cake, the cranberry cake recipe brings a tangy brightness that wakes up the palate without being overly sweet. Grab a mug of coffee; let’s bake something that tastes like a memory.
What is Cranberry Cake?
Think of this cranberry cake recipe as a simple, comforting cake that’s built to shine with citrus brightness and fresh fruit. It’s essentially a tender, vanilla-lemon batter folded with tart cranberries, then finished with a glaze that makes the crust glisten in the best possible way. The name is straightforward: cranberry cake recipe. The concept comes from those holiday favorite cranberry desserts we sneak into weekend breakfasts or a cozy afternoon tea. It’s not overly fussy—one bowl of dry ingredients, one bowl of wet ingredients, a little swirl of filling, and you’re done. What I love most about this cranberry cake recipe is how forgiving it is: if you’ve got a mug of cranberry sauce you forgot to use, or a handful of fresh cranberries that aren’t quite perfect, you can fold them in or swap them out without losing that bright-tart charm. It’s essentially a lemony, berry-studded cake that tastes like autumn and spring at once, which makes it feel “special” without being special-occasion-only.
Why you’ll love this recipe?
The best part of this cranberry cake recipe is how it lingers in the kitchen long after you’ve eaten your first slice. What I love most about it is the balance—tart cranberries meet soft, buttery crumb and a kiss of citrus. It’s not cloying, it’s not dry, and it stays moist for days if you cover it properly. The flavor is bright and celebratory, but the texture remains reliably tender enough for a casual weekday treat. It’s incredibly versatile: serve it for breakfast with a cup of black coffee, for a casual brunch with a dollop of whipped cream, or as a citrus-sparked dessert with vanilla ice cream. This cranberry cake recipe also won’t break the bank—the ingredient list is simple, with pantry staples you likely have on hand. And if you want a gluten-free option, I’ve included substitutions in the tips. The way the cranberries burst as you bite into a slice is pure comfort, and the glaze adds that glossy finish that makes it feel like a little vacation in dessert form. What I love most is how the scent alone makes the room feel warmer—that’s my cue to slow down and savor the moment, even on a busy weeknight. If you’re hunting for a crowd-pleaser that’s easy to tweak, this is it. It’s not loud or fussy; it’s cozy, reliable, and reliably delicious every single time.
How do I make a cranberry cake?
Quick Overview
This cranberry cake recipe is built to be friendly to both new bakers and seasoned cooks. You’ll whisk dry ingredients together, whisk wet ingredients together, then marry them just until they come together. The cranberry filling is tossed with a bit of sugar and a touch of cornstarch to keep moisture in check, so the cake stays tender without getting soggy. The batter is poured into a pan, the filling is swirled in, and a simple lemon glaze finishes the top with a gentle, glossy bite. It’s a one-pan, one-bowl moment that delivers a dessert you’ll reach for again and again—no fuss, just flavor. If you’re pressed for time, you can prep the filling while the batter rests and still have a perfectly balanced cake that’s ready in under an hour from start to finish.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour (or 1 3/4 cups if you’re using a lighter, cake-like crumb)
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp lemon zest
- 1/2 cup unsalted butter, melted and cooled
- 1 cup milk (dairy or almond milk work great)
- 2 large eggs
- 1 tsp vanilla extract
For the Filling:
- 1 cup fresh cranberries, quartered (or finely chopped if they’re very large)
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon cornstarch (to helps the juices thicken a bit)
- Optional: 1 teaspoon orange zest for extra brightness
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice (or a mix of lemon and cranberry juice)
- Optional: 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (175°C). Grease a 9×9-inch pan well, or line a round 9-inch pan with parchment for easy removal. If you’re using a round pan, you’ll get a nice tall cake with a pretty swirl. I like a touch of butter on the parchment and a light dusting of flour so it doesn’t stick. This is the moment where the house starts to smell like the holidays even if it isn’t December—you’ll know you’re in for something good.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. The zest wakes up all the flavors, and the flour helps distribute it evenly. If you have a sifter, give everything a quick pass; if not, whisk vigorously for a minute to aerate the mixture. The goal is a smooth, uniform dry base with no lumps of baking powder clumping in the corners.
Step 3: Mix Wet Ingredients
In another bowl, whisk the eggs, milk, and vanilla until they’re just combined. Stir in the melted, cooled butter until the mixture looks glossy. Don’t worry about being perfectly smooth—just make sure there are no visible pockets of butter. The warmth of the butter helps bloom the batter’s flavors, and the milk keeps it tender.
Step 4: Combine
Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few tiny lumps are okay—overmixing will toughen the crumb. This is the moment the batter comes together with a soft, almost satin-like texture. If you see a few streaks of flour, don’t worry; they’ll disappear once the batter bakes.
Step 5: Prepare Filling
In a small bowl, toss the cranberries with the sugar, cornstarch, and optional orange zest. The sugar helps the cranberries release just enough juice while the cornstarch keeps the mixture from becoming too runny. If you’re using very tart cranberries, you can add an extra teaspoon of sugar to balance the bite. This step is where the tart meets the sweet in a friendly, cozy way.
Step 6: Layer & Swirl
Spread about half of the batter into the prepared pan. Scatter the cranberry filling over the batter, then dollop the remaining batter on top. Use a knife or skewer to swirl gently, creating ribbons of red through the cake rather than a uniform layer. The marbling looks gorgeous once baked, and it guarantees every bite has a little fruity burst.
Step 7: Bake
Bake for 45–55 minutes, or until the top is nicely golden and a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 10–15 minutes. Oven heat varies, so keep an eye on the center; you want a tender crumb with just a gentle bounce when you press it.
Step 8: Cool & Glaze
Let the cake rest in the pan for about 20 minutes, then transfer to a rack to cool a little longer. While it’s still warm but not hot, whisk together the glaze ingredients until you reach a drizzle-able consistency. The glaze should be thick enough to cling but thin enough to flow, giving the top that pretty, glassy finish. Pour and let it set for a few minutes; you’ll see the glaze catch the light in the best way. If you want less sweetness, skip the glaze entirely and dust with a touch of powdered sugar instead.
Step 9: Slice & Serve
Slice with a serrated knife, wiping the blade clean between cuts for neat portions. This cranberry cake recipe is delicious warm, at room temperature, or slightly chilled, so pick the temperature your crowd enjoys most. I like a slice with a dollop of whipped cream or a scoop of vanilla ice cream, and a little extra lemon zest over the top for a spark of brightness. The cake keeps beautifully wrapped and stored, making it a perfect make-ahead treat for weekend gatherings or a thoughtful dessert to bring to a potluck.
What to Serve It With
This cranberry cake recipe has so many friends. It’s great for breakfast, brunch, or a dessert that still feels casual and comforting. Here are a few pairing ideas that keep with the cozy vibe:
For Breakfast: A hot cup of coffee or tea, a light dusting of powdered sugar, and perhaps a dollop of yogurt on the side for extra creaminess. The sweet-tresh aroma makes even Monday mornings feel special.
For Brunch: Serve alongside citrusy sparkling water or a small bowl of fresh berries. A mint sprig on the plate adds a refreshing note that cuts through the glaze nicely.
As Dessert: A scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream complements the tart fruit. A drizzle of extra glaze or a whisper of lemon zest makes it feel restaurant-worthy without the fuss.
For Cozy Snacks: This cake thrives with a mug of tea or hot chocolate. If you’re feeding kids, a simple glaze-free version plus a side of fruit feels lighter and still totally satisfying. We often pair it with a small plate of almonds or pistachios for crunch.
Top Tips for Perfecting Your Cranberry Cake Recipe
These little tweaks have saved many a bake night at my house, and they’ll help you nail this cranberry cake recipe every time.
Cranberry Prep: Fresh cranberries give the best pop, but frozen berries work fine. If using frozen, don’t thaw them completely; pat them dry to minimize extra moisture. For a deeper cranberry flavor, sprinkle a pinch of orange zest into the filling for a brighter citrus note that pairs perfectly with the glaze.
Mixing Advice: The moment you see a smooth, cohesive batter, stop mixing. A few small lumps are a sign you’re keeping that tender crumb. If your batter looks a touch stiff, a tablespoon or two of milk can loosen it without sacrificing structure.
Swirl Customization: For a more dramatic swirl, drop spoonfuls of the remaining batter in random spots after the filling and use a knife tip to create wide, irregular ribbons. It looks homey and gorgeous once baked. If you prefer a more uniform pattern, spread the batter evenly and gently tap the pan to settle it before baking.
Ingredient Swaps: You can swap in half whole wheat flour for a nuttier crumb, or use a 1:1 gluten-free flour blend if needed. In that case, you might want to add an extra tablespoon of milk to keep the batter from feeling too dry. If you don’t have lemons, a bit of orange zest works beautifully too.
Baking Tips: Place the rack in the middle of the oven for even heat. If your oven runs hot, lower the temperature to 325°F and bake a little longer. Always check center doneness with a toothpick—the cake is ready when it comes out clean with a few moist crumbs tangled on it.
Glaze Variations: Keep the glaze simple for a clean look, or swap to a cranberry-juice-based glaze for a deeper red. Add a pinch of vanilla or a splash of orange liqueur for a grown-up finish. If you want texture, sprinkle a few lemon zest curls over the glaze while it’s still wet.
From my kitchen to yours, these small adjustments have saved me more times than I can count. My favorite version is a simple, lemony glaze with a hint of vanilla; the balance is just right, and the cake stays moist without being heavy. Trust me on this one—this cranberry cake recipe shines when you keep things light, bright, and a little forgiving.
Storing and Reheating Tips
Storing is as important as baking with this cranberry cake recipe, because the best bites often come on the second or third day when the flavors have settled in. Here’s how I keep it fresh and tasty.
Room Temperature: The cake will stay moist and fragrant for 1–2 days covered on the counter. If your house is warm, I’d aim for the shorter end of that window. The glaze helps keep the top looking glossy, but if you’re storing for more than a day, keep it loosely covered to avoid staling.
Refrigerator Storage: You can refrigerate for up to 5–7 days, tightly wrapped or in an airtight container. The cake will firm slightly in the fridge, but it still tastes lovely when warmed a bit before serving. A quick 10–15 second nudge in the microwave can revive that just-baked softness.
Freezer Instructions: Wrap slices or the whole cake tightly in plastic wrap and then foil, and freeze for up to 2–3 months. Thaw at room temperature and rewarm gently in the oven if you want that fresh-baked warmth. If you’re freezing with glaze, you might want to freeze the cake without glaze and add it once thawed so the glaze stays bright and glossy.
Glaze Timing Advice: If you’re freezing, I recommend waiting to glaze until you’re ready to serve. If you need to glaze ahead, re-warm the cake slightly and re-glaze to restore that glossy finish. Either way, a quick re-glaze gives the top its classic shine and a little extra sweetness to bring all the flavors together.
Frequently Asked Questions
Final Thoughts
This cranberry cake recipe is the kind of thing that earns a permanent spot in the rotation. It’s comforting without being heavy, bright without being artificially tangy, and forgiving enough that you can improvise with what you’ve got on hand. The lemon zest wakes up the berries, the glaze ties the whole thing together, and every bite feels like a little celebration in a pan. If you’ve got guests coming by or a weekend craving you don’t want to overthink, this is the one to reach for. I’ve made it with almond milk for a creamier crumb, I’ve swapped in a gluten-free blend with great results, and I’ve even added a splash of orange liqueur for a more adult version. My kids tell me it’s the best thing I bake all week, and you know what? They’re not wrong. I’d love to hear how yours turns out—leave a comment with any tweaks you try or a photo of your slice. Happy baking!
Cranberry Coffee Cake
Ingredients
Cake Ingredients
- 4 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Kosher salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs, room temperature
- 1 cup Whole milk
- 0.25 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Fresh cranberries
Crumble Ingredients
- 0.33 cup Brown sugar
- 0.25 cup All-purpose flour
- 0.5 teaspoon Ground cinnamon
- 3 tablespoons Unsalted butter, cold
Glaze Ingredients
- 1 cup Confectioners' sugar
- 2 tablespoons Whole milk
Instructions
Cake Preparation
- Preheat oven to 350°F (175°C). Spray a 9x13 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, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beat briefly after each addition. Then add the milk, oil, and vanilla extract, mixing until just combined.
- Gradually add dry ingredients to wet mixture, mixing until just incorporated.
- Fold in cranberries.
- Pour the batter into the prepared pan. Set aside.
Crumble Preparation
- In a medium bowl, combine the brown sugar, flour, and cinnamon.
- Add cold butter. Work the butter into the dry ingredients until coarse crumbs form.
- Sprinkle the crumble evenly over the cake batter.
- Bake for 50-55 minutes, or until a toothpick comes out mostly clean.
- Remove the cake from the oven and let it cool slightly.
Glaze Preparation
- In a small bowl, whisk together the confectioners' sugar and milk until smooth.
- Drizzle the glaze over the warm cake. Slice and serve.
