This easy Cranberry Christmas Cake is everything a holiday treat should be—soft, moist, lightly sweet, and filled with bursts of tart cranberries. With its crackly cinnamon-sugar topping and tender crumb, it’s the perfect companion to a cozy cup of tea or coffee on Christmas morning. And since it works beautifully with fresh or frozen cranberries, it’s a dessert you can enjoy long after the holidays, too.
I’m usually all about pie, but there’s something irresistible about a simple one-layer cake—no frosting, no fuss, just a soft, buttery crumb and a crunchy, sugary top. That’s exactly what this Cranberry Christmas Cake delivers. It’s dotted with bright red cranberries, flavored with warm spices and orange zest, and capped with a cinnamon-sugar crust that bakes into a flaky, sweet finish. It’s as pretty as it is delicious, making it a lovely addition to any brunch table or holiday spread.
Why You’ll Love This Cake
This recipe checks all the boxes for an easy, crowd-pleasing dessert:
- Simple ingredients: Everything is pantry-friendly, with the exception of buttermilk—which truly makes the texture shine.
- No frosting needed: The cinnamon-sugar topping forms its own crackled crust.
- Fresh or frozen cranberries: Use what you have on hand!
- Perfect any time of year: Holiday-worthy, but versatile enough for everyday baking.
Helpful Tips & Variations
Measure the flour correctly. Use the spoon-and-level method rather than scooping directly from the bag. Too much flour will make the cake dry.
Buttermilk is worth it. It adds moisture and tang that you can’t replicate perfectly. If you need a backup option, use half heavy cream and half whole milk.
Fresh vs. frozen cranberries. Both work perfectly—no need to thaw frozen berries before using.
Don’t skip the topping. Since this cake doesn’t have frosting, the cinnamon-sugar layer adds the perfect sweet crunch and beautiful crackle.
Cranberry Christmas Cake Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12
Ingredients
For the Batter
- 2 cups + 2 tbsp all-purpose flour, spooned and leveled, divided
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into tiny cubes
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- Zest of 1 large orange
- 2 cups cranberries (fresh or frozen)
For the Topping
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Grease a 13×9-inch baking pan and set aside.
- In a large bowl, whisk together 2 cups of flour, the sugar, baking powder, baking soda, nutmeg, and salt.
- Cut the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk, eggs, vanilla, and orange zest.
- Add the wet mixture to the dry ingredients and stir gently with a fork until just combined.
- Toss the cranberries with the remaining 2 tablespoons of flour, then fold them into the batter. (This helps keep them from sinking.)
- Spread the batter evenly into the prepared pan.
- Mix the sugar and cinnamon together, then sprinkle evenly over the top.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool, then cut into squares and enjoy!
Storage
This cake stays fresh for 1–2 days at room temperature when tightly covered. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.