Cranberry Cake Recipe | Easy Cranberry Loaf Cake

• Festive Flavor. The tartness of fresh cranberries pairs beautifully with the sweetness of the cake, making it the ultimate holiday dessert.
• Easy to Make. No fancy equipment or techniques required. Perfect for bakers of all levels.
• Versatile. Serve it as a breakfast loaf, an afternoon snack, or a festive dessert.
• Make-Ahead Friendly. This cake tastes even better the next day, making it a convenient option for holiday gatherings.

Enjoy the perfect balance of tart and sweet with this crowd-pleasing cranberry loaf cake. Your holiday gatherings just got a lot tastier!

No, you do not need to cook cranberries before baking, especially in recipes like cranberry loaf cake, muffins, or bread. Fresh or frozen cranberries can be added directly to the batter.

The secret to a super moist cake lies in the balance of ingredients, techniques, and proper baking practices. Here are the key elements to achieve a perfectly moist cake every time:

• Don’t Overmix the Batter. Overmixing develops the gluten in the flour, leading to a dense and dry cake. Mix just until the ingredients are combined for a tender texture.
• Measure Ingredients Accurately. Too much flour can dry out your cake. Use a kitchen scale or the "spoon and level" method for precise measurements.
• Incorporate Moisture-Rich Ingredients.

  
  

  • Buttermilk or Sour Cream: Adds tanginess and keeps the cake moist.
  • Fruit or Veggies: Ingredients like mashed bananas, applesauce, or grated zucchini bring natural moisture.
  • Extra Egg Yolks: Yolks add richness and help bind moisture in the cake.

  
  

• Avoid Overbaking. Preheat your oven and bake at the correct temperature. Use an oven thermometer to ensure accuracy. Begin checking for doneness a few minutes before the suggested baking time. A toothpick should come out with a few moist crumbs—not dry or gooey.

For the Cranberry Loaf Cake

• Fresh or Frozen Cranberries– The star of the show, these add tangy bursts of flavor.
• All-Purpose Flour– Provides structure and a soft crumb.
• Granulated Sugar– Sweetens the batter and balances the cranberries' tartness.
• Baking Powder– Ensures the loaf rises perfectly.
• Salt– Enhances all the flavors.
• Eggs– Adds structure and moisture.
• Milk– Creates a tender and moist texture.
• Unsalted Butter– Adds richness and flavor.
• Vanilla Extract– Rounds out the flavors with a sweet aroma.

For The Glaze

• Powdered Sugar– The base for a smooth and sweet glaze.
• Milk– Adjusts the consistency.
• Orange Zest (Optional)– Adds a hint of citrus to complement the cranberries.

1. Preheat and Prepare. Preheat your oven to 350°F. Grease a standard loaf pan and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients. In a large bowl, whisk together the flour, baking powder, and salt. Toss the cranberries in a tablespoon of the flour mixture to prevent them from sinking in the batter.
3. Cream Butter and Sugar. In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
4. Combine the Wet and Dry Ingredients. Alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Gently fold in the cranberries.
5. Bake the Cake. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Prepare the Glaze. While the cake cools, whisk together the powdered sugar, milk, and optional orange zest. Adjust the consistency as needed.
7. Glaze and Serve. Once the cake has cooled, drizzle the glaze over the top. Slice and serve!

• Toss the Cranberries in Flour. This prevents them from sinking to the bottom of the loaf.
• Don’t Overmix. Overmixing can result in a dense loaf. Mix just until the ingredients are combined.
• Let It Cool. Allow the cake to cool completely before glazing to avoid the glaze melting into the cake.

• Cranberry Orange - Add orange zest to the batter for a citrusy twist.
• Nutty Cranberry- Fold in a handful of chopped walnuts or pecans for added crunch.
• Gluten-Free Option- Substitute all-purpose flour with a 1:1 gluten-free baking flour.
• Chocolate- Add white chocolate chips to the batter for a decadent touch.

This cranberry loaf cake pairs beautifully with a variety of beverages and sides:

• Hot Beverages- Coffee, tea, or spiced cider.
• Whipped Cream- A dollop of freshly whipped cream enhances the flavor.
• Fruit Compote- Serve with a side of warm cranberry or orange compote for an extra festive touch.

This cranberry loaf cake stays fresh for 3-4 days when stored in an airtight container at room temperature. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.

Yes! Wrap the cake (unglazed) tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature and add the glaze just before serving.

• Cranberry Chutney
• Slow Cooker Cranberry Meatballs
• Instant Pot Cranberry Millet Porridge
• Cranberry Salad
• Cranberry Brie Bites

Pin It!

If you love this Cranberry Cake recipe as much as we do, make sure you share it with your friends on Facebook and Instagram so they can try it too! Don't forget to Pin it so you can make it again soon.