Cranberry Cake
Bursting with the vibrant tartness of cranberries, this homemade cranberry cake is a moist and tender treat that’s perfect for any occasion, from festive holidays to cozy afternoons. Made with simple pantry staples like all-purpose flour, sugar, and butter, this recipe combines the sweetness of a buttery vanilla cake with the zing of fresh or frozen cranberries for an irresistible dessert. The batter comes together in just 20 minutes, and the cake bakes up beautifully golden with a soft crumb that pairs wonderfully with a dusting of powdered sugar. Whether enjoyed warm with a dollop of whipped cream or served alongside your favorite cup of tea, this cranberry cake is sure to become a new family favorite. Perfect for dessert lovers searching for easy cranberry recipes or delicious holiday bakes!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Unsalted butter
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Milk
- 2 cups Cranberries (fresh or frozen)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, but avoid overmixing.
Gently fold the cranberries into the batter using a spatula, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Once cooled, dust the top of the cake with powdered sugar for an added touch of sweetness.
Slice and serve the cranberry cake as is, or pair with whipped cream, vanilla ice cream, or a warm cup of tea.
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1698 mg | 74% | |
| Total Carbohydrate | 558.9 g | 203% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 338.9 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 286 mg | 22% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
