Cranberry Cake with Vanilla and Almond Flavor

This cranberry cake bakes fresh, tart cranberries into a tender, buttery cake flavored with vanilla and almond extract. The batter goes into a 9 × 13-inch baking dish, making it easy to slice and share.

Why Make This Cranberry Cake

Fresh cranberries bring a bright, tangy contrast to the sweet cake. Serve it as a holiday dessert, an afternoon treat, or alongside coffee or tea.

Ingredients

• 3 large eggs, room temperature
• 2 1/4 cups granulated sugar
• 3/4 cup unsalted butter, very soft and at room temperature, plus more for greasing
• 1/4 cup whole milk, room temperature
• 2 tsp vanilla extract
• 1 tsp almond extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 12 oz fresh whole cranberries
• 1 tbsp all-purpose flour, for coating the cranberries

How to Make Cranberry Cake

1. Heat the oven to 350°F (175°C). Butter a 9 × 13-inch baking dish.
2. Using a mixer, beat the eggs and sugar on medium-high for 6–7 minutes, until thick and pale.
3. Add the soft butter, milk, vanilla, and almond extract. Mix on medium until combined.
4. Whisk the 2 1/2 cups flour with the salt. Add it gradually on low speed and mix just until incorporated; the batter will be thick.
5. Toss the cranberries with the remaining 1 tablespoon flour, then fold them into the batter.
6. Spread the batter evenly in the prepared dish. Bake for 50–55 minutes, until lightly golden and a toothpick inserted near the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the final 10–15 minutes.
7. Cool completely in the dish before slicing.

Serving Suggestions

Serve slices plain, dusted with powdered sugar, or with whipped cream or vanilla ice cream. Coffee and tea are simple pairings.

Storage

Cover the cooled cake and keep it at room temperature for up to 2 days, or refrigerate it for longer storage. It can also be wrapped tightly and frozen for up to 3 months; thaw before serving.

Tips

• Bring the eggs and butter to room temperature for easier mixing.
• Mix the flour in only until the batter comes together.
• Coating the cranberries with flour helps distribute them through the thick batter.
• Ovens vary, so begin checking near the shorter end of the baking range.

Variations

Fold in chopped pecans or walnuts for crunch. A small amount of cinnamon or nutmeg can add a warm spice note. Substituting frozen cranberries may affect the texture; add them frozen rather than thawed, as directed in the source recipe. For another related idea, see cranberry banana bread. For more information, read King Arthur Baking’s cranberry cake recipe.

Frequently Asked Questions

Can I use frozen cranberries?
The source recipe allows frozen cranberries. Add them without thawing first.

Can I make this cake gluten-free?
A gluten-free flour blend may work, but the result depends on the blend. Follow its substitution guidance.

How can I tell when the cake is baked?
The top should be lightly golden, and a toothpick inserted near the center should come out clean or with a few moist crumbs.

Cranberry Cake

Print Recipe

A delightful dessert combining the sweetness of cake with the tartness of cranberries, perfect for any occasion.

• Author: Amelia
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 70 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 large eggs, room temperature
• 2 ¼ cups granulated sugar
• ¾ cup unsalted butter, very soft and room temperature (plus additional for greasing the baking dish)
• ¼ cup whole milk, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• 12 ounces fresh whole cranberries
• 1 tablespoon all-purpose flour (to coat cranberries)

Instructions

1. Preheat your oven to 350°F. Lightly butter a 9×13 inch glass baking dish to prevent sticking and set aside.
2. In a large bowl, use a handheld mixer on medium-high speed to beat the eggs and granulated sugar for 6-7 minutes until thick and pale yellow.
3. Add the softened butter, whole milk, vanilla extract, and almond extract to the whipped eggs. Beat on medium speed for 1-2 minutes.
4. Switch mixer speed to low and slowly add 2 ½ cups of flour and salt. Mix until incorporated, being careful not to overmix.
5. In a separate bowl, toss fresh cranberries with 1 tablespoon of flour.
6. Gently fold the coated cranberries into the batter until evenly distributed.
7. Pour the batter into the prepared baking dish. Bake for 50-55 minutes until the top is golden and a toothpick comes out clean.
8. Allow the cake to cool completely at room temperature before slicing and serving.

Notes

This cake pairs well with some whipped cream or a scoop of vanilla ice cream. Dusting with powdered sugar adds a nice touch.