Soft and Moist Cranberry Cake

If you’re craving a simple yet show-stopping dessert, this Cranberry Cake delivers everything you love about holiday baking: bright tart cranberries, a buttery soft crumb, and classic homemade flavor. This cake is easy, beautiful, and perfect for Christmas gatherings, weekend baking, or anytime you want a cozy seasonal dessert.

Why You’ll Love This Recipe

• Soft, buttery crumb that stays moist for days
• Tart cranberries create a perfect sweet-tangy balance
• Made with basic pantry staples
• Easy enough for any skill level
• Beautiful presentation without decorating effort
• Ideal for holiday gatherings, brunch, or cozy evening treats

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup sour cream
• 1/2 cup milk
• 2 cups fresh cranberries
• 2 tablespoons granulated sugar (to toss with cranberries)

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing overhang for easy removal.
2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter and sugar until light and fluffy. This step helps create the cake’s tender texture.
4. Add the eggs one at a time, mixing well between additions to ensure a smooth batter.
5. Add the vanilla extract and sour cream, mixing until fully incorporated.
6. Add the dry ingredients and milk in alternating additions, beginning and ending with the dry mixture. Mix only until combined to avoid a dense cake.
7. Toss the cranberries with 2 tablespoons of sugar, coating them lightly to balance their tartness.
8. Gently fold the cranberries into the batter, distributing them evenly without crushing.
9. Transfer the batter to the prepared baking pan and smooth the top.
10. Bake 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
11. Cool the cake completely in the pan before slicing for clean, even servings.

Tips & Variations

• Use fresh cranberries for the best texture: Fresh berries hold their shape well and provide bright pops of flavor.
• Frozen cranberries also work: Add them frozen and toss with sugar; do not thaw to prevent bleeding.
• Add citrus for extra brightness: Orange zest pairs beautifully with cranberries and adds a wintery aroma.
• Include white chocolate for a sweeter bite: Fold in 1/2 cup white chocolate chips for rich contrast.
• Try almond extract: A small splash enhances the bakery-style flavor.

Storage & Freezer Instructions

• Room Temperature: Store tightly covered for up to 2 days.
• Refrigerator: Keeps fresh for up to 5 days.
• Freezer: Freeze individual slices wrapped in plastic, then placed in a freezer-safe bag. They keep well for up to 2 months. Thaw at room temperature before serving.

Serving & Pairing Ideas

• Dust lightly with powdered sugar for a classic finish.
• Serve warm with whipped cream or vanilla ice cream.
• Pair with hot drinks like coffee, black tea, chai, or spiced cider.
• Add a drizzle of simple glaze made from powdered sugar and milk for extra sweetness.

Frequently Asked Questions

Can I use dried cranberries instead of fresh?

Dried cranberries do not provide the same pop of tart juiciness as fresh ones. If using them, soak them in warm water for 10 minutes before adding to the batter. The final cake will be sweeter and less vibrant, but it still bakes well and stays moist.

Why did my cranberries sink to the bottom?

This usually happens when the batter is too thin or the cranberries were not tossed in sugar or flour. A thicker batter and lightly coated berries help them stay evenly distributed throughout the cake. Spreading the batter evenly before baking also helps maintain an even crumb.

Can I replace the sour cream?

Greek yogurt works very well as a substitute and maintains the moist texture. Regular yogurt works too, though it may produce a slightly softer crumb. Avoid using low-fat or fat-free options as they can affect flavor and structure.

How do I know when the cake is done?

The top should be golden and a toothpick inserted into the center should come out clean or with a few moist crumbs. The edges will also slightly pull away from the pan when fully baked. Avoid overbaking to keep the crumb soft and tender.

Ready to Make It?

This cranberry cake recipe is simple, festive, and perfect for any season, especially during the holidays. If you’re ready for a soft, moist, beautifully balanced dessert, grab your ingredients and start baking. Save or share this recipe so you can return to it anytime you need a cozy, crowd-pleasing dessert.

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