Christmas Cranberry Cake
If you are looking for a Christmas cake without any peppermint or gingerbread, you’re going to want to check out this cranberry cake! It’s flavored with pops of tart cranberries and a splash of both almond and vanilla extract. It’s festive, but also fresh and so unique! This recipe is based off my sour cream pound cake, but it’s scaled down to fit in a 9×13 pan. It’s a denser cake that melts in your mouth with a tender, plush crumb. Paired with the moist berries, this cake base contrasts so nicely with the slightly crisp sprinkled sugar topping.
Why you’ll love it:
Includes everything we love about sheet cakes: no dividing the batter, no layering, no fancy decorating. And you can serve it right from the pan! The sparkly sugar topping is reminiscent of sugared cranberries, which I absolutely love. It adds texture and sweetness, which saves us from having to make a frosting or glaze. Incredible cake crumb: it’s so tender, plush, and perfectly dense. Festive flair without any peppermint or gingerbread (which you might be sick of by now!).
The textures, flavor, ease, and overall presentation on this cake are simply 10/10 for me, and hopefully you too!
What You Need
I wanted to keep this cranberry cake super simple, so we won’t be needing to many ingredients today. Here are the important ones! SAM’S TIP: Place your egg whites in a separate clean, dry, and grease-free mixing bowl and use clean, dry, grease-free utensils when handling them. Even a tiny bit of grease (or egg yolk!) could prevent them from mixing properly, so it’s very important to be diligent about this! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cranberry Cake
SAM’S TIP: Don’t over-mix your batter, or you could end up with a too dense cranberry cake. Stir together the wet and dry ingredients in a few parts until just combined, then fold in your egg whites and cranberries with a spatula. I’ve got another festive cake recipe coming for you next week! Any guesses on the flavor? Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find all of my free recipe tutorials on YouTube 💜
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