When you think of cranberries, your mind might instantly jump to Thanksgiving sauces and cozy winter treats. But what if I told you cranberries could also star in a bright, zesty, and utterly irresistible summer dessert? Introducing the Cranberry Cake you never knew you needed. Bursting with tangy berries and a soft, tender crumb, this Cranberry Cake is a refreshing twist on traditional summer bakes. Perfect for picnics, barbecues, or just a sunny afternoon treat, this Cranberry Cake is a guaranteed crowd-pleaser. It’s also a fantastic way to use up any leftover cranberries you might have frozen or stored after the holidays!
At SofyaRecipes, founded by Chicago-born culinary expert and food writer Sofya Petrova, we believe in transforming everyday ingredients into extraordinary dishes. With years of recipe development and a love for global flavors, Sofya’s mission is to inspire confidence in home cooks everywhere — and this Cranberry Cake does just that. Whether you’re baking for family, friends, or a neighborhood party, this Cranberry Cake recipe will leave everyone asking for seconds. Plus, the vibrant red of the cranberries against the golden cake makes for a visually stunning treat that’s as beautiful as it is delicious.
Ingredients List
- 2 cups all-purpose flour (light and airy for that tender crumb)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (creamy and rich)
- 1 cup granulated sugar (for a perfect balance of sweet and tart)
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional, but recommended for a nutty depth)
- ¾ cup buttermilk (or substitute with ¾ cup milk + 1 tablespoon vinegar)
- 1 ½ cups fresh or frozen cranberries (if using frozen, no need to thaw)
- Zest of 1 orange (for a summery citrus lift)
- Powdered sugar for dusting
Substitutions: Swap buttermilk for Greek yogurt thinned with a bit of milk, or use gluten-free all-purpose flour blend for a GF version. You can even fold chopped nuts into your Cranberry Cake for added crunch!
Timing
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Fun fact: This Cranberry Cake bakes about 20% faster than many dense fruit cakes, making it a quick and easy dessert solution for busy summer days. Plus, your kitchen will smell absolutely divine while baking a fresh Cranberry Cake!
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper for easy release. This extra step ensures your Cranberry Cake slides out beautifully.
Pro Tip: Use baking spray with flour for a perfectly non-stick surface every time. Also, pre-measure all your ingredients to streamline your Cranberry Cake baking process.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisking aerates the flour, making your Cranberry Cake light and fluffy.
Insight: Properly whisked dry ingredients help ensure that your Cranberry Cake rises evenly with a perfect crumb.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. A well-creamed base sets the stage for a tender Cranberry Cake.
Pro Tip: Room temperature butter traps more air, leading to a softer Cranberry Cake texture.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, allowing each egg to fully incorporate. Stir in the vanilla and almond extracts for that signature flavor boost your Cranberry Cake deserves.
Personal Note: Almond extract enhances the cranberry flavor, elevating your Cranberry Cake to bakery-level deliciousness.
Step 5: Alternate Wet and Dry Ingredients
Add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the flour. This classic technique ensures your Cranberry Cake batter stays tender.
Pro Tip: Mix gently to keep your Cranberry Cake light, fluffy, and heavenly.
Step 6: Fold in Cranberries and Orange Zest
Gently fold in the cranberries and orange zest. These vibrant pops of flavor will transform your batter into a beautiful, speckled Cranberry Cake masterpiece.
Insight: Lightly flour your cranberries first — it keeps them suspended in your Cranberry Cake for even bites every time.
Step 7: Bake
Spread the batter evenly and bake for 38-42 minutes until a toothpick inserted into the center of your Cranberry Cake comes out clean. Watch for a golden brown top and fragrant citrus aroma.
Pro Tip: Rotate your Cranberry Cake halfway through baking to ensure even cooking.
Step 8: Cool and Dust
Let the Cranberry Cake cool for 15 minutes in the pan before transferring it to a wire rack. Once cool, dust with powdered sugar for that picture-perfect finish.
Serving Tip: Garnish your Cranberry Cake with fresh cranberries and mint for an irresistible presentation.
Nutritional Information
Per serving (based on 12 servings):
- Calories: 235
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 180mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 4g
(Data sourced from USDA FoodData Central averages)
Healthier Alternatives
Want a lighter version? Here are a few easy swaps:
- Replace half the butter with unsweetened applesauce
- Use a sugar substitute like monk fruit or stevia blend
- Swap buttermilk with low-fat kefir
- Use whole wheat pastry flour for added fiber
These adjustments can cut the calorie count by up to 30% while keeping the cake deliciously moist and flavorful. You can also reduce the sugar slightly without significantly impacting taste, thanks to the natural tartness of the cranberries. Adding chia seeds can boost fiber and Omega-3 content without altering the flavor!
Serving Suggestions
- Summer Picnic: Serve chilled slices with a dollop of whipped cream and a few extra cranberries scattered over the plate.
- Garden Party: Pair with iced herbal tea and a fruit salad featuring seasonal berries and mint.
- Brunch: Top with Greek yogurt and a drizzle of honey for a bright and healthful morning treat.
- Celebrations: Add a scoop of vanilla ice cream and a cranberry sauce drizzle — it’s an instant showstopper.
For more summer inspiration, check out our Summer Berry Cake and Delicious Blueberry Dump Cake. If you love fruit-forward desserts, don’t miss our Deliciously Simple Pineapple Cake Recipe!
Common Mistakes to Avoid
- Overmixing the batter: Results in a tough, dense cake. Stir gently!
- Using wet cranberries: Always pat dry fresh cranberries if they’ve been washed to avoid excess moisture.
- Skipping parchment paper: Can lead to sticking disasters. Always line your pan!
- Overbaking: Check early; a few moist crumbs on the toothpick are better than a dry cake. Remember, the cake will continue to cook slightly even after being removed from the oven.
According to a survey by America’s Test Kitchen, over 60% of home bakers accidentally overbake fruit-based cakes. Don’t be part of that statistic! Trust your instincts and the “look and feel” test just as much as the timer.
Storing Tips
- Room Temperature: Store covered for up to 2 days in an airtight container.
- Refrigerator: Up to 5 days, tightly wrapped in plastic or placed in a lidded container.
- Freezer: Freeze in slices wrapped tightly in plastic and foil for up to 2 months. Defrost overnight in the fridge and bring to room temperature before serving.
Make-Ahead Tip: Bake the cake a day ahead and dust with powdered sugar right before serving for best presentation. You can also freeze the cake without the sugar dusting and add it fresh after thawing. To refresh the texture after thawing, warm slices in the microwave for 10-15 seconds.
For more easy cake ideas, check out our Caramel Pecan Cake and Classic Vanilla Cake.
Conclusion
This Cranberry Cake is your new go-to summer treat — easy to make, bursting with fresh flavor, and absolutely gorgeous. It captures everything Sofya Petrova stands for: gourmet flavors made achievable for every home baker. Plus, its stunning color and bright flavor will make it the centerpiece of any dessert spread. Best of all, it’s versatile enough to enjoy year-round!
Ready to brighten your summer dessert table? Try this Cranberry Cake and let us know what you think! Share your photos, leave a comment below, and don’t forget to subscribe for more amazing recipes from SofyaRecipes.
FAQs
Can I use dried cranberries instead of fresh?
Yes! Rehydrate them by soaking in warm water or orange juice for 10 minutes, then drain before adding to the batter. This helps keep them juicy and flavorful.
How do I prevent cranberries from sinking in the cake?
Lightly coat them with a tablespoon of flour before folding into the batter. This trick works wonders for evenly distributing fruits and nuts.
Can I make this cake gluten-free?
Absolutely. Substitute an equal amount of gluten-free all-purpose flour blend and double-check that your baking powder is gluten-free.
Can I use a bundt pan for this recipe?
Yes, but be sure to grease and flour the pan well. Adjust baking time by 5-10 minutes. The cake will look beautiful with the detailed bundt shape and a light dusting of powdered sugar.
Is this cake good for winter holidays too?
Definitely! Add a sprinkle of cinnamon and nutmeg for a more festive, holiday feel. You could even top it with a simple glaze and sugared cranberries for a showstopping centerpiece.
