Cranberry Cake (Printable version)

Tender cake bursting with tart cranberries and sweet buttery flavor

# What You’ll Need:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 tsp vanilla extract
09 - 1/2 cup sour cream
10 - 1/4 cup milk
11 - 2 cups fresh or frozen cranberries

→ For the Topping

12 - 2 tbsp turbinado or granulated sugar
13 - Zest of 1 orange

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9-inch round or square cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2–3 minutes.
04 - Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
05 - Stir in the sour cream until the mixture is smooth and uniform.
06 - Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix until just combined, being careful not to overmix.
07 - Gently fold the cranberries into the batter using a spatula until evenly distributed.
08 - Pour the batter into the prepared pan and smooth the top. Sprinkle evenly with turbinado sugar and orange zest if using.
09 - Bake for 35–40 minutes, or until a toothpick inserted in the center emerges clean.
10 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

# Expert tips:

01 -
  • The sour cream keeps it incredibly moist for days
  • Fresh cranberries explode with juicy tartness in every bite
  • It comes together in under 20 minutes of active prep
02 -
  • Frozen cranberries need a quick toss in flour before folding in or theyll sink to the bottom
  • Overmixing after adding flour makes the cake tough, so stop as soon as you dont see dry streaks
  • The toothpick test should come out with moist crumbs, not wet batter, for the perfect texture
03 -
  • Room temperature ingredients blend more smoothly and create an even texture
  • Let the cake cool completely before wrapping it or moisture will make the top soggy

Go back