Cranberry Cake Recipe

French

This cranberry cake brings together a soft crumb, bright tanginess, and warm buttery aroma.

You’ll find practical tips, variations, and easy steps to help you bake a perfectly moist and beautifully balanced cake every time.

A Cozy, Homey Cranberry Cake Everyone Falls in Love With

I’m sharing this cranberry cake again because it has truly become a family favourite.

I first came across the recipe years ago through Lunetoiles my friend, and it has never disappointed.

Each time it cools on the counter, a slice always goes missing, its warm aroma of butter and tart fruit has a magical way of drawing everyone into the kitchen.

What makes this cake even more special is the natural goodness cranberries bring. They’re low in sodium, contain no fat, and offer plenty of fibre.

Their flavonoids and polyphenols are known for their potential health benefits, including supporting heart wellness, which is a lovely bonus in a dessert this comforting.

The cake itself strikes a beautiful balance between richness and brightness, staying wonderfully moist for days.

It also adapts effortlessly to your taste: add orange zest for a festive touch, or lean into cosy flavours with vanilla, cinnamon, or other warm spices.

Ingredients for a Soft & Moist Cranberry Cake

For an 18–20 cm Pan

• 140 g all-purpose flour : Forms the structure of the cake; sifting creates a lighter texture.
• 120 g melted and cooled butter (or margarine) : Brings richness and a tender crumb; cooling prevents cooking the eggs.
• 125 g sugar : Balances the tartness of the cranberries and promotes caramelisation.
• 3 eggs : Provide structure, moisture, and lift. Use at room temperature for best results.
• ½ teaspoon baking powder : Helps the cake rise gently and evenly.
• Lemon zest : Brightens the flavour and pairs beautifully with the tang of cranberries.
• 70 g raisins or dried cranberries : Dried cranberries add a pleasant chewy texture and concentrated tartness.
• Vanilla : Adds warmth and enhances the overall aroma.

Step-by-Step Instructions (Clear & Beginner-Friendly)

• Soften the dried fruit : Soak raisins in hot water, or dried cranberries in slightly warmed orange juice. This keeps them plump and prevents them from pulling moisture from the cake.
• Cream the butter and sugar : Use an electric mixer to beat the melted, cooled butter with the sugar until smooth and creamy.
• Add the eggs one at a time : Incorporate each egg thoroughly before adding the next to ensure a silky, well-emulsified batter.
• Add the flavourings : Mix in the lemon zest and vanilla to infuse the batter with fresh, aromatic notes.
• Fold in the flour and baking powder : Sift together, then fold gently with a spatula, just 4 or 5 strokes, to keep the crumb soft and prevent gluten development.
• Prepare the cranberries : Drain and dry completely. Toss with a little flour, shake off excess, and fold into the batter so they stay evenly distributed.
• Fill the pan : Pour into a silicone mould, or a buttered and floured (or parchment-lined) baking tin.
• Bake : Bake at 180°C (350°F) for 30–35 minutes, or until golden and just set in the centre.
• Cool : Turn out onto a wire rack and let the cake cool fully to set its texture.
• Finish : Dust with powdered sugar before serving for an elegant touch.

Tips for the Perfect Cranberry Cake

– Dry the cranberries well : Pat the cranberries completely dry after soaking or rinsing. Any excess moisture seeps into the batter, which can make the cake dense or overly wet. Dry fruit helps keep the crumb soft and beautifully structured.

– Lightly flour the fruit : Tossing the cranberries in a spoonful of flour prevents them from sinking while the cake bakes. This simple step ensures the fruit stays evenly distributed throughout the crumb for perfect bites every time.

– Avoid overmixing after adding the flour : Once the dry ingredients go in, stir gently, just a few folds are enough. Overmixing activates gluten, which leads to a firm or rubbery texture instead of a tender, delicate cake.

– Use room-temperature ingredients : Softened butter and room-temperature eggs blend more easily, creating a smooth batter that rises evenly in the oven for a light, consistent crumb.

– Adjust sweetness to taste : Cranberries vary in tartness. If yours taste particularly sharp, add a small spoonful of extra sugar to maintain a pleasant balance without making the cake overly sweet.

– Check for doneness the right way : Insert a skewer into the centre of the cake; it should come out clean with just a slight trace of moisture. This means the cake is fully baked but still wonderfully soft and moist inside.

Storage Tips

– At room temperature – 2 to 3 days : Store in an airtight container to maintain moisture and softness.

– In the refrigerator – up to 5 days : Keeps its tender crumb and flavour beautifully.

– In the freezer – up to 2 months : Freeze in individual slices for quick, convenient treats.

– To reheat : A few seconds in the microwave restores the cake’s original softness.

Other desserts to try

• Flourless Chocolate Cake: Ultra-Fudgy
• Easy moist carrot cake
• Butter Shortbread Apple Cake