Moist Cranberry Cake (Printable)

A moist, tender cake bursting with tart cranberries and sweet buttery crumb. Perfect for holidays or anytime you crave fruity dessert.

# What You Need:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon 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 tablespoons 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, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and combine.
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 in the cranberries with a spatula until evenly distributed throughout the batter.
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 comes out 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 Suggestions:

01 -
  • The tart cranberries cut through the sweetness keeping every bite interesting
  • This cake comes together in under 20 minutes with pantry staples
  • Its equally perfect for holiday guests or a quiet Tuesday treat
02 -
  • Frozen cranberries need a quick toss in flour before folding in to prevent sinking
  • Overmixing the batter will make the cake tough so stop as soon as flour disappears
  • The toothpick test should have a few moist crumbs not be completely dry
03 -
  • Room temperature ingredients blend more easily creating a smoother batter
  • Let the cake cool completely before slicing to prevent it from crumbling

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