If you're looking for a dessert that's fan-freaking-tastic, you've found it! This Cranberry Cake with Butter Sauce is a deliciously sweet and tart treat that will make your taste buds dance. Trust me, you'll want to keep this recipe close-your family and friends will be begging for seconds (or thirds!).
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This scrumptious cake is perfect for the fall and winter months, making it a star at holiday gatherings and cozy family dinners. It was inspired by my dried cranberry coffee cake.
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Why you'll love this recipe
- It's super moist and fluffy, thanks to the sour cream!
- The tart cranberries bring a pop of flavor that makes it unique.
- The buttery sauce is so rich and creamy, you'll want to pour it on everything.
- It's an eye-catching dessert that will impress your guests at any dinner party.
- Best of all? It's easy to make-perfect for those who want a showstopper without the stress!
Cranberry Christmas cake is a delightful dessert that showcases the bold flavor of cranberries in a soft, buttery cake. This version takes it up a notch by drenching it in a sweet, velvety warm vanilla butter sauce that will have everyone asking for the recipe!
Key ingredients
Here's are a few of the key ingredients that make this cake so amazing:
Fresh Cranberries: The star of the show! These little guys provide a tangy burst of flavor that balances the sweetness of the cake and sauce perfectly.
Sour Cream: This creamy ingredient keeps the cake super moist and adds a slight tang that works wonders with the cranberries.
Unsalted Butter: Essential for both the cake and sauce, butter adds richness and helps create that melt-in-your-mouth texture.
Heather's helpful hints
- Make sure your butter and eggs are at room temperature for the best mixing results.
- Don't overmix the batter; a few lumps are perfectly fine. We want a tender cake, not a workout!
- Serve the butter sauce warm for the ultimate indulgence!
- Remember to watch the butter sauce closely because it can bubble over quickly.
- If serving the cake all at once, you can poke holes in the top of the cake to allow the butter sauce to soak in better.
- The cake isn't overly sweet, but this is purposeful to offset the tartness of the cranberries and the sweetness of the butter sauce. Sugared cranberries could be a possible garnish for this cake.
Step-by-step instructions
Making this cake is as easy as pie (or cake, in this case)!
Step 1
Beat the butter and sugar together until fluffy then add in the eggs one at a time.
Step 2
Mix in the vanilla and sour cream to the creamed butter, then gently fold in the dry ingredients and milk.
Step 3
Gently stir in the cranberries.
Step 4
Spread the cake batter in the pan, and bake for 44-55 minutes.
Variations
Feel free to customize this cake! Here are some ideas:
- Kid Friendly: Leave out the warm butter sauce for a simpler dessert.
- Spices: Add cinnamon or nutmeg for a warm, spiced flavor.
Substitutions
If you need to tweak this recipe for dietary preferences, here are some options:
- For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend.
- Use coconut cream instead of heavy cream for a dairy-free butter sauce.
- If cranberries aren't your jam, try blueberries or chopped apples instead.
Make ahead and storage
You can make the cake a day in advance-just store it at room temperature, covered.
The butter sauce is best made fresh, but it can be reheated gently if needed.
This cake holds up for about 3 days in the fridge but doesn't freeze well due to its moisture.
Equipment
You'll need a 9-inch springform pan to get that perfect cake shape. If you don't have one, a regular cake pan or bundt pan works fine, just be sure to grease it well!
Meal ideas
This cake pairs wonderfully with roasted chicken or turkey for a delightful holiday feast. And if you want to keep the meal super simple, serve it alongside a scoop of vanilla ice cream for a delicious weeknight treat!
Frequently asked questions
Yes, just make sure to thaw and drain them before adding to the batter!
Insert a toothpick in the center-if it comes out clean, it's ready!
Absolutely! Chopped walnuts or pecans would be a tasty addition.
Related recipes
If you're in the mood for more sweet treats, check out these favorites: Too Much Chocolate Cake, Cherry Coffee Cake, and Pumpkin Cranberry Muffins!
Not sure what to try? Check out our complete recipe index to search for recipes, baking tips, and more!
Recipe
Cranberry Cake with Butter Sauce
Ingredients
Cake Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream full-fat
- 2 tablespoons milk room temperature
- 2 cups cranberries fresh or frozen
Sauce Ingredients
- ½ cup unsalted butter
- ½ cup heavy whipping cream
- 1 cup granulated sugar
- 1½ teaspoon vanilla extract
Instructions
To Make the Cake
- Preheat the oven to 350 degrees Fahrenheit and place baking rack in center of oven. Spray a 9-inch springform pan with nonstick baking spray and set aside.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt).
- Beat the butter and sugar together in a stand mixer on high speed for two minutes.
- Lower the speed to medium and add one egg at a time, beating well after each addition. Mix in the vanilla extract and sour cream. Use a spatula to scrape down the sides and bottom of the bowl.
- With the mixer on low, gradually add the dry ingredients and milk, mixing until just smooth and combined. Avoid overmixing. The batter will be thick. Gently fold in the cranberries, and then spread the batter into the prepared pan. Sprinkle slightly with sugar (if desired).
- Bake for 44 - 55 minutes. The cake is down when a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 10 minutes.
To Make the Sauce
- In a medium-sized pan, melt the butter, sugar, whipping cream, and vanilla over low heat. Constantly stir until the sugar is dissolved.
- When ready to serve, pour the sauce over the cake. You can also allow guests to pour the sauce over their individual slices. The sauce is best served warm, so prepare right before serving.
Notes and Tips
- If using frozen cranberries, make sure you keep them in the freezer until you are ready to add them to the cake batter. If they unthaw in advance, they are more likely to bleed into the batter.
- If you'd like a crunchy sugar crust on your cake, sprinkle about 2 tablespoons of granulated sugar over the top before baking.
Heather says
Served this for Thanksgiving and it was delicious!
Dianna says
I was testing out recipes for Thanksgiving, and gave this one a try. I used frozen cranberries and it came out absolutely perfect. Can't wait to make it for a crowd!
Heather says
Fantastic, I'm so glad this was a winner!