Spiced Cranberry Cake That’s Warm, Festive, and Full of Flavor

Cranberries and warm spices are a perfect match. This spiced cranberry cake brings tart bursts of fruit to a tender, fragrant crumb that feels right at home during the holidays or any chilly evening. It’s simple enough for a weeknight bake, but special enough for guests.

The batter comes together in minutes, and the cranberries do the heavy lifting with their bright flavor. Serve it plain, with a dusting of sugar, or go all out with a creamy glaze. Either way, it’s the kind of cake that disappears fast.

What Makes This Special

This cake balances sweet, tart, and warm spice in a way that feels comforting but not heavy.

Fresh cranberries add juicy pops and keep the crumb moist, while cinnamon, ginger, and nutmeg build gentle depth. A hint of orange brings everything into focus, lifting the flavor without overpowering it.

It also bakes up beautifully in a simple pan—no layers or elaborate frosting needed. The texture is soft, tender, and sturdy, which means it slices cleanly and travels well.

Whether you serve it at brunch, as an afternoon treat, or after dinner with coffee, it fits right in.

What You’ll Need

• All-purpose flour – 2 cups, spooned and leveled
• Granulated sugar – 3/4 cup
• Light brown sugar – 1/4 cup, packed
• Baking powder – 2 teaspoons
• Baking soda – 1/2 teaspoon
• Fine sea salt – 1/2 teaspoon
• Ground cinnamon – 1 1/2 teaspoons
• Ground ginger – 1 teaspoon
• Ground nutmeg – 1/4 teaspoon
• Unsalted butter – 1/2 cup (1 stick), melted and slightly cooled
• Neutral oil – 1/4 cup (canola or vegetable)
• Eggs – 2 large, at room temperature
• Plain yogurt or sour cream – 3/4 cup
• Whole milk – 1/2 cup
• Vanilla extract – 2 teaspoons
• Orange zest – from 1 large orange (about 1 tablespoon)
• Fresh cranberries – 2 cups, rinsed and patted dry (coarsely chopped if large)
• Optional add-ins – 1/2 cup chopped toasted pecans or walnuts
• Optional orange glaze – 1 cup powdered sugar + 2–3 tablespoons fresh orange juice

Step-by-Step Instructions

1. Preheat and prep the pan: Heat your oven to 350°F (175°C). Grease a 9-inch round cake pan or 8×8-inch square pan and line the bottom with parchment for easy release.
2. Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
3. Combine wet ingredients: In a medium bowl, whisk melted butter, oil, eggs, yogurt, milk, vanilla, and orange zest. The mixture should look smooth and glossy.
4. Bring the batter together: Pour the wet mixture into the dry.Stir gently with a spatula until most streaks disappear. A few small lumps are fine; don’t overmix.
5. Fold in the cranberries: Add cranberries (and nuts, if using) and fold just until distributed. The batter will be thick and speckled with fruit.
6. Bake: Spread the batter into the prepared pan and smooth the top.Bake for 35–45 minutes, or until the center springs back and a toothpick comes out with a few moist crumbs.
7. Cool: Let the cake cool in the pan for 10–15 minutes. Run a knife around the edge, then transfer to a wire rack to cool completely.
8. Optional glaze: Whisk powdered sugar with orange juice until pourable but not runny. Drizzle over the cooled cake.For a simpler finish, dust with powdered sugar.
9. Serve: Slice and serve at room temperature. It’s lovely with whipped cream, vanilla ice cream, or a dollop of Greek yogurt.

Storage Instructions

• Room temperature: Store tightly wrapped or in an airtight container for up to 2 days.
• Refrigerator: Keeps 4–5 days. Bring to room temp before serving for best texture.
• Freezer: Wrap slices individually, then place in a freezer bag for up to 2 months.Thaw at room temperature or warm in a low oven.
• Glaze note: If freezing, add the glaze after thawing to keep it smooth and fresh-looking.

Health Benefits

Cranberries are known for their antioxidants, especially polyphenols that support overall health. They’re also naturally tart, which means you can use less sugar while still getting a big flavor payoff. The yogurt adds a bit of protein and calcium, and helps keep the crumb moist without extra fat.

Choosing a mix of butter and oil gives you great texture while keeping the cake tender for days.

Spices like cinnamon and ginger bring warmth and can help you feel satisfied with a modest slice. As always, it’s a treat—but one with a few perks built in.

Pitfalls to Watch Out For

• Overmixing the batter: Mix just until combined. Overworking the flour can make the cake tough.
• Wet cranberries sinking: Pat cranberries dry.If they’re very juicy, toss them with a teaspoon of flour before folding in.
• Underbaking the center: Check the middle, not just the edges. Bake until the center bounces back and the tester has moist crumbs, not wet batter.
• Using cold ingredients: Cold eggs and yogurt can make the butter seize. Room temperature ingredients blend more smoothly.
• Too much glaze: A heavy glaze can overwhelm the spices.Drizzle lightly and add more if needed.

Variations You Can Try

• Lemon twist: Swap orange zest for lemon zest and use lemon juice in the glaze for a brighter, sharper finish.
• Brown butter boost: Brown the butter before mixing for a nutty, toffee-like aroma. Let it cool before adding.
• Almond accent: Replace 1/2 teaspoon of vanilla with almond extract and sprinkle sliced almonds on top.
• Maple version: Replace 1/4 cup of the granulated sugar with pure maple syrup and reduce milk by 2 tablespoons.
• Whole-grain swap: Use 1 cup all-purpose flour + 1 cup white whole wheat for a heartier crumb. Add 1 extra tablespoon milk if needed.
• Bundt cake: Double the recipe by 1.5x for a standard Bundt pan and bake 50–60 minutes.Glaze generously.
• Spice upgrade: Add a pinch of cloves or cardamom for deeper warmth. A little goes a long way.

FAQ

Can I use frozen cranberries?

Yes. Use them straight from the freezer and fold them in gently.

Don’t thaw, or they’ll release extra liquid and stain the batter.

What if I don’t have yogurt or sour cream?

Use buttermilk instead of the yogurt and milk combined (about 1 1/4 cups total). The texture stays tender and the tang works nicely with cranberries.

How do I prevent the cake from sticking?

Grease the pan thoroughly and line the bottom with parchment. Let the cake cool for 10–15 minutes before turning it out to avoid tearing.

Can I reduce the sugar?

Yes, you can cut the granulated sugar by 2–3 tablespoons without issues.

Keep in mind the cranberries are tart, so too much reduction can make the cake sharply sour.

Is it okay to use dried cranberries?

You can, but the cake will be sweeter and less juicy. Use 1 1/2 cups dried cranberries and soak them in warm orange juice for 10 minutes, then pat dry before folding in.

What oil works best?

Choose a neutral oil like canola, vegetable, or grapeseed. Olive oil can work, but use a mild one so the flavor doesn’t clash with the spices.

How do I know when it’s done?

Look for a golden top, edges pulling slightly from the pan, and a toothpick that comes out with a few moist crumbs.

If it’s wet, give it another 3–5 minutes and check again.

Can I make it gluten-free?

Use a good 1:1 gluten-free baking flour with xanthan gum. Check doneness a few minutes early since gluten-free cakes can brown faster around the edges.

Final Thoughts

This spiced cranberry cake brings a cozy fragrance and a bright, tangy bite to your table with very little effort. It’s flexible, easy to love, and reliable for any occasion—from a quick coffee break to a festive dessert spread.

Keep the ingredients on hand, and you’ll have a crowd-pleasing treat ready anytime you want a little warmth and color. Enjoy a slice today, and tuck another away for tomorrow—you’ll be glad you did.