This cranberry cake is one of my favorite ways to bake with fresh cranberries. The tart berries burst against the soft, tender crumb, and the coarse sugar on top gives it a little sparkle. It’s perfect for potlucks, snacks, dessert, and even breakfast! I love how this Cranberry Cake brings together simple ingredients for something that feels special. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipeCranberry Cake RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Cranberry Cake is one of my favorite holiday recipes, and honestly, it never lasts more than a day in our house. Here’s what makes it so special: Bright, Tart Flavor: The fresh cranberries bring a pop of tangy flavor that balances the sweetness perfectly. It’s the same flavor we love in our White Chocolate Cranberry Scones. Moist and Tender Texture: Thanks to Greek yogurt and brown sugar, this cake stays soft and moist even after it cools. It actually tastes better the next day, which makes it great for make-ahead baking. Simple to Make: Everything comes together in one bowl, so cleanup is easy. The batter is thick and forgiving, which means you can’t really mess it up. Perfect for Any Time of Day: It’s sweet enough for dessert but not too rich for breakfast or an afternoon snack. I love serving it with coffee or tea, just like I do with our Strawberry Crumb Cake. Festive and Pretty: A sprinkle of coarse sugar gives it a sparkling top, and a drizzle of simple icing makes it look extra special. It’s the kind of cake that feels homemade and celebratory all at once. Key Recipe Ingredients Butter – Slightly softened butter gives the cake a rich, tender crumb and helps it bake up moist. You can use salted or unsalted; just adjust the added salt slightly if using salted butter. Light Brown Sugar – Adds sweetness with a hint of caramel flavor that pairs perfectly with tart cranberries. Eggs – Provide structure and help the cake rise while keeping it soft and fluffy. Make sure they’re at room temperature for even mixing. Greek Vanilla Yogurt – Keeps the cake moist and adds a gentle tang that balances the sweetness. Whole milk yogurt works best, but plain Greek yogurt can be used too. Almond Extract – A small amount adds a subtle nutty aroma that complements the cranberries beautifully. Fresh Whole Cranberries – Add bright, tart bursts of flavor in every bite. You can use frozen cranberries straight from the freezer if fresh aren’t available. Coarse or Sparkling Sugar – Sprinkled on top before baking for a crisp, lightly sweet crust that looks festive. Powdered Sugar & Milk (Optional Icing) – Whisked together to make a simple drizzle that adds a touch of sweetness and a pretty finish once the cake has cooled. Substitutions And Variations Here are some of our favorite substitutions and variations: Fruit Options: I love using fresh cranberries, but frozen ones work just as well. You can also swap in blueberries, raspberries, or chopped strawberries for a different flavor. Topping Ideas: Instead of coarse sugar, sprinkle on sliced almonds or a light crumb topping before baking. Both add great texture. Icing Options: You can skip the icing for a less sweet cake or drizzle with a simple orange glaze made from orange juice and powdered sugar. Step-By-Step Recipe Instructions Cream the softened butter and brown sugar until light and smooth. Beat in the eggs one at a time, mixing well after each addition. Add the yogurt, vanilla, and almond extract, and mix until fully combined. Add baking powder, baking soda, salt, and flour, and mix just until thick batter forms. Gently fold in the cranberries using a wooden spoon or spatula. Pour the batter into a greased 9×13 pan and spread evenly. Sprinkle coarse sugar over the top and bake at 350°F for about 40 minutes. Once cooled, drizzle with simple icing and let it set before slicing and serving. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Bake the Cake in Advance: This cranberry cake stays moist and tender for several days. Bake it a day or two ahead, let it cool completely, and store it tightly covered at room temperature. The flavor actually deepens as it rests. This Cranberry Cake is the kind of recipe that works for breakfast, snack, or dessert. Video: Watch Us Make This Recipe Print Cranberry Cake This easy cranberry cake is bursting all over with holiday flavors. It's perfect for potlucks, snacks, dessert, and even…breakfast. So easy and festive! Course Breakfast, DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutes Servings 20 servings Calories 151kcal Author Amy Dong Ingredients½ cup butter slightly softened1 cup light brown sugar packed2 large eggs room temp1 cup Greek vanilla yogurt whole¼ teaspoon almond extract1 teaspoon vanilla extract1 teaspoon baking powder1 teaspoon baking soda¼ teaspoon table salt2 cups all purpose flour1 ½ cups cranberries fresh, wholecoarse sugar sparkling sugar, for toppingOptional Simple Icing:1 cup powdered sugar1-2 tablespoons milk InstructionsPreheat oven to 350F, with rack on lower middle position. Grease a 9×13 baking pan. Set aside.In the bowl of a stand mixer, fitted with paddle attachment, cream together the butter and brown sugar, beating until smooth. Beat in the eggs, scraping the bowl as needed; beat until smooth. Beat in the yogurt, almond extract, vanilla extract, baking powder, baking soda, salt, and both flours. The mixture will be quite thick; use a wooden spoon to stir in the fresh cranberries. Transfer the batter into the prepared pan. Sprinkle top with a thin layer of coarse sugar.Bake about 40 minutes, or just until a toothpick inserted into the center comes out almost clean, with a few fine tender crumbs attached. Sprinkle on more coarse sugar to garnish, if desired. Let cool before cutting and serving. For Optional Simple Icing: In a bowl, whisk together powdered sugar and 1 tablespoon milk until smooth and thick enough to drizzle. If needed, add 1 teaspoon of milk at a time, just until icing is of desired consistency. Drizzle over cooled cake and let set for 15 minutes. Video Notes This cake keeps well and actually tastes better and becomes moister after it’s completely cooled.  Use room temperature ingredients. Softened butter and room temp eggs help the batter mix evenly for a smooth, tender crumb. Don’t overmix the batter. Once you add the flour, mix just until combined to keep the cake light and soft. Fold in cranberries gently. Stir them in by hand so they stay whole and don’t bleed too much color into the batter. Use fresh or frozen cranberries. If using frozen, add them straight from the freezer without thawing to prevent excess moisture. Sprinkle sugar before baking. A light layer of coarse or sparkling sugar gives the cake a crisp, golden top. Check for doneness early. Start testing around 35 minutes since oven times vary; the cake should be set with a few tender crumbs on the tester. Cool completely before icing. The drizzle will set nicely and won’t melt into the cake. This recipe is part of our Cake and Cupcake Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 151kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 156mg | Potassium: 46mg | Fiber: 1g | Sugar: 12g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg Frequently Asked Questions Can I use plain yogurt instead of vanilla? You can. Plain Greek yogurt works just as well and keeps the cake moist. If you use plain yogurt, you might want to add an extra teaspoon of vanilla extract for flavor. Do I have to add the icing? Not at all. The coarse sugar topping gives the cake a nice crunch and sweetness on its own. The icing is optional if you want a little extra sweetness or a prettier finish. How long does it keep? Store the cooled cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. It also freezes well for up to 2 months—just wrap it tightly. Thaw overnight in the fridge and bring to room temperature before serving. More to Bake and Eat Blueberry Coffee Cake – This easy blueberry coffee cake is super tender and moist, with a light crispy topping. This blueberry cake is easy and can be made ahead. Chewy White Chocolate Cranberry Bars – These Chewy White Chocolate Cranberry Bars are super chewy, soft, and luscious! Full of fresh cranberries and white chocolate. So easy, too. Pear Cake Recipe – This Pear Cake is a simple and scrumptious way to make use of delicious pears. It’s perfect for breakfast and snacks alike. Pumpkin Bread Pudding – This Pumpkin Bread Pudding is always devoured by friends and family. Perfect for fall holidays, potlucks, brunch, or dessert.