Julie Clark
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Cranberry Cake with Butter Sauce
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Christmas never tasted so good! This old-fashioned cranberry cake with butter sauce is the perfect ending to a holiday dinner.
My husband loves pudding and Christmas. When I saw this Cranberry Pudding Cake in an old church cookbook with type-written pages, I had to try it. (If you remember our upside down cranberry cake….I had the same feels about that one!)
Now it doesn’t have pudding as we Americans know pudding, but it does have an amazing buttery cream, thin “pudding-like” sauce to pour over the top of the cake which soaks in and adds a ton of flavor and sweetness. Don’t skip the butter sauce. You’ll hear me repeat that in this article, and I’m hoping you’ll listen. The sauce is what makes the cranberry cake recipe magical!
The Secret Sauce That Turns Plain Cranberry Cake Into Pure Holiday Magic
This Christmas, I’m craving all things cranberry. Whether it’s our cranberry orange bread, cranberry orange cake, cranberry shortbread cookies, cranberry orange muffins or even pear cranberry pie, I want it all! The combination of tart and sweet flavors are perfectly balanced and just right for celebrating the holidays.
I need you to promise me that you won’t make this cake without the drizzle! It adds sweetness and moisture, taking this cake recipe from average to incredible. This cranberry Christmas cake recipe is easy to mix together and egg-free, with tart cranberries baked right in. It’s a festive choice for the holiday season.
If you like this cranberry cake, you’ll also love our cranberry sauce, frozen cranberry dessert, cranberry cream cheese bars and cranberry pecan bread.
Enjoy! – Julie
Cranberry Cake with Butter Sauce
Christmas never tasted so good! This old fashioned cranberry pudding cake with butter sauce is the perfect ending to a holiday dinner.
Servings 9
Prep Time 20 minutes
Cook Time 37 minutes
Total Time 57 minutes
Ingredients
- 1 cup granulated sugar
- 3 tablespoons salted butter softened
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh cranberries coarsely chopped
- ½ cup salted butter
- 1 cup granulated sugar
- 2 cups half and half creamer
Instructions
- Preheat the oven to 350º Fahrenheit. Spray an 8×8 baking pan with cooking spray.
- In a large bowl, use a hand mixer to mix together the sugar and butter. Add the milk and vanilla extract and mix again. Scrape the sides of the bowl as you mix. The mixture will not be smooth, but that's ok.1 cup granulated sugar, 3 tablespoons salted butter, 1 cup whole milk, ½ teaspoon vanilla extract
- Stir in the flour, baking powder and salt. Use the hand mixer to mix it in just until barely combined (on low speed). Scrape the sides of the bowl as needed. Don't overmix! Fold in the coarsely chopped cranberries.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 2 cups fresh cranberries
- Pour and spread the batter in the prepared pan. Bake for 35-40 minutes. Our cake took 37 minutes but it will depend on the type of pan you use. The cake should test done in the center (or bounce back when you touch it.)
- Add the butter, sugar and half and half to a medium saucepan. Bring to a simmer as the butter melts. Simmer for 5-10 minutes on low, stirring often. The sauce will separate easily, so make sure you mix the sauce before pouring on the cake.½ cup salted butter, 1 cup granulated sugar, 2 cups half and half creamer
- Serve the cake on plates with butter sauce poured over top. Don't skip the sauce! The cake itself isn't overly sweet, so be sure add the butter sauce!
Notes
- The butter sweet cream sauce is what makes this cake special. The cranberry cake on its own isn’t very sweet.
- For more flavor to the cake itself, add ½ teaspoon almond extract or orange zest.
- Store this cake at room temperature for up to 24 hours, then refrigerate any leftovers. Store in an airtight container.
Nutrition
Calories: 495kcal | Carbohydrates: 72g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 286mg | Potassium: 254mg | Fiber: 2g | Sugar: 49g | Vitamin A: 679IU | Vitamin C: 4mg | Calcium: 140mg | Iron: 1mg
How to Make Cranberry Cake with Butter Sauce: Step by Step
Make the batter. Preheat the oven to 350º Fahrenheit. Spray an 8×8 baking pan with cooking spray. In a large bowl, use a hand mixer to mix together the sugar and butter. Add the milk and vanilla extract and mix again. Scrape the sides of the bowl as you mix. The mixture will not be smooth, but that’s ok.
Add the dry ingredients. Stir in the flour, baking powder and salt. Use the hand mixer to mix it in just until barely combined (on low speed). Scrape the sides of the bowl as needed.
Add the cranberries. Fold in the coarsely chopped cranberries.
Bake the cake. Pour and spread the cake batter in the prepared cake pan. Bake for 35-40 minutes. Our cake took 37 minutes but it will depend on the type of pan you use. Stick a toothpick in the center of the cake and it should come out with only a few coarse crumbs.
Make the butter sauce. Add the butter, sugar and half and half to a medium saucepan. Bring to a simmer as the butter melts. Simmer for 5-10 minutes on low, stirring often. The sauce will separate easily, so make sure you mix the sauce before pouring on the cranberry cake.
