Indulge in the simple charm of this rustic Cranberry Cake, a truly homestyle dessert generously loaded with vibrant fresh cranberries and a delightful hint of orange. Crowned with a luxurious warm butter sauce, it transforms into the ultimate festive treat, perfect for any holiday gathering.
PIN THIS RECIPE FOR LATER!
The holidays bring with them a unique sense of warmth and tradition, often centered around cherished family recipes and delightful aromas wafting from the kitchen. Among these seasonal treasures, a good cranberry cake holds a special place, and this Cranberry Cake with Warm Butter Sauce is poised to become a new favorite in your repertoire. Forget cranberry sauce for a moment, because fresh cranberries are destined for so much more! Beyond traditional Cranberry Sauce, consider elevating your festive baking with this comforting cake, a zesty Cranberry Orange Bread, or a decadent Cranberry Orange Cheesecake. Each offers a wonderful way to utilize the season’s bounty, but our Cranberry Cake stands out as a true celebration of simple pleasures.
As the holiday season unfolds, many of us find ourselves with ambitious baking lists, eager to fill our homes with sweet scents and delicious treats. If you’re like me, constantly seeking that perfect dessert that blends nostalgia with incredible flavor, then this Cranberry Cake with Warm Butter Sauce absolutely belongs at the top of your baking agenda. I have always been captivated by the charm of old-fashioned, comforting desserts—the kind that feel like a warm hug. Recipes like that delightful Oatmeal Cake, or even the surprising retro classic Tomato Soup Spice Cake Recipe, hold a special place in my heart. This Cranberry Cake fits perfectly into that beloved category: a wonderfully simple cake, baked effortlessly in a standard 9×13 baking dish.
But what truly elevates this humble cake into something extraordinary? Three simple words: Warm. Butter. Sauce. This incredible sauce is not just an accompaniment; it’s the star that transforms a good cake into an unforgettable experience. While the cake itself is remarkably delicious on its own – moist, tender, and bursting with the tartness of cranberries balanced by a whisper of orange – the addition of this sweet, velvety, warm butter sauce takes every bite straight to heaven. It’s so good, in fact, you might find yourself wanting to enjoy it by the spoonful! So, prepare to embrace the festive spirit and get your holiday baking on with this sensational Cranberry Cake!
Why You’ll Love This Cranberry Cake
There’s something uniquely comforting about a homemade cake, and this cranberry cake embodies that feeling perfectly. It’s not overly fancy, yet it delivers on flavor and texture in spades. Here’s why this recipe will become a cherished part of your holiday traditions:
- Perfectly Balanced Flavors: The tartness of fresh cranberries is beautifully complemented by the subtle sweetness of the cake and the bright citrus notes of orange zest. It’s a harmonious blend that sings of the season.
- Incredibly Moist Texture: This cake boasts a wonderfully tender and moist crumb, ensuring every slice is a true delight. It’s the kind of cake that melts in your mouth.
- The Ultimate Warm Butter Sauce: This isn’t just any sauce; it’s a rich, buttery, and utterly decadent topping that takes the cake from delicious to divine. It’s the secret weapon that makes this dessert truly special.
- Easy to Make: Despite its impressive taste, this is a straightforward, rustic recipe that doesn’t require complex techniques or special equipment. It’s designed for home bakers of all skill levels.
- Festive and Inviting: The vibrant red of the cranberries makes this cake visually stunning and perfectly suited for holiday tables, gatherings, or simply a cozy evening at home.
The Magic of Cranberries and Orange
Cranberries are synonymous with the holiday season, but their tart and tangy flavor often gets relegated to sauces or relishes. In this cake, fresh cranberries shine, offering pockets of vibrant zest that cut through the sweetness of the batter. Beyond their delicious taste, cranberries are packed with antioxidants, making this a slightly healthier indulgence! The addition of orange zest is not merely an afterthought; it’s a brilliant pairing. The bright, fragrant citrus notes elevate the cranberries, adding a layer of complexity and warmth that perfectly encapsulates the holiday spirit. It’s a classic flavor combination that always delivers.
Essential Ingredients for Your Cranberry Cake
Crafting this delightful Cranberry Cake requires a blend of standard pantry staples and a few star ingredients that truly make it shine. Let’s explore what you’ll need and why each component is crucial.
For the Cake Batter
To create the foundation of this exquisite cake, you’ll gather all the usual suspects found in classic baking recipes: butter, sugar, an egg, all-purpose flour, baking powder, and milk. These form the tender, moist crumb that makes the cake so irresistible. However, the secret to its distinctive flavor lies in a crucial addition: orange zest. You’ll need approximately 2 teaspoons of fresh orange zest, which you should easily obtain from one medium-sized orange. The zest introduces a bright, aromatic layer that beautifully complements the cranberries without overpowering them. While you *could* omit it if orange isn’t your preference, I highly recommend including it for that added depth of flavor that truly sets this cake apart.
Of course, the star of the show for the cake are the cranberries. I personally prefer using fresh cranberries when they are in season, but rest assured, frozen cranberries will yield equally fantastic results. If opting for frozen, there’s no need to thaw them completely before incorporating them into the batter; simply let them sit on the counter for a short while as you prepare the other ingredients to begin a slight thaw. This helps them mix more easily and prevents them from coloring the batter too much. A word of caution: I strongly advise against using dried cranberries for this recipe. Their texture and moisture content are vastly different, and the final result will not capture the same rustic, juicy essence that makes this cake so special.
For the Irresistible Warm Butter Sauce
The warm butter sauce is where this dessert truly earns its stripes, transforming a lovely cake into an utterly divine experience. The ingredients for this liquid gold are wonderfully simple: rich butter, granulated sugar, decadent heavy whipping cream, and a splash of pure vanilla extract. These four components combine to create a luscious, golden sauce that is both sweet and profoundly comforting. On occasion, I like to add just a tiny pinch of salt to the sauce; this seemingly small addition actually elevates the flavors, making the sweetness more nuanced and balanced. Alternatively, you could use salted butter to achieve a similar effect.
It’s important to note that the butter is absolutely non-negotiable here. The distinctive, rich flavor of this sauce hinges entirely on the quality and richness of real butter. Therefore, I strongly advise against substituting butter with margarine. Margarine lacks the complex flavor profile that makes this warm sauce so incredibly delicious and integral to the overall experience of the cake.
Baking Your Perfect Cranberry Cake: A Step-by-Step Guide
Creating this delicious Cranberry Cake is a straightforward and rewarding process. Follow these simple steps for a beautifully baked, flavorful dessert.
PREPARE YOUR BAKING DISH: Begin by preheating your oven to 350ºF (175ºC). Then, take a 9×13-inch baking dish and lightly spray it with nonstick cooking spray. This ensures your cake will release easily after baking.
CREATE THE BATTER: In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is light, fluffy, and somewhat crumbly. Next, incorporate the egg, beating well until fully integrated. In a separate, medium-sized bowl, whisk together your dry ingredients: all-purpose flour, baking powder, and a dash of salt. Gradually add the dry mixture to the butter-sugar mixture in thirds, alternating with the milk. Start by beating in one-third of the dry ingredients, then half of the milk. Follow with another third of the dry ingredients, the remaining milk, and finally, the last third of the dry ingredients. Be sure to mix until just combined, taking care not to overbeat the batter, as this can lead to a tough cake. Once the dry and wet ingredients are mostly combined, stir in the fresh orange zest.
FOLD IN THE CRANBERRIES: Gently fold the roughly chopped fresh or frozen cranberries into the prepared cake batter. You want to distribute them evenly without crushing them too much. Pour the complete batter into your greased 9×13-inch baking dish.
BAKE TO GOLDEN PERFECTION: Transfer the baking dish to your preheated oven. Bake for approximately 25-28 minutes, or until the cake is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. This indicates it’s thoroughly baked through. Once done, remove the cake from the oven and let it cool slightly while you prepare the glorious warm butter sauce.
Crafting the Luxurious Warm Butter Sauce
This buttery, sweet sauce is the crowning glory of our Cranberry Cake, adding a layer of indulgence that is simply irresistible. Here’s how to make it:
COMBINE INGREDIENTS: In a medium saucepan, combine the butter, sugar, and heavy whipping cream. Place the saucepan over medium heat on your stove. The key here is to use a saucepan that allows for easy stirring.
BRING TO A BOIL: As the mixture heats, stir constantly to ensure the sugar dissolves and the butter melts evenly. Continue stirring until the mixture comes to a full boil. Constant stirring at this stage prevents scorching and ensures a smooth, homogeneous sauce.
SIMMER AND THICKEN: Once boiling, reduce the heat to low. Let the sauce gently simmer and cook, stirring regularly (you don’t need to stir constantly at this point, but frequent stirring is recommended) for about 10-15 minutes, or until it visibly thickens. It should coat the back of a spoon. The longer it cooks on low, the thicker and more concentrated its flavor will become.
SERVE WARM: The sauce is best served warm, poured generously over individual slices of the Cranberry Cake. If you have any leftover sauce, or if it cools and thickens too much, simply reheat it gently on the stove over low heat or in the microwave in short bursts, stirring until it returns to a pourable consistency. This ensures every serving is as delightful as the first.
Expert Tips for the Best Cranberry Cake & Butter Sauce
Achieving baking perfection often comes down to a few key insights. Here are some invaluable tips and tricks to ensure your Cranberry Cake with Warm Butter Sauce is absolutely divine:
- Sauce Consistency is Key: Remember that the warm butter sauce will naturally thicken as it cools, potentially becoming too firm to pour. It can also crystallize if left to cool completely. For this reason, always ensure the sauce is warm when serving. If preparing ahead, gently reheat it on the stove over low heat, stirring occasionally, until it reaches a smooth, pourable consistency again.
- Serving Temperature for the Cake: The beauty of this cake is its versatility! You can serve it warm, fresh from the oven, which enhances its comforting aroma and moistness. Alternatively, it’s equally delightful served at room temperature, offering a slightly firmer texture that still pairs wonderfully with the warm sauce.
- Storage Guidelines: To maintain its freshness, store any leftover Cranberry Cake lightly covered at room temperature for up to 2-3 days. The butter sauce, however, requires refrigeration due to its dairy content. Store it in an airtight container in the refrigerator and always reheat it before serving for the best experience.
- Make-Ahead Convenience: For busy holiday preparations, you’ll be pleased to know that the cake itself can be made a day or two in advance. Simply bake it, let it cool completely, and store it covered at room temperature. While the butter sauce is truly at its peak when made just before serving, you can prepare it ahead of time and gently reheat it on the stove when ready to use.
- Freezing for Later Enjoyment: This cake freezes exceptionally well! Once completely cooled, wrap individual slices or the entire cake tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 2-3 months. When ready to enjoy, let it thaw at room temperature before serving. I do not recommend freezing the butter sauce; it’s best made fresh to preserve its creamy texture and prevent crystallization.
- Preventing Cranberry Sinkage: If you find your cranberries sinking to the bottom of the cake, try tossing them lightly with a tablespoon of flour before folding them into the batter. This thin coating helps them suspend more evenly throughout the cake as it bakes.
- Zesting for Maximum Flavor: When zesting your orange, make sure to only get the brightly colored outer layer and avoid the white pith underneath. The pith can be bitter, while the zest contains all the wonderful aromatic oils.
Serving Suggestions and Variations
While this Cranberry Cake with Warm Butter Sauce is spectacular on its own, you can elevate the experience even further with a few simple additions or creative twists:
- A Scoop of Vanilla Ice Cream: The contrast between the warm cake, hot sauce, and cold, creamy vanilla ice cream is pure bliss.
- Dollop of Whipped Cream: A cloud of freshly whipped cream adds another layer of richness and lightness.
- Candied Orange Peel: Garnish with thin strips of candied orange peel for an elegant touch and intensified citrus flavor.
- Nutty Crunch: For added texture, fold in a half cup of chopped pecans or walnuts with the cranberries.
- Spiced Cake: Introduce a pinch of cinnamon or nutmeg to the cake batter for a warmer, more aromatic profile.
- Lemon Zest: If you prefer lemon to orange, feel free to swap the orange zest for lemon zest for a brighter, more tangy cake.
More Festive Holiday Baking Inspiration
If you’re still looking to fill your holiday baking repertoire, explore some of these other delicious recipes perfect for the season:
The Best Sugar Cookies with Sugar Cookie Icing
Decadent Chocolate Crinkle Cookies
Irresistible Cranberry Cheesecake Bars
Light and Zesty Lemon Cheesecake
Delicate Meringue Cookies
Classic Peanut Butter Blossoms
LOOKING FOR MORE DELICIOUS FREE RECIPES?
Subscribe to our free recipe newsletter to get new family-friendly recipes delivered straight to your inbox each week! Discover more culinary inspiration and family fun by following us on Pinterest, Facebook, and Instagram.
Cranberry Cake with Warm Butter Sauce
Deborah Harroun
20 minutes
30 minutes
50 minutes
15
servings
Dessert
American
Pin
Ingredients
Cake:
- 3 tablespoons butter (softened)
- 1 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- dash salt
- 1 cup milk
- 2 teaspoons orange zest
- 2 cups fresh or frozen cranberries (roughly chopped)
Warm Butter Sauce:
- 1 cup butter
- 1 cup sugar
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF (175ºC). Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, beat the butter and sugar together until light and crumbly. Beat in the egg until well combined. In another bowl, combine the flour, baking powder, and salt. Gradually beat in 1/3 of the flour mixture, followed by 1/2 of the milk. Continue by beating in half of the remaining flour, then the remaining milk, and finally the last of the flour. Stir in the orange zest. Gently fold in the chopped cranberries.
- Pour the batter into the prepared baking dish. Bake for 25-28 minutes, or until a tester inserted in the center comes out clean.
- To make the butter sauce, combine the butter, sugar, and cream in a saucepan. Place over medium heat and bring to a boil, stirring constantly. Once it reaches a boil, reduce the heat to low and continue to cook until the sauce thickens, about 10-15 minutes, stirring regularly.
- Serve the warm sauce generously poured over each slice of cake. Note that the sauce will thicken as it cools and may crystallize; re-warm the sauce as needed for optimal serving.
Recipe Notes:
SUBSTITUTIONS: Do not substitute dried cranberries for fresh or frozen cranberries. The end result will not achieve the desired texture or flavor. You can confidently use either fresh or frozen cranberries.
STORAGE: Store any leftover cake lightly covered at room temperature for up to 2-3 days. The butter sauce, however, requires refrigeration in an airtight container and should be gently reheated before serving. For future enjoyment, the cake can be made ahead of time and frozen, tightly wrapped, for up to 2-3 months. Allow it to thaw at room temperature before serving. The butter sauce is best if made fresh.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Calories: 417kcal (21%),
Carbohydrates: 54g (18%),
Protein: 3g (6%),
Fat: 22g (34%),
Saturated Fat: 13g (81%),
Polyunsaturated Fat: 7g,
Trans Fat: 0g,
Cholesterol: 73mg (24%),
Sodium: 90mg (4%),
Fiber: 1g (4%),
Sugar: 42g (47%)
cranberry cake, holiday cake, butter sauce, festive dessert, homemade cake