This Cranberry Cake with Butter Sauce is the kind of recipe you'd find at an old church potluck or tucked into a family recipe box.
Why You'll Love This Recipe
- Tart cranberries and a rich butter sauce balance each other beautifully.
- Bakes tall with a soft, dense crumb that stays moist for days.
- Easy to make with simple pantry staples.
- The butter sauce is the star of the show and comes together in minutes.
- A perfect holiday dessert or wintertime treat.
Ingredients (with Notes)
For the Cranberry Cake
- Unsalted butter: Gives the cake richness and structure.
- Granulated sugar: Sweetens and helps create that luxurious, soft crumb.
- Eggs: Bind the batter and help it rise.
- Pure vanilla extract: Adds warmth and aroma.
- Almond extract: Enhances the cranberry flavor without tasting like almonds.
- All-purpose flour: Provides structure.
- Baking powder: Helps the cake rise evenly.
- Kosher salt: Balances the sweetness.
- Whole milk: Keeps the cake tender and moist.
- Fresh cranberries: The bright, tart bite that makes this cake special.
For the Butter Sauce
- Unsalted butter: The base of the sauce.
- Granulated sugar: Sweetens and thickens slightly as it simmers.
- Heavy cream: Makes the sauce silky and smooth.
- Pure vanilla extract: Adds flavor and warmth.
- Pinch of kosher salt: Rounds out the sweetness.
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch cake pan with nonstick cooking spray.
- In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 3 to 4 minutes until pale, thick, and creamy.
- Add the eggs one at a time, mixing briefly after each addition just until incorporated. Mix in the vanilla extract and almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add half of the dry mixture to the batter and mix just until combined. Pour in the milk, mix again, then add the remaining flour mixture and mix until everything comes together.
- Add half of the cranberries and fold gently with a spatula. Add the remaining cranberries and fold again so they're evenly distributed.
- Spread the batter into the prepared pan, building the sides slightly higher than the center. Smooth gently.
- Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the cake bakes, make the butter sauce. Melt the butter in a small saucepan over medium heat. Whisk in the sugar and heavy cream, then let it come to a gentle simmer for 1 minute while stirring.
- Remove from the heat. Stir in the vanilla extract and a pinch of salt. Set aside until serving.
- Slice the cake, spoon warm butter sauce over each piece, and enjoy.
Tips & Notes
- A light-colored aluminum 9×13 pan gives the most even rise and a beautiful golden crumb.
- For dark metal pans, bake at 325°F and begin checking early. When I baked in a dark metal, thin pan, it baked for 50 minutes until it was done.
- For glass or ceramic dishes, bake at 340°F and expect a slightly longer bake time.
- Fold the cranberries gently to avoid breaking them and tinting the batter.
- Room-temperature dairy and eggs help the cake bake evenly.
- The butter sauce should be smooth and pourable. If it thickens, warm it briefly until loosened.
FAQs
How do I store my Cranberry Cake with Butter Sauce?
Store the cake (without sauce) covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
When ready to serve, let the cake come to room temperature. Rewarm the butter sauce in a saucepan over low heat or in the microwave in short bursts until smooth and pourable.
What can I use instead of almond extract in cake?
You can replace the almond extract with an equal amount of vanilla extract or use a splash of orange extract for a holiday twist.
Can the cake be made without the butter sauce?
It can, but the butter sauce is what makes this dessert memorable. The cake is lightly sweet on its own, so the sauce balances everything beautifully.
Serving Suggestions
This cake is wonderful warm, but it's also delicious at room temperature with a fresh drizzle of sauce. Serve it after a holiday dinner, bring it to a potluck, or slice it into squares for a cozy weekend breakfast. A little whipped cream or a scoop of vanilla ice cream makes it even more special.
Related Recipes
Recipe
Cranberry Cake with Butter Sauce
A soft, tender cranberry cake filled with bright tart berries and topped with a warm, pourable butter sauce that makes every bite melt in your mouth.
Video
Ingredients
For the Cranberry Cake:
- 1 cup unsalted butter (2 sticks, 16 tablespoons) softened
- 2 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup whole milk room temperature
- 2 cups fresh cranberries rinsed and patted dry
For the Butter Sauce:
- ½ cup unsalted butter 1 stick (8 tablespoons)
- 1 cup granulated sugar
- ¼ cup heavy cream
- 1 tablespoon pure vanilla extract
- Pinch of kosher salt
Instructions
- Preheat the oven to 350°F, then spray a 9×13-inch cake pan with nonstick cooking spray.
- In a large mixing bowl, use a hand or stand mixer to beat 1 cup (2 sticks) softened unsalted butter and 2 ½ cups granulated sugar on medium speed for 3-4 minutes, until the mixture looks pale, thick, and creamy.
- Add 4 large eggs, one at a time, mixing for about 10 seconds after each, just until each one disappears into the batter. Mix in 1 tablespoon pure vanilla extract and 1 teaspoon almond extract until combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until combined.
- Add half of the flour mixture to the batter, mixing just until combined. Pour in 1 cup whole milk, mix again, then add the remaining flour mixture and mix just until everything comes together.
- Add half of the cranberries to the batter, then fold them gently with a spatula. Add the remaining cranberries and fold again, scraping the bottom of the bowl to make sure they're evenly distributed.
- Spread the batter into the prepared pan, building the sides slightly higher than the center, smoothing gently.
- Bake at 350°F for 40-50 minutes, or until a cake tester or toothpick inserted in the center comes out clean or with a few moist crumbs.
Butter Sauce Instructions
- While the cake bakes, make the butter sauce by melting ½ cup unsalted butter in a small saucepan over medium heat. Whisk in 1 cup granulated sugar and ¼ cup heavy cream, and let it come to a gentle simmer for 1 minute while stirring.
- Remove the butter sauce from the heat and stir in 1 tablespoon pure vanilla extract and a pinch of kosher salt. Let the sauce rest off the heat until it is time to serve. It should be warm and pourable when served.
- Slice the cake, spoon the warm butter sauce generously over each piece, and ENJOY!
Notes
- A light-colored aluminum 9×13 pan gives the most even rise and a beautiful golden crumb.
- For dark metal pans, bake at 325°F and begin checking early.
- For glass or ceramic dishes, bake at 340°F and expect a slightly longer bake time.
- Fold in the cranberries very carefully to avoid breaking them and tinting the batter. Folding them in two additions helps distribute them evenly without crushing them.
Nutrition
Serving: 1slice | Calories: 607kcal | Carbohydrates: 86g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 335mg | Potassium: 114mg | Fiber: 1g | Sugar: 61g | Vitamin A: 905IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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