A beautiful and easy cake to make! Great for the holiday season and even better in the summer with any fresh berry you have on hand!

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
1 hr
total:
2 hrs
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

  • For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

366 calories; protein 4.3g 9% DV; carbohydrates 53.5g 17% DV; fat 15.7g 24% DV; cholesterol 74.2mg 25% DV; sodium 587.1mg 24% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2013
Best desert EVER!!!! My old-time favorite recipe is almost identical with the following changes. Evaporated milk instead of regular no eggs in the cake and increase the heavy cream in the sauce to 1 cup. Increase bake time to 30-40 minutes and heat sauce to a rolling boil then simmer 10 minutes. Read More
(7)

Most helpful critical review

Rating: 2 stars
12/26/2013
The biggest problem I had with this cake was the cream syrup. Yes the syrup was tasty but IMO there simply was too much of it. It totally saturated the cake making it sticky and gooey. I understand that it added moisture but the cake was soggy from top to bottom. When I poured on all of the syrup there was so much that I thought there was no way it would soak into the cake. I used a toothpick and poked holes in the top of the cake to help the syrup seep in. And how you're supposed to get a cake baked in a 9x13 pan that has been saturated with syrup removed in one piece from the pan to a wire rack after 10 minutes is beyond me. When first baked I sliced a small piece tasted it and there was a decent flavor balance between the tart cranberries and the sweet glaze. However later in the day the berries discolored to purple and the sweet syrup just overpowered the cranberries. The cake's presentation was not good and I ended up just piling whipped cream on the top to serve as a Christmas dessert. If I were to make this again the first thing I would do is cut the amount of syrup in half. Sorry dday515 for the critical review but this was a disappointment and just didn't work in this house. Read More
(9)
21 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
12/26/2013
The biggest problem I had with this cake was the cream syrup. Yes the syrup was tasty but IMO there simply was too much of it. It totally saturated the cake making it sticky and gooey. I understand that it added moisture but the cake was soggy from top to bottom. When I poured on all of the syrup there was so much that I thought there was no way it would soak into the cake. I used a toothpick and poked holes in the top of the cake to help the syrup seep in. And how you're supposed to get a cake baked in a 9x13 pan that has been saturated with syrup removed in one piece from the pan to a wire rack after 10 minutes is beyond me. When first baked I sliced a small piece tasted it and there was a decent flavor balance between the tart cranberries and the sweet glaze. However later in the day the berries discolored to purple and the sweet syrup just overpowered the cranberries. The cake's presentation was not good and I ended up just piling whipped cream on the top to serve as a Christmas dessert. If I were to make this again the first thing I would do is cut the amount of syrup in half. Sorry dday515 for the critical review but this was a disappointment and just didn't work in this house. Read More
(9)
Rating: 5 stars
12/23/2013
Best desert EVER!!!! My old-time favorite recipe is almost identical with the following changes. Evaporated milk instead of regular no eggs in the cake and increase the heavy cream in the sauce to 1 cup. Increase bake time to 30-40 minutes and heat sauce to a rolling boil then simmer 10 minutes. Read More
(7)
Rating: 4 stars
02/04/2014
Enjoyed this Recipe for Cranberry cake better then any other that i have tried. I served it with a Orange liquer sauce. Very good. Read More
(3)
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Rating: 5 stars
12/30/2018
I made this yesterday and the family loved it! The only alteration I made was to add a tsp of Saigon cinnamon to the dry ingredients because I love the taste of cranberries and cinnamon. Read More
(1)
Rating: 4 stars
12/22/2015
This cake is fabulous and very pretty! Everyone loved it. I made just minor changes. I used 2 cups and 4 tablespoons of cake flour instead of the all purpose and I only used half of the cream glaze. I didn't want it to be soggy. Read More
(1)
Rating: 5 stars
10/09/2017
Love it followed the recipe as is. The sweetness and the tartiness together is simply amazing and the cake is so light. Kids and the husband love it. Will definitely make it again Read More
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Rating: 5 stars
06/11/2017
I made no changes. This cake is excellent. I especially like the tangy taste of the berries against the sweet sauce. Read More
Rating: 5 stars
01/08/2016
This cake is quick and easy to put together. I substituted evaporated milk for the heavy cream in the sauce. Instead of pouring over the entire cake we put it over individual pieces. Very yummy! Read More
Rating: 3 stars
06/04/2018
This was way better the second day. The poured mixture didn t seem to soak in very well at first. Kids loves it though we ate it right out of the pan with whip cream! Read More