Vanilla Cranberry Cake

A simple and rustic cake that starts with butter, sugar, and eggs. This Vanilla Cranberry Cake is heavily flavoured with vanilla extract, and tart, fresh cranberries. Prepared with evaporated milk, this cake is pillowy soft and moist!

If you love the tartness of fresh cranberries, you’re going to simply adore this Vanilla Cranberry Cake! The sweet cake batter is the perfect vessel for those tart cranberries. Oh, and this cake is prepared with evaporated milk too, so you know this one is going to be soft and moist!

This is one of those no-fuss cake recipes. That basically means that not only is the cake itself easy to make, but it doesn’t need any fancy decorating. I prepared a very simple glaze and just drizzled it over the top of the cake. I would also consider dusting this cake with some confectioner’s sugar if that’s more your vibe. I would not, however, be tempted to serve it with ice cream or any type of thick, sugary frosting. You really want the flavour of the cake to shine through and not be masked.

O CRANBERRY, CRANBERRY, WHEREFORE ART THOU CRANBERRY?

Have you been reading my blog for any length of time? If you have, you will already be aware of what I’m about to discuss. If you haven’t, it’s important that you understand how frustrating it can be to be a food blogger at times. Food bloggers are always working ahead of schedule. When it comes to Christmas recipes, for example, we are baking cakes and cookies as early as September! In fact, I finished the recipe you’re reading here and the photographs you’re seeing in November 2025!

We do this so that we can test the recipes to make sure that they will work for you at home. The recipe needs to be plated and styled. Photographs need to be taken. We have to write up the post and make sure we please the folks at Google, otherwise, our recipes run the risk of being buried in cyberspace somewhere. There are many other steps that I’m skipping here, but all of it is to say that we need the time to get the recipes out to you a few weeks before you need them.

Now, as a huge fan of Christmas baking – the 400+ Christmas recipes here at Lord Byron’s Kitchen are proof of that – there’s one thing that frustrates me every single year. There’s a tremendous lack of things like fresh cranberries for many months of the year. Don’t even get me started on holiday confections like Hershey’s chocolate or candy canes! I do hope that you try this recipe and that it is easy for you to find fresh cranberries where you live!

WELCOME TO A LORD BYRON CHRISTMAS!

I’m going to tell you all about this recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the holiday-themed recipes! Over the past decade, I have built a reputation for sharing series-type recipes. The most popular would be my annual 24 Cookies of Christmas, which was fashioned after an advent calendar. But, I have others that are only 12 days, which were fashioned after the 12 Days of Christmas.

This particular recipe is a part of my second holiday series for this year. So, welcome, Dear Reader, to Lord Byron’s 12 Holiday Cranberry Recipes Series. Just like every other series that I’ve shared over the years, this one will also see a new recipe shared each day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW AND NEVER MISS ANOTHER RECIPE!

Traditionally, every year I share a series of recipes that you might already be familiar with. For example, I’ve previously shared 12 Holiday Trifles, 12 Holiday Bars & Squares, and even these 12 Edible Holiday Wreath recipes! Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! And, just in case you’re curious, you can see previous annual posts for my 24 Cookies of Christmas Series here!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Salted Butter – Your butter should be at room temperature and softened. If you don’t have salted butter, just add 1/2 teaspoon of salt when you add the flour.
• Sugar – There are two whole cups of sugar in this cake, but you need the sweetness to offset the tartness of the cranberries.
• Eggs – It’s always a good idea to make sure your eggs are at room temperature before baking. Sit them in a small bowl on your countertop for 10-15 minutes before using.
• Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies. 
• Flour – Regular all-purpose flour was used. I have not tested this recipe with any other types of flour.
• Baking Powder – This is used to increase the volume of the batter and to add texture as well.
• Evaporated Milk
• Cranberries – Wash them and dry them.
• Confectioner’s Sugar

HOW TO BAKE A FRESH CRANBERRY CAKE

Preheat your oven to 300 degrees F. Prepare a bundt pan by lightly spraying it with non-stick cooking spray and lightly flouring the entire baking surface of the pan. Set aside. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add each egg, one at a time, and incorporate well into the butter and sugar mixture. Add the vanilla and mix well. Scrape the sides of the bowl and mix again.

Add 1 1/2 cups of flour and 1 teaspoon of baking powder. Beat into the butter and sugar mixture. Add 1/2 cup canned evaporated milk and incorporate well. Add 1 1/2 cups more flour and 1/2 teaspoon baking powder. Again, beat well. Lastly, add the last 1/4 cup canned evaporated milk and beat well. Toss the fresh cranberries with 1/4 cup of all purpose flour. Add to batter and fold into the batter using a sturdy spatula. Pour the batter into the prepared bundt pan.

Bake for 60 minutes. Check at the 50 minute mark by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is done. After the 50 minute mark, check the cake for doneness every 5 minutes. Allow the cake to cool in the bundt pan for 20 minutes before turning out onto a wire cooling rack to continue the cooling process.

To prepare the glaze, whisk together the confectioner’s sugar and milk until smooth and creamy. Drizzle over the cooled cake. Spoon the glaze over the top of the cake, allowing the glaze to cascade down the sides. Garnish with sugared cranberries if desired.

THIS CAKE DEMANDS TEA OR COFFEE!

Maybe it’s my British heritage, or maybe it’s because I know a good thing when I see it! Afternoon sweet treats with a cup of tea or coffee have always been a part of my life.  An afternoon hot beverage is very common in Newfoundland, and I still have coffee almost every afternoon.  On the weekends, particularly, I love to have my coffee with a scone, a biscuit, or a piece of cake.

That’s what I love about this Vanilla Cranberry Cake. It’s a cake that has no fuss about it. And, you don’t need to do anything fancy with it to fully enjoy it. Slice off a wedge and sit back with a hot coffee or tea. Nothing can beat that! How long is it going to take you? Ten or fifteen minutes? I think everyone deserves a little downtown once in a while. And, while you’re at it, have a piece of cake! Life is short; enjoy it!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!