Easy Cranberry Sauce Cake

I never know what to do with leftover cranberry sauce after the holidays. Sure, I can eat it with turkey sandwiches for a few days, but there’s always so much left over. That’s when I discovered this cranberry sauce cake, and it changed everything.

This cake is perfect for using up that extra cranberry sauce sitting in your fridge. It’s moist and has just the right amount of sweetness. Plus, it feels fancy enough for company but easy enough for a Tuesday night dessert. My kids actually ask for this cake now, which says something since they’re usually more interested in chocolate.

The best part? You probably have most of the ingredients already. Just grab your leftover cranberry sauce and you’re halfway there. Trust me, this is going to become your new favorite way to use up holiday leftovers.

What Kind of Cranberry Sauce Should I Use?

You can absolutely use store-bought cranberry sauce for this cake, and it works just as well as homemade. The canned jellied variety and the whole berry sauce both work great, though whole berry will give you more texture in your finished cake. If you have leftover homemade cranberry sauce from the holidays, that’s perfect too – just make sure it’s not too chunky or it might affect how evenly the cake bakes. Whatever type you choose, make sure it’s at room temperature before mixing it into your batter so it incorporates smoothly.

Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• All-purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed, though the texture might be slightly different. Cake flour will work too – just use 2¾ cups instead of 2½ cups.
• Cranberry sauce: This is the star of the show, so I wouldn’t recommend swapping it out. However, you can use homemade cranberry sauce or even whole berry cranberry sauce for more texture.
• Orange zest: Lemon zest works great as a substitute, or you can use 1 teaspoon of orange extract if you don’t have fresh citrus on hand.
• Unsalted butter: You can use salted butter – just reduce the salt in the recipe to ¼ teaspoon. Vegetable oil (about ½ cup) will work too, though it’ll change the texture slightly.
• Egg yolk: If you only have whole eggs, you can use 2 whole eggs total instead of 1 egg plus 1 yolk. The cake will be a bit less rich but still delicious.
• Vanilla extract: Almond extract makes a nice substitute – just use ½ teaspoon since it’s stronger than vanilla.

Watch Out for These Mistakes While Baking

The biggest mistake when making cranberry sauce cake is using cold butter and eggs, which can cause the batter to curdle and result in a dense, heavy cake – make sure your butter is truly soft at room temperature and your eggs have been sitting out for at least 30 minutes before mixing.

Another common error is overmixing the batter once you add the flour, which develops too much gluten and creates a tough texture instead of the tender crumb you want.

Don’t skip the orange zest or substitute it with juice, as the zest provides essential oils that complement the cranberry sauce perfectly, and be sure to fold in the cranberry sauce gently at the end to avoid breaking down the fruit too much.

Finally, resist the urge to open the oven door during the first 45 minutes of baking, as the temperature fluctuation can cause the cake to sink in the center.

What to Serve With Cranberry Sauce Cake?

This cranberry sauce cake is perfect on its own, but it really shines when paired with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The tart cranberries and orange zest make it a natural fit for holiday gatherings, so I love serving it alongside a warm cup of coffee or spiced cider. If you want to dress it up a bit, try dusting the top with powdered sugar or drizzling it with a simple orange glaze made from powdered sugar and fresh orange juice. It also pairs beautifully with other fall and winter desserts like pumpkin pie or apple crisp if you’re putting together a dessert spread.

Storage Instructions

Keep Fresh: This cranberry sauce cake actually gets better after a day or two! Store it covered at room temperature for up to 3 days, or in the refrigerator for up to a week. The cranberry sauce keeps the cake moist and the flavors really meld together nicely over time.

Freeze: You can freeze this cake for up to 3 months, either whole or in individual slices. Wrap it tightly in plastic wrap, then in foil or place in a freezer-safe container. I like to slice it first so I can grab just what I need for a quick dessert or afternoon snack.

Serve: Let frozen cake thaw at room temperature for about an hour, or pop individual slices in the microwave for 20-30 seconds. The cake tastes great cold straight from the fridge too, especially with a cup of coffee or tea on a cozy afternoon.

Preparation Time	30-45 minutes
Cooking Time	35-40 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 30-35 g
• Fat: 80-90 g
• Carbohydrates: 480-520 g

Ingredients

For the pastry dough:

• 1/2 tsp salt
• 3/4 cup unsalted butter (I prefer Kerrygold unsalted butter for this)
• 2 1/2 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1 tsp baking powder
• 1 large egg (at room temperature, about 70°F)
• 1 tsp vanilla extract
• 1 large egg yolk
• 1 cup granulated sugar
• 1 tbsp grated orange peel (for fresh citrus aroma)

For the filling:

• 1 3/4 cups cranberry sauce (homemade or a good quality store-bought brand like Ocean Spray)

Step 1: Mix the Dry Ingredients

• 2 1/2 cups (11.25 oz) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.

Set the mixture aside to use later.

Step 2: Prepare the Flavored Sugar

• 1 cup (7 oz) granulated sugar
• 1 tbsp grated orange peel (from 1 large orange)

Combine the granulated sugar and grated orange peel in the bowl of a large stand mixer fitted with a paddle attachment.

Use your fingertips to rub the orange zest into the sugar until the mixture is evenly dispersed and very fragrant.

This helps release essential oils from the orange peel, giving the cake a wonderful citrus aroma.

I love this step because it really boosts the flavor.

Step 3: Cream the Butter and Add Wet Ingredients

• 3/4 cup (6 oz) unsalted butter, softened
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tsp vanilla extract

Add the softened unsalted butter to the orange-sugar mixture and mix on medium speed for about a minute, until the mixture looks light and fluffy.

With the mixer on low speed, add the egg and mix until incorporated.

Follow with the egg yolk, and finally add the vanilla extract, mixing until combined.

Step 4: Incorporate Dry Ingredients and Chill the Dough

• dry ingredients from Step 1

With the mixer still on low speed, gradually add the flour mixture from Step 1 to the wet ingredients in the bowl.

Stop mixing when just a few streaks of flour remain, then finish mixing by hand with a rubber spatula to make sure the dough is evenly mixed.

Divide the dough in half (about 13 ounces each if you have a kitchen scale).

Form each half into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes until firm.

Chilling the dough helps it roll out smoothly and bake evenly.

Step 5: Assemble the Cake

• chilled dough disks from Step 4
• 1 3/4 cups (20 oz) cranberry sauce
• granulated sugar for sprinkling
• water or beaten egg for brushing

Preheat your oven to 350°F (175°C).

Line a 9-inch cake pan or springform pan with a circle of parchment paper and spray the pan with nonstick cooking spray.

Roll out one half of the chilled dough into a 9-inch circle, then carefully transfer it to the prepared pan, pressing it into place and mending any tears.

Spoon the cranberry sauce onto the dough and spread it to the edges in an even layer.

Next, roll out the second half of the dough into another 9-inch circle and place it over the cranberry sauce.

Lightly brush the top of the dough with a bit of water or beaten egg and sprinkle granulated sugar on top for a nice crust.

Step 6: Bake and Cool the Cake

Bake the assembled cake at 350°F (175°C) for 35–40 minutes, or until it is puffed and lightly golden.

Remove from the oven and let the cake cool in the pan at room temperature for 20 minutes.

Then, carefully remove the cake from the pan and place it on a wire rack to cool completely before serving.

For easier unmolding, use a springform pan or carefully follow any unmolding instructions if using a regular cake pan.

I always let the cake cool completely—it slices much more cleanly this way.

Step 7: Serve and Store

Slice the cooled cake and serve it plain, with whipped cream, or a scoop of ice cream as you like!

To store, wrap the cake well and keep it at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Let frozen cake defrost overnight in the refrigerator and come to room temperature before serving.