Name: Cranberry Pecan Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 and 1/2 cups (190g) all-purpose flour (spooned & leveled); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 3/4 cup (150g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1/2 cup (120g) full-fat sour cream, at room temperature; 2 Tablespoons (30ml) milk or orange juice, at room temperature; 2 cups (250g) fresh or frozen cranberries (do not thaw); 2/3 cup (90g) roughly chopped pecans; 1/3 cup (67g) packed dark or light brown sugar; 1/2 cup (63g) all-purpose flour (spooned & leveled); 1 teaspoon ground cinnamon; 4 Tablespoons (56g) unsalted butter, cold and cubed; 2/3 cup (90g) roughly chopped pecans; 3/4 cup (90g) confectioners’ sugar; 1 and 1/2 Tablespoons (22ml) milk, heavy cream, or orange juice; 1/2 teaspoon pure vanilla extract (skip if using orange juice)

There’s something incredibly cozy about the Cranberry Pecan Cake Recipe I’m about to share—it’s the perfect blend of tart berries, crunchy pecans, and a tender crumb that just melts in your mouth. This cake always brings a little warmth and a lot of joy to my kitchen, especially in cooler months.

A close-up view of a red baking dish filled with a square crumb cake. The cake has three visible layers: the bottom layer is light yellow sponge with scattered bright red berries, the middle layer has a mix of crunchy light brown crumb topping and pecans, and the top layer shows a light white glaze drizzled over the nuts and crumbs. A metal spatula with a wooden handle lifts one square piece, revealing soft crumb texture and berry bits inside. The dish sits on a white marbled surface with a textured deep red cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Pecan Cake Recipe
Top Tip
How to Serve Cranberry Pecan Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Pecan Cake Recipe

Why You'll Love This Recipe

This Cranberry Pecan Cake Recipe stands out because it’s both comforting and festive, making it my go-to for gatherings or a cozy afternoon treat. The balance of flavors and textures always impresses anyone I share it with.

Perfect Texture: The combination of sour cream and pecans gives the cake a moist, tender bite with a delightful crunch.
Seasonal Charm: Fresh or frozen cranberries add a bright, tart contrast that feels especially festive around the holidays.
Simple Yet Stunning: The crumb topping adds a beautiful, cinnamon-spiced crust that’s super easy to make but looks so impressive.
Flexible Serving: You can dress it up with icing or keep it simple with a sugar dusting, making it perfect for any occasion.

A rectangular red baking dish filled with a dessert that has a golden brown base layer with visible red fruit pieces scattered throughout, topped with a crumbly brown streusel layer mixed with whole pecan halves, and drizzled with a thin white glaze that shines slightly. The dish is placed on a white marbled surface, and there is a burgundy cloth nearby along with a white bowl containing red cherries. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this cake plays a role in delivering the perfect bite—from the tart cranberries to the rich butter. I’ve learned that using room-temperature items, like eggs and sour cream, really helps the batter come together smoothly, so keep that in mind while prepping.

Flat lay of a small mound of all-purpose flour, a teaspoon of baking powder and a quarter teaspoon each of baking soda and salt neatly placed in small white ceramic bowls, a half cup of softened unsalted butter in a white bowl, three quarters cup of granulated sugar in another white bowl, two whole uncracked brown eggs, a small white bowl with sour cream, a small white bowl with a pale orange liquid (orange juice), a small white bowl filled with fresh bright red cranberries, a small white bowl with roughly chopped pecans, another small white bowl holding packed dark brown sugar, a small white bowl containing ground cinnamon, small cubes of cold unsalted butter arranged next to a small bowl of roughly chopped pecans, and a small white bowl with fine white confectioners' sugar – all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure and a tender crumb when spooned and leveled properly to avoid a dense cake.
Baking powder and baking soda: These leavening agents lighten the cake and give it a tender rise.
Unsalted butter: Softened butter creamy beaten with sugar gives you that classic, rich cake base.
Granulated sugar: Sweetens the cake and helps the crumb topping achieve that perfect caramelized finish.
Eggs: Room temperature is key! Eggs bind everything together and add moisture.
Pure vanilla extract: Adds warmth and depth to the cake’s flavor.
Full-fat sour cream: Keeps the cake moist and tender, balancing the tartness of cranberries.
Milk or orange juice: I like orange juice for a hint of citrus brightness, but milk works beautifully too.
Fresh or frozen cranberries: I never thaw frozen cranberries before adding them—the burst of tartness is unbeatable.
Roughly chopped pecans: For that buttery crunch that elevates every bite.
Brown sugar (for topping): Adds moisture and a deep caramel flavor to the crumb topping.
Ground cinnamon: Warm spice that pairs perfectly with cranberries and pecans in the crumb.
Cold unsalted butter (for topping): Creates that signature crumbly texture when cut into the dry ingredients.
Confectioners’ sugar, milk/cream/orange juice, and vanilla (for icing): Optional but makes for a lovely sweet drizzle that complements the cake without overpowering it.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love how this cake shines as written, I also enjoy mixing things up a bit depending on my mood or what I have on hand. Feel free to tweak the recipe to fit your tastes or dietary needs.

Variation: I’ve swapped orange juice for milk when I want a more classic flavor, and I’ve even tried adding a tablespoon of orange zest for extra zing—it’s delicious!
Dietary Modifications: If you want a dairy-free version, try using a plant-based yogurt instead of sour cream, but expect a slight change in texture.
Seasonal Changes: You can sub cranberries with chopped fresh apples or pears for a fall twist.

Step-by-Step: How I Make Cranberry Pecan Cake Recipe

Step 1: Prep your pan and preheat

Start by preheating your oven to 350°F (177°C). I like using a 2-quart baking dish—something like a 9-inch square or springform pan works perfectly for even baking. Grease it well with butter or nonstick spray so the cake releases easily later.

Step 2: Mix dry ingredients

Grab a bowl and whisk together your flour, baking powder, baking soda, and salt. This makes sure the leavening is evenly distributed and helps the cake rise perfectly.

Step 3: Cream butter and sugar

Using a mixer on high speed, beat the softened butter with sugar for about 3 minutes until the mixture is creamy and fluffy. This step is crucial—it adds air, which makes your cake light and tender. If you’re not sure how to do this well, a quick tutorial online can be super helpful!

Step 4: Add eggs and flavorings

Lower the mixer to medium speed and add eggs one at a time, beating well after each addition. Then mix in vanilla extract and sour cream. Don’t worry if the batter looks a bit curdled here; it’s normal and won’t affect the final texture.

Step 5: Combine wet and dry ingredients carefully

Turn your mixer to low and add the dry ingredients alternately with the milk or orange juice. Mix just until combined – overmixing will make the cake tough. The batter will be thick, which is just right.

Step 6: Fold in cranberries and pecans

With a spatula, gently fold in fresh or frozen cranberries and chopped pecans. The frozen berries hold their shape better and avoid turning the batter purple, which I always appreciate.

Step 7: Make the crumb topping

In a separate bowl, mix brown sugar, flour, and cinnamon. Then cut in cold, cubed butter with a pastry blender or fork until crumbly. Mix in the pecans last. This topping adds the best texture contrast!

Step 8: Assemble and bake

Spread the batter evenly in your greased baking dish, then sprinkle the crumb topping over it. Bake for 40 to 55 minutes—start checking around 40 minutes since oven types vary. Your cake is done when the edges are golden and a toothpick inserted comes out clean. If it’s browning too fast, just cover loosely with foil.

Step 9: Cool and ice

Let the cake cool for 10-15 minutes on a wire rack before adding any icing. For the optional glaze, whisk together confectioners’ sugar, milk or orange juice, and vanilla until smooth. Drizzle over the warm cake and slice.

Top Tip

From my experience, mastering the creaming step really makes a difference in this Cranberry Pecan Cake Recipe. It’s the secret behind a tender, fluffy cake every single time.

Perfect Butter Temperature: Make sure your butter is softened but not melted. If it’s too soft, it won’t hold the air you need for a fluffy cake.
Don’t Overmix: After adding the dry ingredients, mix just until combined. Overdoing it toughens the crumb.
Use Frozen Cranberries: I prefer them over fresh because they keep their shape and distribute more evenly throughout the batter.
Pan Matters: Using a thick ceramic dish may require longer baking times; adjust accordingly and don’t rush taking it out.

How to Serve Cranberry Pecan Cake Recipe

cranberry pecan cake - Serving Suggestion

Garnishes

I usually keep garnishes simple—sometimes just a light dusting of powdered sugar really highlights the cake’s rustic charm. When I’m feeling fancy, a drizzle of the optional vanilla or orange glaze adds that lovely glossy finish and a little extra sweetness.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a cozy brunch, I serve it alongside a hot cup of coffee or spiced tea—it’s like a warm hug on a plate.

Creative Ways to Present

I’ve brought this cake to holiday gatherings served on a pretty platter, topped with extra toasted pecans and fresh cranberries for a festive touch. You can also cut it into squares and serve with small dollops of cream cheese frosting for a fun twist.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers loosely with foil and keep the cake at room temperature for a day or pop it in the fridge for up to five days. The cake stays moist and actually tastes better the next day as the flavors meld.

Freezing

I love making this cake ahead and freezing it after it’s completely cool. Wrapped tightly, it freezes well for up to three months. When I’m ready to enjoy, I thaw it overnight in the fridge and warm it gently—this helps it feel fresh and just-baked.

Reheating

To reheat, I pop slices in a 300°F oven for about 10-15 minutes or microwave portions for 20-30 seconds. This freshens up the crumb and melts the optional icing just right.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh or frozen?

You can substitute dried cranberries in this recipe, but reduce the amount to 1 cup since dried berries are more concentrated in flavor and texture. Also, they won’t add the same tart burst as fresh or frozen ones.

What pan works best for baking this cake?

A 2-quart baking dish works best, like a 9-inch square, 9-inch or 10-inch springform, or an 11×7-inch pan. Avoid standard 9-inch round pans because the batter rises unevenly and won’t bake through properly.

Can I skip the crumb topping or icing?

Yes! Both the crumb topping and icing are optional, though they add great texture and sweetness. The cake is delicious plain on its own, and you can also dust it with confectioners’ sugar for a simple finish.

What if I don’t have sour cream on hand?

You can substitute plain regular or Greek yogurt in place of sour cream. Avoid using liquid substitutes as they will alter the texture of the cake significantly.

Final Thoughts

This Cranberry Pecan Cake Recipe is one of those treats I reach for when I want to impress without stress. It’s just the right mix of cozy comfort and festive flair, and I hope it becomes a special part of your baking repertoire too. Trust me—you’ll be proud to share it with family and friends!