Holiday Cranberry Cake with Rich Caramel Sauce (No-Fail Recipe)

Prep Time:

 15 minutes

Bake Time:

 30–35 minutes

Cooling Time:

 10 minutes

Total Time:

 55–60 minutes

Servings:

 15 servings (plus 2 cups caramel sauce)

A warm and comforting Cranberry Cake with Caramel Sauce made with fresh cranberries, rich cream, and a silky homemade caramel topping. Sweet, tangy, buttery, and perfect for holidays or anytime you crave a cozy dessert. 

Why You’ll Love This Cranberry Cake

This Cranberry Cake with Caramel Sauce is tender, tangy, and beautifully balanced with homemade caramel that melts into every slice. It’s simple to prepare, bakes in under 40 minutes, and tastes even better warm. Serve it as a holiday dessert, a winter treat, or a crowd-pleasing bake that feels both rustic and luxurious.

Ingredients

Cake

• 2 cups all-purpose flour

• 1 cup sugar

• 2 tsp baking powder

• ¼ tsp salt

• 1 cup heavy whipping cream

• 1 Tbsp melted butter

• 2 cups fresh or frozen cranberries, halved

Caramel Sauce

• ½ cup butter, cubed
• 1 cup heavy whipping cream
• ½ cup sugar
• ½ cup packed brown sugar
• 1 tsp vanilla extract

Instructions

1. Make the Cake

1. Preheat oven to 350°F. Grease a 13×9-inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Stir in the heavy cream and melted butter just until the batter is moistened.
4. Fold in the halved cranberries.
5. Spread the batter evenly into the prepared baking dish.
6. Bake for 30–35 minutes, or until the top is golden and the center tests clean.
7. Cool in the pan on a wire rack for 10 minutes.

2. Make the Caramel Sauce

1. In a small saucepan, melt the butter over medium heat.
2. Stir in the heavy cream, sugar, and brown sugar.
3. Bring to a gentle boil, stirring constantly until smooth and thickened.
4. Remove from the heat and stir in the vanilla extract.

3. Serve

Pour the warm caramel sauce over slices of warm cranberry cake. Add ice cream or whipped cream for an extra-indulgent finish.

Nutrition (per slice + 2 Tbsp sauce)

343 calories • 19g fat • 12g sat fat • 54mg cholesterol • 170mg sodium • 43g carbs • 29g sugars • 1g fiber • 3g protein

Serve It With

This Cranberry Cake with Caramel Sauce pairs beautifully with cozy, comforting sides that highlight its sweet-tangy flavor:

• Vanilla ice cream — the warm cake melts into the cold scoop for the perfect bite.
• Fresh whipped cream — softly sweetened to balance the tart cranberries.
• A drizzle of extra caramel sauce — always a good idea for caramel lovers.
• Hot coffee, chai latte, or spiced tea — warm drinks bring out the cake’s buttery richness.
• Fresh berries — raspberries or strawberries add brightness to every plate.

Perfect for holidays, brunches, or dessert after a comforting winter meal.

Storage & Reheating Tips

How to Store

• Room Temperature: Keep the baked cake (without sauce) tightly covered for up to 2 days.
• Refrigerator: Store cake + sauce separately in airtight containers for up to 5 days.
• Freezer: Freeze cake slices (no sauce) wrapped tightly in plastic + foil for up to 2 months. Thaw overnight in the fridge before serving.

How to Reheat

• Microwave (fastest): Warm slices for 10–15 seconds, then spoon warm caramel sauce over top.
• Oven: Reheat at 300°F for 8–10 minutes for a freshly baked texture.
• Caramel Sauce: Reheat gently in a small saucepan over low heat, stirring until smooth. You can also microwave in 5–10 second bursts, stirring between each.