If you’re looking for a dessert that’s bursting with bright flavor and cozy warmth, the Cranberry Cake with Warm Vanilla Butter Sauce Recipe is an absolute must-try. This delightful cake combines the tartness of fresh cranberries with a tender, fluffy crumb, all elevated by a luscious, silky vanilla butter sauce. It’s the perfect treat to brighten up any gathering or just make an ordinary day feel special.
Ingredients You’ll Need
The beauty of this Cranberry Cake with Warm Vanilla Butter Sauce Recipe lies in its simplicity and the quality of ingredients. Each component plays a vital role—from the tangy cranberries offering bursts of fruity brightness, to the rich butter and creamy sauce that bring everything together in a comforting harmony.
- 4 cups cranberries: Fresh berries provide that iconic cranberry tartness that makes this cake unforgettable.
- 1/2 cup unsalted butter (softened): Adds moisture and richness to the batter for a tender crumb.
- 2 cups sugar: Sweetens and balances the tartness of the cranberries perfectly.
- 1 12-oz can evaporated milk: Gives the batter a smooth texture and slight caramel undertone.
- 4 cups flour (spooned and leveled): The foundation that holds the cake together with the right structure.
- 2 teaspoons salt: Enhances all the flavors, making the cranberries and vanilla pop.
- 2 tablespoons baking powder: The leavening agent that makes this cake light and fluffy.
- 1 cup butter (2 sticks) for sauce: The star ingredient of the warm vanilla butter sauce, rich and silky.
- 2 cups sugar for sauce: Sweetens the sauce to complement the tart cranberries.
- 1 cup cream: Creates the creamy texture of the sauce, balancing butter and sugar beautifully.
- 2 teaspoons vanilla: Adds a warm, aromatic flavor to the sauce that ties everything together.
How to Make Cranberry Cake with Warm Vanilla Butter Sauce Recipe
Step 1: Prepare the Cranberries and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Rinse 4 cups of fresh cranberries in a colander and let them dry completely—this ensures the cranberries won’t add extra moisture to the batter, keeping the cake’s texture just right. If you love cranberries as much as I do, feel free to toss in up to 5 cups for an even fruitier punch.
Step 2: Cream Butter and Sugar
In the bowl of a stand mixer, combine the 1/2 cup of softened butter with 2 cups of sugar. Beat the mixture until it’s fluffy and smooth—this step is essential for that light cake crumb. Then, pour in the evaporated milk and blend everything together to create a luscious batter base.
Step 3: Combine Dry Ingredients and Add to Batter
Whisk together the flour, salt, and baking powder in a medium bowl. Slowly add these dry ingredients to your mixer bowl, beating just until everything is barely combined. This gentle mixing keeps the cake tender. Once combined, carefully fold in the cranberries using a wooden spoon; this prevents the berries from breaking and keeps them evenly distributed.
Step 4: Prepare the Pan
Spritz a 10-12 cup bundt pan with nonstick spray. Then, over the sink, sprinkle a few teaspoons of flour inside the pan and shake so it coats the surface in a thin layer. This step ensures the cake will release beautifully after baking, giving you those perfect edges.
Step 5: Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top with a spoon. Bake the cake for 40 to 50 minutes until it reaches a deep golden brown and a toothpick inserted in the center comes out clean. In most ovens, 50 minutes is ideal to get that perfect bake.
Step 6: Cool and Remove from Pan
After baking, place the cake on a wire rack and let it cool for 15 minutes. This brief cooling time lets the cake firm up just enough for easy removal. Then, invert the cake onto your favorite plate or cake stand. Seeing those ruby-cranberry-speckled slices always feels like a small celebration!
Step 7: Make the Warm Vanilla Butter Sauce
While your cake cools, heat 1 cup of butter over medium heat in a small saucepan. Stir in 2 cups of sugar and 1 cup of cream. Warm the mixture until the sugar dissolves and the sauce is hot, but avoid boiling—it should be perfectly smooth and rich. Remove from heat and stir in 2 teaspoons of vanilla extract for that signature warming aroma. This sauce is the magical finishing touch that elevates every bite.
Step 8: Serve and Enjoy
Spoon the warm vanilla butter sauce over individual slices of cake or drizzle it over the entire bundt cake if you prefer. Just a little sauce goes a long way to make this dessert irresistibly indulgent. Serve the cake warm or at room temperature to satisfy every craving.
How to Serve Cranberry Cake with Warm Vanilla Butter Sauce Recipe
Garnishes
A sprinkle of powdered sugar over the top adds a beautiful snowy effect, while fresh cranberries or a few sprigs of mint bring extra color and freshness. Toasted pecans or sliced almonds also make a wonderful crunchy contrast to the soft cake and silky sauce.
Side Dishes
This cranberry cake pairs fabulously with a scoop of vanilla bean ice cream or a dollop of whipped cream for an extra creamy balance. For a brunch spread, serve it alongside fresh fruit salad or lightly spiced chai tea to create a cozy, festive experience.
Creative Ways to Present
Try slicing the cake into small squares and serving them on pretty dessert plates with a drizzle of sauce and a few scattered cranberries for an elegant touch. Alternatively, assemble mini trifle cups layering chunks of cake, sauce, and whipped cream for a modern twist that impresses guests and delights every palate.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cranberry cake tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. The cake retains its moisture beautifully, and the flavors actually deepen after resting overnight.
Freezing
If you’d like to keep the cake longer, slice it and freeze the pieces individually on a baking sheet first, then transfer to a freezer-safe bag. This makes it easy to pull out single servings. Frozen cake pieces stay delicious up to two months. Store the sauce separately, as it’s best fresh.
Reheating
To enjoy your cranberry cake warm after storing, gently heat slices in the microwave for about 20 seconds or warm in a low oven. Drizzle freshly warmed vanilla butter sauce right before serving for that perfect, comforting experience all over again.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Just make sure to thaw and drain the frozen cranberries thoroughly before folding them into the batter to avoid excess moisture that could affect the texture.
Is this cake gluten-free?
This recipe calls for all-purpose flour, so it is not gluten-free. However, you can experiment with a gluten-free flour blend that is suitable for baking, but the texture might vary slightly.
Can I make the vanilla butter sauce in advance?
While the sauce is best served fresh and warm, you can prepare it ahead and gently reheat it when ready to serve. Just be sure not to boil it during reheating to maintain its smooth texture.
What if I don’t have evaporated milk?
You can substitute regular milk mixed with a tablespoon of heavy cream to mimic the richness of evaporated milk, though the final texture might be just a touch different.
How should I store leftover vanilla butter sauce?
Store leftover sauce in an airtight container in the refrigerator. Reheat gently on the stove over low heat, stirring frequently until warm and smooth.
Final Thoughts
There’s something truly special about the Cranberry Cake with Warm Vanilla Butter Sauce Recipe that makes it a standout in any dessert line-up. The way the tart cranberries play with the buttery cake and rich vanilla sauce creates a cozy, celebratory flavor perfect for every occasion. I can’t wait for you to try this recipe and add it to your own list of favorite homemade treats!
Print
Cranberry Cake with Warm Vanilla Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Cake features a moist, fluffy texture packed with fresh cranberries and topped with a warm, luscious vanilla butter sauce. Perfect for holiday gatherings or cozy desserts, this cake balances tart berries with rich buttery sweetness in every bite.
Ingredients
Cake
- 4 cups fresh cranberries (or up to 5 cups for more tartness)
- 1/2 cup unsalted butter (1 stick, softened)
- 2 cups sugar
- 1 12-oz can evaporated milk
- 4 cups all-purpose flour (spooned and leveled)
- 2 teaspoons salt
- 2 tablespoons baking powder
Vanilla Butter Sauce
- 1 cup unsalted butter (2 sticks)
- 2 cups sugar
- 1 cup cream
- 2 teaspoons vanilla extract
Instructions
- Preheat and prepare cranberries: Preheat the oven to 350° F. Rinse 4 cups of fresh cranberries in a colander and set aside to dry. For a tarter, fruitier cake, feel free to use up to 5 cups.
- Cream butter and sugar: In the bowl of a stand mixer, beat the softened butter and 2 cups of sugar together until the mixture is smooth and fluffy. Add the evaporated milk and mix to combine thoroughly.
- Mix dry ingredients and fold in berries: Whisk the flour, salt, and baking powder in a separate bowl. Add these dry ingredients to the mixer and beat until just combined, scraping the bowl as needed. Gently fold in the cranberries with a wooden spoon.
- Prepare bundt pan: Spray a 10-12 cup bundt pan with nonstick cooking spray. Lightly flour the inside by sprinkling 2 teaspoons of flour over it and shaking to coat evenly. Discard any excess flour to ensure easy removal of the cake.
- Bake the cake: Spoon the batter into the prepared pan and smooth the top. Bake at 350° F for 40–50 minutes or until the cake is golden and a toothpick inserted in the center emerges clean. My cake took closer to 50 minutes.
- Cool the cake: Remove the cake from the oven and let it cool on a wire rack for 15 minutes. Setting a timer helps to remember this resting period.
- Invert the cake: Carefully invert the cake onto a plate or cake stand for serving.
- Make the warm vanilla butter sauce: In a small saucepan, melt 1 cup of butter over medium heat. Stir in 2 cups sugar and 1 cup cream, heating until the sugar dissolves and the sauce is hot but not boiling. Remove from heat, let it rest for a minute, then stir in 2 teaspoons vanilla extract.
- Serve: Drizzle the warm vanilla butter sauce over each slice of the cake, or lightly over the entire cake. Serve warm or at room temperature for the best flavor experience.
Notes
- For extra cranberry flavor, increase the cranberries up to 5 cups.
- Make sure the cranberries are dry before adding to batter to avoid excess moisture.
- The cake is best served warm with the vanilla butter sauce but also delicious at room temperature.
- Use a light hand when folding in cranberries to prevent breaking the berries and turning the batter red.
- Do not let the sauce boil to avoid curdling or burning.
