A simple recipe for a sweet and tart cranberry buttermilk cake. Studded with ruby cranberries and flavored with vanilla, almond, and fresh citrus zest, this tender, one-layer everyday cake comes together quickly, and is a delicious and festive winter treat! Gluten free and egg free friendly.

Citrus and Cranberry Buttermilk Cake | Slices of cranberry cake on white porcelain dessert plates with vintage forks, pink linen, tea, and fresh tangerines.

A Sweet and Citrus-y Cranberry Buttermilk Cake

… to brighten up even the darkest winter days.

This citrus and cranberry cake is a seasonal twist on my favorite strawberry cake, and falls into one my favorite baking categories: everyday cakes.

Or, the sort of cake you can quickly and easily whip up when a craving strikes, without much fuss. Not overly sweet, and easily adaptable, these sorts of simple cakes are lovely for any day of the week, special occasion or not.

This one features a sweet, tender-crumbed almond and buttermilk cake base, flecked with your favorite citrus zest – I used tangerine here – and dimpled with tart cranberries.

Why You’ll Love This Simple Cranberry Cake

This buttery, single layer cranberry cake is full of bright, sweet-tart flavor and makes a lovely treat for the middle of Winter. Whether for holiday celebrations or a cozy mid-afternoon pick-me-up, it comes together quickly with mostly pantry staples, is easily adaptable, and simple enough for novice bakers (or little ones) to whip up, even last minute.

The cake base is tender and moist, flavored with vanilla and almond and whichever citrus zest strikes your fancy. I picked up some cheerful Satsuma tangerines at the market this week, which made their way into the batter, but Meyer lemon or Naval orange zest are also favorites.

As the cake bakes, the cranberries sink a bit into the batter, and the cake emerges from the oven polka-dotted with vibrant, jammy cranberry dimples that are a wonderfully tart balance to the sweet, vanilla-almond center.

Add a dusting of powdered sugar or dollops of whipped cream to be more festive, or serve plain, simple slices for an anytime treat. Happy baking!!

A simple cranberry cake warm from the oven in a round cake pan with a pink linen towel on a white linen table.

Cranberry Buttermilk Cake Ingredients:

Here’s what you’ll need to make this citrus-y winter cake:

  • cranberries: vibrant fresh cranberries are the star of the show. Their naturally tart flavor is a lovely balance to the sweet buttermilk cake. I like to cut them in half to evenly disperse them throughout the cake.
  • flour: regular all-purpose flour makes up the base of the cake. You can also use a 1:1 gluten-free all-purpose flour blend (see recipe notes, below).
  • almond flour: for a soft and tender crumb, and a complementary nutty flavor. If you’d like to go nut-free, you can skip the almond flour and use entirely AP flour.
  • baking powder and soda: for the perfect amount of lift.
  • salt: to enhance all the other flavors. I recommend using Diamond Crystal Kosher salt if you can find it.
  • butter: for richness and flavor.
  • sugar: granulated sugar adds sweetness and a bit of sparkle on top.
  • vanilla and almond extract: for lots of classic flavor.
  • egg: one egg to bind the cake together. See my recipe notes for egg-free options!
  • buttermilk: for a soft and tender texture, and extra flavor, we’ll add buttermilk. Aim for room temperature!
  • and for a bright and flavorful your citrus zest of choice! I opted for tangerine zest here, but lemon or orange zest would also be lovely.

For all the exact ingredients and measurements, see the recipe below

Citrus and Cranberry Buttermilk Cake | A winter cranberry cake on a white marble cake round that's just been sliced. White porcelain dessert plates with vintage forks, pink linen, tea, and fresh tangerines.
Citrus and Cranberry Buttermilk Cake | Slices of cranberry cake on white porcelain dessert plates with vintage forks, pink linen, tea, and fresh tangerines.

How to Make this Everyday Cake:

This cranberry cake comes together with simple techniques. Here’s how you make it:

  1. Preheat your oven and gather all of your ingredients.
  2. Whisk together the dry ingredients, and cream the butter and sugar with your favorite citrus zest.
  3. Mix in the vanilla, almond extract, and egg, then add the flour mixture and buttermilk in batches until you have a thick, combined batter.
  4. Spread into a cake pan, top with cranberries, and sprinkle with a tablespoon of sugar. Bake until golden, let cool, and enjoy!!

Note: At 400℉, we’re baking this cake at a warmer than average temperature, so it’s key that your oven isn’t running too hot or it will burn on the top and still be undone in the center. An oven thermometer is great for this!

Citrus and Cranberry Buttermilk Cake | A winter cranberry cake on a white marble cake round that's just been sliced. White porcelain dessert plates with vintage forks, pink linen, tea, and fresh tangerines.

Cranberry Buttermilk Cake FAQs

Can I make a gluten free cranberry cake?

Yes, simply use a 1:1 all-purpose gluten free blend such as Bob’s Red Mill or King Arthur Flour. Be sure to check your gram conversions if measuring by weight (which I highly recommend!).

Can I use frozen cranberries?

I prefer fresh, but yes, you can use frozen cranberries. I’d recommend keeping them mostly frozen and whole, so they don’t bleed color throughout the batter as much. Your baking time may vary slightly.

How to store this cranberry cake:

Once completely cooled, store the leftover cake in an airtight container at room-temperature for the first day, or 2-3 days in the refrigerator. The cake will become more moist over time.

Citrus and Cranberry Buttermilk Cake | Slices of cranberry cake on white porcelain dessert plates with vintage forks, pink linen, tea, and fresh tangerines.

More cranberry recipes to bake next:

If you make this cranberry buttermilk cake, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Citrus and Cranberry Buttermilk Cake | Slices of cranberry cake on white porcelain dessert plates with vintage forks, pink linen, tea, and fresh tangerines.

Citrus and Cranberry Buttermilk Cake

★★★★★ 5 from 1 reviews
  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: One 9-inch Cake 1x
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

A simple recipe for a sweet and tart cranberry buttermilk cake. Studded with ruby cranberries and flavored with vanilla, almond, and fresh citrus zest, this tender, one-layer everyday cake comes together quickly, and is a delicious and festive winter treat! Gluten free and egg free friendly.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour ¹
  • 1/4 cup (28g) fine almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt (such as Diamond Crystal)
  • 4 Tbsp (57g or 1/2 stick) unsalted butter, softened to room-temperature
  • 2/3 cup (132g) + 1 Tbsp (13g) granulated sugar, divided
  • 1–2 tsp fresh citrus zest ²
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 1 large egg ³
  • 1/2 cup (120g) buttermilk, well-shaken
  • 1 cup fresh cranberries, halved ⁴

Instructions

  1. Preheat the oven to 400℉. Butter and flour a 9-inch round cake pan or line with a parchment paper round. Set aside.
  2. In a medium mixing bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt. Set aside.
  3. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat together with 2/3 cup of sugar and the zest on medium-high speed until lightened and fluffy, about 2 minutes.
  4. Beat in the vanilla and almond extract, followed by the egg, until smooth and completely combined. Scrape down the sides of the bowl with a spatula, as needed.
  5. Turn the mixer down to low speed, and alternate adding the buttermilk and flour mixture in three batches, ending with the flour. Mix until the flour is mostly combined, then switch to a spatula and fold the rest by hand until no streaks of flour remain.
  6. Pour the batter into the prepared cake pan, and use an offset spatula to spread it evenly from edge to edge. It will be thick. Arrange the chopped cranberries in an even layer on top, cut side down, and sprinkle with the remaining 1 Tbsp of sugar.
  7. Bake for 20-25 minutes, until just golden brown, and a cake tester inserted into the middle of the cake comes out mostly clean. Let cool for 10 minutes in the pan, then transfer to a baking rack to cool completely.
  8. Serve with plain, with a dusting of powdered sugar, or with a dollop of whipped cream. Enjoy!!

Equipment

Notes

¹ For a gluten free cake: replace the flour with equal parts of a gluten free all-purpose flour blend. I use (148g) of this one from Bob’s Red Mill with great results. I also make this cake with whole grain Spelt flour, which can be found online and in well-stocked grocery stores. If baking by weight, be sure to check your gram conversions! 

² You can use any citrus zest you’d like, but I’m especially fond of fresh zest from Meyer lemons, oranges, or tangerines.

³ For an egg-free cake: replace the egg with a flax egg. Combine 1 Tbsp ground flaxseed with 2.5 Tbsp room-temperature water and let sit for 5 minutes until thickened.

⁴ If using frozen cranberries, I would recommend leaving them whole and adding them to the batter (mostly) frozen.

Adapted from this cake, and originally from Gourmet Magazine.

Keywords: cranberry buttermilk cake, cranberry cake, almond, citrus, zest, simple