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 simply magical about the blend of tart cranberries and crunchy pecans nestled in a moist, buttery cake. This Cranberry Pecan Cake Recipe delivers both a burst of bright flavor and a cozy texture that makes it a go-to dessert for gatherings or a sweet treat any day.

The image shows a red baking dish on a white marbled surface, filled with a dessert that has three clear layers. The bottom layer is light golden cake with bits of dark red fruit inside. The middle layer is crumbly and brown, with a rough texture and a mix of smaller and larger pecan pieces scattered throughout. The top layer is a thin drizzle of white icing that shines slightly over the crumbly nuts and cake below. A woman's hand is holding a spatula lifting a square piece of the dessert from the dish, revealing the soft inside and the mix of fruit and nuts clearly. The edges of the dessert look slightly crunchy, while the inside looks moist and crumbly. 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 is one I've made repeatedly over the years, and it never fails to get compliments. It's the ideal combination of textures with a tender crumb and a crumbly, cinnamon-spiced topping that adds an irresistible crunch. Every time I serve it, people ask me for the recipe, and I love how approachable it is.

Perfect balance of flavors: The tartness of cranberries contrasts beautifully with the sweet, nutty pecans and cinnamon topping.
Simple yet stunning: It looks fancy enough for holidays but is easy enough for a weeknight dessert.
Flexible and forgiving: Whether you use fresh or frozen cranberries, or swap sour cream for yogurt, it still bakes up beautifully.
Great texture combo: Moist interior with a crunchy crumb topping that makes every bite exciting.

A rectangular dessert in a bright red baking dish with scalloped edges, showing a top layer of crumbly streusel with a golden brown color mixed with whole pecans scattered around. A light white glaze is drizzled unevenly over the streusel, giving a shiny texture. Beneath the streusel, some red fruit filling peeks through, adding deep red patches. The baking dish is placed on a white marbled surface, with part of a white bowl with red fruit visible on the right and a red cloth partially visible on the left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays an important role in this cranberry pecan cake. The sour cream keeps the cake wonderfully moist and tender, while the pecans add crunch and warmth. Fresh or frozen cranberries provide that lovely pop of tartness that livens up the richness.

Flat lay of a small heap of all-purpose flour on a simple white ceramic plate, a small white bowl of baking powder, a small white bowl of baking soda, a small white bowl of salt, a half cup of softened unsalted butter in a white ceramic dish, a small pile of granulated sugar on a white ceramic plate, two large whole eggs with clean shells, a small white bowl of vanilla extract, a small white bowl of thick full-fat sour cream, a small white bowl of milk, a mound of fresh bright red cranberries, a small pile of roughly chopped pecans on a white ceramic dish, a heap of packed dark brown sugar on a white plate, a small white bowl of ground cinnamon, cubes of cold unsalted butter on a white dish, and a small white bowl of confectioners’ sugar, all arranged symmetrically, balanced proportions, 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: The foundation of the cake, spooned and leveled to ensure the right texture.
Baking powder & baking soda: These give the cake lift and a light crumb without drying it out.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter: Softened to room temperature, it provides richness and helps with creaming for a fluffy texture.
Granulated sugar: Sweetens the cake, and when creamed with butter, adds airiness.
Eggs: Bind the cake and add structure; room temperature helps them mix evenly.
Vanilla extract: Boosts the aroma and rounds out the flavors.
Full-fat sour cream: Keeps the cake ultra-moist and gives a slight tang that pairs perfectly with cranberries.
Milk or orange juice: Adds moisture and a subtle brightness depending on which you choose.
Cranberries (fresh or frozen): The star of the show, adding tart bursts in every bite.
Pecans: Roughly chopped for crunch and a nutty flavor that complements the fruit.
Brown sugar: In the crumb topping, it adds caramel notes and pairs with cinnamon beautifully.
Cinnamon: Adds warmth and spice to the crumb topping.
Cold butter for crumb topping: Creates that perfect crumbly texture when cut into the dry ingredients.
Confectioners’ sugar, milk/cream/orange juice, vanilla (optional icing): For a smooth glaze that adds sweetness and a pretty finish.

📝

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

I’ve found that this Cranberry Pecan Cake Recipe is really versatile once you know the basics. I often swap the milk for orange juice to brighten it up or toss in a handful of chopped dark chocolate chips with the cranberries for an indulgent twist. Feel free to adapt it to your taste and what you have on hand.

Dairy swap: Sour cream can be replaced with plain Greek yogurt for a lighter option, which still keeps the cake moist.
Nut alternatives: If pecans aren’t your favorite, chopped walnuts or almonds also work beautifully in this cake.
Fruit options: While cranberries give the cake its signature tang, fresh or frozen blueberries or raspberries can be a delightful twist.
Gluten-free: You can substitute a gluten-free all-purpose flour blend if you need to, but keep an eye on baking time as it may vary.

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

Step 1: Prep and Mix the Dry Ingredients

Start by whisking together your flour, baking powder, baking soda, and salt in a bowl. This ensures everything is evenly combined and your cake will rise perfectly without uneven pockets of leavening agents. Set this aside while you cream your butter and sugar.

Step 2: Cream Butter and Sugar Until Fluffy

Using a handheld or stand mixer with the paddle attachment, beat the softened butter and granulated sugar on high for about 3 minutes. You want it light and creamy—this step is key for a tender crumb. If you’re unsure about creaming butter and sugar, checking out a short tutorial can be super helpful to get the texture just right.

Step 3: Add Eggs and Wet Ingredients

Switch the mixer to medium-low and add eggs one at a time, beating well after each. Then add the vanilla extract and sour cream. Scrape down the sides and bottom of your bowl frequently to avoid any stubborn pockets of butter or flour. It’s normal if the mixture looks a little curdled at this point, so don’t worry!

Step 4: Incorporate Dry Ingredients and Cranberries

With your mixer on low, gradually pour in the dry ingredients and milk (or orange juice) until the batter is smooth—just combined. Then, gently fold in the cranberries and pecans with a spatula to ensure they’re evenly distributed but not crushed.

Step 5: Make the Crumb Topping and Bake

Mix the brown sugar, flour, and cinnamon in a bowl. Cut in the cold, cubed butter until the mixture looks crumbly—using your fingers works great here! Stir in the chopped pecans, then sprinkle the crumb topping evenly over the batter in your greased baking dish. Bake in a preheated 350°F (177°C) oven for 40 to 55 minutes. The timing depends on your pan type, so keep an eye on it. The cake is done when it’s golden at the edges and a toothpick comes out clean.

Step 6: Cool and Add Optional Icing

Let the cake cool for 10-15 minutes on a wire rack. If you want to make the optional icing, whisk confectioners’ sugar, milk (or cream/orange juice), and vanilla together until smooth. Drizzle it over the warm cake for an extra touch of sweetness—it’s absolutely delicious!

Top Tip

Over time, I’ve learned a few essential tips that make this Cranberry Pecan Cake Recipe foolproof and richly flavorful.

Room temperature ingredients: Make sure your butter, eggs, sour cream, and milk/juice are all at room temperature for a smooth batter and even baking.
Don’t overmix batter: Once the dry ingredients go in, mix just until combined to avoid a tough cake.
Use the right pan: I prefer a 2-quart baking dish; it helps the cake bake evenly without rising too high or drying out.
Watch your bake time: Every oven and pan type bakes differently—start checking at 40 minutes to prevent overbaking.

How to Serve Cranberry Pecan Cake Recipe

cranberry pecan cake - Serving Suggestion

Garnishes

I love to keep it simple with this cake—a light dusting of powdered sugar or the optional icing drizzle is usually enough. For special occasions, a few whole cranberries and pecans scattered on top add a festive touch. Sometimes, I’ll even sprinkle a little orange zest over the icing; it pairs beautifully with the cake’s flavors.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a cozy afternoon treat, I serve it with a hot cup of cinnamon-spiced tea or rich coffee to complement the cinnamon in the crumb topping.

Creative Ways to Present

For a holiday brunch or dessert table, I like to cut the cake into small squares and serve them on a pretty platter with fresh cranberries and whole pecans scattered around. You can also layer pieces with whipped cream and extra pecans in individual glass jars or parfait glasses for a charming presentation that's easy to serve.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 24 hours. For longer, the refrigerator is your friend—it keeps the cake fresh for up to 5 days without drying it out.

Freezing

This cake freezes beautifully! I bake it fully, let it cool completely, then wrap it well in plastic wrap and aluminum foil before popping it in the freezer. It keeps for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and warm gently before serving to revive that just-baked feel.

Reheating

To bring back the cake’s fresh flavors, I gently warm slices in the oven at 300°F (149°C) for about 15 minutes. This helps refresh the crumb and crisp the topping slightly. Avoid microwaving if you want to maintain the texture—it tends to make the cake a bit gummy.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh?

Yes! If you substitute dried cranberries, reduce the amount to 1 cup (140g) because they’re more concentrated in sweetness and chewiness than fresh or frozen. This prevents the cake from becoming too dense or overly sweet.

What kind of pan should I use to bake this cake?

Use a pan that holds about 2 quarts such as a 9-inch square baking dish, 9-inch or 10-inch springform pan, or an 11x7-inch pan. Avoid a regular round 9-inch cake pan as the batter may rise unevenly and bake inconsistently due to its thickness.

Can I make this cake vegan or dairy-free?

This recipe relies on butter and sour cream for moisture and texture, so substituting these ingredients will need some experimentation. For a dairy-free version, try using plant-based butter and a coconut or cashew cream in place of sour cream, but the texture and flavor will be different. There isn't a tested vegan version of this exact recipe yet.

Is the icing necessary?

Not at all! The icing is optional and purely for added sweetness and presentation. The cake itself is delicious on its own with the crumb topping providing plenty of texture and flavor. Dusting with powdered sugar is also a lovely simple alternative.

Final Thoughts

This Cranberry Pecan Cake Recipe is one of my personal favorites to make year-round, especially when I want a dessert that feels both festive and homey. It’s a crowd-pleaser with its moist cake and crunchy topping, and the fresh cranberries add a lovely zing that keeps it from being too sweet. I hope you enjoy baking—and eating—it as much as I do. Trust me, once you try this, it’ll become a staple in your recipe box too!