🍰 Cranberry Swirl Cake Recipe

A rich, moist cake featuring a sweet batter swirled with tart whole-berry cranberry sauce and crunchy pecans. Perfect for holiday gatherings!

📋 Recipe Overview

1 can (14 oz / 397g) whole berry cranberry sauce (e.g., Ocean Spray Whole Berry Cranberry Sauce)
2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, softened
2 large eggs, room temperature
½ cup (120ml) whole milk (or buttermilk)
1 tsp pure vanilla extract
1 ½ tsp baking powder
½ tsp fine salt
½ cup chopped pecans or walnuts (optional, for the bottom of the dish)

Prep & Preheat: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish. If using nuts, sprinkle them evenly across the bottom of the dish.
Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
Combine Dry & Wet: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture and milk to the butter mixture, alternating between them and ending with the dry ingredients.
Assemble & Swirl: Pour the batter evenly into the prepared baking dish. Dollop spoons of the whole-berry cranberry sauce over the top. Using a knife or skewer, gently swirl the cranberry sauce into the batter to create a marbled effect.
Bake: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
Cool & Serve: Allow the cake to cool slightly in the pan before slicing into squares and serving.

Add a teaspoon of fresh orange zest to the cake batter to beautifully balance and enhance the tart cranberry flavor!