This delicious cranberry cake is Fall comfort food at its best. Enjoy warm for a great fresh cranberry dessert!

Cranberry Cake with Warm Vanilla Sauce

It’s cranberry harvest season here in Central Ontario, so it seemed appropriate to enjoy a lovely fresh cranberry dessert with the first of the season’s crop. This Cranberry Cake is filled with cranberries, so it’s lovely bites of tart are perfectly complemented by the creamy warm vanilla sauce. It’s Fall comfort food at it’s best!

That said, did you know that cranberries freeze so beautifully! Cranberries require no preparation for the freezer at all. Freezing cranberries is as easy as just placing the bag you buy them in right in to the freezer. You’ll always have a ready supply of cranberries to use year round.

Cranberry Cake with Warm Vanilla Sauce

Cook’s Notes

Normally I suggest that the sauce could be optional, but in this case, I feel like this one is a package deal. The cake itself is so full of cranberries, that it lends to the tart side. The sweet and creamy sauce is what balances it out.

This one is best enjoyed with the sauce warm and the cake lightly warm. You can make both ahead and re-heat, as needed though.

Cranberry Cake with Vanilla Sauce

cranberry cake with warm vanilla sauce on plate

Get the Recipe: Cranberry Cake with Warm Vanilla Sauce

Delicious cranberry filled cake, served with a warm vanilla sauce. Best enjoyed served with a warm sauce and a lightly warm, freshly baked cake.
4.89 stars from 9 ratings
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Yield: 9 servings



  • 3 Tbsp butter, at room temperature
  • 1 cup white sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup milk
  • 1 tsp vanilla
  • 2 cups fresh or frozen whole cranberries, thawed

Vanilla Sauce:

  • 1/2 cup butter
  • 1 Tbsp flour
  • 1 cup white sugar
  • 3/4 cup whipping cream
  • 1 Tbsp white vinegar
  • 1 tsp vanilla


  • Preheat oven to 350F. Grease a 9-inch square baking pan and set aside.
  • For the cake: In a medium bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat butter and sugar together until crumbly, about 2 minutes. Beat in the egg. In a separate medium bowl, whisk together the flour, salt and baking powder Add the flour mixture to the butter mixture alternately with the milk, beating well after each addition. Fold in cranberries.
  • Spoon batter in to prepared baking pan and smooth batter. Bake at 350° F for 50-55 minutes or until a toothpick inserted in the centre comes out clean. Set on a cooling rack to cool slightly while you prepare the sauce.
  • For the sauce: Melt butter in medium saucepan over medium heat. Add flour and sugar. Bring to a boil, stirring constantly. Remove from heat and immediately stir in 3/4 c. heavy whipping cream, vinegar and vanilla. Stir quickly until blended. Pour warm sauce over squares of slightly warm cake.
  • Cake is best enjoyed with lightly warm cake topped with warm sauce. Left-overs can be re-warmed to enjoy later.
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer
Calories: 470kcal, Carbohydrates: 71g, Protein: 5g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 83mg, Sodium: 410mg, Potassium: 165mg, Fiber: 1g, Sugar: 46g, Vitamin A: 815IU, Vitamin C: 3.1mg, Calcium: 83mg, Iron: 1.5mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.