Cranberry Snack Cake

two cakey bars dotted with fresh cranberries stacked on each other

This simple cranberry snack cake is soft, flavorful, and studded with fresh or frozen cranberries. It’s perfectly sweet and tart, with no frosting or glaze needed, just cut it into squares and enjoy.

Prep Time15

Cook Time45

Total Time1

Servings: Servings

Author: Carlee

Ingredients

2 cups granulated sugar
¾ cup butter softened
3 large eggs
½ teaspoon vanilla extract
2 cups all purpose flour
12 ounces fresh or frozen cranberries
1 Tablespoon orange zest

Instructions

Preheat oven to 350°F and grease a 9x13-inch pan.
In your mixer, beat together ¾ cup butter and 2 cups granulated sugar on medium high until the mixture is light and fluffy (about 3 minutes).
Add 3 large eggs and ½ teaspoon vanilla extract and beat on high for 6 more minutes. The mixture should be thick, creamy and voluminous.
Stir in 2 cups all purpose flour until just combined.
Fold in 12 ounces fresh or frozen cranberries and 1 Tablespoon orange zest.
Spread the batter in your prepared pan and bake for 40-45 minutes. The top should be lightly golden and an inserted toothpick should test clean.
Cool completely then cut into small pieces to serve.

Notes

If you don't have orange zest, a splash of orange extract is a good option. Or, you can omit the orange altogether, though it really does add something nice to the cake.
This cake can be stored at room temperature for several days. Just be sure to keep it covered. Or, freeze it for up to 3 months.

Nutrition

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