Oh wow, this cranberry pecan cake is pure holiday magic. It’s soft, nutty, and filled with little bursts of tart cranberries. Every slice feels warm and special.

I’ve baked this for family get-togethers, and it’s always the first dessert to go. The cranberries give it a bright, tangy kick, and the pecans add that perfect crunch. Plus, it smells amazing while it’s in the oven.

You’ll love how the sweet and tart flavors balance so perfectly in each bite. It’s the kind of cake that makes you want just one more slice. Trust me, it’s worth making again and again.

So, grab your cranberries, pecans, and mixing bowl. Let’s bake this cranberry pecan cake and make something everyone will remember.

Why You’ll Love This Cranberry Pecan Cake

Reader Favorite: One bite of this cake, and you’ll understand why readers rave about it. Many say it’s “the perfect fall cake,” and it’s just as loved during the holiday season.
Deliciously Moist: The combination of sour cream, butter, and orange juice results in a cake that’s tender, moist, and full of flavor.
Tart Meets Sweet: The juicy cranberries provide the perfect tart contrast to the sweet and crunchy pecans and the crumb topping.
Versatile: Great for any occasion, from Thanksgiving to a simple weekend treat, this cake is loved by everyone.
Make-Ahead Friendly: You can prepare the cake in advance, and it keeps well for a few days—perfect for busy holiday schedules!

Required Kitchen Tools

To make this Cranberry Pecan Cake, you will need a few simple tools:

Mixing Bowls: For combining dry and wet ingredients.
Hand or Stand Mixer: Helps beat the butter and sugar to fluffy perfection.
Measuring Cups and Spoons: To ensure you get the right amount of each ingredient.
9-inch Cake Pan: For baking the cake.
Whisk: For mixing dry ingredients and incorporating the flour into the batter.
Rubber Spatula: To fold the cranberries and pecans into the batter gently.
Cooling Rack: To cool the cake before serving.
Piping Bag (optional): For drizzling the icing on the cake.

Ingredients

Here’s what you’ll need to make this flavorful cake (exact measurements are in the recipe card below):

For the Cake:

All-Purpose Flour: 1 ½ cups, spooned and leveled for accuracy.
Granulated Sugar: ¾ cup for sweetness.
Sour Cream (Full-Fat): ½ cup, at room temperature. This ensures a moist texture.
Unsalted Butter: ½ cup, softened to room temperature. Butter adds richness and flavor.
Fresh or Frozen Cranberries: 2 cups. If using dried cranberries, use 1 cup.
Chopped Pecans: ¾ cup for crunch and flavor.
Baking Powder: 1 tsp for leavening.
Baking Soda: ¼ tsp to help the cake rise.
Salt: ¼ tsp to balance out the sweetness.
Pure Vanilla Extract: 1 tsp for added flavor.
Eggs: 2 large, at room temperature.
Orange Juice or Milk: 2 ½ tbsp, at room temperature, for moisture and a hint of citrus flavor.

For the Crumb Topping:

All-Purpose Flour: ½ cup, spooned and leveled.
Brown Sugar (packed): ⅓ cup. You can use light or dark brown sugar.
Chopped Pecans: ⅔ cup for a nutty crunch.
Cold Unsalted Butter: ¼ cup, cut into small cubes.
Ground Cinnamon: 1 tsp for a touch of spice and warmth.

For the Icing (optional):

Confectioners’ Sugar: ¾ cup for a sweet, smooth finish.
Orange Juice, Milk, or Heavy Cream: 1 ⅔ tbsp to thin out the icing.
Vanilla Extract: ½ tsp (optional, especially if you’re using orange juice for the icing).

Variations for Cranberry Pecan Cake

If you want to mix things up a bit or cater to different dietary needs, here are a few ways you can tweak this recipe:

Use Walnuts Instead of Pecans: Walnuts will offer a different, slightly milder flavor. Feel free to swap them in for pecans.
Add Orange Zest: For an even brighter citrus flavor, add a tablespoon of orange zest into the cake batter.
Make it Vegan: Replace the eggs with flax eggs (1 tbsp ground flaxseed + 2 tbsp water per egg) and swap the butter for vegan butter.
Substitute Gluten-Free Flour: Use a 1:1 gluten-free flour blend to make this cake gluten-free.
Sweeten with Honey or Maple Syrup: For a more natural sweetener, you can replace some of the sugar with honey or maple syrup. Just note that it may alter the texture slightly.

Step-by-Step Instructions

Making Cranberry Pecan Cake is an easy process, and the result is absolutely worth it. Follow these steps for a foolproof cake every time!

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper for easy removal.

2. Make the Cake Batter

Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step is essential for achieving a light, airy texture in the cake.
Add the Eggs: Add the eggs one at a time, beating well after each addition. This helps the eggs incorporate evenly into the batter.
Incorporate Sour Cream and Vanilla: Add the sour cream and vanilla extract to the mixture and beat until combined. The sour cream is key to making this cake super moist and tender.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the orange juice (or milk). Start with the dry ingredients and end with them. Mix until just combined, but don’t overwork the batter.

3. Add Cranberries and Pecans

Gently fold the cranberries and chopped pecans into the batter using a rubber spatula. Be careful not to overmix, as this can cause the berries to burst and create streaks in the batter. The pecans will add crunch and a lovely nutty flavor.

4. Prepare the Crumb Topping

Mix the Crumb Topping: In a small bowl, combine the flour, brown sugar, chopped pecans, and cinnamon. Add the cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

5. Assemble the Cake

Pour the batter into the prepared cake pan, spreading it out evenly.
Sprinkle the crumb topping generously over the batter. The crumb topping will create a beautiful, crunchy finish that contrasts perfectly with the soft cake.

6. Bake the Cake

Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs). The top should be golden brown, and the cake should spring back when touched.

7. Cool the Cake

Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This ensures that it doesn’t become soggy from the residual heat in the pan.

8. Prepare the Icing (Optional)

If you’re using icing, whisk together the confectioners’ sugar and orange juice (or milk or heavy cream) until smooth. You want the icing to be thick enough to drizzle but thin enough to pour easily.
Drizzle the icing over the cooled cake using a spoon or piping bag.

How to Serve Cranberry Pecan Cake

Cranberry Pecan Cake is delicious on its own, but here are a few ways to serve it for extra flair:

With Whipped Cream: Top each slice with a dollop of fresh whipped cream for a decadent touch.
With Vanilla Ice Cream: This cake pairs wonderfully with a scoop of vanilla ice cream for the ultimate dessert indulgence.
As a Breakfast Cake: Yes, it’s that good! Enjoy a slice with your morning coffee or tea for a satisfying start to your day.
On a Dessert Platter: Serve it alongside other holiday treats like cookies and pies for a festive dessert spread.

Storing Cranberry Pecan Cake

At Room Temperature: If you have leftovers (which is unlikely!), store the cake in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh.
In the Refrigerator: For longer storage, you can refrigerate the cake for up to a week. Let it come to room temperature before serving for the best taste.
Freezing: If you want to prepare the cake in advance, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the refrigerator before serving.

Cranberry Pecan Cake Nutrition (per slice)

Nutrient	Amount
Calories	350
Fat	18g
Carbs	47g
Protein	4g
Fiber	2g
Sugar	28g

Conclusion

Cranberry Pecan Cake is the ultimate dessert to bring to any occasion. Its perfect balance of tart cranberries, crunchy pecans, and buttery, moist cake will have everyone asking for the recipe. Whether you’re making it for a holiday gathering, a family dinner, or simply a cozy treat for yourself, this cake will not disappoint.