There’s something magical about a cake that looks simple but tastes unforgettable. That’s exactly what this sourdough cranberry cake delivers. Golden, soft, lightly dusted with powdered sugar, and bursting with ruby-red cranberries, this cake feels like comfort wrapped in elegance.
Imagine slicing into a moist square with juicy cranberry pockets scattered throughout. The tangy pops of fruit contrast beautifully with the tender crumb. It’s rustic. It’s cozy. And it tastes like something straight from a countryside bakery.
Let’s dive in.
Table of Contents
Why You’ll Love This Sourdough Cranberry Cake
The Perfect Balance of Sweet and Tangy
Have you ever tasted something that makes you pause mid-bite? That’s what happens here. The sweetness of the cake meets the natural tartness of cranberries, and the sourdough adds a subtle depth that keeps it from being overly sweet.
It’s not just sugar and flour. It’s character.
Moist Texture with a Tender Crumb
Thanks to sourdough discard, this cake stays moist without feeling heavy. It’s fluffy but structured. Soft but sturdy enough to hold those juicy cranberry bursts.
Think of it as the perfect middle ground between pound cake and sponge cake.
If you enjoy hearty fruit-and-nut flavor combinations, you might also love Sourdough Dates Walnut Cake Loaf, This loaf leans richer and deeper in flavor, while sourdough cranberry cake feels brighter and more seasonal.
On the other hand, if you prefer citrus notes with your cranberries, try Sourdough Cranberry Orange Quick Bread, That version highlights orange zest, while this sourdough cranberry cake focuses on buttery softness and balanced tang.
Ingredients for the Perfect Sourdough Cranberry Cake
Core Ingredients
You’ll need:
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups fresh cranberries
- Powdered sugar for dusting
Simple ingredients. Extraordinary result.
Choosing Fresh vs. Frozen Cranberries
Fresh cranberries give the best texture. Frozen works too, just don’t thaw them. Toss them in flour before folding into the batter to prevent sinking.
Optional Add-ins for Extra Flavor
Want to elevate it?
- Orange zest
- Chopped walnuts
- White chocolate chips
- A splash of almond extract
Step-by-Step Instructions
Preparing the Batter
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in sourdough discard and vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, alternating with milk.
The batter should be smooth and thick, but not stiff.
Folding in Cranberries Properly
Gently fold cranberries into the batter. Don’t overmix. You want them evenly distributed, like little jewels hiding inside.
Baking to Golden Perfection
Pour into a greased pan. Smooth the top.
Bake for 35-45 minutes, until golden brown.
How to Check for Doneness
Insert a toothpick in the center. If it comes out clean (a few moist crumbs are fine), it’s ready.
Let cool before slicing. Dust with powdered sugar for that bakery-style finish.
Tips for Bakery-Style Results
Achieving the Perfect Rise
- Use room temperature ingredients
- Don’t overmix
- Measure flour correctly (spoon and level method)
If you enjoy soft sourdough-based dessert bars with a similar mixing technique, try Sourdough Banana Bars with Discard, Those bars use the same fold-and-stop method to maintain softness.
Avoiding Common Mistakes
- Too dense? You overmixed.
- Cranberries sank? Toss in flour first.
- Dry cake? It baked too long.
Simple adjustments make all the difference.
If you enjoy a citrus-forward variation with a slightly firmer bite, you’ll love Sourdough Cranberry Orange Scones, Scones give you a crumbly texture, while sourdough cranberry cake stays fluffy and moist.
If you prefer a classic sheet-style cake texture that spreads evenly in a pan, check out Easy Sourdough Vanilla Sheet Cake, That recipe highlights softness and simplicity, but sourdough cranberry cake adds seasonal brightness with fruit.
Variations You’ll Love
Orange Zest Cranberry Twist
Add 1 tablespoon fresh orange zest to the batter along with the vanilla extract. It enhances the brightness of the cranberries and adds a fresh citrus aroma.
White Chocolate Cranberry Cake
Fold in ½ cup white chocolate chips when adding the cranberries. The sweetness of the chocolate balances the tart cranberries beautifully.
Nutty Additions
Add ½ cup chopped pecans or walnuts to the batter or sprinkle them on top before baking for extra texture and crunch.
Sourdough Cranberry Crumb Coffee Cake
If you want to turn the base Sourdough Cranberry Cake into a bakery-style Sourdough Cranberry Crumb Coffee Cake, here’s exactly what to change and add:
Add a Cinnamon Crumb Topping
Crumb Topping Ingredients
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cubed
- ½ cup chopped walnuts (optional)
How to Make the Crumb
- In a bowl, mix flour, brown sugar, granulated sugar, and cinnamon.
- Cut in cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
- Stir in chopped walnuts if using.
How to Assemble
- Prepare the cake batter as directed .
- Pour the batter into a greased 8×8-inch pan.
- Evenly sprinkle the crumb topping over the entire surface.
- Bake at 350°F (175°C) for 40-50 minutes, until a toothpick inserted in the center comes out clean.
- Cool for at least 20 minutes before slicing to allow the crumb layer to set.
Optional Coffee Cake Glaze
For extra sweetness, drizzle with a simple glaze made from:
- ½ cup powdered sugar
- 1-2 tablespoons milk
Whisk until smooth and drizzle over cooled cake.
If you enjoy festive cranberry-based baked goods with a slightly denser texture, you may also love Cranberry Pecan Pumpkin Bread, That version leans spiced and hearty, while sourdough cranberry cake stays lighter and more tender.
Serving Ideas for Any Occasion
This cake fits everywhere:
- Breakfast with coffee
- Afternoon tea
- Holiday dessert table
- Brunch centerpiece
Serve warm with whipped cream or a scoop of vanilla ice cream for pure indulgence.
Storage and Freezing Guide
Store at room temperature for 2 days in an airtight container.
Refrigerate up to 5 days.
Freeze individual slices wrapped tightly for up to 2 months. Thaw at room temperature.
Pairing Suggestions
Try it with:
- Black coffee
- Chai tea
- Hot chocolate
- Sparkling apple cider
The tangy cranberry flavor pairs beautifully with warm drinks.
Troubleshooting Guide
Cake too sour? Your discard may be very active, add 1-2 extra tablespoons of sugar.
Cranberries too tart? Sprinkle a little sugar over them before folding in.
Cake not rising? Check your baking powder freshness.
If you enjoy chocolate-based sourdough desserts, try Sourdough Discard Chocolate Cake, That recipe uses a similar discard base but leans rich and decadent instead of tart and seasonal.
If you prefer fruit-forward bar-style desserts, check out Sourdough Strawberry Bars, Bars create a denser texture, while sourdough cranberry cake stays fluffy and sliceable.
Sourdough Cranberry Cake
Equipment
- 8×8-inch baking pan
- Mixing bowls
- Electric mixer or hand whisk
- Rubber Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups fresh cranberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sourdough discard and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Gently fold in the fresh cranberries without overmixing.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and allow the cake to cool in the pan for 15-20 minutes.
- Dust with powdered sugar before slicing and serving.
Notes
- Calories: 280
- Carbohydrates: 38g
- Fat: 12g
- Protein: 4g
- Sugar: 20g
FAQs
Can I use dried cranberries instead of fresh?
Yes, but the texture will change slightly. Fresh cranberries create juicy tart bursts throughout sourdough cranberry cake, while dried cranberries provide a chewier, sweeter bite. If using dried cranberries, reduce the sugar slightly and soak them in warm water for 10 minutes before folding into the batter.
Can I make gluten-free sourdough cranberry cake?
You can substitute a 1:1 gluten-free flour blend, but texture may vary.
Why did my cranberries sink to the bottom cake?
They weren’t coated in flour or your batter was too thin.
Can I bake cranberry cake in a loaf pan?
Absolutely. Just increase baking time slightly.
Why is my sourdough cranberry cake dense?
A dense sourdough cranberry cake usually happens because of overmixing or expired leavening agents. Mix only until combined after adding flour. Also, check that your baking powder and baking soda are fresh. Using cold ingredients can also prevent proper rise. For best results, bring eggs, butter, and sourdough discard to room temperature before mixing.
This sourdough cranberry cake isn’t just another recipe, it’s an experience. It transforms simple ingredients into something memorable. It’s cozy enough for everyday baking and elegant enough for special occasions.
One bite and you’ll understand why sourdough isn’t just for bread anymore.
So tell me, are you baking this for brunch, or are you keeping it all to yourself?
