Cranberry Pudding Cake with Warm Butter Sauce Recipe

Of all the recipes that signal the true arrival of the holiday season, none does it for me quite like this Cranberry Pudding Cake. It’s not just a dessert; it’s a fragrant, heartwarming experience that fills the entire house with the scent of sweet butter, warming spices, and tart, festive cranberries. I first encountered this cake at a friend’s family gathering years ago. It sat unassumingly on the dessert table, a simple, rustic-looking cake in a pool of golden sauce. One bite, however, was a revelation. The cake itself was impossibly moist and tender, almost like a traditional steamed pudding, but with the delicate crumb of a cake. The sharp, jewel-like cranberries burst with tartness, a perfect counterpoint to the sweetness of the surrounding cake. But the true magic, the element that elevated it from simply “good” to “unforgettable,” was the warm butter sauce. It was liquid gold—rich, velvety, and sweet with a hint of vanilla, soaking into every pore of the cake and creating a dessert experience that was comforting and decadent all at once. My family now demands it every year from Thanksgiving through New Year’s, and it has become our signature contribution to potlucks and holiday dinners. It’s the recipe friends always ask for, and the one that disappears from the dessert buffet first. This isn’t just a recipe; it’s a tradition in the making, a guaranteed crowd-pleaser that brings a little bit of old-fashioned magic to the modern holiday table.

The Ultimate Cranberry Pudding Cake with Warm Butter Sauce

This recipe breaks down into two essential, harmonious components: the incredibly moist pudding-style cake, studded with tart cranberries, and the luxuriously simple warm butter sauce that you’ll want to pour over everything. Follow the steps carefully, and you’ll be rewarded with a dessert that will become a new family classic.

Ingredients for the Cranberry Pudding Cake

Here we’ll detail the specific ingredients you’ll need. Paying attention to the quality and state of these components (like room temperature butter and eggs) is the first step toward a perfect pudding cake.

• All-Purpose Flour: 2 cups (250g). Standard all-purpose flour provides the structure for the cake. It has a moderate protein content that is perfect for creating a tender crumb that’s still sturdy enough to hold the cranberries and absorb the sauce without falling apart. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag, which can compact the flour and lead to a dry cake.
• Granulated Sugar: 1 cup (200g). Sugar does more than just sweeten the cake. It helps to create a tender texture by interfering with gluten development and aids in browning for that beautiful golden crust. It’s also crucial for the creaming process with the butter, which incorporates air into the batter for a lighter final product.
• Unsalted Butter: ½ cup (113g), softened to room temperature. Using room temperature butter is non-negotiable for this recipe. Softened butter is able to trap air when creamed with sugar, which is the primary source of leavening and tenderness in this cake. Unsalted butter allows you to control the total salt content of the recipe, which is always preferred in baking.
• Eggs: 2 large, at room temperature. Like the butter, room temperature eggs will incorporate much more easily and smoothly into the batter. This prevents the batter from curdling and helps create a more stable emulsion, leading to a uniform, fine crumb. Eggs add richness, moisture, color, and structure.
• Buttermilk: 1 cup (240ml), at room temperature. Buttermilk is the secret weapon for an incredibly moist and tender cake. Its acidity reacts with the baking soda for extra lift, and it also breaks down some of the gluten in the flour, resulting in a softer texture. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes.
• Fresh or Frozen Cranberries: 2 cups (200g), whole. The star of the show! The tartness of the cranberries is essential to cut through the richness of the cake and sauce. You can use either fresh or frozen; there’s no need to thaw frozen cranberries before using them. Simply toss them with a tablespoon of the measured flour before folding them into the batter—this little trick helps prevent them from sinking to the bottom of the cake during baking.
• Vanilla Extract: 2 teaspoons. Use pure vanilla extract for the best flavor. It enhances all the other flavors in the cake, adding a layer of aromatic warmth that complements both the cranberries and the butter.
• Baking Powder: 2 teaspoons. This is a primary leavening agent, which helps the cake rise and become light.
• Baking Soda: 1 teaspoon. Activated by the acidic buttermilk, baking soda provides an additional boost of leavening power, ensuring the cake isn’t too dense, which can sometimes happen in pudding-style cakes.
• Salt: ½ teaspoon. Salt is a flavor enhancer. It balances the sweetness of the sugar and brings out the nuances of the butter, vanilla, and cranberries.

Ingredients for the Warm Butter Sauce

This sauce is deceptively simple but utterly decadent. It’s the crowning glory of the cake.

• Unsalted Butter: ½ cup (113g). This is the base of the sauce, providing richness and a silky mouthfeel.
• Granulated Sugar: 1 cup (200g). Provides the sweetness and helps create the syrupy consistency.
• Heavy Cream or Half-and-Half: ½ cup (120ml). This adds creaminess and body to the sauce. Heavy cream will result in a richer, thicker sauce, while half-and-half will be slightly lighter.
• Vanilla Extract: 1 teaspoon. Adds that essential warm, aromatic flavor that ties the sauce to the cake.
• A Pinch of Salt: Just a tiny pinch to balance the intense sweetness.

Step-by-Step Instructions

Follow these detailed instructions for a flawless result. We’ll make the cake first, and while it’s baking, we’ll prepare the glorious butter sauce.

Part 1: Preparing and Baking the Cranberry Pudding Cake

1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 9×13-inch baking pan, a 10-inch tube pan, or a 12-cup Bundt pan. Proper preparation is key to ensuring your cake releases cleanly. Use softened butter or baking spray, getting into every nook and cranny, then dust with a light coating of flour, tapping out any excess.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisking not only combines the ingredients but also aerates them, which contributes to a lighter cake. Set this bowl aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the ½ cup of softened unsalted butter and 1 cup of granulated sugar on medium-high speed. Continue beating for a full 3-5 minutes, until the mixture is very light, pale, and fluffy. This step is critical; it’s where you incorporate the air that will make your cake tender.
4. Add Eggs and Vanilla: Add the 2 room-temperature eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Once the eggs are fully incorporated, beat in the 2 teaspoons of vanilla extract. The mixture should be smooth and emulsified.
5. Alternate Wet and Dry Ingredients: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients (Dry, Wet, Dry, Wet, Dry). This method prevents the batter from being overworked, which would develop the gluten and make the cake tough. Mix only until each addition is just combined. A few streaks of flour are okay at the end.
6. Fold in the Cranberries: If using frozen cranberries, do not thaw them. In a small bowl, toss the 2 cups of cranberries with 1 tablespoon of flour from your measured dry ingredients (a step you can do at the beginning). This flour coating helps suspend them in the batter. Gently fold the flour-dusted cranberries into the batter using a rubber spatula. Be careful not to overmix or break the berries.
7. Bake the Cake: Pour the finished batter into your prepared pan and spread it into an even layer with your spatula. Bake for 40-50 minutes. The baking time will vary depending on your oven and the type of pan you use (a Bundt pan may take longer). The cake is done when it is a deep golden brown, springs back when lightly touched in the center, and a wooden skewer or toothpick inserted into the thickest part comes out clean or with a few moist crumbs attached.
8. Cool Slightly: Let the cake cool in the pan on a wire rack for about 10-15 minutes before serving or inverting (if using a Bundt or tube pan). This cake is best served warm.

Part 2: Making the Warm Butter Sauce

Prepare this simple sauce while the cake is baking or cooling.

1. Combine Ingredients: In a small or medium saucepan, combine the ½ cup of unsalted butter, 1 cup of granulated sugar, and ½ cup of heavy cream or half-and-half.
2. Heat and Dissolve: Place the saucepan over medium heat. Stir constantly with a whisk as the butter melts and the sugar dissolves. Bring the mixture to a gentle simmer, but do not let it come to a rolling boil. Continue to stir for 2-3 minutes as it simmers, allowing the sauce to thicken slightly.
3. Finish with Vanilla: Remove the saucepan from the heat. Stir in the 1 teaspoon of vanilla extract and the pinch of salt. The salt will balance the sweetness and deepen the flavor. The sauce will be thin while hot but will thicken slightly as it cools.

Nutrition Facts

• Servings: 12-16 servings
• Calories per Serving: Approximately 450-550 kcal (This is an estimate and will vary based on pan size, serving size, and specific ingredients like using heavy cream vs. half-and-half).

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 40-50 minutes
• Total Time: 1 hour to 1 hour 10 minutes (plus cooling time)

How to Serve Your Cranberry Pudding Cake

Serving this cake is all about embracing its comforting, decadent nature. The warm butter sauce is non-negotiable, but here are several ways to present it for maximum impact.

• The Classic Presentation: The simplest and most popular method.
  • If baked in a 9×13-inch pan, cut the warm cake into squares directly in the pan.
  • Ladle a generous amount of the warm butter sauce over each individual serving.
  • Alternatively, for a stunning presentation, poke holes all over the top of the warm cake with a skewer and pour about half of the sauce over the entire cake, allowing it to soak in like a tres leches cake. Serve the remaining sauce on the side for drizzling.
• A La Mode: For the ultimate indulgence.
  • Place a warm slice of the pudding cake on a plate.
  • Add a large scoop of high-quality vanilla bean ice cream right next to it.
  • Drizzle the warm butter sauce over both the cake and the ice cream. The contrast of the warm cake, cool ice cream, and rich sauce is divine.
• With Whipped Cream and Garnish: A lighter but still elegant option.
  • Serve a warm slice of cake with a generous dollop of freshly whipped cream.
  • For a festive touch, garnish with a few sugared cranberries and a fresh mint sprig. The green and red make it perfect for a holiday table.
  • Drizzle the butter sauce around the base of the cake slice.
• As Part of a Dessert Buffet:
  • If using a Bundt pan, present the whole cake on a beautiful cake stand.
  • Pour a small amount of the butter sauce over the top, letting it drip down the sides to create attractive rivulets.
  • Serve the rest of the warm sauce in a small gravy boat or pitcher alongside the cake, allowing guests to serve themselves.

Additional Tips for a Perfect Cake

Mastering a recipe often comes down to the little details. Here are five professional tips to ensure your Cranberry Pudding Cake is flawless every time.

1. Embrace Room Temperature Ingredients: We mentioned this for the butter and eggs, but it applies to the buttermilk as well. When all your dairy and eggs are at room temperature (around 68-70°F or 20-21°C), they form a stronger, more stable emulsion. This traps air more effectively, leading to a cake with a finer, more tender crumb and better volume. A cold ingredient can cause the butter to re-harden and the batter to look curdled or separated.
2. Don’t Overmix the Batter: This is the most common mistake in cake baking. Once you begin alternating the wet and dry ingredients, you are developing gluten. The more you mix, the more gluten you develop, which leads to a tough, rubbery, or dense cake. Mix on low speed only until the flour is just incorporated. It’s better to stop when you still see a few floury streaks and finish combining gently by hand with a spatula.
3. Customize with Zest and Nuts: This recipe is a fantastic base for customization. For a brighter, more festive flavor, add the zest of one large orange to the batter when you cream the butter and sugar. The orange-cranberry combination is a holiday classic. For added texture and nutty flavor, fold in 1 cup of toasted, chopped walnuts or pecans along with the cranberries.
4. Master the Make-Ahead Method: This is an excellent dessert to prepare ahead for a party. You can bake the cake a day in advance. Let it cool completely, then cover it tightly with plastic wrap and store it at room temperature. The sauce can also be made ahead and stored in an airtight container in the refrigerator for up to a week. To serve, gently reheat the cake (covered with foil in a low oven) or individual slices in the microwave. Reheat the sauce gently on the stovetop or in the microwave, whisking until smooth.
5. Achieve the Perfect Sauce Consistency: The butter sauce is meant to be a pourable, syrupy sauce, not a thick frosting. If your sauce seems too thin, you can simmer it for another minute or two (be careful not to scorch it). If it seems too thick, especially after reheating, simply whisk in a tablespoon or two of milk or cream until it reaches your desired consistency. If the sauce ever separates or looks greasy upon reheating, remove it from the heat and whisk it vigorously for 30 seconds. This will usually bring it back together into a smooth emulsion.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this Cranberry Pudding Cake.

1. Can I use dried cranberries instead of fresh or frozen?
Yes, you can, but it will change the texture and flavor profile significantly. You will lose the “burst” of tartness that fresh/frozen cranberries provide. If you choose to use dried cranberries, use about 1 to 1 ½ cups. To prevent them from being too dry and absorbing all the moisture from the cake, it’s a good idea to rehydrate them first. Simply soak them in hot water or orange juice for about 20-30 minutes, then drain them well and pat them dry before folding them into the batter.

2. My cake came out dry. What did I do wrong?
Dryness in this cake is usually caused by one of three things. First, overbaking. Keep a close eye on the cake and check for doneness at the lower end of the time range. Ovens vary, so the skewer test is more reliable than the clock. Second, mis-measuring the flour. Scooping flour directly from the bag with your measuring cup compacts it, meaning you can end up with 25% more flour than the recipe calls for. Always spoon flour into the cup and level it off. Third, overmixing the batter after adding the flour, which develops too much gluten and creates a tough, dry texture.

3. How do I store leftovers?
Leftovers are fantastic! It’s best to store the cake and the sauce separately. Wrap the leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The sauce should be stored in an airtight container (like a jar) in the refrigerator. To serve, you can gently reheat a slice of cake in the microwave for 20-30 seconds until warm. Reheat the desired amount of sauce in a small saucepan or in the microwave, stirring until smooth and warm, before pouring over the cake.

4. Can I make this recipe gluten-free?
Yes, this recipe adapts well to being made gluten-free. For the best results, use a high-quality “cup-for-cup” or “measure-for-measure” gluten-free all-purpose flour blend that contains xanthan gum. These blends are designed to be a direct substitute for regular all-purpose flour. The texture may be slightly more dense than the original, but the moisture from the buttermilk and sauce helps keep it delicious. The rest of the recipe ingredients and instructions remain the same.

5. My butter sauce separated or looks greasy. Can I fix it?
Yes, a separated butter sauce can almost always be saved. This usually happens if it’s heated too quickly or gets too hot. To fix it, remove the pan from the heat immediately. You can try whisking it vigorously off the heat to see if it will emulsify. If that doesn’t work, add a tablespoon of very hot water or warm cream to the sauce and whisk vigorously. The additional liquid and rapid agitation will help bring the fat and sugar back together into a smooth, cohesive sauce.

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