Cranberry Marble Loaf Cake
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This easy Cranberry Marble Loaf Cake is proof that delicious doesn’t have to be complicated. With its moist texture, cranberry flavor, and pretty marbled pattern, it’s a wonderful choice for entertaining. It’s easy, impressive, and just right for fall or winter gatherings.
There’s something about cranberries that instantly feels like the holidays. Maybe it’s the bright color, or that balance of tart and sweet, but every time I bake with them, my kitchen feels a little more festive. I want all of the cranberry things this time of the year. That’s what led me to make this Cranberry Marble Loaf Cake. If you’re not already craving cranberries, you will be after seeing this recipe.
This loaf is the kind of dessert that feels right at home during the fall and winter months. It’s a perfect mix of festive flavor and easy preparation. I love that it starts with a simple box cake mix and turns into something that looks and tastes like it came from a bakery. The swirl of whole berry cranberry sauce gives it a beautiful marbled look and keeps it wonderfully moist. Once it’s finished with a sweet vanilla glaze, it feels special, seasonal, and just right for sharing.
If you ever find yourself in need of a quick dessert to serve, gift, or enjoy with coffee, this Cranberry Marble Loaf Cake is the answer. It’s easy to make, rich with flavor, and guaranteed to impress without much effort at all.
Why You’ll Enjoy This Recipe
- It’s simple and stress-free. This loaf cake starts with a box of white cake mix, which means you can skip the extra measuring and still end up with a dessert that feels completely homemade. The easy shortcut makes it perfect for busy days or last-minute gatherings.
- Beautiful and festive. The swirl of cranberry sauce creates a marbled pattern that looks as lovely as it tastes. It’s a treat that feels right at home during the holidays, but is simple enough to bake anytime you’re craving something sweet and cozy.
- Moist and flavorful. The cranberry adds both tartness and moisture to the cake, keeping every bite soft and tender.
- Perfect for gifting or sharing. Whether you wrap it up for a hostess gift or slice it for a weekend brunch, this loaf makes a thoughtful and delicious way to spread a little holiday cheer. It’s quick to make and travels beautifully.
Love cranberry? Me too! Want more? Yo’ve got it! Check out this collection of all my best cranberry recipes.
Ingredients
Before I can walk you through the recipe for this luscious loaf, let’s gather all the ingredients you’ll need to make this dish.
- White Cake Mix – The base of this recipe keeps things easy while still delivering a soft, flavorful loaf that tastes completely homemade.
- Whole Berry Cranberry Sauce – Adds a burst of tart cranberry flavor and beautiful color that creates that signature marbled look throughout the cake.
- All-Purpose Flour – Gives the batter a bit more structure so the loaf bakes up nicely with a tender crumb.
- Red Food Coloring – Enhances the cranberry swirl, giving the finished loaf a bright, festive pop that’s perfect for the holidays.
- Confectioners’ Sugar – Used for the glaze, it brings a smooth sweetness that finishes the cake beautifully.
- Pure Vanilla Extract – Adds warmth and depth of flavor that complements the cranberry and balances the sweetness.
- Whole Milk – Thins the glaze just enough to make it smooth and spreadable while adding a touch of richness.
How To Make
And with all of our ingredients assembled, I think we’re ready to bake this Cranberry Marble Loaf Cake. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Begin by preheating your oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on opposite long sides. Spray the parchment with baking spray and set aside.
- In a large bowl, prepare the cake mix according to the package directions. Transfer 1 cup of the batter to a medium bowl. Add the whole berry cranberry sauce, 6 tablespoons of the flour, and 1 drop of red food coloring. Stir to combine.
- Add the remaining 6 tablespoons of flour to the white cake batter and stir until just combined. Using a medium cookie scoop (about 2 tablespoons), add alternating dollops of red and white batter into the prepared pan in a checkered pattern. Repeat until all of the batter is used. Using the back of a small knife, gently swirl the batters together to create a marbled effect.
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- Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Let the loaf cool in the pan for five minutes, then use the parchment overhang to lift it onto a wire rack to cool completely.
- In a small bowl, whisk together the confectioners’ sugar, vanilla, and 1 tablespoon of milk. Add more milk, ½ teaspoon at a time, until the glaze is thick but spreadable.
- Spread the glaze over the cooled loaf and let it set before slicing. Serve and enjoy!
Frequently Asked Questions
Can I use homemade cranberry sauce instead of store-bought?
Yes. (This is a great way to use up leftover cranberry sauce from Thanksgiving!) Whole berry works best because the fruit adds texture and color to the swirl. If your sauce is very loose, simmer it for a few minutes to thicken or blot excess liquid so it doesn’t tint the whole loaf pink.
What’s the best way to store and freeze this loaf?
Keep it covered at room temperature for up to two days or refrigerate for four to five days. To freeze, skip the glaze, wrap the slices or the whole loaf tightly, and store in the freezer for up to two months. Thaw wrapped at room temperature, then glaze before serving.
Can I add orange flavor or other mix-ins?
Yes. Stir a little orange zest into both batters or swap the milk in the glaze for orange juice. Almond extract is lovely too, and a handful of white chocolate chips in the cranberry batter adds sweetness without overpowering the tart fruit.
More Festive Cranberry You’ll Love
- Cranberry Cheesecake Bars
- Cranberry Bars
- Apple Cranberry Tart
- Cranberry Sweet Rolls
- Cranberry Fluff Salad
- Cranberry Old Fashioned
And that’s a wrap on this Cranberry Marble Loaf Cake. I hope you’ll give this one a try and make it part of your holiday baking lineup. If you do, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Cranberry Marble Loaf Cake
Ingredients
- 1 box (15.25-ounce) white cake mix, plus ingredients called for on the box1 cup store-bought or homemade whole berry cranberry sauce plus ingredients called for on the box
- 1 cup store-bought or homemade whole berry cranberry sauce
- ¾ cup all-purpose flour divided
- Red food coloring
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk divided
Instructions
- Begin by preheating your oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on opposite long sides. Spray the parchment with baking spray and set aside.
- In a large bowl, prepare the cake mix according to the package directions. Transfer 1 cup of the batter to a medium bowl. Add the whole berry cranberry sauce, 6 tablespoons of the flour, and 1 drop of red food coloring. Stir to combine.
- Add the remaining 6 tablespoons of flour to the white cake batter and stir until just combined. Using a medium cookie scoop (about 2 tablespoons), add alternating dollops of red and white batter into the prepared pan in a checkered pattern. Repeat until all of the batter is used. Using the back of a small knife, gently swirl the batters together to create a marbled effect.
- Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Let the loaf cool in the pan for five minutes, then use the parchment overhang to lift it onto a wire rack to cool completely.
- In a small bowl, whisk together the confectioners’ sugar, vanilla, and 1 tablespoon of milk. Add more milk, ½ teaspoon at a time, until the glaze is thick but spreadable.
- Spread the glaze over the cooled loaf and let it set before slicing. Serve and enjoy!