The Best Cranberry Loaf Cake with Cream Cheese Glaze

Cranberry loaf cake with cranberry cream cheese glaze, sliced to show the marbled crumb on a white serving platter.

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The Best Cranberry Loaf Cake with Cream Cheese Glaze

This cranberry loaf cake combines tender buttermilk batter, marbled cranberry jam layers, and a pink cranberry cream cheese glaze. A beautiful homemade dessert for afternoon coffee or holiday gatherings.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

For the Cranberry Loaf Cake

2 cups all-purpose flour 240 g
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter melted and slightly cooled (170 g)
1¼ cups granulated sugar 250 g
3 large eggs room temperature
1 teaspoon vanilla extract
1 cup buttermilk room temperature (240 ml)
1 cup cranberry jam approximately 320 g

For the Cranberry Cream Cheese Glaze

4 tablespoons cranberry jam approximately 80 g
2 tablespoons milk 30 ml
2 tablespoons cream cheese softened (28 g)
4 tablespoons powdered sugar 30 g
1 teaspoon vanilla extract

Equipment

9 × 5-inch loaf pan
Mixing bowls
Whisk and rubber spatula
Parchment paper and aluminum foil
Wire cooling rack

Method

Preheat the oven to 350°F (175°C). Line a 9 × 5-inch loaf pan with parchment paper, leaving an overhang on the sides.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, whisk the melted, slightly cooled butter with the granulated sugar. Add the eggs, buttermilk, and vanilla. Whisk until well combined.
Add the dry ingredients to the wet ingredients. Gently stir until no dry flour remains. Do not overmix.
Divide the batter into two equal portions. Stir the cranberry jam into one portion until evenly combined, leaving the other portion plain.
Spoon the vanilla and cranberry batters alternately into the prepared loaf pan until all the batter is used.
Loosely tent the pan with aluminum foil, leaving room for the cake to rise. Bake for approximately 1 hour, removing the foil during the final 10 minutes to allow the top to brown.
Insert a toothpick into the center. The cake is ready when it comes out clean or with a few moist crumbs, but no wet batter. If needed, bake longer, checking at 5-minute intervals. Cover loosely with foil again if the top is already browned.
Let the loaf cool in the pan for about 15 minutes. Carefully lift it out using the parchment paper and transfer to a wire rack. Cool completely.
For the glaze, beat the softened cream cheese until smooth. Mix in the cranberry jam, powdered sugar, milk, and vanilla until well combined.
Spoon the glaze over the cooled loaf, allowing it to drip down the sides. Cut into 10 slices and serve.

Notes

Cranberry jam: Use thick, spreadable jam. If using homemade jam, cool it completely first. A thinner jam may increase the baking time. Jam weights are approximate and vary by brand and consistency.
Mixing: Room-temperature eggs and buttermilk help prevent the melted butter from firming up. Mix gently after adding the flour.
Glazing: Cool the cake completely before adding the topping. If necessary, adjust the glaze with a few drops of milk or a little powdered sugar.
Storage: Keep the glazed cake in an airtight container in the refrigerator for up to 4 days. Let individual slices sit at room temperature for 20–30 minutes before serving.
Freezing: Wrap the cooled, unglazed loaf or individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then add the glaze.
Nutrition: Estimated values include the glaze and are based on 10 slices. The sugar content of the cranberry jam will affect the final values.

Nutrition per Serving