Cranberry Sauce Swirl Pound Cake Recipe

If there’s one dessert that embodies comfort, celebration, and a touch of seasonal charm, it’s this Cranberry Sauce Swirl Pound Cake. Moist, tender, and adorned with beautiful swirls of cranberry sauce, it’s a cake that’s as pleasing to the eyes as it is to the palate. Perfect for holidays, brunches, or any cozy afternoon treat, this pound cake offers the sweet-tart bite of cranberry sauce in every slice, balanced by the rich, tender crumb of a classic pound cake.

What makes this recipe extra special is its use of leftover cranberry sauce—a brilliant way to elevate simple ingredients into a dessert that feels indulgent and festive. The swirls of cranberry sauce create gorgeous patterns throughout the cake, giving each slice a unique, artisanal look. Whether you’re making it for Thanksgiving, Christmas, or just because, this cake is sure to become a seasonal favorite.

Why You’ll Love This Cranberry Sauce Swirl Pound Cake

• Moist and tender texture – Greek yogurt and vegetable oil make the cake exceptionally soft without being greasy.
• Sweet and tangy flavor – Cranberry sauce provides bursts of tartness that perfectly complement the sweet cake.
• Simple to make – Even novice bakers can achieve a professional-looking cake with minimal effort.
• Uses leftover cranberry sauce – A clever way to minimize waste while creating something delicious.
• Long-lasting freshness – This cake stays moist for days at room temperature and freezes beautifully for months.
• Versatile serving options – Enjoy it plain, dusted with powdered sugar, or even with a dollop of whipped cream.

Ingredients Breakdown

This recipe makes 10–12 servings and is perfect for a standard 1 lb. loaf pan (8×4 inches). Ingredients are grouped for clarity.

Dry Ingredients

• 1 + ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Wet Ingredients

• 3 eggs
• 1 cup full-fat Greek yogurt
• ¾ cup sugar
• ½ cup vegetable oil
• 1 tablespoon vanilla extract

Swirl

• ½ cup cranberry sauce (homemade or store-bought)

Tools & Equipment Needed

• Measuring cups and spoons
• Mixing bowls (medium and large)
• Hand mixer or stand mixer
• Parchment paper
• 1 lb. loaf pan (8×4 inches)
• Toothpick or skewer for swirling
• Wire cooling rack

Step-by-Step Instructions

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (177°C). Line a 1 lb. loaf pan with parchment paper, leaving a generous overhang on the longer sides for easy removal. Grease lightly if desired. Proper lining ensures the cake releases easily after baking and maintains its beautiful loaf shape.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together:

• 1 + ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Set aside. This ensures even distribution of leavening agents, which is crucial for a uniform rise.

Step 3: Mix Wet Ingredients

In a large bowl, combine:

• 3 eggs
• 1 cup full-fat Greek yogurt
• ¾ cup sugar

Beat with a hand mixer until smooth. Add:

• ½ cup vegetable oil
• 1 tablespoon vanilla extract

Continue beating until fully incorporated. The mixture should be smooth, creamy, and well combined.

Step 4: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Beat just until combined (about 30–60 seconds). Overmixing can develop gluten and result in a dense, tough cake, so stop as soon as the flour disappears.

Step 5: Layer and Swirl Cranberry Sauce

Pour half of the batter into the prepared loaf pan. Dollop half of the cranberry sauce over the batter. Pour the remaining batter on top and add the remaining cranberry sauce in several dollops.

Using a toothpick or skewer, gently swirl the cranberry sauce through the batter to create a marbled effect. Avoid over-swiping to maintain distinct swirls.

Step 6: Bake the Cake

Bake for 60–70 minutes, until the edges are golden and a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven; check at 60 minutes and adjust as needed.

Step 7: Cool the Cake

Place the pan on a wire rack and allow it to cool in the pan for 1 hour. Carefully lift the cake out using the parchment overhang and let it cool for another 1–2 hours on the wire rack. Complete cooling ensures clean slices and prevents the cranberry swirl from running.

Tips & Variations

• Leftover cranberry sauce: Any leftover cranberry sauce works, but homemade sauce with whole or crushed cranberries gives the best texture.
• Add nuts: Fold in ½ cup chopped pecans or walnuts for a crunchy contrast.
• Extra tart: Mix 1 teaspoon lemon zest into the batter to brighten the flavor.
• Gluten-free option: Substitute flour with a 1:1 gluten-free blend.
• Presentation: Dust with powdered sugar or drizzle a simple lemon glaze for a festive look.

Flavor Profile

This cake is:

• Moist and tender – thanks to Greek yogurt and oil
• Sweet and tart – the cranberry sauce contrasts the sweet batter perfectly
• Delicately spiced – vanilla adds warmth without overpowering the fruit flavor
• Visually stunning – swirled cranberry sauce creates a beautiful marbled effect

Each slice offers a bite of soft, rich cake punctuated by the tangy cranberry burst—a perfect balance of flavors and textures.

Storage & Freezing

• Room Temperature: Wrap tightly in plastic wrap or a Ziploc bag for up to 2 days.
• Refrigerator: Store in airtight container for up to 1 week.
• Freezing: Wrap in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge before serving.

Make-Ahead Tips

• Bake the cake a day ahead; it tastes even better the next day as flavors meld.
• Wrap the cooled cake tightly for storage.
• Slice only before serving to maintain freshness and prevent drying.

Nutritional Overview (Per Serving)

• Calories: 248 kcal
• Total Fat: 11.6 g
• Saturated Fat: 0 g
• Cholesterol: 49.6 mg
• Sodium: 125.6 mg
• Carbohydrates: 31.1 g
• Sugars: 17.3 g
• Protein: 5.4 g
• Vitamin A: 20.7 µg
• Vitamin C: 0.1 mg

Dietary notes: Vegetarian, nut-free (unless nuts are added), gluten-free adaptation possible.

FAQs

Q: Can I use a different yogurt?
A: Full-fat Greek yogurt provides the best texture. Low-fat or plain yogurt can be used but may slightly affect the moisture and crumb.

Q: Can I use cranberry jam instead of sauce?
A: You can, but the sauce gives a better balance of sweetness and tartness, and keeps the swirl visually distinct.

Q: How do I get a clean swirl pattern?
A: Dollop the cranberry sauce on top and swirl gently with a toothpick—avoid overmixing to maintain distinct lines.

Q: Can I halve the recipe?
A: Yes, reduce all ingredients by 50% and use a smaller loaf pan, adjusting the baking time slightly.

Cooking Timeline (At a Glance)

Task	Time
Prep ingredients	10 minutes
Bake cake	60–70 minutes
Initial cooling in pan	1 hour
Cooling on rack	1–2 hours
Total	1 hour 10 minutes active, plus cooling

Serving Suggestions

• Slice into 12 generous pieces for brunch or dessert.
• Serve with fresh berries or a dollop of whipped cream for extra decadence.
• Pair with tea or coffee for a cozy afternoon treat.

Recipe Variations

1. Orange-Cranberry Swirl – Add 1 tsp orange zest to the batter and swap cranberry sauce with cranberry-orange sauce.
2. Chocolate-Cranberry – Fold in ½ cup mini chocolate chips for a rich twist.
3. Nutty Swirl Cake – Add chopped almonds, walnuts, or pecans to the batter before baking.
4. Mini Loaves – Use a muffin tin or mini loaf pans to create individual servings.

Ingredient Spotlight

Cranberry Sauce

Cranberries are naturally tart and bring a vibrant flavor to the cake. Using leftover sauce adds moisture and beautiful swirls without extra work.

Greek Yogurt

Greek yogurt ensures a tender crumb and subtle tanginess that complements the cranberry swirl. Full-fat yogurt provides the richest, moistest cake.

Pro Baking Tips

• Always line the loaf pan with parchment for easy removal.
• Do not overmix batter when adding flour; overmixing causes dense, heavy cake.
• Check doneness with a toothpick in the center; it should come out clean.
• Cool completely before slicing to prevent cranberry swirl from smearing.

Expanded Conclusion

This Cranberry Sauce Swirl Pound Cake is a dessert that balances simplicity with sophistication. Moist, tender, and beautifully marbled with cranberry sauce, it’s perfect for holiday tables, gifts, or cozy home baking. Whether you serve it plain, with powdered sugar, or with a touch of whipped cream, it’s guaranteed to impress.

It’s a cake that takes advantage of leftover cranberry sauce and turns it into something magical—sweet, tart, and bursting with flavor. Easy to make, visually stunning, and incredibly delicious, this pound cake will quickly become a holiday tradition or your go-to dessert for any occasion.

So preheat your oven, grab your ingredients, and treat yourself to a slice (or two!) of this irresistible Cranberry Sauce Swirl Pound Cake.

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