Martha Stewart Cranberry Skillet Cake Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart cranberry skillet cake is a rustic American butter cake baked in cast iron, and it tastes exactly the way holiday baking should: tart berries against a sweet, tender crumb. The edges caramelize to a deep golden brown while the center stays soft and buttery, and a scatter of coarse sugar on top turns crackly in the oven. This version is inspired by Martha Stewart’s home baking, and I keep it simple and unfussy. Fresh cranberries do most of the work, so there is no glaze or frosting to fuss over.

From start to finish you need about 65 minutes, with only 20 minutes of hands-on time. It is an easy cake, even if you are new to baking in cast iron. I make it for Thanksgiving dessert, potlucks, and lazy weekend breakfasts with coffee, and it fits all three.

Why This Martha Stewart Cranberry Skillet Cake Works

Butter and granulated sugar are creamed until pale and fluffy, which builds the light structure that carries the dense berries. Room-temperature eggs and milk keep the batter emulsified, so it bakes into a smooth, even crumb instead of a curdled, heavy one.

The cast-iron skillet is doing real work here. It holds heat evenly and gives the outer edge a caramelized crust you cannot get from a regular cake pan. Coarse demerara sugar on top adds a thin crackly layer that contrasts with the soft cake underneath.

What You’ll Love About It

It is one bowl of batter and one pan, so cleanup stays small. The tart cranberries keep every bite from tasting too sweet, and the skillet makes it look impressive enough for company. Served warm, it needs nothing more than a fork.

Ingredients

These are simple pantry ingredients; the cranberries are the only thing worth a special trip.

• 1/2 cup (113g) unsalted butter — plus more for greasing the skillet.
• 1 1/2 cups (188g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1 cup (200g) granulated sugar
• 2 large eggs — room temperature, so they emulsify smoothly.
• 1/2 cup (120ml) whole milk — room temperature; low-fat milk makes a slightly leaner cake.
• 1 teaspoon pure vanilla extract
• 2 cups (200g) fresh cranberries — picked over and rinsed.
• 2 tablespoons demerara or coarse sanding sugar — for sprinkling.

Equipment

• 10-inch (25cm) cast-iron skillet — well seasoned is best.
• Stand mixer — or a large bowl and hand mixer.
• Parchment paper — a round for older skillets.
• Rubber spatula — for folding in the berries.
• Wire rack — to cool the cake.
• Wooden pick — to test for doneness.

How to Make Martha Stewart Cranberry Skillet Cake

Step 1: Heat the Oven and Prep the Skillet

Place a rack in the center of the oven and heat to 350°F (175°C). Generously butter the bottom and sides of a 10-inch (25cm) cast-iron skillet, then dust lightly with flour and tap out the excess. If your skillet is not well seasoned, line the bottom with a parchment round to prevent sticking.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the 1 1/2 cups (188g) flour, baking powder, salt, and cinnamon until evenly combined. Set it aside near the mixer so you can add it in one go later.

Step 3: Cream the 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 1/2 cup (113g) butter on medium speed until smooth, about 1 minute. Add the granulated sugar and beat until pale and fluffy, 3 to 4 minutes, scraping down the bowl once. Stop when the mixture looks lightened in color and holds soft peaks from the beater.

Step 4: Beat In the Eggs

Beat in the eggs one at a time, mixing well after each addition and scraping the bowl between additions. The batter should look glossy and emulsified. If it appears curdled, the eggs were added too quickly or were cold, so add a spoonful of the flour mixture to bring it back together.

Step 5: Alternate Flour and Milk

With the mixer on low, add the flour mixture in three additions, alternating with the milk and vanilla, beginning and ending with the flour. Mix just until the last streaks of flour disappear. Don’t overmix here, or the cake will turn out tough.

Step 6: Fold In the Cranberries

Remove the bowl from the mixer and fold in the cranberries with a rubber spatula, scraping the bottom of the bowl to catch any dry flour. The batter will be thick and the berries will look abundant, which is correct.

Step 7: Fill the Skillet and Add Sugar

Scrape the batter into the prepared skillet and spread it evenly with the spatula, leaving a slight swirl on top. Sprinkle the 2 tablespoons demerara sugar evenly over the surface for a crackly crust.

Step 8: Bake Until Deep Golden

Bake for 40 to 45 minutes, until the cake is deep golden brown at the edges and a wooden pick inserted in the center comes out with only a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30 minutes.

Step 9: Cool in the Pan

Transfer the skillet to a wire rack and let the cake cool in the pan for 15 minutes. Run a thin knife around the edge, then invert onto a plate and turn right side up, or serve directly from the skillet.

Step 10: Slice and Serve

Slice into wedges and serve warm or at room temperature. The cake is best the day it is made, but leftovers keep well covered at room temperature for up to 2 days.

What to Serve With It

• Whipped cream — a soft, barely sweet spoonful balances the tart berries.
• Vanilla ice cream — let it melt slightly into the warm cake.
• Hot coffee — a plain black cup is my favorite match for the butter crumb.
• Fresh orange slices — a bright, juicy side for a brunch table.

Tips for the Best Results

Let the eggs and milk sit out for 30 minutes before you start; cold dairy is the most common reason a butter cake curdles. Fold the cranberries in by hand and stop the moment the flour disappears. And do not skip the rest in the pan, since the cake firms up as it cools and slices cleanly.

Easy Variations

• Orange zest — add 1 tablespoon to the sugar for a citrus note.
• Toasted pecans — fold in 1/2 cup (60g) with the cranberries.
• Warm spice — raise the cinnamon to 1/2 teaspoon and add a pinch of nutmeg.
• Mixed berries — swap 1 cup (100g) of the cranberries for blueberries.

Storing and Reheating

• Room temperature — keep covered for up to 2 days, or refrigerate up to 5 days.
• Freezer — wrap slices in plastic wrap and foil, then freeze up to 3 months.
• Make ahead — spread the batter in the skillet up to 1 hour ahead and refrigerate.
• Reheating — warm slices at 300°F (150°C) for 8 to 10 minutes, or microwave 20 to 30 seconds.

Nutrition (per serving)

These values are estimates per serving and will vary with portion size.

FAQs

Can I make this Martha Stewart cranberry skillet cake recipe ahead?

Yes. You can spread the batter in the skillet up to 1 hour ahead and refrigerate it, adding 5 minutes to the baking time if it starts cold. The baked cake also keeps covered at room temperature for up to 2 days.

Can I use frozen cranberries?

Yes, and there is no need to thaw them first. Fold them in frozen and expect a few extra minutes in the oven, since they chill the batter.

How do I know when the cake is done?

A wooden pick inserted in the center should come out with only a few moist crumbs, and the edges will be deep golden brown. If the top darkens before the center sets, tent it loosely with foil.

Where did cranberry skillet cake come from?

Cranberry baking is a long-standing New England tradition tied to the fall harvest, and the cast-iron skillet is a practical piece of American home cooking. Baking a simple butter cake in the skillet is a home-kitchen style rather than a single traced origin.

Martha Stewart-Inspired Cranberry Skillet Cake

Print Recipe

This rustic cranberry skillet cake is inspired by Martha Stewart’s classic American home baking, with a tender butter cake studded with tart cranberries and finished with a crackly demerara sugar top. Baked in a cast-iron skillet, the edges caramelize deeply while the center stays moist and buttery. It is the kind of unfussy, crowd-pleasing dessert that feels right for holiday entertaining or a cozy weekend breakfast.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 45
• Total Time: 65
• Yield: 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1/2 cup (113g) unsalted butter, plus more for greasing the skillet
• 1 1/2 cups (188g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120ml) whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups (200g) fresh cranberries, picked over and rinsed
• 2 tablespoons demerara or coarse sanding sugar, for sprinkling

Instructions

1. Place a rack in the center of the oven and heat to 350°F (175°C). Generously butter the bottom and sides of a 10-inch (25cm) cast-iron skillet, then dust lightly with flour and tap out the excess. If your skillet is not well seasoned, line the bottom with a parchment round to prevent sticking.
2. In a medium bowl, whisk together the 1 1/2 cups (188g) flour, baking powder, salt, and cinnamon until evenly combined. Set aside near the mixer.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the 1/2 cup (113g) butter on medium speed until smooth, about 1 minute. Add the granulated sugar and beat until pale and fluffy, 3 to 4 minutes, scraping down the bowl once.
4. Beat in the eggs one at a time, mixing well after each addition and scraping the bowl between additions. The batter should look glossy and emulsified; if it appears curdled, the eggs were added too quickly or were cold.
5. With the mixer on low, add the flour mixture in three additions, alternating with the milk and vanilla, beginning and ending with the flour. Mix just until the last streaks of flour disappear; overmixing will make the cake tough.
6. Remove the bowl from the mixer and fold in the cranberries with a rubber spatula, scraping the bottom of the bowl to catch any dry flour. The batter will be thick and the berries will look abundant, which is correct.
7. Scrape the batter into the prepared skillet and spread it evenly with the spatula, leaving a slight swirl on top. Sprinkle the demerara sugar evenly over the surface for a crackly crust.
8. Bake for 40 to 45 minutes, until the cake is deep golden brown at the edges and a wooden pick inserted in the center comes out with only a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30 minutes.
9. Transfer the skillet to a wire rack and let the cake cool in the pan for 15 minutes. Run a thin knife around the edge, then invert onto a plate and turn right side up, or serve directly from the skillet.
10. Slice into wedges and serve warm or at room temperature. The cake is best the day it is made, but leftovers keep well covered at room temperature for up to 2 days.

Notes

Store leftover cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap individual slices or the whole cooled cake in plastic wrap and then foil, and freeze for up to 3 months; thaw at room temperature for 2 hours before serving. To reheat, warm slices in a 300°F (150°C) oven for 8 to 10 minutes, or in the microwave for 20 to 30 seconds. The batter can be made and spread in the skillet up to 1 hour ahead and kept refrigerated; add 5 minutes to the baking time if starting from cold.

Nutrition

• Calories: 352
• Sugar: 33g
• Sodium: 211mg
• Saturated Fat: 8g
• Carbohydrates: 53g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 74mg

Keywords: Martha Stewart cranberry skillet cake, cranberry cake, skillet cake, cast iron skillet cake, cranberry dessert, easy holiday dessert, butter cake, fresh cranberry cake, Thanksgiving dessert, Christmas cake, one-pan cake