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A moist chocolate cranberry cake slice on a white kitchen counter, topped with powdered sugar and scattered cranberries, photographed naturally from above in a cozy home kitchen.

Chocolate Cranberry Cake

A rich, moist chocolate cake bursting with tart cranberries and deep cocoa flavor — the perfect festive dessert for holidays or cozy gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour spooned and leveled
  • ¾ cup unsweetened cocoa powder sifted
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or Greek yogurt
  • ½ cup vegetable oil
  • ¾ cup hot coffee enhances chocolate flavor
  • 1 ½ cups cranberries fresh or frozen (don’t thaw)
  • ½ cup dark chocolate chips
  • 2 tablespoon butter for frosting or ganache
  • ½ cup powdered sugar for glaze (optional)

Equipment

  • 1 9-inch round pan or bundt pan Greased and floured
  • 1 Electric mixer Or hand whisk
  • 2 Mixing bowls Large and medium
  • 1 Wire rack For cooling
  • 1 Spatula Rubber type
  • 1 Measuring set Cups and spoons
  • 1 Sifter For cocoa powder
  • 1 Parchment paper Optional for lining

Method
 

  1. Combine flour, cocoa, baking powder, soda, and salt.
  2. Beat eggs, sugars, vanilla, sour cream, and oil until smooth.
  3. Fold dry mix into wet, then stir in hot coffee.
  4. Gently fold in cranberries and chocolate chips.
  5. Pour batter into pan and bake 40–45 mins at 350°F (175°C).
  6. Cool 15 mins, then transfer to rack.
  7. Top with ganache or powdered sugar.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.