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Chocolate Cranberry Bundt Cake

Chocolate and Cranberry Bundt Cake

Cranberry and chocolate cundt cake, topped with a silken chocolate ganache is the kind of dessert that would take center stage on your festive table
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8
Calories 712kcal
Author Shinta


  • Nordicware Bundt Cake Pan


  • 230 grams butter at room temperature
  • 270 grams or 1½ cups granulated sugar
  • 3 eggs at room temperature
  • 120 grams or ½ cup sour cream
  • 280 grams or 2 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 75 grams or 3/4 cup cocoa powder
  • 1 teaspoon salt
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ¾ cup dried cranberries and a little more for the topping
  • ¼ cup fresh cranberries optional
  • For the chocolate glaze:
  • 100 grams dark chocolate
  • 100 ml cream
  • 1 teaspoon butter
  • 1 tablespoon confectioners sugar


  • Prepare a 10-cup bundt cake pan by coating the inside with butter and dusting it with flour. Shake off any excess flour.
  • Toss the cranberries in 1 teaspoon flour, and keep it aside.
  • Preheat the oven to 180 C (350 F)
  • In a small bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt.
  • In a large mixing bowl of a stand mixer or using a hand-held mixer, beat the butter on medium speed until it is pale and fluffy.
  • Add the sugar and beat for a minute more.
  • Add the eggs one at a time, beating after each addition
  • Mix the sour cream with the milk in a bowl.
  • Add the flour-mixture and the milk-sour cream mixture in 3 increments, alternating between wet and dry ingredients.
  • Mix on low speed until just combined.
  • Add the flour-coated cranberries into the batter and give it a mix, until just combined.
  • Transfer the batter into the prepared bundt pan and bake for 45-50 minutes untill the cake is done.
  • While the cake is baking, prepare the chocolate glaze.
  • Melt the chocolate together with the cream and butter in a bowl over simmering water (also known as the double boiler method) stirring occasionally.
  • As soon as the chocolate starts to melt, remove it from the heat and add in the sugar and stir.
  • Pour the glaze over the cake, while it is still a little warm.
  • Top with dried and fresh cranberries.
  • I cooked some of the fresh cranberries in sugar syrup for 5 minutes, and add these sweetened cranberries on the top on the cake.


Calories: 712kcal | Carbohydrates: 84g | Protein: 10g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 151mg | Sodium: 690mg | Potassium: 367mg | Fiber: 6g | Sugar: 47g | Vitamin A: 1125IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 5mg