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A chocolate cranberry bundt cake with pink frosting, garnished with dried cranberries on a white plate. In the background, there's a stainless steel sugar bowl and a wine opener.
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5 from 3 votes

Chocolate Cranberry Cake

Chocolate Cranberry Cake is so moist, tender, and studded with chocolate and cranberries! A perfect cake for the holiday season that is super flavorful because of a secret ingredient. You have to give it a try!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Holiday
Servings: 14
Calories: 337kcal


  • 1 cup unsalted butter (230g)
  • 1 cup granulated Sugar (200g)
  • 1 tsp vanilla extract
  • 1 pinch of Salt
  • 1 tsp ground cinnamon
  • 4 large eggs
  • 2 cups all-purpose flour (250g)
  • 3 tsp Baking powder
  • 1 Tbsp unsweetened cocoa powder
  • 3/4 cup Red wine (180ml)
  • 1/3 cup dried cranberries (50g)
  • 1/2 cup chocolate chips (100g)

For the Glaze

  • 1 cup powdered sugar (125g)
  • 3 Tbsp red wine or cranberry juice
  • 3 Tbsp dried cranberries


  • Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease and flour a 9.5-inch (10-cup) bundt pan. Set aside.
  • In a small bowl, whisk the flour, baking powder, and cocoa powder together until combined. Set aside.
  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, vanilla extract, salt, and cinnamon on medium to high speed 8 minutes until smooth and creamy. Scrape down the sides with a spatula as needed.
  • On medium speed, beat in one egg at a time - mix for 30 seconds after each egg. With the mixer on low speed, add the flour mixture, the red wine, the dried cranberries and the chocolate - mixing each addition just until incorporated. Avoid overmixing, but whisk out any big lumps.
  • Pour batter into your prepared bundt pan. Bake for around 50 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a skewer into the center of the cake. If it comes out clean with only a couple moist but not wet crumbs, it's done. Let the cake sit in the pan for 15 minutes then transfer it to a wire rack.
  • The cake must be completely cool before glazing.
  • Make the red wine glaze: In a small bowl mix together the powdered sugar and 2-3 tbsp Red Wine. Glaze the cake with the mixture and decorate it with dried cranberries.
  • Serve and enjoy!


Calories: 337kcal