Chocolate and cranberry cake! Super-moist, rich chocolate cake with a deep cocoa flavor, layered with a creamy, tangy cream cheese frosting. And in between? A vibrant cranberry-orange jam that adds just the right amount of zing and brightness.
It's the perfect holiday treat, with all the cozy vibes and a touch of something special. The chocolate and cranberry combo? Absolute perfection—like they were made to be together. This is the cake you’ll want at every festive gathering!
The best part? This chocolate and cranberry cake is surprisingly easy to make, so don’t let the layers fool you! The cranberry-orange jam takes just minutes to whip up, adding a homemade touch that’s totally worth it.
Plus, you can tackle each component separately—make the jam one day, bake the cake layers another, and assemble when you're ready. This recipe is as approachable as it is impressive, making it perfect even if you’re not a seasoned baker. Trust me, it’s way less intimidating than it looks! Check out my cranberry brownies and cranberry white chocolate cheesecake!
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Why you'll love this recipe
- Super Moist Chocolate Cake: Rich, deep chocolate flavor with a perfectly moist crumb that’s totally indulgent just like my chocolate cake with chocolate cream cheese frosting!
- Bright & Tangy Cranberry Jam: Adds a festive twist with a pop of tartness that beautifully balances the richness.
- Cream Cheese Frosting: Smooth, slightly tangy, and the perfect complement to the chocolate and cranberry layers.
- Easy to Make: Each component can be prepared separately, making the whole process feel super manageable. Also, my Christmas puppy chow is so easy.
- Holiday-Worthy: The chocolate-cranberry combo brings the best cozy, seasonal vibes, making it a showstopper at any gathering, check out my cannoli bars and chocolate cake with chocolate ganache too!
Equipment
Using a kitchen scale for this recipe is a total game-changer! Measuring ingredients by weight means you get super accurate amounts, so each layer of your cake will turn out perfectly every time—no more guesswork with measuring cups or uneven results.
Ingredients
What you'll need for this cranberry chocolate cake!
- Cape Cod Select Frozen Cranberries: These are top-notch, with just the right balance of tartness and sweetness, making them perfect for baking. Their high quality really shines through in the cranberry-orange jam.
- High-Quality Cocoa Powder: It might seem like a small detail, but a rich, high-quality cocoa powder takes the cake’s chocolate flavor to the next level. Don’t skip this one if you want deep, true chocolate goodness in your chocolate and cranberry cake. I use it in my peppermint hot cocoa cookies.
- Full-Fat Brick-Style Cream Cheese: For the frosting, stick with full-fat brick cream cheese. It gives the frosting a rich, creamy texture and tangy flavor that really complements the cake.
- A Touch of Coffee: Adding coffee to the batter enhances the chocolate, making it taste even more intense without adding any coffee flavor. It’s a must for truly rich chocolate flavor! I use it in my chocolate orange ganache cake and salted caramel chocolate cake!
- Fresh Orange Zest in the Jam: The hint of orange in the cranberry jam isn’t just festive; it also adds a bright, citrusy note that pairs beautifully with the chocolate and cranberry. It makes the flavors pop in the best way! cranberry pistachio shortbread have orange too!
See recipe card below for quantities.
Substitutions
Variations for cranberry chocolate cake!
- Chocolate Cream Cheese Frosting: Swap the plain cream cheese frosting for a chocolate version to double down on that rich cocoa flavor.
- Add Chocolate Chips: Fold a handful of chocolate chips into the batter for extra bursts of melty chocolate in each bite.
- Mix in Some Nuts: Add chopped walnuts or pecans to the cranberry jam for a bit of crunch and a toasty flavor that pairs well with chocolate and cranberry.
- Top with Sugared Cranberries: For a beautiful, festive finish, top the cake with sugared cranberries. They add sparkle and a sweet-tart bite that looks amazing! Check out how to make sugared cranberries here.
- Orange Zest in the Frosting: Add a little orange zest to the cream cheese frosting for an extra layer of citrusy flavor that ties the whole cake together.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Step 1. Place the cranberries, zest of 2 oranges, juice of one orange, and sugar in a large sauce pan.
Bring to a boil and then lower the heat to create a low boil. Boil until all of the liquid is gone. See full directions in recipe card.
Step 2. In a separate bowl, beat together the dry ingredients: 2 cups granulated sugar, 2 cups all-purpose flour, 1 cup natural cocoa powder, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, and 1 teaspoon kosher salt.
Step 3. In a large mixing bowl using a hand mixer or stand mixer, beat together the wet ingredients: 2 large eggs, 2 teaspoons vanilla extract, ½ cup whole milk, ½ cup sour cream, and ½ cup vegetable oil. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 4. Add 1 cup of hot coffee to the batter and stir until smooth. The batter will be thin, but that’s okay!
Step 5. Divide the batter between the three prepared 8-inch cake pans. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean (you can bake 2 cakes at a time) Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6. In a large bowl, beat the cream cheese and butter until smooth and fully combined.
Add the vanilla and sour cream, beat until combined. Gradually add the powdered sugar in 3 separate additions, mixing after each until smooth and combined. Increase the speed, beat until light and fluffy, about 1 minute. Assemble the cake according to the directions in the recipe card.
Hint: Spray the cake pans with non stick cooking spray and cut out an 8 inch circle for the bottom of the pan for easy removal.
Pro tips
- Don't over mix the cake batter: Over mixing can lead to a dense, tough cake. Mix just until combined.
- Measure your ingredients using a scale: For accuracy and consistent results, especially for dry ingredients.
- Don't over bake the cake: Check a few minutes before the recommended time, as ovens vary in temperature.
- Cool the cake layers before assembling: Hot cake layers can cause frosting or filling to melt, making assembly tricky.
- Cool the jam before using: Warm jam can cause the cake to become soggy or affect the texture of frosting.
FAQ
Can this cranberry cake be made ahead?
Yes! You can make the cake layers and freeze them. The frosting and cranberry jam can be made ahead of time and stored in the refrigerator. Make sure to take the cake and frosting out to defrost hours before assembling.
Can this cake be frozen?
Yes! Wrap the cake well in plastic wrap and then place in an airtight container or freezer bag to protect it from freezer burn.
How do I make a moist chocolate cake?
The sour cream, vegetable oil, and milk make this cake super moist. Not over baking makes a huge difference! Check early if your oven runs hot.
Storage
Refrigerator
Wrap the chocolate and cranberry cake tightly in plastic wrap or place it in an airtight container and keep it in the refrigerator. It should stay fresh for up to 3 days. If you're not planning to finish it within that time, you can freeze the cake.
Freezer
For longer storage, wrap the cake slices tightly in plastic wrap, then place in a freezer-safe bag or container to prevent freezer burn. In the freezer, your cake will stay fresh for up to 2 months. When you're ready to enjoy it, let the cake thaw in the refrigerator overnight or at room temperature for a few hours.
Related
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📖 Recipe
Chocolate and Cranberry Cake
Equipment
- 8 inch cake pans
- Microplane zester
- Parchment Paper
- Measuring cups or kitchen scale
- Large Saucepan
- Handheld or stand mixer
Ingredients
Cranberry Jam
- 4 cups (483 grams) fresh cranberries I used Cape Cod Select Frozen Cranberries
- 1 cup (209 grams) granulated sugar
- 1 large orange, juiced
- 2 large oranges, zested just the zest
Chocolate Cake
- 2 cups (422 grams) granulated sugar
- 2 cups (254 grams) all purpose flour
- 1 cup (92 grams) natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup (126 grams) whole milk 2% milk will also work
- ½ cup (122 grams) sour cream full fat, can also use plain whole milk greek yogurt
- ½ cup (118 grams) vegetable oil
- 1 cup (186 grams) hot coffee can also mix 2 tsps instant espresso powder with 1 cup of water
Cream Cheese Frosting
- 12 oz (341 grams) cream cheese brick style, room temperature, full fat
- 12 tablespoons (170 grams) salted butter ( add ¼ teaspoon of salt if you do not have salted butter) room temperature
- 1 tablespoon vanilla extract
- 3 tablespoons sour cream full fat
- 4 ¾ cups plus 2 tablespoons (620 grams) powdered sugar
Instructions
Cranberry Jam
- Place the cranberries, zest of 2 oranges, juice of one orange, and sugar in a large sauce pan.
- Bring to a boil and then lower the heat to create a low boil, stirring occasionally and keeping an eye on it. Taste for sweetness, adjust sugar to your liking.
- Low boil until the liquid is gone and the cranberries have broken down, this will take about 10-12 minutes.
- Make sure there is barely any liquid or else the cake will be soggy.
- Take it off the heat, transfer to a bowl and let cool. Refrigerate until cold.
Chocolate Cake
- Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper. Cut out 8 inch circles for the bottom of the pans.
- In a large mixing bowl using a hand mixer or stand mixer, beat together the wet ingredients: 2 large eggs, 2 teaspoons vanilla extract, ½ cup whole milk, ½ cup sour cream, and ½ cup vegetable oil.
- In a separate bowl, beat together the dry ingredients: 2 cups granulated sugar, 2 cups all-purpose flour, 1 cup natural cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add 1 cup of hot coffee to the batter and beat until smooth. The batter will be thin, but that’s okay!
- Divide the batter between the three prepared 8-inch cake pans.
- Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean (you can bake 2 cakes at a time)
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter until smooth and fully combined.
- Add the vanilla and sour cream, beat until combined.
- Gradually add the powdered sugar in 3 separate additions, mixing after each until smooth and combined.
- Increase the speed, beat until light and fluffy, about 1 minute.
Assembling the Cake
- Make sure your cake layers are cooled completely before you start assembling.
- Place about 1 heaping cup (240 grams) of cream cheese frosting on top of the bottom cake layer
- Use a piping bag without a tip or a plastic bag, just with the end snipped off to your preferred size. Starting at the edge of the cake layer, pipe a thick, continuous ring of frosting around the perimeter of the layer. This will act as a barrier to keep the jam from spilling out when you add it.
- Top with about 1 cup of cranberry jam (240 grams)
- Top with the second cake layer, repeat the process. Cover the cake with the remaining frosting.
- You will have a thin layer of frosting for the outside of the cake, giving it a rustic look.
- See storage instructions in notes below.
Amanda says
The fruity jam with the deep chocolate is incredible.
Jennifer says
This was such a hit, I made it for my husband's birthday!!