Chocolate and Cranberry Cake
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.
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
- 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
- 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.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. 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, 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. If the frosting is too thin add a little more powdered sugar, if it is too thick you can add a tiny bit of sour cream.
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.
Notes
To zest an orange, grab a microplane zester and gently scrape the bright orange peel off, being careful to avoid the white, bitter pith underneath. Hold the orange in one hand and move the orange in short strokes over the zester. You’ll want just the colorful outer layer.
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.
Refrigerator
wrap it 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.
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