Chocolate Cranberry Cake

Chocolate cake, swirled with cranberries and topped with a soft cream cheese cranberry icing. Decorate with candied cranberries if you like — I used this tutorial

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Chocolate Cranberry Cake
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For the Cake
  1. 1 ¼ cups granulated sugar
  2. 1 ¾ cups all-purpose flour
  3. 1 cup cocoa powder
  4. 1 ½ tsp baking powder
  5. 1 ½ tsp baking soda
  6. 1 tsp salt
  7. 2 eggs
  8. 1 cup milk
  9. ½ cup vegetable oil
  10. 2 tsp vanilla extract
  11. 1 cup boiling water
  12. 6 tbsp cranberry sauce, divided
For the Cranberry Icing
  1. 1 stick butter
  2. 1/2 block (4 oz) cream cheese
  3. 2 cups powdered sugar
  4. 2-4 tbsp cranberry sauce
  1. 1. Make the Cake: Preheat oven to 350ºF. Grease two 8-inch cake pans.
  2. 2. Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Now add the eggs, milk, oil, vanilla and water. Mix just until combined. Pour batter into prepared cake pans. Swirl 3 tablespoons of cranberry sauce into each cake pan, using a knife to swirl the sauce with the cake batter. Bake for about 30 minutes, or until inserted toothpick comes out clean.
  3. 3. Make the Cranberry Icing: In a medium bowl, whip the butter until smooth. Add the cream cheese and whip until smooth. Add the powdered sugar and whip until smooth. Add the cranberry sauce, starting with just 2 tablespoons. If the icing is a rich pink and a thick consistency still, then you can stop here. If you have thick cranberry sauce, you can add another tablespoon or two. If your icing ends up too liquidy, you can add another 1/2 cup of powdered sugar to thicken it back up.
  4. 4. Assemble the cake. Decorate with candied cranberries if you like!
Jackie's Delectable Delights

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