Dark Chocolate Cranberry Bundt Cake
This Dark Chocolate Cranberry Bundt Cake is the perfect combination of rich chocolate and tart juicy cranberries in a tender, buttery cake. Perfect for the season of entertaining!

There are a lot of things I love about this time of year. I look forward to the cooler weather, fires in the wood stove, and pulling out all of our hats and scarves. But the thing I look forward to most this time of year is everything Cranberry. No joke. I have a serious crush on all things cranberry!
As soon as the fresh cranberries start showing up at the store in the fall, I stock up like a crazy lady. I fill the freezer with bags of them to last me for months! It may seem excessive, but one way or another, every last cranberry gets eaten. We take cranberry season very seriously at our house!

Cranberries can be tart, tricky little berries. But once you know how to tame this bright tangy fruit, they add so much color and flavor to your recipes. I’m totally hooked on them! Last year, this Cranberry Orange Spice Cake stole the show at our house.
I made it for every holiday gathering we attended and it was a hit every time. And this Cranberry Pear Tart has been a regular part of our Thanksgiving and Christmas menus for years now. Fall, winter, and all the holidays in between taste like Cranberries at my house.

This year, I set out to find another hit cranberry recipe. When I sliced into this Dark Chocolate Cranberry Bundt Cake, studded with fresh cranberries and dripping with dark chocolate ganache, I knew I had a winner.
In fact, this Cranberry Bundt Cake has exceeded all my expectations. I’d venture to say it might even be my favorite cranberry recipe yet.
As it turns out, fresh cranberries and chocolate are the perfect combination of flavors. The fudgy, tender, dark chocolate cake almost melts in your mouth.
The cranberries are a sour, fruity pop that is the most delicious surprise in the middle of all that rich, dark chocolate. It’s unexpected, but so good.

You can eat this Cranberry Bundt Cake without all the toppings and it doesn’t disappoint. However, the dark chocolate ganache and cranberry orange sauce really make it something special.
The combinations of sweet and sour, rich and tangy, are just so satisfying. Really, this is one flavor combination you’ve got try!
For more delicious cranberry recipes, try this Homemade Cranberry Sauce and Cranberry Fluff here on My Baking Addiction.

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Made this cake for Thanksgiving but my cake was already overdone at 55 min! Take care when you bake.
Thank you so much for your feedback, Becky! Every oven is different, so there may be several different outcomes. I hope you had a good holiday!
I get so jealous of cranberry season! In NZ they are very hard to get as there is a single specialty farm that grows them – will have to look out for some frozen and see what I can do!
Good luck, Kearin! I hope you get a hold of some cranberries!
Dear Jamie,
This is really great ! Four seasons! Thank you !
You’re welcome!
This cake stopped me in my tracks at Foodgawker. Gorgeous. I, too, am a fan of cranberry and chocolate, but I’m not sure I’ve ever made anything as sexy as this. Fantastic, and pinned all over!
Thank you so much, Jenni!
Holy deliciousness. Cake and chocolate and cranberries and more chocolate? You are speaking my language here, girl! MUST try this!
I hope you like it, Karly! xxoo
This is the best cake that i have made and ate in a loooong time! Must try!
Thank you, Jetta! I’m really glad you liked it!
Can this cake be made ahead and froze?
Hi, Cindy! I think you could make the cake ahead and freeze just the cake. When you’re ready to serve, apply the ganache and cranberry sauce. I hope you like it!
Flavor was super but it was way too dry, Happily I had made extra cranberry sauce so everyone had that to add so I guess all is well that ends well.
Why would it be so dry? I used the exact ingredients and cooked for 60 minutes
Hi, Phil! I’m glad you enjoyed the flavor of the cake. I wonder if maybe your oven is a bit warmer…? I appreciate your feedback!
Hey Jamie,
Chocolate cake is my favorite.I will definitely gonna try it. I would suggest, if you share some tips too with us on your blog related to health. It will be helpful.
Keep up the great work :)
Cheers,
Kristen
Thanks for the suggestions, Kristen! I’ll see what I can do!
What kind of dark chocolate did you use? There are so many types with different percentages of cacao…
Sorry I missed this question, Miranda. I think your other comment said you used 70% and that worked out well! Have a great day!
-Jamie
This came out amazing! Recipe worked great – no problems with cook time – took around 65-70 minutes. Great flavor and that ganache was awesome.
I used 70% dark chocolate for cake+ganache.
SO happy to hear you enjoyed the cake, Miranda! Thanks for stopping by and leaving y our feedback!
-Jamie
Hey! do u mean for the stick butter the one with 100 grams??
Hi Dana – 1 stick of butter in the US is equal to 1/2 cup or just over 100 grams. Thanks for stopping by! Happy Baking.
-Jamie
Hi, this sounds amazing and I will attempt to make this cake for my boyfriend’s birthday! Can I use another tin or would it not work as well? Also can the ganache and cranberry sauce be made in advance and served the following day? Thanks!
Hello! I haven’t attempted this recipe in a different pan, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turns out. You should be ok to make the cranberry sauce ahead and reheat it when you’re ready to serve it, but I’d probably make the ganache the same day if you can. Thanks so much for stopping by.
-Jamie