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.
Monday 22nd of November 2021
Question: Can I pour the Ganache onto the whole Bundt cake or do you pour it when serving each piece. Same for the Cranberry Sauce. Thank you.
Tuesday 23rd of November 2021
Either way is totally fine. -Jamie
Saturday 2nd of January 2021
I was not comfortable with the. Amount of sugar and butter in this recipe, so I made some substitutions. I wanted less fat and sugar and more protien.
I cut the butter to 1 stick, the sugar to 3/4 cup and the eggs to 3. Instead, I used about 1 3/4 c plain, greek yogurt. No milk. I used I cup whole wheat pastry flour and 1 c AP flour. Baked for about 40 min. I made the ganash with 1/2 & 1/2. I made the cranberry sauce with agave syrup. The cake was dense and fidget with a nice tartness. Probably very different from the original.
Monday 29th of June 2020
I don't get fresh cranberries in india, can i bake this cake with dried cranberries soaked in warm water & then use it in the cake batter??
Wednesday 8th of July 2020
Hello! I haven't attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I'd love to know how it turned out. Thanks so much for stopping by. -Jamie
Wednesday 21st of November 2018
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!
Sunday 25th of November 2018
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
Sunday 30th of September 2018
Hey! do u mean for the stick butter the one with 100 grams??
Wednesday 3rd of October 2018
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