Cranberry Chocolate Chip Cake: Cranberry Chocolate Chip Cake Recipe

A Cake That Tells a Story

I have always loved mixing the tart with the sweet. It reminds me of life. This cake does just that. It pairs bright cranberries with deep chocolate. My grandson calls it the “surprise cake.” He loves finding the juicy berries.

I first made it for a snowy afternoon. We were stuck inside. I wanted something cozy. The smell filled the whole house. Doesn’t that smell amazing? It makes any day feel special. That’s why this matters. Food can turn a dull day into a memory.

The Little Secret in the Batter

Let me share a little trick. See that step about flour on the cranberries? That is so important. It gives the berries a light coat. This helps them stay put. They won’t all sink to the bottom of the pan.

I learned this the hard way. My first try had all berries on the bottom! I still laugh at that. Now I always toss them in flour. Do you have a kitchen trick that saved a recipe? I would love to hear it.

Why the Almond Extract?

You might wonder about the almond extract. Vanilla is good, of course. But almond is magic here. It adds a warm, cozy note. It makes the chocolate taste even richer.

It whispers in the background. It ties the tart and sweet together. That’s why this matters. One small change can make a big difference. It’s like adding a secret ingredient to a story. Fun fact: Almond extract comes from the pits of stone fruits, like peaches and cherries!

The Jewel on Top

The cranberry sauce is the final jewel. It’s so simple. Just berries, juice, water, and sugar. You cook it until the berries pop. They make their own shiny sauce.

I spoon it over each slice. The red looks so pretty on the dark cake. It adds a fresh, tangy punch. Do you prefer your sauce on the side or swirled right in? I can never decide!

Your Turn to Bake

This cake is not fussy. It comes together in one bowl. That’s my favorite kind of baking. The warm water makes the batter thin. Don’t worry. It bakes up perfectly.

When you take it out, let it rest. The wait is the hardest part. But it’s worth it. What is your favorite cake to bake on a cozy day? Tell me all about it. I’m always looking for new ideas.

Ingredients:

Ingredient	Amount	Notes
Granulated sugar	2 cups	For the cake
Cake flour	1 ¾ cups	For the cake
Cocoa powder	¾ cup	For the cake
Baking powder	1 ½ teaspoons	For the cake
Baking soda	1 ½ teaspoons	For the cake
Salt	1 teaspoon	For the cake
Large eggs	2	For the cake
Milk	1 cup	For the cake
Vegetable oil	½ cup	For the cake
Almond extract	1 ½ teaspoons	For the cake
Warm water	1 cup	For the cake
Fresh cranberries	1 ½ cups	For the cake, tossed in flour
Flour	1 tablespoon	For tossing cranberries
Chocolate chips	1 cup	For the cake
Fresh cranberries	8 ounces	For the cranberry sauce
Orange juice, freshly squeezed	½ cup	For the cranberry sauce
Water	2 tablespoons	For the cranberry sauce
Granulated sugar	¼ cup	For the cranberry sauce

My Cranberry Chocolate Chip Cake

Hello, dear! Come sit at the counter. I want to tell you about this cake. It’s a happy accident from a snowy afternoon. I had cranberries left from Thanksgiving. My grandson wanted chocolate. So we mixed them together. The tart berries and sweet chocolate are perfect friends. Doesn’t that smell amazing? Baking this cake fills the whole house with warmth. It’s like a cozy hug. I still laugh at that first messy try. Now it’s our favorite winter treat. Let’s make it together.

Ingredients

• Sugar
• Cake flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• 2 Eggs
• Milk
• Vegetable oil
• Almond extract
• Warm water
• Fresh cranberries
• Chocolate chips

Instructions

Step 1: First, heat your oven to 350°F. Grease your 13×9 inch baking pan well. I use a little butter or baking spray. This keeps the cake from sticking. My first one stuck terribly! Now, in a big bowl, mix your dry things. That’s the sugar, cake flour, cocoa, baking powder, baking soda, and salt. Just whisk them gently. It looks like dark, sweet sand.

Step 2: Crack in the two eggs. Pour in the milk, vegetable oil, and that lovely almond extract. The extract smells like marzipan. Beat it all on medium speed for two minutes. Set a timer. The batter will become smooth and shiny. It’s fun to watch it change. Then, stir in the warm water. The batter will be quite thin now. That’s perfectly fine, I promise.

Step 3: Here’s a special trick. Toss your fresh cranberries with one tablespoon of flour. (This hard-learned tip keeps them from sinking to the bottom!). Gently fold the floured berries and chocolate chips into the batter. See the red and brown dots? Pour everything into your waiting pan. The oven should be nice and hot by now.

Step 4: Bake for 30 to 40 minutes. Do the toothpick test. Poke it in the center. It should come out clean. Let the cake cool in its pan for 10-20 minutes. This takes patience! Meanwhile, make the simple sauce. Put sauce ingredients in a pan. Cook on medium until the berries pop and it gets thick. It sizzles and sings. What do you think the almond extract smells like? Share below!

Step 5: Time for the best part. Cut a warm slice of cake. Spoon some of that glossy cranberry sauce right over the top. The sauce soaks in a little. It makes every bite tangy and sweet. Serve it right from the pan. Everyone will gather around. I love seeing their happy faces. That’s the real reward.

Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists to Try

This cake is wonderfully forgiving. You can play with it! Here are three ideas my family loves. Orange Zest: Add the zest of one orange to the batter. It brightens everything up. Pecan Crunch: Swap half the chocolate chips for chopped toasted pecans. So nutty and good. Minty Fresh: Use mint extract instead of almond. Pair it with the cranberry sauce for a holiday candy taste. Which one would you try first? Comment below!

Serving It Up Just Right

A slice of this cake is a full celebration. For a fancy touch, dust it with powdered sugar. A dollop of whipped cream on the side is heavenly. It melts into the warm cake. For drinks, adults might enjoy a small glass of ruby port. It’s rich and fruity. For everyone, a cold glass of milk is the classic choice. Or try sparkling apple cider. The bubbles cut through the sweetness. Which would you choose tonight?

Keeping Your Cake Cozy

This cake stays happy at room temperature for two days. Just cover it with foil. For longer stays, the fridge is your friend. It will keep for about five days there.

You can freeze it, too! Wrap slices tightly in plastic wrap. Then pop them into a freezer bag. I once forgot a slice in the back for a month. It was still a lovely treat with my afternoon tea.

To reheat, a quick 15 seconds in the microwave works wonders. This brings back that just-baked feel. Batch cooking matters because life gets busy. Having dessert ready is a small joy waiting for you.

Have you ever tried storing it this way? Share below!

Baking Troubles? Easy Fixes!

Is your cake too dry? You might have baked it a bit too long. Check it five minutes before the timer ends. A toothpick should have a few moist crumbs.

Do the cranberries sink to the bottom? Coating them in flour first is the key. This little step helps them stay put in the batter. I remember when my first batch all sank. We called it the “cranberry bottom cake”!

Is the cake sticking to the pan? Please grease your pan well. I also like a light dusting of cocoa powder. Fixing these small issues builds your cooking confidence. It also makes sure every bite tastes just right.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free flour blend made for baking.

Q: Can I make it ahead? A: Absolutely. Bake the cake a day before. Make the sauce fresh the day you serve.

Q: What if I don’t have almond extract? A: Vanilla extract is a perfect swap. Use the same amount.

Q: Can I halve the recipe? A: You can. Use an 8-inch square pan. Bake time may be a little less.

Q: Any optional tips? A: A sprinkle of sea salt on top is lovely. Fun fact: The salt makes the chocolate taste even richer!

Which tip will you try first?

From My Kitchen to Yours

I hope this cake brings a smile to your table. It is a wonderful mix of tart and sweet. Sharing food is one of life’s greatest comforts.

I would love to see your creation. Your photos and stories make my day. It feels like we are all cooking together.

Have you tried this recipe? Tag us on Pinterest! I can’t wait to see your beautiful cakes. Happy cooking!

—Anna Whitmore.