This Chocolate Cake with Cranberry Buttercream is a super quick moist chocolate layer cake recipe made right in a saucepan! And the cranberry frosting is just about the best thing ever, don’t miss this amazing holiday cake.
Stop what you’re doing ~ I need your full attention! This chocolate cake with cranberry buttercream is a game changer…
If you’re looking for a show-stopping dessert that your friends and family haven’t had a million times before, this is it. As long as there have been delicious desserts, the chocolate layer cake has been the iconic symbol of a sweet treat, and for good reason ~ I don’t know anyone who doesn’t love a great chocolate cake. And guess what? This particular rich chocolate cake is as easy as a box mix to throw together, all you need is a saucepan (yup, a saucepan) and a whisk.
(I can’t even look at that bite shot…it kills me.) This story of this dessert doesn’t end with the chocolate cake, it continues with a tart and tangy fresh cranberry frosting, which is uniquely delicious. This takes a couple of steps to make, but it’s easy, and you can break it up and do part ahead if you like.
How to make cranberry buttercream
- Bring fresh cranberries (you can use frozen) sugar, and a splash of water to a boil on the stove, stirring occasionally until the cranberries start to burst and get soft and juicy.
- Puree the mixture in a Vitamix, or food processor, until completely smooth.
- Chill the cranberry puree. This can be done a day or two ahead.
- Whip soft butter, cooled puree, and confectioner’s sugar in a stand mixer fitted with the balloon attachment. Whip for several minutes until smooth and fluffy, scraping down the sides of the bowl often.
- The frosting is soft and fluffy right after spreading onto the cake, but if you like it firmer, just chill the cake for a couple of hours before serving.
Can you use frozen cranberries for the frosting?
- Yes, that’s fine. But don’t ask if you can use dried cranberries, you can’t 😉
I’ve been quietly building a nice little library of layer cake recipes here at tvfgi, something for every season and every taste. If you want to explore my recipes further, check these out…
Maple Walnut Cake with Maple Cream Cheese Frosting
Almond Layer Cake with Blackberry Buttercream
Lemon Layer Cake with Lemon Poppy Seed Buttercream
How to store this chocolate layer cake
- This cake can stay at room temperature for a day or two, but I prefer it chilled so the frosting isn’t too soft.
Can this cake be made ahead?
- Yes, you can bake the cake layers, let them cool, and wrap in plastic to keep in the refrigerator for up to two days ahead.
- The cranberry puree for the frosting can be made and chilled up to a week ahead of time.
Can this cake be frozen?
- You can freeze the cooked layers, and then frost them after thawing.
Why is there vinegar in this chocolate cake recipe?
- Vinegar interacts with the baking soda in the recipe and creates a chemical reaction that leavens and lightens the cake.
- Don’t worry, you won’t taste it, but you’ll love the results.
- The technique originated during the lean times of the Depression when eggs weren’t readily available. Vinegar was used in their place to lift and lighten cakes. I’ve used the technique in my Best Ever Vegan Chocolate Cake, so I know it works.
tvfgi recommends: a pretty cake stand
When you have a cake this pretty, you’ll want to show it off on a cake stand. You can go classic, like the one above, or a little bit more romantic like this one or this one. If you’re a rustic type, I love this wooden stand (this one too !) And by the way, who says your cake stand has to be round?
I like a cake stand that’s about 12 inches in diameter. That way it will accommodate most cakes and bundts with extra space all around.
Chocolate Cake with Cranberry Buttercream
Equipment
- two 9-inch cake pans
- a high speed blender or food processor
Ingredients
cake
- 2 cups granulated sugar
- 4 ounces dark chocolate
- 1/2 cup (1 stick or 113 g) unsalted butter
- 1 cup water
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups all purpose flour
- 1 cup half and half or whole milk
- 1 tsp apple cider vinegar
- 2 large eggs
- 1 tsp vanilla extract
cranberry puree
- 3 cups fresh cranberries
- 1/3 cup granulated sugar
buttercream
- 1 cup unsalted butter, softened
- 3 cups confectioner's sugar, sifted (more if needed)
- 1/4 tsp cream of tartar
- 1/2 cup cranberry puree (directions below, you will not need all of it)
Instructions
- Preheat the oven to 375F Butter and flour two 9-inch nonstick cake pans. I like to put a round of parchment paper on the bottom of each one.
- Put the sugar, chocolate, butter, and the water in a medium to large saucepan and cook, stirring, over medium heat until it all melts together smoothly. Set aside to cool for a few minutes.
- When the mixture has cooled slightly, whisk in the milk, eggs, and vinegar.
- Whisk in the baking soda, powder, and salt. Then slowly whisk in the flour, making sure not to over mix...small lumps are fine.
- Pour the batter evenly into the two pans and bake for about 25-30 minutes, or just until done in the middle and a toothpick comes out without wet batter on it. Be careful not to over bake these cakes.
- Let cool for about 20 minutes, then turn the layers out onto a rack to cool completely before frosting.
for the buttercream
- Cook cranberries, sugar, and a splash of water in a saucepan on medium heat until the cranberries break down and into a thick, juicy mixture. This will only take about 5 minutes.
- Puree the cranberries in a high speed blender, preferably, or a food processor until perfectly smooth. Chill.
- Put the soft butter, sifted sugar, cream of tartar, and 1/2 cup of the cranberry puree (you will not need it all) into the bowl of a stand mixer fitted with the balloon attachment. Beat, scraping down the sides often, for about 4 minutes, until light and fluffy. Add more sifted sugar if you want a stiffer buttercream.
- Frost the cake, and then refrigerate until ready to serve. Keep chilled.
Notes
29 Comments
Dotty
May 6, 2020 at 1:22 pmI’ve made this cake at least 3 times since the corona virus hit. I’m baking one now! Lol! I will NEVER EVER buy a box mix again. The moistness of this cake is undeniable! Can I add delicious? The frosting is where I messed up but even that was good! I am making the chocolate frosting today. I’m addicted.. call the rehab… oh, please freeze this cake. You will eat it out of your hand the next morning with a smile- just go for a looonnggg walk! Thank you for sharing!
Maria
December 29, 2019 at 10:15 pmOh.My.Goodness. Christmas hit! The tart cranberry frosting perfectly complements the chocolate cake. Everyone loved it! Such a beautiful pink color–perfect for the holiday.
Karla
December 17, 2019 at 6:18 pmThis looks so good! I love cranberry things and prefer them on the tart side. I’ve made your cranberry gingersnap pie two years in a row- so good! I wonder how it would taste with orange as opposed to lemon. Anyway, totally adding this to my faves and thinking some of the cranberry puree would be awesome in between the layers.
Sue
December 17, 2019 at 6:34 pmI think the gingersnap pie would be really good with orange, the two flavors go so well together. And I’m so excited about this cake Karla, I know you’re going to love it!
Michelle
December 12, 2019 at 8:21 amI used my own chocolate cake recipe and used your cranberry buttercream frosting for my office’s holiday party yesterday. I was told by several people that my cake “made” the party!! Great recipe. I will use it again for Christmas day.
Janet Davies
December 11, 2019 at 7:49 amOh and there’s supposed to have been some water in the mixture too? Mine are definitely done for then!
Janet Davies
December 11, 2019 at 7:46 amoh dear, my cakes are in the oven now – i don’t hold out much hope! My printout (printed a couple of days ago) said one stick of butter but the amount said 225g – Im in the UK – I did wonder, but when I looked at the amount of sugar in the pan I went with the 225g. Just peeked at them – they look like two muddy puddles!
Leasey
December 8, 2019 at 11:58 amThere should be a cup of water in the ingredients list that gets combined with the sugar and chocolate.
Sue
December 8, 2019 at 12:17 pmI’ve clarified that in the recipe now Leasey.
Kiera
December 8, 2019 at 6:21 pmI think Leary might be right, the Food 52 recipe asks for a cup of water in the instructions but not the recipe list!
Sue
December 8, 2019 at 6:39 pmIt’s clarified in the recipe now!
Becky Turner
December 7, 2019 at 5:33 pmDo you think I could get away with this in a bundt pan?
Love cranberries and chocolate together. I make a fudge with the combination each year….
Sue
December 7, 2019 at 5:49 pmWell, I do think you could, but be sure to use a very simple bundt, not one with an intricate design. And be sure to butter and flour well.
Your fudge sounds delish!
Laurie
December 6, 2019 at 2:09 pmShould I sift the flour and confectioners sugar before I measure the given amounts?
It’s been ages since I’ve made a cake!
Also, wondering what the cream of tarter does for the buttercream frosting.
I appreciate the historical element of food that you bring up. My parents lived through the Great Depression and then the food rationing during WWll. I cherish her cookbook!
Sue
December 6, 2019 at 3:14 pmHi Laurie ~ no, I don’t sift before measuring, but I do fluff the flour before scooping and leveling off, that insures an accurate measure. The cream of tartar is acidic and actually adds tartness to the frosting, to balance out all that sugar.
Mary Ann | The Beach House Kitchen
December 6, 2019 at 12:49 pmI agree Sue! Total holiday game changer! That buttercream looks phenomenal! Pinned and soooo excited to try this season.
Maria
December 6, 2019 at 12:42 pmHi, I’m not sure what you mean by one Stick of butter.. would that be 250 gm? …from Australia ??
Sue
December 6, 2019 at 12:56 pmHi Maria ~ I usually start with the cup measurement, so it’s 1/2 cup, or 1 stick, or 113 grams…happy baking!
Soniya
December 6, 2019 at 10:05 amThis looks amazing ?I love the combination of cranberry and chocolate!
Denay DeGuzman
December 6, 2019 at 9:20 amThis chocolate cake looks absolutely stunning! It’s perfect for Christmas AND Valentine’s Day. I’m so excited to make this recipe!
Sue
December 6, 2019 at 10:32 amYes! Stash those cranberries away in the freezer. Actually, you could just freeze a bunch of the puree 🙂
tatiana
December 6, 2019 at 8:26 amThis cake is soooooo calling me! Cranberry buttercream is new to me, never tried before but must match wonderfully with chocolate. Great idea for a Christmas cake!
Sue
December 6, 2019 at 8:39 amThe cranberry/chocolate combo is fabulous 🙂
Donna-Marie
December 7, 2019 at 4:52 amI haven’t made it yet but I love sweet tart! I’m not a baker and always learning something new here. What is the balloon attachment? The whisk? Thanks for your yummy recipes.
Jessica
December 6, 2019 at 8:19 amI’ve never had cranberry buttercream before! What a unique idea.
Glenda
December 6, 2019 at 7:39 amHi Sue, question regarding the 4 oz of dark chocolate. Is it unsweetened? Cake is very different and festive and I am looking forward to making it for an upcoming dinner party.
Thank you so much,
Glenda
Sue
December 6, 2019 at 7:45 amHi Glenda, the chocolate is regular dark chocolate, so it is sweetened. I think you’ll love this cake, and I’m here for any other questions you might have 🙂 Hope it goes over big!
Caitlyn Erhardt
December 6, 2019 at 7:03 amWow! This cake looks incredible and that buttercream is calling my name!
Sue
December 6, 2019 at 7:36 amIt’s calling me too Caitlyn, it’s a new favorite.