Chocolate Cranberry Cake
Chocolate and cranberries might seem like an unexpected pair, but when combined, they create a delightful treat that is both rich and tangy. This Chocolate Cranberry Cake is a wonderful dessert option that is great for special occasions or just a sweet treat at home. With its moist texture and unique flavors, this cake is sure to impress your family and friends!
Why make this recipe?
This Chocolate Cranberry Cake stands out for its perfect balance of sweetness and tartness. The chocolate is rich and satisfying, while the cranberries add a burst of flavor and a touch of moisture. It’s an easy cake that doesn’t require complicated techniques, making it perfect for bakers of all levels. Plus, it’s an excellent way to use up any cranberries you might have!
How to prepare Chocolate Cranberry Cake
Ingredients:
- 1 cup all-purpose flour 🌾
- 1 cup granulated sugar 🍚
- 1/2 cup unsweetened cocoa powder 🍫
- 1/2 teaspoon baking powder 🥄
- 1/2 teaspoon baking soda 🥄
- 1/4 teaspoon salt 🧂
- 1/2 cup vegetable oil 🛢️
- 2 large eggs 🥚
- 1 teaspoon vanilla extract 🍦
- 1 cup buttermilk 🥛
- 1 cup fresh or dried cranberries 🍒
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the vegetable oil, eggs, vanilla extract, and buttermilk. Beat well until smooth.
- Combine the wet and dry ingredients slowly, stirring just until blended. Don’t overmix!
- Fold in the cranberries gently to distribute them evenly throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
How to serve Chocolate Cranberry Cake
Serve your Chocolate Cranberry Cake dusted with powdered sugar or topped with whipped cream for an extra special touch. A scoop of vanilla ice cream on the side pairs perfectly with the cake, too! Enjoy it during family dinners, birthday celebrations, or as a delicious afternoon snack.
How to store Chocolate Cranberry Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly and freeze it for up to 2 months. Just be sure to let it thaw before serving!
Tips for preparing Chocolate Cranberry Cake
- Measure your ingredients accurately for the best results.
- If you use dried cranberries, consider soaking them in warm water for about 10 minutes to plump them up before adding them to the batter.
- Don’t forget to let the cake cool completely before slicing; this helps it maintain its shape!
Variations
You can easily adapt this recipe by adding different flavors! Try mixing in some orange zest for a citrus twist, or substituting half of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
1. Can I use frozen cranberries in this recipe?
Yes, you can use frozen cranberries! Just toss them in a bit of flour before folding them into the batter to prevent them from sinking.
2. Is it necessary to use buttermilk?
While buttermilk helps to keep the cake moist and adds a nice tang, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice.
3. How can I ensure my cake rises properly?
Make sure your baking powder and baking soda are fresh. If they’re expired, they may not work effectively, resulting in a dense cake.
Enjoy baking and sharing your Chocolate Cranberry Cake! 🍰