Double Chocolate Cranberry Bundt Cake
This Easy and Delicious Double Chocolate Cranberry Bundt Cake is made with a french vanilla cake mix, frozen cranberries, semi-sweet chocolate chips, and drizzled with a white chocolate glaze for the most incredible flavor combination ever. It’s the perfect cranberry cake to make for the holidays or year-round!
- Prep Time: 5
- Cook Time: 40
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking (Oven)
- Cuisine: American
Ingredients
Units
Scale
Chocolate Cranberry Cake
- 1 15.25 oz box French Vanilla Cake Mix (can also use white or yellow)
- 1 cup water
- 1/2 cup oil
- 3 large eggs
- 2 cups frozen cranberries
- 1/3 cup semi-sweet chocolate chips
White Chocolate Glaze
- 3/4 cup white chocolate chips
- 2 tbsp + 2 tsp heavy whipping cream
Instructions
- Preheat oven to 325 degrees Fahrenheit and spray bundt cake pan well with non-stick spray.
- In a large mixing bowl, combine cake mix, water, oil, and eggs and mix with mixer on medium speed or stir vigorously for 2 minutes.
- Gently fold in frozen cranberries and semi-sweet chocolate chips.
- Pour batter into greased bundt cake pan and bake in the oven for 38-45 minutes, or until a toothpick comes out clean.
- While cake is baking, prepare the white chocolate glaze by combining the chocolate chips and heavy whipping cream in a saucepan and cooking over low heat until melted and smooth. Remove from heat and cool for 10-15 minutes before drizzling on the cake.
- Once cake is fully cooked, place bundt pan on a cooling rack and let cool for 10 minutes before flipping using your serving plate/platter. Let the cake gradually release on its own before removing the bundt pan. Allow cake to cool completely out of the pan before drizzling with the white chocolate glaze.
- Using a spoon, drizzle white chocolate on top of the cake and if desired, garnish with fresh cranberries before serving. Let white chocolate fully set before serving and enjoy!
Notes
Cover and store any leftover chocolate cranberry cake in the refrigerator for up to 4 days.
Find it online: https://www.kindlyunspoken.com/chocolate-cranberry-bundt-cake/