Cranberry Chocolate Cake with Cream Cheese Frosting and Candied Cranberries

Cranberry Chocolate Cake with Cream Cheese Frosting and Candied Cranberries


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For the holidays, you want to bake a special cake that's different from the rest. Topped with cream cheese frosting and candied cranberries, this cranberry chocolate cake will be a new favorite.

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Serving Size / Yield

1 cake


  • Candied Cranberries:
  • 2 Tbs. water
  • 2 C. sugar
  • 1 bag fresh cranberries
  • Cake Mix:
  • 4 Tbs. butter
  • 2 C. sugar
  • 4 C. flour
  • 6 tsp. baking powder
  • 1 tsp. salt
  • 3 Tbs. cocoa powder
  • 2 C. milk
  • 2 tsp. vanilla
  • 2 C. fresh cranberries
  • Cream Cheese Frosting:
  • 1 pkg. cream cheese
  • 1 box powdered sugar
  • Dash of vanilla

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For candied cranberries, cook 1/2 C. sugar and water in heavy saucepan over low heat until sugar dissolves. Transfer to top of double boiler. Add cranberberries. Cover berry mixture and place over water. Cook 45 minutes, stirring occasionally. Remove from water. Let cranberries sit at room temperature overnight.  

Next day, place remaining sugar on plate. Drain cranberries. Coat with sugar. Let them dry for at least 30 minutes.

Preheat oven at 350 degrees. Cream butter and sugar together. Mix all dry ingredients. Pour in milk and vanilla. Mix well. Fold in cranberries. Pour mixture in 9-by-13-inch cake pan. Bake for 45 to 50 minutes or until toothpick inserted into center comes out clean. For cream cheese frosting, blend all ingredients together. Spread frosting all over cake. Sprinkle with candied cranberries. 

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