Cranberry Eggnog Chocolate Chip Cake
No need for a mixer to make this easy and delicious Cranberry Eggnog and Chocolate Chip Cake. It’s sweet, tart, and full of chocolate goodness, too! This holiday sweet treat is the perfect dessert for Christmas and New Year.
This is my 13th cranberry recipe in the blog as of this writing. Can you believe it?
I only realized that when I counted yesterday. That shows how much we love cranberries in this family. It’s such a great ingredient to use, whether for a savory or sweet dish, as it imparts a tangy and fresh taste that contrasts, enhances, or compliments other flavors.
Of course, it is a natural holiday favorite, too, because of its vibrant red color, which makes anything you add it to look festive and gorgeous.
I love cranberries in cake, and that is why I decided to use cranberries for our holiday cake. I still had some eggnog, so I added that to the mix to provide flavor and moisture.
To give a lovely contrast in colors, I added some chocolate espresso chips – also great for a little caffeine kick! Regular chocolate chips work great, too.
After all, this is a coffee cake, too, that would pair so well with your favorite cup of Joe. I am so happy that it turned out so well – very moist, pretty, and delicious!
I used a 6-cup bundt pan here, which I buttered and floured, and wow, the cake came out nicely! Isn’t it gorgeous?
You can use a regular round bundt pan or something a bit fancier. I found this pretty bundt in a goodwill store and it looked like new so I bought it right away. It worked so well, and the cake came out in one delicious-looking piece.
What makes the cake even more special?
It is the delicious eggnog glaze/frost on top. This is optional but I think it not only adds extra sweetness but truly makes the cake yummier. Hope you try it this Christmas and enjoy it either as a snack or as part of your holiday dessert table!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
By: Manila Spoon
December 16, 2015
Sweet-tangy, chocolaty with a hint of espresso and eggnog, this pretty, moist, and delicious Cranberry Eggnog Espresso (Chocolate) Chip Cake is the perfect sweet treat for Christmas and New Year. Great with your favorite coffee, too.
NOTES ON INGREDIENTS for CRANBERRY EGGNOG ESPRESSO CHOCOLATE CHIP CAKE
- All-purpose Flour
- Baking Powder
- Salt
- Eggs
- Sugar
- Eggnog
- Vegetable Oil
- Vanilla Extract
- Coarsely chopped Cranberries (coated/mixed with 2 tablespoons flour from the 2 cups flour)
- Espresso Chocolate Chips or regular chocolate chips (dark or white)
For the Glaze
- Confectioner’s (powdered) Sugar
- Vanilla Extract
- Eggnog
HOW TO MAKE CRANBERRY EGGNOG ESPRESSO CHOCOLATE CHIP CAKE
- Preheat oven to 350F/180C. Butter and flour a 6-cup bundt pan. Make sure to grease all the nooks and corners of the bundt pan especially if using a fancy one.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another large bowl, beat the eggs. Add the sugar, eggnog, oil, and vanilla extract and mix until combined. No need for a mixer to do this; a sturdy whisk should do. I made this without using one and it came out fine.
- Slowly add the flour to the eggnog mixture mixing everything just until blended. Fold in the chopped cranberries (previously mixed with flour) and whatever remaining flour and the chocolate chips.
- Transfer to the bundt pan ensuring every corner is properly filled. Smooth out the surface of the batter. Tap the cake on the countertop to release any remaining air bubbles (to prevent the cake from falling). Bake in the preheated oven for 45-55 minutes or until a tester inserted in the center comes out clean.
- Leave it to cool in the bundt for about 10 minutes. Release the cake onto a rack to cool completely. Glaze the cake if desired.
- For the glaze: In a medium bowl, combine all the ingredients for the glaze. Mix well until you reach a glaze consistency. Drizzle the glaze all over the cake. Enjoy!
Yield: 8-10 slices
Prep Time: 15 Minutes
Cooking Time: 45-55 Minutes
Total Time: 1 Hour
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Cranberry Eggnog Coffee Cake
Ingredients
- 2 cups all-purpose Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 3 eggs, room temperature
- 1 ⅓ cup Sugar
- 1 cup (8 oz ) Eggnog
- ⅓ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 ½ cups coarsely chopped Cranberries, coated/mixed with 2 tablespoons flour from the 2 cups flour
- 1 cup Espresso Chocolate Chips or regular chocolate chips, dark or white
For the Glaze
- 1 cup Confectioner’s or powdered Sugar
- 1 tablespoon Fresh lemon juice, adjust amount to thickness desired
- 1 teaspoon Eggnog
Instructions
- Preheat oven to 350F/180C. Butter and flour a 6-cup bundt pan. Make sure to grease all the nooks and corners of the bundt pan especially if using a fancy one.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another large bowl, beat the eggs. Add the sugar, eggnog, oil, and vanilla extract and mix until combined. No need for a mixer to do this; a sturdy whisk should do. I made this without using one and it came out fine.
- Slowly add the flour to the eggnog mixture mixing everything just until blended. Fold in the chopped cranberries (previously mixed with flour) and whatever remaining flour and the chocolate chips.
- Transfer to the bundt pan ensuring every corner is properly filled. Smooth out the surface of the batter. Tap the cake on the countertop to release any remaining air bubbles (to prevent the cake from falling). Bake in the preheated oven for 40-50 minutes or until a tester inserted in the center comes out clean.
- Leave it to cool in the bundt for about 10 minutes. Release the cake onto a rack to cool completely. Glaze the cake if desired.
For the glaze:
- In a medium bowl, combine all the ingredients for the glaze. Mix well until you reach a glaze consistency. Drizzle the glaze all over the cake. Enjoy!
Nutrition
Last updated on December 2nd, 2024 at 10:18 pm
I have bundt pan envy. Wow, that mold is so cool.
Thanks Jameson! I do love this bundt pan!
13 cranberry recipes??? That is so awesome, we love 'em around here too. I love what you did here with the flavors of this cake…delicious!!! It did come out of your pan beautifully, gotta love Goodwill. Gorgeous cake Abby, hope you and your family are enjoying the Christmas season! xo
I know…always look at goodwill first before buying anything new! Thanks Allie!
Oh my gosh, YES please!!! This looks and sounds so good!!
Thanks, Kimberley!
This cake is so cheery and festive, it just looks like Christmas! I'm sure it tastes amazing too!
Thanks Sara! It tastes really good if I may say so.
This is such a stunning looking cake. I really love the icing dripping down it too. You have just made me realise that I really need some more cranberry recipes on my blog.
Thanks, Dannii!
I love all the flavors in this cake. It screams Christmas and it is absolutely gorgeous
Thanks Christie!
So festive and perfect for the holidays! beautiful pictures as always.
Thanks Florian!
Dear Abigail, your bundt is absolutely beautiful! What a perfect dessert to get into the holiday spirit. I wish I had a slice of this right now. xoxo, Catherine
Thanks Catherine! I would love to pair my cuppa Joe with this everyday! Ha. 🙂
This looks awesome! So festive and so beautiful. I love the eggnog glaze on the top as well. And, the pan that you baked it in is lovely.
I could have this for dessert for all 12 days of Christmas. So festive.
This is a beautiful cake Abby!I love that bundt pan and am really into cranberry recipes this year. YUM!
There's a lot of gorgeous flavors and colors going on in that cake. I'd love a big slice!
This cake looks and sounds like the perfect Christmas table choice!
I have been pinning this recipe and I just love it!!
Oh this looks amazing & love that you've used eggnog, delish!
Ooh, i love eggnog so much, this look fantastic!
What a pretty, festive bundt cake. I love the bundt form you're using! These ingredients are calling me. Love the cranberries, eggnog and expresso chips! Great combo for the holidays!
This looks absolutely fantastic! A gorgeous centrepiece for any dessert table. 🙂
What a beautiful cake! This looks perfect for the holidays.
We love cranberries too. This cake looks so festive and beautiful! Love the bundt pan you have used. 🙂
Can I use dried cranberries?
If you want to use dried cranberries make sure to dehydrate it first so it doesn’t dry up the bread.If you’re able to use fresh, try that. Hope you enjoy this.
Love the combination of Cranberries and Chocolate chips. Sounds delicious. Love your recipe too. Thanks
This is the statement for Christmas! Eggnog is such a popular flavor for the holidays. Yum!
Love all the ingredients, can’t wait to try this! It looks so delicious and easy!
What a beautiful recipe to make this holiday season. Love the flavor combo. Thanks for sharing.
Oh wow. The flavours on this are incredible and it looks stunning.
This looks like a beautiful cake! Perfect for the holidays.
Beautiful, festive! And the unexpected pairing of eggnog and cranberry was fun! Thanks for the recipe
What a gorgeous cake! This really looks so tasty! I love the icing too. So special for the holidays. My family loved it.
Cranberry eggnog espresso cake looks delicious and colorful. Love it.
I just bought new bundt pan. I’m going to bake this beauty this weekend for my family. Looks delicious!