Cranberry Eggnog Chocolate Chip Cake

This Cranberry Eggnog Chocolate Chip Cake is the perfect festive dessert! Bursting with sweet, tart cranberries, creamy eggnog flavor, and rich chocolate chips, it’s easy to make—no mixer required! A must-try treat for Christmas, New Year, or any holiday celebration.

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!

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

1. 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.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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

Manila Spoon

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.

5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Desserts

Cuisine American

Servings 16 slices

Calories 278 kcal

Ingredients

 

1x2x3x

• 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

Calories: 278kcalCarbohydrates: 46gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 40mgSodium: 147mgPotassium: 96mgFiber: 1gSugar: 32gVitamin A: 84IUVitamin C: 2mgCalcium: 67mgIron: 1mg

Keyword cranberry breakfast cake, cranberry chocolate cake, cranberry eggnog coffee cake, Cranberry Eggnog Espresso Chocolate Chip Cake, eggnog and chocolate cake

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Last updated on October 21st, 2025 at 03:36 pm