Chocolate Fudge & Cranberry Bundt Cake

Chocolate Bundt (1)And I’m back after a long inexcusable break. I never really stopped cooking or taking pictures, I just stopped putting posts together for a reason I cannot even explain to myself. But here I am again, in hopes that I can get this rusty mechanism up and running. So, without further ado, let me introduce a perfect (in my opinion) Sunday dessert. It’s a bundt cake that tastes like a moist brownie with surprising bursts of tangy cranberries. It’s extremely easy to put together and would make a perfect holiday dessert.

Chocolate BundtChocolate Bundt (2)

Chocolate Fudge & Cranberry Bundt Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8-10
  • 2¾ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (2 sticks)
  • 2½ cups light brown sugar
  • 4 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cup sour cream
  • 4 oz semisweet chocolate, melted
  • ½ cup semisweet chocolate chips
  • 1 cup dried cranberries
  1. Preheat the oven to 350˚.
  2. Grease and set aside a bundt cake pan.
  3. Sift together the flour, baking soda, cocoa powder and salt and set aside.
  4. Using electric mixer cream the butter and sugar until light and fluffy, scraping the bowl down as you go.
  5. Add eggs, one at a time, to the butter mixture until combined.
  6. Mix in a half of the dry ingredients and add vanilla, sour cream and melted chocolate. Add the remaining dry ingredients.
  7. Fold in chocolate chips and cranberries.
  8. Transfer the batter into the prepared pan and bake at 350˚ for 45-50 minutes.
  9. Cool the cake completely before taking out of the pan.
  10. Once cool, invert onto a serving plate and dust with powdered sugar before serving.


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  1. Luisa Ramirez says:

    I made this for Thanksgiving (besides my pumpkin roll cake)and it was a huge hit. Had the help of my 14 yr old nice and had a lot of fun together. Loved it

  2. Bev says:

    Thank you for the recipe. I would like to use fresh cranberries instead of dried though, do you know of any revisions that would need to be made to do so? Thank you!

    • Urban Kitchen Affair says:

      I would maybe use more sugar in that case. Fresh cranberries are pretty sour and my recipes are usually not overly sweet to begin with. I’d love to know how it turns out with fresh berries though 🙂

    • Urban Kitchen Affair says:

      Hi Barbara – I would add the nuts along with cranberries, but then, cut the amount of cranberries to 3/4 cup and use 3/4 cup of nuts.

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