Chocolate Walnut Cranberry Cake
Indulge in the perfect balance of rich and tangy flavors with this Chocolate Walnut Cranberry Cake, a delightful treat that combines the decadence of cocoa and dark chocolate chips with the nutty crunch of walnuts and the sweet-tart burst of dried cranberries. This irresistible cake is made with buttermilk for a moist and tender crumb, while brown sugar adds a warm depth of flavor. With just 20 minutes of prep time and an easy-to-follow method, this recipe is perfect for both special occasions and everyday indulgence. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an elegant finishing touch. Whether you’re baking for a holiday dessert or an afternoon snack, this cake is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups brown sugar
- 0.5 cups unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 0.75 cups dark chocolate chips
- 0.75 cups chopped walnuts
- 0.5 cups dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the granulated sugar, brown sugar, and butter until light and fluffy, about 2-3 minutes. You can use an electric mixer or a whisk.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the dark chocolate chips, chopped walnuts, and dried cranberries using a spatula.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve the cake as is, or top with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 57.0 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 427 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
