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Beautiful Christmas Chocolate Bundt Cake (Moist + Easy)

This Christmas Chocolate Bundt Cake is the perfect holiday treat – a rich chocolate cake topped with shiny sugared cranberries that look like they’ve been dusted in snow. The moist and soft texture goes perfectly with the smooth chocolate glaze that gently drips down each curve of the Bundt cake.

Its rich chocolate taste and lovely appearance make it a wonderful option for Christmas parties, and it’s easy to make, so it’s perfect for enjoying on a quiet winter night at home. This cake is great for holiday get-togethers, family dinners, or even as a nice gift for friends. If you want more festive dessert ideas to brighten your holiday season, check out these other beautiful Christmas cake recipes for inspiration.

close up of bundt cake with cranberries.

Christmas Chocolate Bundt Cake

Savor the perfect blend of deep cocoa and tangy cranberries; this Bundt cake is a dessert that's has it all: taste and beauty.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Serving Size 10 slices

Equipment

  • 10-12 cup Bundt pan
  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Baking Sheet (line with parchment paper)
  • cooling rack
  • Long toothpick or cake tester

Ingredients 

Cake Batter

  • 1 cup cooled brewed coffee (or water)
  • 1 cup vegetable oil
  • ¾ cup cocoa powder
  • 2 cups granulated sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons vanilla
  • 2 eggs (at room temperature)
  • ½ cup sour cream (at room temperature)

Chocolate Icing

  • ⅔ cup chocolate chips
  • ¼ cup heavy cream

Sugared Cranberries

  • ½ cup water
  • ¾ cup sugar (divided into two parts)
  • 1 cup fresh cranberries

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Instructions 

Make Sugared Cranberries

  • Make the syrup.  Add ½ cup water and ½ cup sugar in a saucepan over low heat. Stir until the sugar is fully dissolved, then remove from heat. Then, add the cranberries to the sugar syrup, stirring to coat them. Cover and let sit for 10 minutes.
    saucepan with syrup and cranberries.
  • Dry and coat.  Carefully remove the cranberries using a strainer, reserving the sugar syrup for other uses if desired. Then, spread the cranberries on a baking sheet lined with parchment paper and let them dry at room temperature for 1 hour.
    cranberries being tossed in sugar
  • Sugar coating.  Place the remaining ¼ cup of sugar on a plate. Then, roll the dried cranberries in the sugar until fully coated. Set aside to garnish the cake.

Make the Cake

  • Preheat the oven.  Preheat your oven to 350°F (175°C).
  • Combine the wet ingredients + cocoa powder.  Whisk together the coffee, vegetable oil, cocoa powder, vanilla, eggs, and sour cream in a separate bowl.
    wet ingredients and cocoa.
  • Combine the dry ingredients.  Whisk together the granulated sugar, baking powder, baking soda, salt, and flour in a separate bowl.
  • Combine the wet and dry mixtures.  Slowly add the dry ingredients to the wet ingredients, stirring until well combined. Scrape down the bowl’s sides and bottom to make sure all ingredients are fully incorporated.
    adding dry ingredients to mixing bowl.
  • Prepare the pan. Thoroughly grease a 10-12 cup Bundt pan to prevent sticking.
  • Bake.  Pour the batter evenly into the greased Bundt pan. Bake for 50 to 55 minutes or until a long toothpick inserted into the center comes clean. If using a dark-colored pan, start checking for doneness at 40 minutes.
    bundt pan sprayed and filled with batter.
  • Cool the cake.  Remove it from the oven and let it cool in the pan for 5 minutes. Invert the pan onto a wire rack, lift off the pan, and let the cake cool completely on the rack.
    baked cake on cooling rack.

Frost the Cake

  • Make the icing.  Combine the chocolate chips and heavy cream in a microwave-safe bowl or small saucepan. Heat until the cream bubbles around the edges, then remove from heat. Stir until the chocolate is fully melted and the mixture is smooth.
    chocolate icing before and after pouring on cake
  • Frost the cake.  Pour the icing over the cooled cake, allowing it to drizzle down the sides naturally.
  • Garnish and serve.  Gently press the sugared cranberries onto the top of the cake for a festive touch. Allow the icing to set before slicing and serving.
    overhead view of finished cake.

Notes

To have a smooth batter and make sure even baking, make sure your eggs and sour cream are at room temperature.  If they’re cold, the batter can become lumpy and mix poorly, which might affect how the cake bakes.  Just take them out about 30 minutes before you start.
Use good-quality cocoa powder and chocolate chips for the icing to get the best chocolate flavor.  (I don’t use anything fancy, just Hershey’s Cocoa and Tollhouse Chocolate Chips.)
Use brewed coffee instead of water in the batter if you drink coffee.  It won’t make the cake taste like coffee, but it will enhance the chocolate flavor and make it richer.
After rolling the cranberries in sugar, let them dry a bit longer to get that nice frosty look.  If the sugar looks damp, give them another light coating to keep them sparkly.
Before glazing the cake, place it on a wire rack over a baking sheet.  This way, any extra glaze that drips can be caught, making it easier to clean up and letting you reuse the glaze.
If you want a thicker drizzle, let the icing cool for a few minutes to thicken up before pouring it over the cake.  It will spread slowly, creating a nice drizzle that follows the cake’s shape.
Besides sugared cranberries, you can add fresh rosemary sprigs, edible gold dust, or even a sprinkle of powdered sugar for a snowy look.  These simple ideas make the cake even more festive and eye-catching.
Calories: 440kcal | Carbohydrates: 87g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 255mg | Potassium: 213mg | Fiber: 3g | Sugar: 63g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg

Here’s a holiday dessert that I know will also add some joy to your table: a bundt cake that’s rich, moist, and topped with sweet, sugared cranberries. Each slice is packed with chocolate flavor and has a nice drizzle of shiny chocolate glaze, making it look impressive yet easy to prepare. I love making this cake for festive dinners or a cozy night at home, and it always has everyone wanting another slice. Before adding the icing, I let the cake cool completely for the best results. That way, each slice is as tasty as it is beautiful!

If you love Bundt cakes, this Blackberry Bundt Cake is a delicious option for any season, with a light and fruity twist.

chocolate bundt cake with sugared cranberries on top.

This is a beautiful and delicious recipe. I truly hope you love it.

Tips for the Best Chocolate Christmas Bundt Cake

  • When you mix in the dry ingredients, stir until you see no dry flour. If you mix too much, the cake can turn out dense instead of soft. It’s fine to have a few small lumps—they’ll bake out, and your cake will still be light and fluffy.
  • Bundt cakes can stick, so take some extra time to grease every corner of the pan.  A brush can help you reach all the little spots.  Instead of flour, sprinkle some cocoa powder over the greased pan; this will help the cake release better without leaving white spots on the dark chocolate. For extra tips on making sure your cake comes out cleanly, this guide on preventing Bundt cakes from sticking provides helpful techniques.
  • Since Bundt cakes are thick, a toothpick may not go deep enough to check if it’s done. Use a longer skewer or wooden stick to test the very center of the cake. The cake is ready if it comes out clean or has a few moist crumbs.
  • Bundt cakes can dry out if baked too long, so check for doneness a few minutes before the recommended bake time, especially if you’re using a dark pan. A little moisture on the skewer is okay—the cake will continue to set as it cools.
  • Once you take the cake out of the oven, let it sit in the pan for 5-10 minutes before flipping it over. This helps prevent sticking or breaking. However, don’t let it sit too long in the pan, as that could make it harder to release.
  • Heat the cream when making the chocolate icing until little bubbles form at the edges, but it’s not boiling. This is the perfect temperature to melt the chocolate chips into a smooth icing.
  • When melting the chocolate and cream, use low heat and stir often to avoid burning. If you’re using a microwave, heat it in short bursts and stir it in between to keep it smooth. This will give you a nice, glossy glaze.
  • It might be tempting to add the glaze immediately, but wait until the cake is completely cool. If it’s even a bit warm, the glaze will melt instead of nicely setting on top.

Key Ingredients and Tools

Here are some key ingredients and tools to make this bundt cake right. Each one adds something special to the recipe, so here’s why they’re important:

ingredients on white wood counter.
  • Brewed Coffee: Brewed coffee enhances the chocolate flavor without making it taste like coffee. It’s a simple tip that makes the chocolate richer. You can use water instead if needed, but coffee boosts the chocolate flavor.
  • Cocoa Powder: A good-quality cocoa powder gives the cake a strong chocolate flavor. Look for unsweetened cocoa powder in the baking aisle for the best outcome.
  • Sour Cream: This adds moisture and a slight tang that balances the sweetness of the cake. Greek yogurt can also be used as a substitute, although it might make the cake slightly tangier.
  • Heavy Cream: Heavy cream gives the chocolate icing a rich, smooth finish that’s hard to beat. You can switch to half-and-half for the glaze, but it won’t be as thick or creamy.
  • Fresh Cranberries: These are key for the sugared cranberry garnish that adds a festive touch. You can find fresh cranberries in the produce section, usually around the holidays, so pick them up early if you’re making this cake. If you can’t find fresh cranberries, use dried ones for a different texture, or skip the sugared garnish altogether.
  • Bundt Pan: A 10-12 cup Bundt pan is perfect for this recipe, creating the classic shape and allowing the cake to bake evenly. Be sure to grease it well to prevent sticking.

All these items help create the cake’s unique flavor, texture, and festive look. With them, you’ll end up with a holiday dessert that looks and tastes like it’s from a bakery!

 Nordic Ware Let It Snow Bundt, Silver, 10-Cup Capacity Nordic Ware Anniversary Bundt 12 Cup, Gold Nordic Ware Cut Crystal Bundt, 10 Cup, Gold

 

Serving Suggestions

Serve this cake with hot mulled cider, fresh whipped cream, peppermint hot chocolate, vanilla ice cream, or a side of spiced nuts.

Troubleshooting and Help

Can I use a different pan if I don’t have a Bundt pan?

Yes, you can! A 9×13-inch pan or two 9-inch round cake pans should work, though the baking time may differ. Start checking for doneness around 30-35 minutes if using these pans.

Do I have to use coffee in the batter?

Not at all! Coffee enhances the chocolate flavor, but water works just fine if you’re not a fan. You won’t taste the coffee itself, just a richer chocolate flavor.

My cranberries are still sticky after rolling them in sugar. Is that normal?

Yes, they may be a little sticky at first. Let them sit out for a bit after coating, and if needed, roll them in a second coat of sugar to make them extra sparkly.

Can I use a different type of chocolate for the icing?

Yes, you can! Dark chocolate, milk chocolate, or even white chocolate can work. Just remember that each one will give a different level of sweetness, so adjust based on your preference.

Can I add other flavors to the batter?

Absolutely! A teaspoon of peppermint or almond extract can add a nice holiday twist. Don’t go overboard – a little goes a long way with these flavors! For a fresh, fruity twist perfect for warmer months, try this Peach Bundt Cake – light, moist, and full of natural peach flavor.

Will the glaze harden, or will it stay soft?

The glaze will set a bit, but it will still stay soft and fudgy, perfect for slicing and enjoying. If you want a firmer glaze, let it sit a bit longer before serving, or use less cream.

Can I make this cake ahead of time?

Absolutely! This cake stays moist for a few days, so make it a day or two ahead. Just wait to add the sugared cranberries until you’re ready to serve so they stay fresh and pretty. For those who love rich, indulgent flavors, this Caramel Bundt Cake is just the one for you

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Storage Instructions

For short-term storage, keep the cake in an airtight container or wrap it tightly in plastic once the cake is fully cooled. Stored this way, it will stay fresh for 3-4 days at room temperature. If you’d like to keep it a bit longer, refrigerate the cake for up to a week, making sure it’s covered well to prevent drying.

This cake also freezes well if you want to make it ahead of time. For the best results, wrap the unfrosted cake tightly in plastic wrap, then in a layer of aluminum foil to lock in freshness. It can be frozen for up to 2-3 months.

When you’re ready to serve, let the cake thaw at room temperature, then add the glaze and sugared cranberries for a fresh, festive look.

If you have leftover slices, wrap them in plastic wrap and store them in a freezer-safe bag. This way, you can easily grab a slice or two whenever you want a quick treat.

This cake is more than just a dessert; it’s a way to celebrate the holidays and spread joy. The rich chocolate flavor, shiny glaze, and festive sugared cranberries make it beautiful and tasty. Each slice brings warmth and happiness, perfect for any big or small gathering. It’s easy enough for a family treat but looks great for a Christmas party. Include it in your holiday plans this year – it’s sure to become a favorite tradition everyone will look forward to!

slice of cake being lifted out.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




8 Comments

  1. 5 stars
    Absolutely wonderful cake!! I made this for desert after Christmas dinner. The sugared cranberries were not only a beautiful decoration on the cake but the tartness helped cut through the richness of the chocolate. This cake was a huge hit and I will definitely be making this again.

    Reply

  2. If making this ahead of time (2 days before Christmas), would it be best to completely assemble and refrigerate the topped cake, or bake ahead of time and assemble the day of?
    Thanks!

    Reply

    1. hi lynn, i meant to save it in case you need to re-wet the cranberries to get the sugar to stick. but to be heonst i’ve never needed it because they are sticky enough. and i’m sorry it was so confusing! 🤣🤣🤣

      Reply