Cranberry Eggnog Chocolate Chip Cake Recipe

This Cranberry Eggnog Chocolate Chip Cake is an ideal festive dessert: bright cranberries, creamy eggnog, and melty chocolate chips come together in an easy, no-mixer cake. Serve it for Christmas, New Year’s, or any holiday gathering for a moist, colorful centerpiece that pairs beautifully with coffee.

Cranberries are a family favorite here—vibrant, tart, and versatile. I’ve used them in many recipes because they brighten both sweet and savory dishes. Their deep red color also gives any dessert a festive look, which is perfect for the holidays.

I wanted a holiday cake that was moist and flavorful, so I used eggnog for both taste and liquid. To contrast the cranberries and add depth, I stirred in espresso chocolate chips—regular chips work well too. The espresso chips add a subtle coffee note that makes this a great coffee cake as well.

I baked mine in a 6-cup bundt pan that I buttered and floured carefully, and it released beautifully in one piece. You can use any bundt pan—classic or decorative—just be sure to grease the nooks so the cake comes out cleanly.

Optionally top the cake with an eggnog glaze for extra sweetness and a glossy finish. The glaze is simple and really enhances both flavor and presentation. This cake makes a lovely addition to a holiday dessert table or a special snack to enjoy with coffee.

NOTES ON INGREDIENTS for CRANBERRY EGGNOG ESPRESSO CHOCOLATE CHIP CAKE

• All-purpose flour
• Baking powder
• Salt
• Eggs (room temperature)
• Sugar
• Eggnog
• Vegetable oil
• Vanilla extract
• Coarsely chopped cranberries (tossed with 2 tablespoons of the flour to prevent sinking)
• Espresso chocolate chips or regular chocolate chips (dark, milk, or white)

For the glaze

• Confectioner’s (powdered) sugar
• Vanilla extract
• Eggnog (or a little lemon juice to thin, if preferred)

HOW TO MAKE CRANBERRY EGGNOG ESPRESSO CHOCOLATE CHIP CAKE

1. Preheat oven to 350°F (180°C). Butter and flour a 6-cup bundt pan, making sure to coat all the crevices.
2. Whisk together the all-purpose flour, baking powder, and salt in a bowl and set aside.
3. In a large bowl, beat the eggs, then add the sugar, eggnog, vegetable oil, and vanilla. Mix until combined—no electric mixer required; a sturdy whisk works fine.
4. Slowly add the dry ingredients to the wet mixture and stir until just blended. Fold in the cranberries (coated with a little flour) and the chocolate chips.
5. Pour the batter into the prepared bundt pan, smooth the surface, and tap the pan on the counter to release air bubbles. Bake for about 45–55 minutes, or until a tester inserted in the center comes out clean.
6. Let the cake cool in the pan for about 10 minutes, then invert onto a rack to cool completely. When cool, drizzle with the eggnog glaze if desired.
7. For the glaze: Whisk powdered sugar, a splash of eggnog (or lemon juice for brightness), and a little vanilla until you reach a smooth glaze consistency. Drizzle over the cooled cake.

Yield: 8–10 slices
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: about 1 hour

This cake is pretty, moist, and full of flavor—sweet cranberries, a hint of espresso from the chips, and the cozy richness of eggnog. It’s a simple recipe with a festive result, perfect for holiday entertaining or a comforting treat.