Chocolate Almond Cake with Sugared Cranberries Recipe

This Chocolate Almond Cake with Sugared Cranberries Recipe is a decadent and spiced recipe, which features Dutch-process cocoa and sparkling sugared cranberries. It’s the perfect holiday centerpiece, ready in about 4 hours (including drying time).

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Chocolate Almond Cake with Sugared Cranberries Recipe Ingredients

For the sugared cranberries:

• 1 1/2 cups granulated sugar (divided)
• 2 cups cranberries, thawed if frozen
• 1/2 teaspoon ground cardamom

For the cake:

• Nonstick cooking spray
• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cardamom
• 3/4 cup unsweetened Dutch-process cocoa powder
• 3 large eggs
• 2 cups granulated sugar
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract

For the frosting:

• 4 sticks (2 cups) unsalted butter, at room temperature
• 6 cups confectioners’ sugar
• 1 teaspoon salt
• 1 tablespoon pure vanilla extract
• 1 teaspoon pure almond extract
• 2 tablespoons milk
• 2 tablespoons almond liqueur, such as Amaretto (or use more milk)

How To Make Chocolate Almond Cake with Sugared Cranberries Recipe

1. Make the cranberry syrup: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves (about 2 minutes). Put the cranberries in a large bowl and pour the hot sugar syrup over them. Let sit for 1 hour to steep.
2. Coat the cranberries: Whisk the remaining 3/4 cup granulated sugar with the 1/2 teaspoon cardamom in a large bowl. Drain the cranberries (discard syrup or save for cocktails). Add the damp cranberries to the spiced sugar and toss to coat. Spread them on a rimmed baking sheet. Let them sit, rerolling occasionally, until dry and crusted, about 2 to 3 hours.
3. Prep the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Spray the parchment as well.
4. Bloom the cocoa: Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice, and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water until almost simmering; pour over the cocoa powder and whisk until smooth. This “blooms” the cocoa flavor. Set aside until slightly cooled, about 10 minutes.
5. Mix the batter: Add the eggs to the cooled cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil, and vanilla; beat until combined. Reduce speed to low; gradually add the flour mixture, then increase to medium and beat until smooth (about 1 minute).
6. Bake: Divide the batter evenly between the cake pans; lightly tap on the counter to remove air bubbles. Bake for 30 to 35 minutes until a toothpick comes out clean. Cool for 10 minutes in pans, then invert onto a rack to cool completely.
7. Make the frosting: Beat the butter, confectioners’ sugar, and salt in a large bowl on medium speed until combined. Add vanilla and almond extracts. Increase speed to high and beat until creamy (3 minutes). Add milk and Amaretto; beat until light and fluffy.
8. Assemble: Halve 1/2 cup of the sugared cranberries. Place one cake layer on a stand. Spread with 1 cup frosting, then sprinkle with halved cranberries. Top with the second layer. Frost the top and sides. Mound the remaining whole sugared cranberries on top.

Recipe Tips

• Blooming the Cocoa: Pouring hot water over the cocoa powder is essential. It releases the flavor compounds in the chocolate, resulting in a deeper, darker, and more intense chocolate cake than simply sifting the dry cocoa with the flour.
• Sugared Cranberries Timing: You cannot rush the cranberries. They need to sit in the syrup to soften slightly and become sticky enough to hold the sugar coating. Start them early in the day or the night before.
• Almond Flour: Using a blend of almond flour and all-purpose flour gives the cake a tender, moist crumb and a subtle nuttiness that pairs perfectly with the Amaretto frosting.
• Room Temperature Ingredients: Ensure your butter for the frosting is truly at room temperature. If it is too cold, the frosting will be lumpy; if too warm, it will be greasy.
• Spices: Cardamom is the secret weapon here. It provides a floral, citrusy spice note that bridges the gap between the chocolate, almond, and cranberry flavors.

What To Serve With Chocolate Almond Cake with Sugared Cranberries Recipe

This cake is a showstopper that serves as the main event.

• Champagne: A dry sparkling wine cuts the sweetness of the buttercream.
• Espresso: The bitter coffee notes complement the rich chocolate.
• Hot Tea: A spiced Chai or Earl Grey.
• Vanilla Ice Cream: If you want to go over the top.

How To Store Chocolate Almond Cake with Sugared Cranberries Recipe

• Refrigerate: Due to the butter content in the frosting and the fruit topping, store this cake in the refrigerator. It keeps well for up to 3 days.
• Serve at Room Temp: Buttercream hardens in the fridge. Take the cake out 30-60 minutes before serving to allow the frosting to soften and the flavors to open up.
• Freeze: The cake layers can be baked, cooled, and frozen (wrapped tightly) for up to 1 month. Frosting can also be frozen. Assemble fresh for the best cranberry texture.

Chocolate Almond Cake with Sugared Cranberries Recipe Nutrition Facts

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 420mg
• Total Carbohydrates: 85g
• Dietary Fiber: 4g
• Sugar: 65g
• Protein: 6g

Nutrition information is estimated per slice (based on 12 servings).

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