Chocolate cranberry pound cake is like an Ikea dessert on the plate. And you can eat a lot of it! The most FLUFFY chocolate cake with dried cranberries and freshly whipped cream on top. Add a generous amount of Ikea’s cranberry jam and enjoy the Christmas ride!
INGREDIENTS:
- 160 g flour
- 70 g cocoa powder
- 1 ½ tsp baking powder
- 90 g sour cream
- 230 g butter room temp
- 4 eggs room temp
- 210 g regular white sugar
- 1 tsp caramel syrup
- 1 tsp cinnamon
- a handful of dried cranberries
- 2 tbsps cranberry jam
- 150 ml whipped cream
- fresh cranberries on top
As a huge fan of cranberries, I had to make this Chocolate cranberry pound cake. It really is INCREDIBLY FLUFFY. Like the softest chocolate cake, you can possibly make. It’s also super easy and quick. Loaded with chocolate, make your heart smile (at least that’s how I imagine the pure joy of eating this cranberry pound cake, haha).
Give it a try and bake this Chocolate cranberry pound cake for Christmas this year.
At least that’s one of many reasons to visit Ikea.
the best cranberry pound cake
I’ve never had a cranberry dessert before. Nor made one at home. It’s a super sweet chocolate cake with a tangy taste and a fluffy cake mixture. I added a handful of dried cranberries to spice it up as well.
To make this cranberry pound cake more delicious, I whipped the cream with icing sugar and put fresh cranberries on top.
my tips for the best chocolate cranberry pound cake:
Do not over-mix the flour – rule number one would be to mix the mixture until the flour disappears.
Whip the butter with sugars for a few minutes – make sure the butter gets really creamy and fluffy. Do not skip this step because your cake will not get airy and won’t rise up.
Use room temp ingredients – if the recipe calls for it!
You can put the cranberries into a liquor – if you don’t mind a little taste of rum or whisky, put dried cranberries into the alcohol for a few hours.
You can use whatever cranberry jam – I like the cranberry jam from Ikea but if you don’t live close to Ikea, use a good quality cranberry jam in your local store
how to make chocolate cranberry pound cake:
Preheat the oven to 160°C and prepare a pound cake form and baking paper.
In a bowl, mix butter and regular white sugar on high speed for 4 minutes until fluffy. Add eggs and whip again until creamy.
Add cranberry jam, and caramel syrup and whip on medium speed for one minute. Pour sour cream into the bowl and mix well.
In another bowl whisk flour, cocoa powder and baking powder. Add slowly in small batches while mixing at medium-low speed. Mix until everything is well combined. In the end, add dried cranberries.
Pour the mixture into the pound cake form and bake for 50-55 minutes or until the toothpick comes out clean. Take the pound cake out of the oven and let cool completely.
Whip the whipping cream on high speed – do not over-mix! Brush the pound cake with cranberry jam and put whipped cream on cool chocolate cranberry pound cake and put a few fresh cranberries on top. Keep it in the fridge!
would you like to see more desserts?
If you decide to make this Oreo Cheesecake With chocolate ganache, tag me or send me a message on Instagram and Tiktok. Right now, we are growing our community on Pinterest. ❤️
Chocolate Cranberry Pound Cake
Ingredients
- 160 g flour
- 70 g cocoa powder
- 1 ½ tsp baking powder
- 90 g sour cream
- 230 g butter room temp
- 4 eggs room temp
- 210 g regular white sugar
- 1 tsp caramel syrup
- 1 tsp cinnamon
- a handful of dried cranberries
- 2 tbsps cranberry jam
- 150 ml whipped cream
- fresh cranberries on top
Instructions
- Preheat the oven to 160°C and prepare a pound cake form and a baking paper.
- In a bowl, mix butter and regular white sugar on high speed for 4 minutes until fluffy. Add eggs and whip again until creamy.
- Add cranberry jam, and caramel syrup and whip on medium speed for one minute. Pour sour cream into the bowl and mix well.
- In another bowl whisk flour, cocoa powder and baking powder. Add slowly in small batches while mixing on medium-low speed. Mix until everything is well combined. In the end add dried cranberries.
- Pour the mixture into the pound cake form and bake for 50-55 minutes or until the toothpick comes out clean. Take the pound cake out of the oven and let cool completely.
- Whip the whipping cream on high speed – do not over-mix! Brush the pound cake with cranberry jam and put whipped cream on cool chocolate cranberry pound cake and put a few fresh cranberries on top. Keep in fridge!
Leave a Reply