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Chocolate Cranberry Pecan Cake

This cake is so smooth and rich. Decorate the sides of the cake with crushed pecans and decorate the top with extra pecan halves and sugar coated fresh cranberries. You’ll want to serve this cake in small pieces, but beware, it is addicting.

3 eggs
10 oz sour cream
10oz sugar
10oz all-purpose flour
4 Tbsp. cocoa powder
1 tsp. baking soda

3/4 stick unsalted butter- softened at room temperature
½ pack cream cheese-room temperature
3/4 can condensed milk
½ -14oz can Ocean Spray Whole Berry Cranberry Sauce
1- 8oz cool whip cream-room temperature
1 cup toasted pecans, finely chopped

1 can condensed milk

Chocolate Glaze:
¾ cup melting chocolate
½ stick butter

Preheat oven to 350°F.
In large bowl, beat eggs, sugar and sour cream with electric mixer on low speed 30-45 seconds, scraping bowl constantly. In separate bowl combine together flour, baking soda and cocoa powder -add that in to the egg mixture- beat on Low until just mixed. Pour into 9’ round baking pan. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 40 to 45 minutes. Let it cool. Cut cake horizontally in three layers.
Beat butter with electric mixer on high speed for about 2-3 minutes until creamy and fluffy add cream cheese and condensed milk and beat for additional 2-3 minutes add cool whip cream and mix it well.
Spread 1 can of condensed milk evenly to all three layers.
Place bottom layer on a serving plate, spread with 1/2 of cranberry sauce (about 2-3 Tbsp. per each layer), over cranberry layer spread 1/2 of cream/filling. Repeat layers. Refrigerate cake.
In top of a double boiler over hot water, combine the bittersweet chocolate and butter. Stir until melted and completely combined. Remove from heat and let cool for couple minutes.

Drizzle spoonful of glaze along the edge of the cake, allowing the glaze to drip down and coat the sides. Pour the remaining glaze on top of the cake. Cover the sides of the cake with ½ cup chopped pecans, gently pressing them on with your hand. Sprinkle the top with chopped pecans and sugar coated fresh cranberries. Refrigerate cake until ready to serve.


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This post was written by Inessa , the creator of GrabandgoRecipes. Want to share GrabandgoRecipes with your friends and family? Click the ‘like’ or tweet button to the left and spread the love! Thanks so much and God Bless!

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{ 11 comments… add one }
  • KMS 12/22/2011, 6:47 AM

    Wow.. this is a delicious cake! I love chocolate cake.

  • Nava.K 12/22/2011, 4:22 PM

    Very very nice Inessa and simply like the layering you did. I am not a dessert person but sure a small slice will do.

  • Teena Mary 12/22/2011, 9:34 PM

    woah!! they look awesome Inessa. I just wanna take a bite right now 😉 The cake looks so rich too 🙂

  • Tina 12/23/2011, 3:46 PM

    Very creative cake here. Love the combination of the tart cranberry sauce filling and the moist chocolate..oops between that statement and your post I am craving this now! Lovely picture of skilled layering. Buzz!

  • Nadia 12/24/2011, 2:20 AM

    very beautiful cake!!!and yummy tooo!!!

  • Anonymous 12/24/2011, 9:06 AM

    i made this cake cant wait to try it!

  • Parsley Sage 12/24/2011, 7:44 PM

    Gorgeous cake! Simple decacent and naughty, a brilliant holiday treat 🙂


    And Merry Christmas 🙂

  • Ann 12/28/2011, 5:38 AM

    I can see how it can be addicting! It’s also STUNNING! Can I have a slice with a cup of coffee? Thanks!

  • Ron @ TOGBlog.com 12/28/2011, 11:37 PM

    Greetings from Southern California

    I am your Newest Follower

    Happy New Year! 🙂

  • Elpiniki 01/02/2012, 9:56 AM

    Happy New Year! I wish you an amazing, healthy, full of love and happy moments 2012!
    Love your blog!
    Nice finding you!
    Visit me at: my-greek-cooking.blogspot.com

  • Inessa 01/28/2014, 6:34 PM

    Alla, that makes happy 😉

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