White Chocolate Cranberry Bundt Cake

With its snowy glaze and a glistening garnish of sugared berries, this White Chocolate Cranberry Bundt Cake will be a showstopper on your holiday dessert table. Perfect for Thanksgiving, Christmas, or New Years’, this gorgeous cake is a must-make for festive celebrations.

The delicious vanilla and sour cream batter of this White Chocolate Cranberry Bundt Cake is studded with fresh cranberries and white chocolate chips for a sweetly tart flavor in every bite. There’s nothing complicated about putting this together. Bundt cakes automatically look awesome, and with this recipe, the white chocolate ganache drizzle plus the ruby red cranberries will have you accepting rave reviews for your effort!

Fresh or frozen cranberries tips

• Try to use fresh cranberries. They will soften a little more during the baking process and be extra yummy.
• If you use frozen cranberries, do not thaw them before adding them to the batter.
• No matter which you use, frozen or fresh, be sure and toss them with a little flour to coat them before adding to the batter. This will prevent them from sinking to the bottom of the batter. You want them to be spaced somewhat evenly throughout the batter as they bake.
• Fold them gently, very gently, into the batter before pouring them into the bundt cake pan.
• Do not use sugared cranberries in the batter. Save those for the outside garnish, if using.

 

How to make sugared cranberries

Sugared cranberries are great as a holiday snack, and they’re also frequently used as a garnish for desserts. They’re perfect for giving a festive and sparkly look to cakes and sweets!

Here’s a straightforward recipe that you can use to turn fresh cranberries into a beautiful sugary garnish that would be perfect for adding around the base of the bundt cake once you plate it up.

• You’ll need 1/2 cup water, 1 1/2 cups granulated sugar, divided, and 3 cups of fresh cranberries, rinsed and dried.
• Simmer 1/2 cup water and 1/2 cup sugar in a medium saucepan for 3 minutes. Stir in the fresh and dried cranberries so that they can become coated in the sugar mixture.
• Remove from the heat and continue to stir for another minute so that they are well-coated.
• Using a slotted spoon, remove the cranberries and transfer them to a parchment-lined baking sheet so that they can dry for 1 hour.
• Roll the sticky cranberries in the remaining granulated sugar to coat.

Now they’re ready to use as a festive and delicious garnish for your White Chocolate Cranberry Bundt Cake!

How to store the cranberry bundt cake

Cover with plastic wrap or use a covered cake keeper and store in the fridge for up to 3 days.

Is this cake freezer-friendly?

You can freeze the unfrosted cake for up to 2 months. Defrost in the fridge before drizzling with the white chocolate.

Ingredients

3 cups + 6 tablespoons cake flour

½ teaspoon baking soda

½ teaspoon salt

2 sticks unsalted butter, softened

2  ¼ cups granulated sugar

3 large eggs

2 tablespoons whole milk

1 teaspoon vanilla extract

1 cup sour cream

2 cups fresh cranberries

1 cup white chocolate chips

10 ounces white chocolate melting wafers

Directions

1. Preheat the oven to 325°F. Grease a bundt pan well with baking spray, set aside. In a medium-sized bowl whisk together the flour, baking soda, and salt set aside. Add the cranberries to a medium-sized bowl, add 1 tablespoon of the flour, and toss so the cranberries are coated, set aside.
2. In the body of a stand mixer with the paddle attachment add the butter and granulated sugar, cream together until light and fluffy, it will be a pale yellow color. Scrape down the sides, add the eggs one at a time until mixed in. Add in the milk and vanilla, mix in until combined, scrape down the sides.
3. Add ⅓ of the flour mixture, stir in until combined. Add half of the sour cream, stir in until combined. Scrape down the sides. Add another 3rd of the flour mixture, mix it in, then the remaining sour cream, mix it in. Finish by adding the rest of the flour mixture, scrape down the sides and give it another few seconds to make sure it’s mixed in well.
4. Add the chocolate chips to the cranberries and toss it in the flour so everything is coated. Add the cranberries and chocolate chips to the batter and fold it in by hand until they are evenly distributed. Pour the batter into the bundt pan. Bake for 65-75 minutes, until a toothpick inserted into the center, comes out clean. Another way to make sure it is done is by checking the internal temperature, it is done when it reaches 210°F.
5. Let cool 10 minutes in the pan, flip it out onto your serving dish, and let it cool completely. Melt the white chocolate wafers according to the directions on the back of the packaging. Once the bundt is room temperature, pour the melted chocolate on top. Garnish with cranberries and rosemary, optional.

Are Cranberries Good For You?

Cranberries are a superfood due to their high nutrient and antioxidant content. Nutrients in cranberries tend to lower the risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function, and decreased blood pressure.

 

 

 

 

 

 

 

 

If you’re looking for an impressive holiday cake, you’ll love the ease and simplicity of this White Chocolate Cranberry Bundt Cake recipe. Serve this gorgeous cake for a holiday brunch or as an after-dinner dessert. Either way, it’s a delicious crowd-pleaser that will have friends and family coming back for seconds!

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