If you are looking for a dessert that perfectly balances tart and sweet with a stunning presentation, this White Chocolate Cranberry Bundt Cake Recipe is your new go-to favorite. Imagine a moist, tender crumb bursting with fresh cranberries, melted white chocolate swirls, and a luscious glaze that adds just the right touch of indulgence. It’s not only a feast for your taste buds but a gorgeous centerpiece that turns any gathering into a celebration. Whether you’re baking for a holiday, a special occasion, or simply because you deserve a treat, this cake brings warmth and joy to every bite.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in creating the perfect texture and flavor contrast in this White Chocolate Cranberry Bundt Cake Recipe. From the richness of butter to the tangy pop of cranberries, everything works harmoniously to deliver a cake that’s moist and bursting with flavor.
- 2 1/2 cups all-purpose flour: The foundation that gives the cake its structure and tenderness.
- 2 teaspoons baking powder: Helps the cake rise beautifully, giving it a light, airy texture.
- 1/2 teaspoon baking soda: Works with the sour cream to create a soft crumb.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup unsalted butter, softened: Adds richness and moisture, ensuring the cake melts in your mouth.
- 1 1/2 cups granulated sugar: Sweetens the cake while helping with the tender crumb.
- 4 large eggs: Give the cake structure and help create a velvety batter.
- 1 teaspoon vanilla extract: Brings warmth and depth to every bite.
- 1/2 cup sour cream: Adds moisture and a slight tang that balances the sweetness brilliantly.
- 1/2 cup milk: Keeps the batter smooth and easy to mix.
- 1 1/2 cups fresh or frozen cranberries: These little bursts of tartness cut through the cake’s sweetness, giving it a fresh flavor.
- 1 cup white chocolate chips: For that creamy, decadent sweetness in every forkful.
- 1/2 cup white chocolate chips and 1/4 cup heavy cream: To create the smooth, glossy glaze that takes this cake to the next level.
- Fresh cranberries: Gorgeous for garnishing and adding a pop of color.
- Powdered sugar for dusting: A light sprinkle of elegance and sweetness on top.
How to Make White Chocolate Cranberry Bundt Cake Recipe
Step 1: Preheat the Oven and Prepare Your Pan
First things first, set your oven to 350°F (175°C). While it’s warming up, generously grease and flour your Bundt pan. This step ensures the cake comes out perfectly without sticking, making your presentation flawless every time.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mix might look simple, but it’s the backbone of your cake’s texture and rise, so give it a good stir to distribute everything evenly.
Step 3: Cream Butter and Sugar, Then Add Eggs and Vanilla
Using a mixer, beat the softened butter and sugar until the mixture is light and fluffy. This takes a few minutes but is worth the effort because it traps air that makes the cake light. Next, add the eggs one by one, beating well after each addition. Finally, stir in the vanilla extract, which will fill your kitchen with an irresistible aroma.
Step 4: Add Sour Cream, Flour Mixture, and Milk Alternately
Mix in the sour cream first for moisture and a subtle tang. Then add the flour mixture and milk in alternating batches, starting and ending with the flour mixture. Your batter should be smooth but avoid overmixing to keep the texture tender and soft.
Step 5: Fold in Cranberries and White Chocolate Chips
Gently fold in the cranberries and white chocolate chips. This step is important to maintain the shape of the cranberries while evenly distributing the chocolate, ensuring each bite bursts with flavor and sweetness.
Step 6: Bake the Cake
Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. This gentle cooling prevents cracking and keeps your cake looking perfect.
Step 7: Prepare and Apply the White Chocolate Glaze
For the glaze, microwave the white chocolate chips and heavy cream in 15-second intervals, stirring after each until smooth and melted. Drizzle this beautiful glaze over the cooled cake—it will set with a glossy finish that’s just as delicious as it looks.
Step 8: Garnish and Serve
Finish by garnishing with fresh cranberries and a light dusting of powdered sugar. This final touch adds a festive pop of color and a little snowy sweetness, making your Bundt cake look irresistible.
How to Serve White Chocolate Cranberry Bundt Cake Recipe
Garnishes
Fresh cranberries and powdered sugar aren’t just pretty; they add a bright tartness and just the right hint of sweetness to complement the soft cake. Toasted white chocolate shavings or a sprinkle of chopped nuts can also add a lovely texture and elegance.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For a lighter finish, a citrusy yogurt or a simple cup of hot tea balances the richness perfectly.
Creative Ways to Present
Try serving slices with a drizzle of extra white chocolate glaze on the side, or create individual mini slices topped with fresh berries and mint leaves. This not only elevates the presentation but makes it feel extra special for your guests.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover White Chocolate Cranberry Bundt Cake Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to three days, or refrigerate for up to a week. This helps maintain the cake’s moisture and keeps the white chocolate and cranberry flavors fresh.
Freezing
You can freeze the cake either whole (well-wrapped) or sliced. Use plastic wrap and a layer of aluminum foil to prevent freezer burn, and freeze for up to two months. Thaw overnight in the fridge before serving to preserve its delicious texture.
Reheating
If you want to enjoy the cake warm, a quick microwave for about 15-20 seconds per slice works perfectly. This brings back that freshly-baked feel and makes the white chocolate chips inside gooey and delightful.
FAQs
Can I use frozen cranberries in this White Chocolate Cranberry Bundt Cake Recipe?
Absolutely! Frozen cranberries work just as well as fresh ones. Just be sure not to thaw them completely before folding into the batter to avoid turning the batter purple or watery.
What if I don’t have a Bundt pan? Can I use another baking pan?
You can bake this cake in a standard 9×13-inch pan or loaf pans. Adjust the baking time accordingly—usually a bit less for smaller pans, so keep an eye on it and test with a toothpick.
Is there a substitute for sour cream in the recipe?
Yes, plain Greek yogurt or buttermilk makes a great substitute for sour cream and will still give you that lovely moist texture with a slight tang.
Can I make this cake vegan or dairy-free?
With some ingredient swaps like vegan butter, plant-based milk, and egg replacers, you can adapt this recipe vegan and dairy-free, though the texture and flavor might vary slightly.
How do I know when the cake is fully baked?
The best test is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is done. Avoid opening the oven too early to prevent the cake from sinking.
Final Thoughts
Enjoying a slice of this White Chocolate Cranberry Bundt Cake Recipe is like wrapping yourself in a cozy hug of sweetness and tartness, all elegantly tied together by creamy white chocolate. It’s a recipe that’ll quickly become a staple in your baking repertoire—perfect for impressing guests or treating yourself anytime. Give it a try, and you might just find your new favorite cake!
Print
White Chocolate Cranberry Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White Chocolate Cranberry Bundt Cake is a delightful blend of tart cranberries and sweet white chocolate, baked to perfection in a moist and tender crumb. Featuring a rich glaze and garnished with fresh cranberries and powdered sugar, this cake is perfect for festive occasions or any time you crave a luscious, fruity dessert.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
Add-ins
- 1 1/2 cups fresh or frozen cranberries
- 1 cup white chocolate chips (for the batter)
Glaze
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
Garnish
- Fresh cranberries
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking and ensure easy release of the cake.
- Prepare Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Make the Batter: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This will help incorporate air and give the cake a nice texture. Add eggs one at a time, beating well after each addition, then add the vanilla extract and mix until combined.
- Add Sour Cream and Milk: Mix in the sour cream until incorporated. Then, alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Stir gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Cranberries and White Chocolate: Gently fold in the cranberries and the 1 cup of white chocolate chips into the batter, ensuring they are evenly distributed without smashing the berries.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
- Prepare the Glaze: To make the glaze, microwave 1/2 cup white chocolate chips and 1/4 cup heavy cream in 15-second intervals, stirring well between each until the mixture is smooth and fully melted.
- Glaze and Garnish: Once the cake has cooled, drizzle the white chocolate glaze over the top. Garnish with fresh cranberries and dust with powdered sugar for an elegant and festive finish.
Notes
- Use fresh or frozen cranberries; if frozen, do not thaw before adding to prevent bleeding into the batter.
- Ensure butter is softened but not melted for optimal texture.
- Do not overmix the batter once dry ingredients are added to keep the cake light and tender.
- If you don’t have a microwave, you can melt the glaze ingredients over a double boiler on the stove.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Let the cake cool completely before glazing to prevent the glaze from melting and running off.
