Let me tell you about one of my favorite treats to whip up when I want something festive but not overly complicated – this Cranberry White Chocolate Bundt Cake Recipe. It’s a beautiful balance of tart cranberries and sweet, creamy white chocolate, wrapped up in a moist, tender cake. Every bite feels like a celebration, making it perfect for holiday gatherings, brunches, or just because you deserve a special something in your day.

I love that this cake is just interesting enough to impress your guests but still friendly for beginner bakers. Plus, the sparkle from the sugared cranberries on top adds that wow factor without a ton of extra work. If you’ve been searching for a show-stopping dessert that’s rich but fresh, this Cranberry White Chocolate Bundt Cake Recipe is exactly what you want.

Ingredients You’ll Need

The ingredients in this recipe all play a role in balancing the sweetness and tang. Don’t skimp on fresh cranberries here—they’re what make this cake so lively—and be sure to use good quality white chocolate for the ganache. Here’s what you’ll gather before getting started.

Sugar: Used for sweetness and making those sparkling sugar cranberries, which add a festive crunch.
Water: Helps dissolve sugar for the cranberry syrup and keeps the cake moist.
Fresh cranberries: Tart, juicy, and essential for that fresh burst of flavor in the cake and the sugared garnish.
Unsalted butter: Bring to room temperature for easy creaming with sugar, which ensures a light, fluffy cake.
Sour cream: Adds moisture and a slight tang that complements the cranberries beautifully.
Vanilla extract: Brings warmth and rounds out the flavor profile.
Large eggs: Provide structure and richness to your cake.
All-purpose flour: Make sure it’s sifted to avoid lumps and heaviness in the cake.
Baking powder: Your leavening agent to ensure the cake rises nicely.
Salt: Just a pinch to amplify all the flavors.
Milk: Room temperature to keep the batter smooth and help with the texture.
White chocolate chips: Key for the luscious ganache topping.
Heavy whipping cream: Adds the necessary richness to the ganache without being too heavy.

Variations

I love making this recipe my own depending on the season or my mood. The beauty is you can easily tweak it without losing that signature cranberry-white chocolate magic. Here are a few ideas I’ve played around with and would encourage you to try.

Orange zest addition: I sometimes add a tablespoon of fresh orange zest to the batter. It pairs beautifully with the cranberries and adds a fresh citrus zing.
Gluten-free version: Swap the all-purpose flour for a gluten-free blend. Just make sure it includes xanthan gum or add a bit yourself for structure—I’ve done this and still got a moist, tender cake.
Nutty twist: Fold in some chopped toasted pecans or walnuts for texture. It adds a lovely crunch that contrasts nicely with the smooth white chocolate ganache.
Vegan option: If you want to try making it vegan, I’ve had success substituting plant-based butter, a flax “egg” mixture, and dairy-free white chocolate. The texture shifts a bit but it’s still delightful!

How to Make Cranberry White Chocolate Bundt Cake Recipe

Step 1: Prepare Your Sparkling Sugar Cranberries

This step adds a delightful crunch and sparkle to your cake’s presentation. Start by simmering sugar and water until the sugar dissolves, then toss in the fresh cranberries and gently cook until they soften and burst just a bit—about 5 minutes. Drain them on parchment to dry slightly, then roll each cranberry in granulated sugar. Let them dry completely on a rack; this can be done a day ahead and stored in the fridge without losing that iconic sparkle.

Step 2: Cream Butter and Sugar

In a large bowl, beat your room-temperature butter with the sugar until it’s light and fluffy—this usually takes about 3-4 minutes with an electric mixer. This step is crucial for that tender crumb and keeps your cake from getting dense. I usually take a break here to clean up and prep the next ingredients to keep things moving smoothly.

Step 3: Incorporate Sour Cream, Vanilla, and Eggs

Mix in the sour cream and vanilla extract until smooth, then add the eggs one at a time, beating well after each addition. This helps build structure and adds richness. Make sure each egg is fully incorporated before the next goes in—that way, the batter emulsifies perfectly, which helps avoid curdling.

Step 4: Combine Dry Ingredients and Alternate Adding Milk

In a separate bowl, sift together the flour, baking powder, and salt. Then, add the dry ingredients to the wet mixture in three batches, alternating with milk and water. Start and end with the flour mixture. Mix gently each time just until combined to avoid overworking the batter, which can make the cake tough. This is where patience really pays off for that perfect texture.

Step 5: Fold in Fresh Cranberries and Pour Batter

Gently fold in the fresh cranberries last to distribute them evenly without breaking them up too much. Pour the batter into a well-greased Bundt pan—you want every nook and cranny coated so your cake releases easily later. A little butter and flour on the pan or baking spray with flour works wonderfully.

Step 6: Bake and Cool

Bake your cake at 350°F (175°C) for about 60 minutes or until a toothpick inserted comes out clean. Remember, every oven varies a bit, so start checking around 55 minutes. Once baked, let the cake rest in the pan for 10-15 minutes before flipping it onto a wire rack to cool completely—this prevents any breakage.

Step 7: Prepare the White Chocolate Ganache

While your cake cools, melt the white chocolate chips with heavy cream over low heat or in short bursts in the microwave, stirring often. The ganache should be smooth and pourable but not too hot. Drizzle it generously over the cooled cake, letting it drip down the sides. It adds a creamy sweetness that ties the whole cake together beautifully.

How to Serve Cranberry White Chocolate Bundt Cake Recipe

The image shows eight separate white bowls and plates neatly arranged on a white marbled surface. The top left bowl is filled with small, white, cylindrical pieces resembling white chocolate chips. To the right is a white plate holding a block of light cream-colored butter with a slight indentation on one side. Below the chips is a bowl filled with dark red cranberries mixed with wrinkled dried fruits. Centered are four light brown eggs, arranged close together. In the middle are two small white bowls, one with granulated white sugar and the other with white salt. The bottom left bowl contains thick, smooth white yogurt, and the bottom right bowl is filled with white flour slightly piled up. The lighting is soft and natural, highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my Bundt cake with a handful of those sparkling sugar cranberries—they’re more than decoration; they add a little tart crunch with every bite. Sometimes I add a few fresh mint leaves or even a light dusting of powdered sugar for extra charm. It’s simple, elegant, and screams festive!

Side Dishes

This cake pairs beautifully with a cup of freshly brewed coffee or a light herbal tea. If you’re serving it at brunch, some creamy whipped cream or vanilla bean yogurt on the side compliments the flavors nicely. For holiday menus, I like to add a scoop of cinnamon or ginger ice cream to the slice for that cozy warmth.

Creative Ways to Present

For special occasions, I’ve served this cake on an elegant cake stand surrounded by fresh cranberries and sprigs of evergreen for a winter wonderland feel. You can also pipe rosettes of whipped cream around the base or drizzle a little extra ganache right before serving for a glossier finish. Creating a tart-sweet and creamy dessert platter with this cake as the star always impresses my guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Bundt cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. I find this keeps it moist and the ganache soft. If your kitchen is warm, the fridge is fine too, just bring slices back to room temperature before serving to get that perfect mouthfeel.

Freezing

Freezing works great if you want to prepare ahead. I freeze the cake (without the ganache) wrapped well in plastic wrap and foil for up to two months. When ready, thaw overnight in the fridge, then add the ganache fresh on top. This way the cake stays moist and the white chocolate topping looks fresh and glossy.

Reheating

If you want to warm up a slice, I pop it in the microwave for about 15 seconds. It brings out the white chocolate flavor and softens the cake just a touch. Avoid overheating so the cake doesn’t dry out. A gentle warm-up is all you need to enjoy that freshly baked feel.

FAQs

Can I use frozen cranberries for the Cranberry White Chocolate Bundt Cake Recipe?

Yes, you can substitute frozen cranberries if fresh aren’t available. Just make sure to thaw and drain them thoroughly before folding into the batter to avoid extra moisture making the cake soggy.
What kind of white chocolate works best for the ganache?

I prefer high-quality white chocolate chips or bars with cocoa butter and minimal additives for the smoothest, creamiest ganache. Avoid candy melts as they can be waxy and impact flavor.
How do I prevent the cake from sticking to the Bundt pan?

Greasing the pan thoroughly with butter and dusting it with flour—or using baking spray with flour—makes all the difference. Also, allow the cake to cool in the pan for about 10-15 minutes before turning it out for clean release.
Can I make this cake ahead of time?

Absolutely! You can bake the cake up to two days in advance and store it wrapped at room temperature or in the fridge. Add the white chocolate ganache and sugared cranberries just before serving to keep everything fresh and vibrant.

Final Thoughts

This Cranberry White Chocolate Bundt Cake Recipe holds a special place in my heart because it’s the perfect balance of festive flavors and everyday ease. Whether you’re making it for a holiday party, a weekend treat, or as a gift to someone you care about, it always brings smiles and compliments. I really hope you give it a go—you’ll love how simple ingredients come together to create something truly memorable. Happy baking!