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Cranberry White Chocolate Bundt Cake Recipe

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4.5 from 132 reviews

This Cranberry White Chocolate Bundt Cake is a festive and delicious dessert perfect for holiday celebrations. Featuring a moist bundt cake studded with fresh cranberries and white chocolate, it is topped with a smooth white chocolate ganache and sparkling sugar cranberries for a beautiful and flavorful finish.

Ingredients

Scale

Sparkling Sugar Cranberries

  • 1 1/2 cups (310g) sugar, divided
  • 1/2 cup (120ml) water
  • 1 cup (104g) fresh cranberries

Cake

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 1 cup (231g) sour cream
  • 1 tbsp vanilla extract
  • 5 large eggs
  • 3 cups (390g) all-purpose flour, sifted
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 1 cup (240ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature
  • 2 1/2 cups (260g) fresh cranberries

Ganache

  • 12 oz white chocolate chips
  • 1/2 cup (120ml) heavy whipping cream

Instructions

  1. Prepare Sparkling Sugar Cranberries: In a small saucepan, combine 3/4 cup (155g) of sugar and 1/2 cup (120ml) water. Bring to a boil and simmer until the sugar dissolves completely to make a simple syrup. Remove from heat. Dip fresh cranberries into the syrup, then roll them in the remaining 3/4 cup (155g) sugar. Place on parchment paper to dry and harden while you prepare the cake.
  2. Preheat Oven and Prepare Bundt Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly to prevent sticking.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the room temperature unsalted butter with 1 1/2 cups (310g) sugar until light and fluffy, about 3-5 minutes. This will give your cake a tender texture.
  4. Add Wet Ingredients: Beat in the sour cream and vanilla extract until well combined. Then add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
  5. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients alternately with the milk and water, beginning and ending with the dry ingredients. Mix gently to avoid overworking the batter.
  6. Fold in Cranberries: Gently fold in the fresh cranberries to distribute them evenly throughout the batter without breaking them.
  7. Fill and Bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cake: Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely before adding the ganache.
  9. Prepare Ganache: In a small saucepan or microwave-safe bowl, heat the heavy whipping cream until it just begins to simmer. Pour the hot cream over the white chocolate chips and let sit for 2 minutes. Stir gently until smooth and glossy.
  10. Glaze Cake: Drizzle the white chocolate ganache evenly over the cooled bundt cake, allowing it to drip down the sides.
  11. Decorate with Cranberries: Arrange the sparkling sugar cranberries on top of the ganache for a festive and elegant presentation.

Notes

  • Ensure all wet ingredients are at room temperature for best mixing results.
  • Use fresh cranberries for both the batter and decoration for optimal flavor and texture.
  • Sifting the flour ensures a lighter, more tender crumb.
  • Do not overmix the batter to keep the cake moist and fluffy.
  • The sparkling sugar cranberries can be made a day ahead and stored covered at room temperature.
  • Allow the cake to fully cool before glazing to prevent the ganache from melting and sliding off.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Keywords: cranberry bundt cake, white chocolate cake, holiday dessert, festive cake, sparkling sugar cranberries, white chocolate ganache

Find it online: https://busyrecipe.com/cranberry-white-chocolate-bundt-cake-recipe/