Make your holiday gatherings extra special with this White Chocolate Cranberry Bundt Cake. This festive dessert combines the tartness of cranberries with the sweetness of white chocolate, creating a moist, soft cake that’s perfect for Christmas and other winter celebrations. Finished with a smooth white chocolate glaze and topped with fresh cranberries and a dusting of powdered sugar, this cake is as stunning as it is delicious.
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
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
1 1/2 cups fresh or frozen cranberries
1 cup white chocolate chips
For the White Chocolate Glaze:
1/2 cup white chocolate chips
1/4 cup heavy cream
Optional Garnishes:
Fresh cranberries
Powdered sugar for dusting
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, making sure all the crevices are well coated to prevent sticking.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Make the Batter:
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
Add Sour Cream and Milk:
Mix in the sour cream until smooth. Gradually add the dry flour mixture to the batter, alternating with the milk. Start and end with the flour mixture, stirring until just combined to avoid overmixing.
Fold in Cranberries and White Chocolate:
Gently fold in the cranberries and white chocolate chips until evenly distributed throughout the batter.
Bake the Cake:
Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Prepare the White Chocolate Glaze:
In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 15-second intervals, stirring after each, until smooth and fully melted.
Glaze and Garnish:
Drizzle the white chocolate glaze over the cooled Bundt cake. Garnish with fresh cranberries and a light dusting of powdered sugar for a festive finish.
Serving and Storage Tips:
Serving: Allow the cake to cool completely before serving. It pairs wonderfully with a hot cup of coffee or tea, making it perfect for holiday gatherings or after-dinner dessert.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. Bring the cake to room temperature before serving for the best flavor and texture.
Freezing: To freeze, wrap the cooled cake tightly in plastic wrap and foil, then store it in the freezer for up to 2 months. Thaw at room temperature before glazing and serving.
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FAQs:
Can I use dried cranberries instead of fresh or frozen?
While fresh or frozen cranberries are preferred for their tartness and moisture, you can use dried cranberries. If you do, consider soaking them in warm water for about 10 minutes to rehydrate before adding them to the batter.
Can I make this cake ahead of time?
Yes, you can make the cake up to two days ahead of time. Store it in an airtight container at room temperature or refrigerate it. Drizzle the glaze on just before serving to keep it fresh.
How can I prevent cranberries from sinking to the bottom of the cake?
Toss the cranberries in a little bit of flour before folding them into the batter. This helps prevent them from sinking and ensures they are evenly distributed throughout the cake.
Can I substitute the white chocolate glaze with something else?
If you prefer, you can substitute the white chocolate glaze with a simple powdered sugar glaze or cream cheese frosting. However, the white chocolate glaze enhances the cake’s flavor and complements the cranberries beautifully.
Conclusion:
This White Chocolate Cranberry Bundt Cake is a delicious and festive dessert perfect for holiday gatherings. With its moist texture, tart cranberries, and sweet white chocolate, it’s sure to impress your guests. Topped with a smooth white chocolate glaze and optional garnishes, this cake is as beautiful as it is tasty. Enjoy a slice of this holiday treat and make your celebrations even sweeter!
📖 Recipe:
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White Chocolate Cranberry Bundt Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
This White Chocolate Cranberry Bundt Cake combines the sweetness of white chocolate with the tartness of cranberries, making it the perfect holiday dessert. A soft, moist cake with a smooth white chocolate glaze, this cake is a festive treat for Christmas and gatherings. Easy to make and beautifully decorated with fresh cranberries, it’s sure to impress your guests.
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
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
1 1/2 cups fresh or frozen cranberries
1 cup white chocolate chips
For the White Chocolate Glaze:
1/2 cup white chocolate chips
1/4 cup heavy cream
Optional Garnishes:
Fresh cranberries
Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Make the Batter: In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla extract.
- Add Sour Cream and Milk: Mix in sour cream, then alternately add the flour mixture and milk, starting and ending with the flour mixture. Stir until just combined.
- Fold in Cranberries and White Chocolate: Gently fold in cranberries and white chocolate chips.
- Bake the Cake: Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the Glaze: Microwave white chocolate chips and heavy cream in 15-second intervals, stirring until smooth and melted.
- Glaze and Garnish: Drizzle the glaze over the cooled cake. Garnish with fresh cranberries and powdered sugar.
Notes
Cranberries: You can use fresh or frozen cranberries. If using frozen, don’t thaw them before adding to the batter.
Preventing Cranberries from Sinking: Toss cranberries in a little flour before adding them to the batter to prevent them from sinking to the bottom.
Freezing: The cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Cake, Holiday Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 350 kcal
