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