If you’re looking for a show-stopping dessert that bursts with festive flavors and rich textures, this White Chocolate Cranberry Bundt Cake Recipe is absolutely for you. Imagine biting into a moist, buttery cake infused with tart cranberries and sweet white chocolate chips, all glazed with a smooth white chocolate drizzle. It’s a delightful harmony of flavors and colors that make it perfect for holiday gatherings or any time you want to treat yourself and your loved ones to something truly special. Trust me, once you try this White Chocolate Cranberry Bundt Cake Recipe, it’ll become one of your favorite go-to cakes for celebrations and cozy afternoons alike.
Ingredients You’ll Need
Getting started with this White Chocolate Cranberry Bundt Cake Recipe is a breeze because all the ingredients are simple and straightforward, yet each plays a crucial role. The combination of flour, baking agents, and salt ensures the cake rises beautifully and has a tender crumb. Butter and sugar add richness and sweetness, while sour cream and milk keep the cake moist. Fresh cranberries bring bursts of tangy freshness, and white chocolate chips contribute a luscious, creamy sweetness — it’s a perfect balance that makes every bite memorable.
- 2 1/2 cups all-purpose flour: The backbone of the cake structure, providing that perfect tender crumb.
- 2 teaspoons baking powder: Helps the cake rise and become light and fluffy.
- 1/2 teaspoon baking soda: Works with the acidic sour cream to give extra lift and softness.
- 1/2 teaspoon salt: Enhances all other flavors, balancing the sweetness perfectly.
- 1 cup unsalted butter, softened: Adds richness and a creamy texture throughout the cake.
- 1 1/2 cups granulated sugar: Sweetens the cake and contributes to its tender crumb.
- 4 large eggs: Provide structure and stability while keeping the cake moist.
- 1 teaspoon vanilla extract: Adds depth with warm, fruity notes that pair well with white chocolate.
- 1/2 cup sour cream: Brings moisture and a slight tang that brightens the flavor.
- 1/2 cup milk: Helps to create a smooth batter and tender crumb.
- 1 1/2 cups fresh or frozen cranberries: Deliver tart bursts in every bite and eye-catching color.
- 1 cup white chocolate chips: Lovingly folded into the cake for sweet pockets of creamy goodness.
- 1/2 cup white chocolate chips (for glaze): Melts into a glossy, luscious topping.
- 1/4 cup heavy cream: Adds richness and silky texture to the icing glaze.
- Fresh cranberries: For garnish, adding a festive, natural pop of color.
- Powdered sugar: Lightly dusted for an elegant finishing touch.
How to Make White Chocolate Cranberry Bundt Cake Recipe
Step 1: Prepare your oven and Bundt pan
Start off by preheating your oven to 350°F (175°C). This ensures a perfectly even baking temperature for your cake. Next, grease and flour the Bundt pan thoroughly — this step is essential so your cake releases smoothly after baking without sticking to the sides.
Step 2: Mix your dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This blend will create the foundation of your batter, distributing all the leavening agents and seasoning evenly for a consistent rise and flavor.
Step 3: Cream butter and sugar
Using a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy — this usually takes a few minutes. The air you incorporate here helps give your cake a lovely texture. Then add the eggs one at a time, beating well after each addition so everything emulsifies smoothly. Finish by stirring in vanilla extract to bring everything together with warmth and depth.
Step 4: Combine wet and dry
Now, mix in the sour cream for moisture and a touch of tang. Alternate adding the flour mixture and milk to your butter-egg mixture, starting and ending with the flour. Stir just until combined here; overmixing can cause the cake to become dense rather than tender.
Step 5: Fold in cranberries and white chocolate chips
This is where the magic happens — gently fold in your fresh or frozen cranberries along with the white chocolate chips. Be careful not to overmix to prevent the cranberries from breaking up too much. These ingredients infuse your cake with bursts of tartness and sweet creaminess in every bite.
Step 6: Bake the cake
Pour the batter evenly into your prepared Bundt pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. This lets the cake set up without breaking apart.
Step 7: Prepare the white chocolate glaze
Microwave the remaining white chocolate chips with heavy cream in 15-second intervals, stirring after each, until the mixture is smooth and fully melted. This glaze will not only add sweetness but also a glossy finish that looks as heavenly as it tastes.
Step 8: Drizzle and garnish
Once the cake has cooled completely, drizzle the white chocolate glaze over the top. Garnish with fresh cranberries and a light dusting of powdered sugar for an elegant, festive look that will make this cake truly irresistible.
How to Serve White Chocolate Cranberry Bundt Cake Recipe
Garnishes
Fresh cranberries add a brilliant ruby-red contrast and a pleasant tartness when used as garnish, while a sprinkle of powdered sugar introduces just a touch of snowy sweetness. You can even add some mint leaves for a fresh pop of green that brightens the presentation even more beautifully.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream, which balance the tart cranberries and sweet white chocolate nicely. For a warm beverage, serve alongside a cup of spiced tea or freshly brewed coffee to create a cozy, comforting dessert experience.
Creative Ways to Present
For celebrations, slice the cake into even wedges and serve on a wooden board with scattered cranberries and edible flowers for a rustic but refined display. Or invert smaller cupcakes version in mini Bundt pans for individual servings that add a cute, personalized touch to your dessert table.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Keeping the cake well-wrapped helps maintain moisture and prevents it from drying out while preserving those lovely white chocolate and cranberry flavors.
Freezing
You can freeze this White Chocolate Cranberry Bundt Cake Recipe by wrapping it tightly in plastic wrap followed by aluminum foil, then placing it in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving to enjoy the same fresh, moist texture.
Reheating
If you’d like to enjoy your cake warm, reheat individual slices gently in the microwave for 15-20 seconds or in a warm oven at 300°F for about 10 minutes. This will soften the white chocolate slightly and make your cake feel freshly baked.
FAQs
Can I use frozen cranberries for this White Chocolate Cranberry Bundt Cake Recipe?
Absolutely! Frozen cranberries work perfectly and often hold their shape better during baking. Just be sure to toss them in a bit of flour before folding into the batter to prevent them from sinking to the bottom.
What type of white chocolate is best to use for the cake and glaze?
Using good quality white chocolate chips or bars with a high cocoa butter content will give the best flavor and smooth melting texture for both the batter and the glaze.
Can I substitute sour cream in the recipe?
You can use Greek yogurt or crème fraîche as a substitute; both will maintain the moisture and slight tang needed for this recipe without compromising texture.
Is this cake suitable for making ahead for parties?
Yes! This White Chocolate Cranberry Bundt Cake Recipe can be baked a day or two in advance. Store it properly and drizzle with glaze just before serving to keep it fresh and impressive.
How can I make sure the bundt cake doesn’t stick to the pan?
Grease your Bundt pan thoroughly with butter, then dust it with flour, tapping out the excess. Alternatively, use a non-stick spray made for baking that contains flour. This extra attention helps the cake release beautifully.
Final Thoughts
There’s something truly magical about this White Chocolate Cranberry Bundt Cake Recipe — its moist crumb, tart juicy cranberries, and melt-in-your-mouth white chocolate come together to create a dessert you’ll want to bake again and again. Whether you’re sharing it at a holiday gathering or enjoying a quiet moment with a cup of tea, this cake invites smiles and savoring every bite. So don’t wait, gather your ingredients and make this delicious cake your next baking adventure!
