Description
This White Chocolate Cranberry Bundt Cake combines the tartness of fresh cranberries with the sweet creaminess of white chocolate in a moist, tender cake. Perfectly baked in a Bundt pan, this cake features a luscious white chocolate glaze and festive garnishes, making it an ideal dessert for holidays and special occasions.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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
Mix-ins & Toppings
- 1 1/2 cups fresh or frozen cranberries
- 1 cup white chocolate chips (for the batter)
- 1/2 cup white chocolate chips (for the glaze)
- 1/4 cup heavy cream
- Fresh cranberries (for garnish)
- Powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick during baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Make the Batter: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This process typically takes about 3-4 minutes of mixing with a hand or stand mixer.
- Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition to integrate them fully. Stir in the vanilla extract to infuse the batter with flavor.
- Add Sour Cream and Milk: Mix in the sour cream to add moisture and richness. Then, alternately add the dry flour mixture and the milk into the wet ingredients, beginning and ending with the flour mixture. Stir gently until just combined; avoid overmixing to keep the cake tender.
- Fold in Cranberries and White Chocolate: Carefully fold in the fresh or frozen cranberries and 1 cup of white chocolate chips, distributing them evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top if necessary. Bake in the preheated oven 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 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze: Place 1/2 cup white chocolate chips and 1/4 cup heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring after each until the mixture is smooth and fully melted, forming a creamy glaze.
- Glaze and Garnish: Drizzle the white chocolate glaze evenly over the cooled Bundt cake. Decorate the top with fresh cranberries and lightly dust with powdered sugar for an attractive and festive finish.
Notes
- For best results, use fresh cranberries. If using frozen, do not thaw before folding them into the batter to prevent color bleeding.
- Be careful not to overmix the batter once the dry ingredients are added to maintain a light texture.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting off.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake can be made a day ahead; just add glaze and garnish before serving.
