Cranberry White Chocolate Bundt Cake Recipe

If you love a cake that’s bursting with festive flavors and a touch of elegance, you’re going to absolutely adore this Cranberry White Chocolate Bundt Cake Recipe. I first made this dazzling treat during the holiday season, and it quickly became a family favorite — the tart cranberries paired with sweet, creamy white chocolate and a moist, tender crumb make this cake truly unforgettable. Stick around, because I’m going to share all my tips and tricks so your cake turns out just as magical!

Ingredients You’ll Need

All the ingredients in this Cranberry White Chocolate Bundt Cake Recipe work in harmony to create that moist and flavorful experience you’re after. I always recommend using fresh cranberries for that perfect tang and the freshest white chocolate you can find for the best melt and flavor. Here’s a breakdown so you know exactly what to look for when you shop!

• Sugar: Divided for both the cake and sugaring the cranberries — using superfine or regular granulated sugar works well.
• Water: For the simple syrup that helps coat the cranberries beautifully.
• Fresh cranberries: Essential for that pop of tartness; never substitute with dried ones here.
• Unsalted butter: Room temperature butter is key for that fluffy creaming step.
• Sour cream: Adds moisture and a slight tang that balances the sweetness.
• Vanilla extract: Pure vanilla makes a noticeable difference in flavor.
• Large eggs: Helps bind everything together and add richness.
• All-purpose flour: Sifted to keep the texture light and tender.
• Baking powder: The lift that makes your Bundt cake rise perfectly.
• Salt: Just a pinch to enhance and balance flavors.
• Milk: Room temperature milk ensures smooth batter and even mixing.
• White chocolate chips: Use high-quality chips for the ganache — it really shines here.
• Heavy whipping cream: For making that luscious white chocolate ganache glaze.

Variations

This Cranberry White Chocolate Bundt Cake Recipe is pretty fantastic on its own, but I love how you can easily tweak it to make it your own. Whether you want to amp up the berry factor or go dairy-free, play around with flavors — I’ve tried a few tweaks and can’t wait to share!

• Add orange zest: I sometimes add the zest of one orange to the batter for a fresh citrus twist that complements the cranberries wonderfully.
• Use dried cranberries: If fresh cranberries aren’t in season, dried ones tossed in a bit of water can work, but the fresh sparkle is unbeatable.
• Dairy-free version: Swap sour cream for coconut yogurt and use dairy-free white chocolate chips — the texture is slightly different but still delicious.
• Spice it up: Adding a teaspoon of cinnamon or pumpkin spice brings in cozy warmth during colder months.

How to Make Cranberry White Chocolate Bundt Cake Recipe

Step 1: Prepare the Sugared Cranberries

I love starting off with the sugared cranberries—they not only add a festive crunch but also make your cake look absolutely stunning. Bring half a cup of sugar and water to a simmer until the sugar dissolves completely—that’s your simple syrup. Let it cool a bit, then stir in fresh cranberries and pop them in the fridge overnight. This slow soaking is my secret for perfectly glossy, sweet-tart berries that really sparkle when you roll them in extra sugar just before decorating.

Step 2: Mix the Cake Batter

Get your bundt pan ready with baking spray and preheat your oven to 350°F. Now, cream the butter and sugar together until the mixture is light and fluffy—don’t rush this step, as it’s what gives the cake that wonderful tender crumb. Next, mix in sour cream and vanilla, then add eggs in two batches, mixing thoroughly each time and scraping down the bowl so everything is evenly combined.

Step 3: Combine Dry and Wet Ingredients

In a separate bowl, whisk your sifted flour, baking powder, and salt. In a small measuring cup, combine milk and water. Add half the dry ingredients to the wet mixture, mix until just blended, then add the milk mixture. Finally, add the remaining dry ingredients. Scrape the bowl sides often — this keeps all those flavors and textures consistent throughout your batter!

Step 4: Fold in Cranberries and Bake

Gently stir in the cranberries you soaked overnight (they’ll be juicy and tender, so handle with care). Pour the batter evenly into your prepared bundt pan. Bake it for about 47-50 minutes — use a toothpick to test doneness; it should come out with just a few moist crumbs attached. Let it cool in the pan for 15-20 minutes before turning it out upside down onto a wire rack to cool completely.

Step 5: Make the Decadent White Chocolate Ganache

This ganache is the ultimate finishing touch. Place your white chocolate chips in a bowl while heating the heavy cream until it’s just boiling. Pour the hot cream over the chocolate and let it sit for 2-3 minutes — then whisk until velvety smooth. If needed, pop it in the microwave for short bursts while whisking to fully melt any stubborn lumps. You want it pourable but thick enough that it doesn’t run off your cake like a waterfall.

Step 6: Decorate with Ganache and Sugared Cranberries

Drizzle the ganache over the cooled cake, letting it drip naturally for a beautiful effect. Grab your sugared cranberries and gently place them on top—this is when the sparkly magic happens! Let the cranberries dry for about 30 minutes to set that sugar crust, then refrigerate the cake until you’re ready to serve.

How to Serve Cranberry White Chocolate Bundt Cake Recipe

Garnishes

I love keeping it simple with the sugared cranberries on top because they add that festive sparkle plus a delightful crunch. Sometimes, I toss a few fresh mint leaves around for a pop of green and fresh aroma. A light dusting of powdered sugar before serving also never fails to impress guests—it’s like a little snowy finish!

Side Dishes

I often serve this Bundt cake alongside a creamy cup of chai tea or a simple latte to balance the cake’s sweetness. If it’s brunch, a fresh berry salad or even a pumpkin spice latte pairs beautifully. This cake is rich and satisfying enough to stand alone, but those warm beverages just take the experience to the next level.

Creative Ways to Present

For holiday parties, I’ve drizzled a thin ribbon of raspberry sauce around the serving plate and nestled some sugared cranberries and pine sprigs around the Bundt cake for a stunning centerpiece. Layered on a decorative cake stand, it becomes an instant wow factor. Breaking the cake into smaller slices, I sometimes serve individual portions with a dollop of whipped cream and a cranberry on top — simple yet elegant.

Make Ahead and Storage

Storing Leftovers

I store leftover cake in an airtight container in the fridge — it stays moist and delicious for 2-3 days. I usually cut the cake into slices first and place parchment paper between layers if I stack them, which helps keep the ganache from sticking.

Freezing

I’ve frozen this cake successfully by wrapping it tightly in plastic wrap once completely cooled, then placing it in an airtight container. It keeps well for up to 3 months. When you’re ready, just thaw in the fridge overnight. To keep things fresh and pretty, I add ganache and sugared cranberries after thawing—trust me, the results are just as amazing as fresh!

Reheating

Because it’s a moist cake, I prefer to enjoy it at room temperature or chilled straight from the fridge. If you do want to warm a slice, pop it in the microwave for 15-20 seconds — just enough to take the chill off without melting the ganache too much.

FAQs

Final Thoughts

This Cranberry White Chocolate Bundt Cake Recipe holds a special place in my heart because it brings together beautiful flavors that always make my family smile. It’s that kind of cake that feels special but isn’t complicated — perfect for sharing with loved ones or impressing guests without stress. I can’t wait for you to try it and see how those sparkling cranberries and creamy ganache add that unforgettable touch to your baking. Trust me, once you make this, it’ll become a go-to favorite in your kitchen too!

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