Description
This Sparkling Cranberry White Chocolate Bundt Cake is a festive and elegant dessert combining tart fresh cranberries with a rich white chocolate ganache. A moist, tender cake featuring sour cream and a blend of all-purpose flour and baking powder is crowned with a glossy white chocolate ganache and sparkling sugared cranberries for a stunning presentation. Perfect for holiday gatherings or special occasions.
Ingredients
Scale
For the Sparkling Sugar Cranberries
- 1 1/2 cups (310g) sugar, divided
- 1/2 cup (120ml) water
- 1 cup (104g) fresh cranberries
For the Cake
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 1 cup (231g) sour cream
- 1 tbsp vanilla extract
- 5 large eggs
- 3 cups (390g) all-purpose flour, sifted
- 4 tsp baking powder
- 3/4 tsp salt
- 1 cup (240ml) milk, room temperature
- 2 tbsp (30ml) water, room temperature
- 2 1/2 cups (260g) fresh cranberries
For the Ganache
- 12 oz white chocolate chips
- 1/2 cup (120ml) heavy whipping cream
Instructions
- Make the Sugared Cranberries: In a saucepan, bring 1/2 cup sugar and 1/2 cup water to a simmer, stirring until the sugar dissolves completely.
- Cool the Syrup: Pour the sugar syrup into a heatproof bowl and allow it to cool for about 10 minutes.
- Coat Cranberries: Stir fresh cranberries into the cooled syrup to coat them evenly.
- Refrigerate Overnight: Refrigerate the cranberries in the syrup overnight, stirring occasionally to ensure all cranberries are coated well.
- Prepare the Bundt Pan and Oven: Spray a bundt pan with baking spray and preheat your oven to 350°F (176°C).
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and sugar together for 3-4 minutes until the mixture is light in color and fluffy.
- Add Sour Cream and Vanilla: Mix in sour cream and vanilla extract until fully incorporated.
- Add Eggs: Add eggs in two batches, mixing well after each addition and scraping down the bowl sides as needed.
- Combine Dry Ingredients: In a separate bowl, mix together sifted flour, baking powder, and salt.
- Mix Wet and Dry Ingredients: Add half the dry ingredients to the batter and mix until combined. Then add the milk and water mixture, blend well, followed by the remaining dry ingredients. Scrape down the sides to ensure thorough mixing.
- Fold in Cranberries: Gently fold the fresh cranberries into the batter.
- Pour Batter: Pour the batter evenly into the prepared bundt pan.
- Bake: Bake in the preheated oven for 47-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake in Pan: Let the cake cool in the pan for 15-20 minutes after baking.
- Transfer to Cooling Rack: Remove the cake from the pan and place it on a wire rack to cool completely.
- Prepare Ganache: Place white chocolate chips in a large bowl. Heat the heavy cream until it begins to boil, then pour over the chocolate chips. Let it sit 2-3 minutes before whisking until smooth, microwaving in short bursts if necessary to achieve a glossy texture.
- Cool Ganache: Allow the ganache to cool slightly until pourable yet thick enough not to run off the cake.
- Drizzle Ganache: Pour the ganache over the cooled cake evenly.
- Coat Cranberries with Sugar: Remove cranberries from syrup and roll them in the remaining 1 cup sugar multiple times to create sparkling layers. Let dry for 30 minutes to 1 hour.
- Decorate Cake: Top the cake with the sugared cranberries for a festive look.
- Refrigerate: Refrigerate the finished cake until ready to serve.
Notes
- Makes 12-14 slices.
- To store, refrigerate in an airtight container for 2-3 days.
- To freeze, wrap the cooled cake tightly in plastic wrap and place in an airtight container for up to 3 months. Thaw before topping with ganache and sugared cranberries.
Nutrition
- Serving Size: 1 slice (approx. 1/14 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
