Description
This White Chocolate Cranberry Bundt Cake is a beautifully moist and tender cake bursting with tart fresh cranberries and sweet white chocolate chips. Perfectly balanced with a creamy glaze and festive garnishes, this cake is ideal for holiday gatherings or special occasions. The rich buttery flavor mixed with sour cream and the subtle tang of cranberries makes each bite irresistibly delicious.
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 & Garnishes
- 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 (for the glaze)
- 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 releases easily after 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 blending later into the batter.
- Make the Batter: In a large mixing bowl, beat softened unsalted butter with granulated sugar until the mixture becomes light and fluffy. This aeration helps create a tender cake crumb. Add eggs one at a time, beating well between each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Add Sour Cream and Milk: Mix in the sour cream to add moisture and richness. Then alternately add the flour mixture and milk, starting and ending with the flour mixture. Stir gently just until combined to avoid overmixing, which can lead to a denser cake.
- Fold in Cranberries and White Chocolate: Carefully fold in the fresh or frozen cranberries and white chocolate chips to distribute evenly throughout the batter without crushing the fruit.
- Bake the Cake: Pour the batter into your prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
- Prepare the Glaze: In a microwave-safe bowl, heat 1/2 cup white chocolate chips with 1/4 cup heavy cream in 15-second increments, stirring after each, until the mixture is smooth and fully melted.
- Glaze and Garnish: Drizzle the warm white chocolate glaze over the cooled cake evenly. Garnish with fresh cranberries and a light dusting of powdered sugar to add festive color and sweetness.
Notes
- For an even distribution of cranberries and white chocolate, toss them in a small amount of flour before folding into the batter.
- If using frozen cranberries, do not thaw them before folding into the batter to prevent bleeding of color.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.
- This cake can be made a day ahead; store unglazed and glaze just before serving for the best presentation.
