If the holidays had a flavor, they would surely taste like this White Chocolate Cranberry Bundt Cake. This festive treat brings together tart, juicy cranberries and creamy, decadent white chocolate in a buttery, super-moist crumb. Whether you’re gathering with family, hosting friends, or simply indulging your own sweet tooth, this cake is irresistibly elegant and perfect for any occasion. Every slice is an invitation to celebrate, sparkle, and savor the bright flavors of the season!

White Chocolate Cranberry Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of simple ingredients can transform into a show-stopping dessert! Each part of this list plays a special role, delivering the signature taste, rich texture, and gorgeous color you’ll love in this White Chocolate Cranberry Bundt Cake.

All-purpose flour: The sturdy backbone of the cake, ensuring a perfect rise and soft crumb.
Baking powder: Helps the cake achieve that lovely, lofty height.
Baking soda: Aids in fluffiness and balances the acidity from the sour cream and cranberries.
Salt: Just a touch sharpens the sweet and bright flavors.
Unsalted butter: Make sure it’s softened—this is key for a tender, richly flavored cake.
Granulated sugar: Sweetens every bite and creates golden edges.
Large eggs: Lending richness, moisture, and structure.
Vanilla extract: The secret to a warm, bakery-style aroma.
Almond extract (optional): For a sophisticated, nutty note beneath the berries and chocolate.
Sour cream: The ultimate ingredient for a cake that’s extra-moist with just a hint of tanginess.
Fresh or frozen cranberries (tossed in flour): Tart, juicy pops of color and flavor that won’t sink thanks to that flour coating.
White chocolate chips: Creamy sweetness that pairs beautifully with the cranberries’ zing.
Powdered sugar: Essential for a silky-sweet glaze that sets up with a gentle sheen.
Milk: Adjusts the glaze to the perfect drizzling consistency.
Extra cranberries and white chocolate shavings: The ultimate festive garnish to add a little celebratory flair.

How to Make White Chocolate Cranberry Bundt Cake

Step 1: Prepare the Pan and Oven

Begin by preheating your oven to 350°F (175°C) so it’s ready the moment you are. Thoroughly grease and flour a 10-cup Bundt pan, paying extra attention to all the nooks and crannies. Trust me, this will make unmolding the cake a breeze and keep every swirl and ridge picture-perfect.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This step ensures the leaveners and salt are evenly dispersed, setting the stage for an evenly risen, balanced cake. It might seem small, but this early mixing works wonders.

Step 3: Cream Butter and Sugar

In a large bowl, use a hand or stand mixer to cream the softened butter with the granulated sugar until the mixture is light and fluffy. Think pale, cloudlike, and irresistible—it should take about 3 to 5 minutes. This step aerates the batter, so your White Chocolate Cranberry Bundt Cake is never dense.

Step 4: Add Eggs and Extracts

Add the eggs one at a time, mixing well after each so the batter stays smooth and emulsified. Blend in the vanilla extract and, if you’re feeling fancy, a splash of almond extract for extra flavor depth.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and sour cream to your large bowl of wet ingredients, beginning and ending with the flour in three additions. Mix gently after each step, just until combined. Alternating helps keep the cake tender and prevents over-mixing.

Step 6: Fold in Cranberries and White Chocolate Chips

Using a spatula, gently fold the flour-coated cranberries and white chocolate chips into the batter. This step is when it all starts looking festive! The flour coating keeps the cranberries from sinking to the bottom, so every slice is bursting with berries.

Step 7: Bake the Cake

Spoon the batter into your prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean or with a few moist crumbs. Your kitchen will fill with the most enticing scent—just try to resist peeking!

Step 8: Cool and Unmold

Cool the cake in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. Give it time—removing it too early can cause the cake to tear, and patience is key for a pristine presentation.

Step 9: Glaze and Garnish

Whisk the powdered sugar and milk until smooth and just pourable. Drizzle this glossy glaze all over the cooled cake, letting it pool into the ridges. Add extra cranberries and white chocolate shavings on top for that irresistible, bakery-worthy finish.

How to Serve White Chocolate Cranberry Bundt Cake

Garnishes

Garnishing your White Chocolate Cranberry Bundt Cake isn’t just about looks—it’s about adding extra flavor and excitement to every bite. Top it off with extra cranberries for tart pops of color, a shower of delicate white chocolate shavings for creaminess, or even a sprinkle of orange zest to complement the cranberries.

Side Dishes

This beautiful cake pairs perfectly with softly whipped cream, a scoop of vanilla ice cream, or even a tangy dollop of crème fraîche. Fresh pomegranate seeds or a citrus salad make lovely, light companions that cut through any richness and turn dessert into a feast.

Creative Ways to Present

For a truly stunning presentation, place the cake on a festive cake stand and surround it with frosted rosemary sprigs and sugared cranberries. Individual slices can be plated with a swirl of extra glaze and a scatter of edible flowers for a modern, whimsical touch. You can even use mini Bundt pans for single-serving delights—perfect for gifting or dinner parties!

Make Ahead and Storage

Storing Leftovers

Leftover White Chocolate Cranberry Bundt Cake stays delightfully moist for several days. Simply wrap it tightly or store it in an airtight container at room temperature for up to 3 days. Be sure to keep it somewhere cool and dry so the glaze stays perfect.

Freezing

This cake freezes like a dream! Wrap slices or the entire cake (without glaze) in a double layer of plastic wrap and then foil. Store in the freezer for up to three months. Thaw overnight in the fridge, then bring to room temperature and add the glaze and garnishes before serving.

Reheating

While this cake is delicious at room temperature, if you’d like to warm it slightly, pop individual slices in the microwave for about 10 seconds. If you’re reheating larger pieces, wrap them in foil and gently heat in a low oven. Warm cake with melted chocolate chips is truly an indulgent experience.

FAQs

Can I use dried cranberries instead of fresh or frozen?

You can swap in dried cranberries, but for best results, soak them in warm water or orange juice for 10 minutes so they’re plump and juicy. The tartness and burst of fresh or frozen berries really make this White Chocolate Cranberry Bundt Cake shine, though!

My cake stuck to the pan—any tips?

Always make sure your pan is both well-greased and well-floured, especially in the intricate sections. For extra insurance, use a baking spray that contains flour, and let the cake cool for exactly 15 minutes before inverting. Bundt cakes are all about those gorgeous edges, so a little preparation will go a long way.

Can I add nuts or other mix-ins?

Absolutely! Chopped toasted pecans, walnuts, or even pistachios add lovely crunch and flavor to your cake. Just keep total add-ins to about 1/2 cup to avoid weighing down the batter.

Is it possible to make this cake in advance?

You bet! The flavors in this White Chocolate Cranberry Bundt Cake actually deepen after a day, making it even more delicious. Bake and cool the cake, then store it unglazed at room temperature. Glaze and garnish just before serving for best results.

What’s the best way to get sharp, clean slices?

Use a sharp, serrated knife and clean it with a warm, damp cloth between each slice. The glaze will stay neat, and every piece will look as good as it tastes!

Final Thoughts

I can’t recommend this White Chocolate Cranberry Bundt Cake enough—every slice is bursting with festive spirit and comforting flavor. Whether you’re baking it for a special gathering or your own cozy afternoon treat, it’s a joy to make and share. Go ahead and give it a try; you’ll be making memories (and requests for seconds) in no time!

White Chocolate Cranberry Bundt Cake Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of white chocolate and tart cranberries with this delightful White Chocolate Cranberry Bundt Cake. Moist and flavorful, this cake is a festive treat that’s perfect for holiday gatherings.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients:

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 tsp almond extract (optional)
1 cup sour cream

Additional Ingredients:

2 cups fresh or frozen cranberries (tossed in 1 tbsp flour)
1 cup white chocolate chips
1 cup powdered sugar
2–3 tbsp milk
Extra cranberries and white chocolate shavings for garnish

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add Wet Ingredients: Mix in the eggs one at a time, then add the vanilla and almond extracts. Alternate adding the flour mixture and sour cream in three parts.
Combine Cranberries and Chocolate: Gently fold in the cranberries and white chocolate chips.
Bake: Pour the batter into the prepared pan and bake for 50–60 minutes. Cool before removing from the pan.
Make the Glaze: Whisk powdered sugar and milk for the glaze. Drizzle over the cooled cake.
Garnish: Decorate with extra cranberries and white chocolate shavings.