Description
This delightful White Chocolate Cranberry Bundt Cake combines the tartness of fresh cranberries with the creamy sweetness of white chocolate in a moist, tender cake. Baked to golden perfection and finished with a luscious white chocolate glaze, this Bundt cake makes a perfect festive dessert or a sweet treat for any special occasion.
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
Add-ins
- 1 1/2 cups fresh or frozen cranberries
- 1 cup white chocolate chips (for batter)
Glaze and Garnish
- 1/2 cup white chocolate chips (for 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). Thoroughly grease and flour a Bundt pan to prevent the cake from sticking 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 together with an electric mixer until the mixture is light and fluffy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Add Sour Cream and Milk: Mix in the sour cream to the wet ingredients. Then, alternately add the flour mixture and the milk, beginning and ending with the flour mixture. Stir gently until just combined, being careful not to overmix to retain a tender crumb.
- Fold in Cranberries and White Chocolate: Gently fold in the fresh or frozen cranberries and the white chocolate chips to distribute them evenly throughout the batter.
- Bake the Cake: Pour the prepared batter evenly into the greased Bundt pan. Bake in the preheated oven 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 about 10 minutes, then invert it onto a wire rack to cool completely.
- Prepare the Glaze: Place the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring well after each interval, until the mixture is smooth and fully melted.
- Glaze and Garnish: Drizzle the warm white chocolate glaze over the cooled cake evenly. Decorate with fresh cranberries and dust with powdered sugar for a festive and elegant finish.
Notes
- For best results, use fresh cranberries; if using frozen, do not thaw before folding into the batter to prevent color bleeding.
- Make sure to grease and flour the Bundt pan well to ensure the cake releases easily.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
- The white chocolate glaze can be stored in the refrigerator and gently reheated before drizzling.
- If you prefer, substitute the heavy cream in the glaze with half-and-half for a lighter option.
