Description
This White Chocolate Cranberry Bundt Cake is a delightful blend of tart cranberries and sweet white chocolate, baked to perfection in a moist and tender crumb. Featuring a rich glaze and garnished with fresh cranberries and powdered sugar, this cake is perfect for festive occasions or any time you crave a luscious, fruity dessert.
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 the batter)
Glaze
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
Garnish
- Fresh cranberries
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking and ensure easy release of the cake.
- Prepare Dry Ingredients: In a medium bowl, whisk together 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 until the mixture is light and fluffy. This will help incorporate air and give the cake a nice texture. Add eggs one at a time, beating well after each addition, then add the vanilla extract and mix until combined.
- Add Sour Cream and Milk: Mix in the sour cream until incorporated. Then, alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Stir gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Cranberries and White Chocolate: Gently fold in the cranberries and the 1 cup of white chocolate chips into the batter, ensuring they are evenly distributed without smashing the berries.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
- Prepare the Glaze: To make the glaze, microwave 1/2 cup white chocolate chips and 1/4 cup heavy cream in 15-second intervals, stirring well between each until the mixture is smooth and fully melted.
- Glaze and Garnish: Once the cake has cooled, drizzle the white chocolate glaze over the top. Garnish with fresh cranberries and dust with powdered sugar for an elegant and festive finish.
Notes
- Use fresh or frozen cranberries; if frozen, do not thaw before adding to prevent bleeding into the batter.
- Ensure butter is softened but not melted for optimal texture.
- Do not overmix the batter once dry ingredients are added to keep the cake light and tender.
- If you don’t have a microwave, you can melt the glaze ingredients over a double boiler on the stove.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Let the cake cool completely before glazing to prevent the glaze from melting and running off.
