If you’re looking for a showstopping dessert that’s equal parts elegant and cozy, the White Chocolate Cranberry Bundt Cake is about to become your new baking obsession. This cake is everything you want in a celebration treat: a buttery crumb, pops of tart cranberries, and creamy ribbons of white chocolate. Whether you bring it to a festive holiday table or serve it for a weekend brunch, this stunning Bundt will fill your kitchen with irresistible aromas and have everyone asking for seconds. The White Chocolate Cranberry Bundt Cake strikes the perfect balance between sweet, tart, and creamy—each slice is pure comfort and joy!

White Chocolate Cranberry Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe pulls its weight, adding character, flavor, and texture. Let’s take a closer look at what makes this cake truly special. Gather these essentials, and you’re halfway to a crave-worthy White Chocolate Cranberry Bundt Cake!

Unsalted butter, softened: Gives your Bundt cake a rich, tender crumb—make sure it’s at room temperature so it creams smoothly.
Granulated sugar: Sweetens the cake and assists with that gorgeous golden crust.
Eggs: Four large eggs provide structure, lift, and lovely richness.
Vanilla extract: Adds warmth and depth; don’t skip it!
Almond extract (optional): This tiny dash adds an irresistible nutty note to the cake—use sparingly, as it’s potent.
All-purpose flour: The foundation of your cake, providing structure and balance.
Baking powder: Guarantees a fluffy rise and light crumb.
Salt: A hint amplifies all the sweet and tart notes, never underestimate its magic.
Sour cream: The secret to a moist, tender crumb and subtle tangy flavor.
Milk: Loosens the batter just enough for a perfectly soft bite.
Fresh or frozen cranberries (tossed with flour): These gems add bright, tart bursts—tossing in flour stops them from sinking in the batter.
White chocolate chips: Creamy, sweet, and speckled throughout for decadent contrast to the cranberries.
For the glaze—white chocolate chips and heavy cream: Just these two create a silky, pourable finish that’s both beautiful and delicious.

How to Make White Chocolate Cranberry Bundt Cake

Step 1: Prep Your Bundt Pan

Begin by preheating your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan to ensure your cake pops out effortlessly with all those lovely details intact. This little bit of prep makes a big difference in presentation!

Step 2: Cream Butter and Sugar

In your largest bowl, beat together the softened butter and sugar until pale and fluffy. This step takes about three to five minutes and creates the foundation for a light, airy crumb. Don’t rush it—making sure the butter and sugar are fully creamed is pure cake magic.

Step 3: Add Eggs and Extracts

Crack in those four eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and, if you’re feeling adventurous, the almond extract. This not only enriches the batter but fills your kitchen with incredible aromas.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Combining these dry ingredients before adding them to the wet ensures even distribution, so every bite is consistently delicious.

Step 5: Alternate Wet and Dry Ingredients

Add your dry ingredients to the wet mixture gradually, alternating with sour cream and milk. Begin and end with the flour mixture, mixing just until combined after each addition. This gentle approach keeps the batter tender and the final cake soft.

Step 6: Fold in Cranberries and White Chocolate Chips

Toss your cranberries with a tablespoon of flour (this keeps them suspended nicely in the batter) and gently fold them in along with white chocolate chips. This duo brings bursts of tartness and creamy sweetness to every slice of your White Chocolate Cranberry Bundt Cake.

Step 7: Bake

Pour the batter evenly into your prepared Bundt pan, smoothing the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell downright dreamy as the cake rises to golden perfection.

Step 8: Cool and Unmold

Let the cake rest in the pan for about 15 minutes—this helps it firm up for a clean release. Invert onto a wire rack and cool completely so the glaze can set perfectly later.

Step 9: Make the White Chocolate Glaze

Combine the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until melted and creamy. Once your cake is cool, drizzle this luscious glaze over the top, letting it cascade down the ridges for that wow-factor finish.

How to Serve White Chocolate Cranberry Bundt Cake

Garnishes

Make your cake look as irresistible as it tastes! Try a sprinkle of sugared cranberries, delicate curls of white chocolate, or even a dusting of powdered sugar. A few fresh cranberries placed around the base add festive color and crunch, making your White Chocolate Cranberry Bundt Cake truly shine for any occasion.

Side Dishes

For a full dessert experience, serve each slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Hot coffee or a little citrusy tea perfectly balances the cake’s sweet and tart flavors, elevating your dessert table to new heights.

Creative Ways to Present

For a brunch spread, slice and arrange cake pieces on a tiered stand for a chic centerpiece. If gifting, slip individual Bundt cake slices into parchment and tie with a bold ribbon. Or, for holiday parties, serve cake with citrus segments or candied orange peel for irresistible color and flair. The options for presenting your White Chocolate Cranberry Bundt Cake are as endless as your imagination!

Make Ahead and Storage

Storing Leftovers

Cover any leftover cake tightly with plastic wrap or store in an airtight container at room temperature for up to three days. The white chocolate glaze may set a little more over time, and the cake’s flavor only deepens—making those leftovers dangerously tempting!

Freezing

You can freeze White Chocolate Cranberry Bundt Cake with great results. For best texture, wrap unsliced portions tightly in plastic and foil, then freeze for up to two months. If freezing slices, tuck parchment between them to prevent sticking. Just thaw on the counter for a few hours before serving.

Reheating

While this cake is delicious at room temperature, a quick zap in the microwave (about 10–15 seconds per slice) revives its just-baked flavor, especially if you love a gently warmed, melt-in-your-mouth Bundt. Serve with extra glaze if you have it!

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Dried cranberries are a handy substitute, just remember to use a little less and soak them in warm water for 10 minutes to plump them up before folding into the batter.

What’s the difference if I use almond extract versus just vanilla?

Almond extract adds a light, nutty aroma that enhances the cake’s overall flavor and pairs beautifully with both white chocolate and cranberries. If you prefer a classic vanilla base, just skip the almond extract—it will still be delicious!

How do I prevent my Bundt cake from sticking to the pan?

Be generous when greasing and flouring every nook and cranny of your Bundt pan. Let the cake cool for 15 minutes after baking before inverting—it usually releases perfectly if you follow these steps.

Can this White Chocolate Cranberry Bundt Cake be made a day ahead?

Yes, it actually improves with time! Bake and glaze the cake the day before your event, and store tightly covered at room temperature. The flavors meld beautifully and the cake remains incredibly moist.

Is there a dairy-free version of this recipe?

For a dairy-free version, use plant-based butter, a dairy-free sour cream and milk, and swap in vegan white chocolate chips. The texture and flavor are just as lovely for those with dietary needs!

Final Thoughts

There’s just something magical about baking a White Chocolate Cranberry Bundt Cake and sharing it with people you love. From the first slice to the very last crumb, this cake promises bold flavors, festive energy, and a happy kitchen. Give it a try and see just how quickly it becomes your go-to for gatherings big or small!

White Chocolate Cranberry Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 25 reviews

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

Print Recipe

Description

Indulge in the rich flavors of this White Chocolate Cranberry Bundt Cake. The perfect holiday dessert that combines the sweetness of white chocolate with the tartness of cranberries in a moist and decadent cake.

Ingredients

Scale

Dry Ingredients:

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

Wet Ingredients:

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1/2 cup sour cream
1/2 cup milk
1 1/2 cups fresh or frozen cranberries (tossed with 1 tbsp flour)
1 cup white chocolate chips

For the glaze:

1 cup white chocolate chips
1/4 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease/flour a 10-cup Bundt pan.
Mix Wet Ingredients: Cream butter and sugar, then add eggs one at a time. Stir in vanilla and almond extracts.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
Combine: Gradually add dry ingredients to wet mixture, alternating with sour cream and milk. Fold in cranberries and white chocolate chips.
Bake: Pour batter into pan, bake for 50-60 minutes until a toothpick comes out clean.
Cool and Glaze: Let cake cool, then drizzle with melted white chocolate and heavy cream mixture.

Notes

Tossing cranberries in flour prevents sinking in batter.
Substitute dried cranberries, reduce amount slightly, and soak in warm water for best texture.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American