Description
A delightful White Chocolate Cranberry Bundt Cake featuring a moist, tender crumb packed with fresh cranberries and melted white chocolate chips. Finished with a smooth white chocolate glaze and festive garnishes, this cake is perfect for holiday celebrations or 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
Main Add-ins
- 1 1/2 cups fresh or frozen cranberries
- 1 cup white chocolate chips
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 cake removal.
- 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 until the mixture is light and fluffy, which usually takes about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate. Then, stir in the vanilla extract for flavor.
- Add Sour Cream and Milk: Mix in the sour cream. Then, alternately add the dry flour mixture and milk to the batter, starting and ending with the flour mixture. Stir just until combined to avoid overmixing.
- Fold in Cranberries and White Chocolate: Gently fold fresh or frozen cranberries along with white chocolate chips into the batter, ensuring an even distribution without breaking the berries.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Prepare the Glaze: In a microwave-safe bowl, combine 1/2 cup white chocolate chips and 1/4 cup heavy cream. Microwave in 15-second intervals, stirring in between until the mixture is smooth and fully melted.
- Glaze and Garnish: Drizzle the white chocolate glaze evenly over the cooled cake. Finish by garnishing with fresh cranberries and a light dusting of powdered sugar for a festive touch.
Notes
- For best results, use fresh cranberries if possible; if using frozen, do not thaw before folding them into the batter to prevent color bleeding.
- Ensure the butter is softened to room temperature to achieve a light and fluffy batter.
- Be careful not to overmix once the flour is added to keep the cake tender.
- If white chocolate chips are not melting well in the microwave, you can melt them gently over a double boiler.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
