Indulge in the perfect blend of tart cranberries and sweet white chocolate with this delicious Cranberry White Chocolate Bundt Cake. This easy-to-make cake is not only a showstopper but also a crowd-pleaser, making it ideal for any occasion from holiday gatherings to weekend brunches.
Why You’ll Love This Recipe?
- The combination of tangy cranberries and creamy white chocolate creates a flavor explosion in every bite.
- With minimal prep time and simple ingredients, this cake is perfect for both beginner and experienced bakers alike.
- This cake is versatile and can be enjoyed for breakfast, dessert, or as a sweet treat with a cup of coffee or tea.
Ingredient Notes:
For the Sparkling Sugar Cranberries:
- Sugar: Adds sweetness and helps create a sugary coating on the cranberries.
- Water: Used to make a simple syrup for coating the cranberries.
- Fresh Cranberries: Provide a tart contrast to the sweetness of the cake.
For the Cake:
- Unsalted Butter: Adds richness and moisture to the cake.
- Sugar: Sweetens the cake and adds structure.
- Sour Cream: Provides moisture and a slight tanginess.
- Vanilla Extract: Enhances the flavor of the cake.
- Large Eggs: Bind the ingredients together and add richness.
- All-Purpose Flour: Gives structure to the cake.
- Baking Powder: Helps the cake rise.
- Salt: Balances the sweetness of the other ingredients.
- Milk: Adds moisture to the cake batter.
- Water: Helps create a smooth batter.
- Fresh Cranberries: Provide bursts of tartness throughout the cake.
For the Ganache:
- White Chocolate Chips: Adds a creamy, sweet layer to the cake.
- Heavy Whipping Cream: Creates a smooth and luscious ganache topping.
Step-by-Step Instructions:
- Preheat your oven and prepare the bundt pan.
- Make the sparkling sugar cranberries by coating fresh cranberries in a sugar syrup.
- Cream butter and sugar together until light and fluffy.
- Add sour cream, vanilla extract, and eggs to the mixture.
- Gradually add the dry ingredients, alternating with milk and water.
- Fold in fresh cranberries and pour the batter into the prepared pan.
- Bake the cake until a toothpick inserted comes out clean.
- Make the ganache by melting white chocolate and cream together.
- Pour the ganache over the cooled cake and top with the sparkling sugar cranberries.
Helpful Tips:
- Don’t overmix the batter to avoid a tough cake texture.
- Use room temperature ingredients for better incorporation.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Swap fresh cranberries for dried cranberries if needed.
Expert Tips for the Best Results:
- Sift the flour for a lighter and fluffier cake texture.
- Use high-quality white chocolate for a richer ganache.
- Allow the cake to cool completely before adding the ganache for a smooth finish.
Serving Suggestions:
Enjoy a slice of Cranberry White Chocolate Bundt Cake with a dollop of whipped cream and a cup of hot tea. Pair it with a scoop of vanilla ice cream for a decadent dessert.
Storage and Reheating Tips:
Store any leftover cake in an airtight container in the refrigerator for up to a week. To reheat, microwave individual slices for a few seconds or warm in the oven at a low temperature.
Frequently Asked Questions:
- Can I use frozen cranberries instead of fresh ones? Yes, just make sure to thaw and pat them dry before using.
- Can I make the cake ahead of time? Yes, you can bake the cake a day in advance and add the ganache before serving.
- Can I freeze the cake? Yes, you can freeze the cake without the ganache for up to 3 months.
Conclusion:
Treat yourself and your loved ones to the delightful flavors of Cranberry White Chocolate Bundt Cake. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake is sure to impress. Give it a try and let us know how it turns out!
Print
Cranberry White Chocolate Bundt Cake Recipe
- Prep Time: 20 mins
- Cook Time: 50-60 mins
- Total Time: 1 hr 30 mins
- Yield: 1 bundt cake 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of tart cranberries and sweet white chocolate in this moist and flavorful bundt cake. Topped with sparkling sugar cranberries, this cake is perfect for any festive occasion.
Ingredients
For the Sparkling Sugar Cranberries
- 1 1/2 cups (310g) sugar, divided
- 1/2 cup (120ml) water
- 1 cup (104g) fresh cranberries
For the Cake
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 1 cup (231g) sour cream
- 1 tbsp vanilla extract
- 5 large eggs
- 3 cups (390g) all-purpose flour, sifted
- 4 tsp baking powder
- 3/4 tsp salt
- 1 cup (240ml) milk, room temperature
- 2 tbsp (30ml) water, room temperature
- 2 1/2 cups (260g) fresh cranberries
For the Ganache
- 12 oz white chocolate chips
- 1/2 cup (120ml) heavy whipping cream
Instructions
- Prepare Sparkling Sugar Cranberries: Boil 1 cup sugar with water, add cranberries, coat with remaining sugar, then set aside to dry.
- Make the Cake Batter: Cream butter and sugar, mix in sour cream, vanilla, eggs. Combine dry ingredients, add to mixture alternating with milk and water. Fold in cranberries.
- Bake the Cake: Pour batter into greased bundt pan, bake at 350°F for 50-60 mins. Cool completely.
- Make the Ganache: Heat cream, pour over chocolate chips, stir until smooth. Drizzle over cooled cake and top with sugar cranberries.
Notes
- This cake is best served at room temperature.
- You can add chopped nuts or citrus zest for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg