White Chocolate Cranberry Bundt Cake

The time of the year, where you start seeing fresh cranberries in your local grocery stores, and something is enchanting about these berries that always attracts me.

Perhaps, it’s because cranberries are the perfect berry for this cold and snowy season, and they seem to fit into the festive cheer so perfectly.

About White Chocolate Cranberry Bundt Cake

So to celebrate this festive season, I am baking a fragrant and beautiful White Chocolate Cranberry Bundt Cake!

This recipe effectively combines the soft, spongy taste of a cake with the rich, delicious flavor oozing out from the cranberries. 

One piece of this cake will tempt anyone into a heavenly state. It’s that good!

This cranberry-studded sweet treat is perfect as a breakfast, brunch or dessert.

1. Preheat the oven @350 degrees F. Sift dry ingredients together. Set it aside.

2. Cream butter, orange zest, and sugar until light and fluffy. Scrape the sides of the bowl, so all of the butter-sugar mixture is well mixed.

3. Once the creaming process is completed, and the mixture is a pale and light color, start blending the eggs into the mixture, one by one. Beat until fluffy. Add orange extract to the mixture and mix it well.

NOTE- The citrus flavor from the oranges beautifully balances the tartness of the cranberries. In fact, they complement each other well.

4. Save one tablespoon of the flour mixture and add the rest flour to the wet ingredients. Pour in buttermilk, orange juice, and mix until well blended. Run a spoon around the edge of the bowl and combine all the mixture.

NOTE – The batter for this cranberry cake is thick as compared to a standard cake batter.

5.  Dense fruits like cranberries tend to settle to the bottom of the cake. To rectify this issue, dust cranberries with the saved 1 tablespoon of flour and mix. Add cranberries, flour, and white chocolate to the batter. Fold the fruit and chocolate gently into the batter.

6. Pour the batter into the greased pan. Top the batter with cranberries and white chocolate. Tap the bundt pan gently on the counter a few times to release any trapped air.

7. Bake the cake in a preheated oven for 45-50 minutes or until the toothpick comes out clean. Remove from the oven and allow it to cook for 10 minutes in the pan.

8. Run a butter knife around the cake edges. Gently remove the cake from the pan.

This cake tastes fabulous as is – slightly warm, right off the oven. You can simply dust the cake with powdered sugar and serve.

But to give it a festive look, I completed my cooled cake with a white chocolate drizzle and topped with fresh orange zest and dried cranberries.

The thick white chocolate glaze that is drizzled all over the cake makes it a stunning centerpiece for your holiday dinner table. Beautiful and ready to be devoured!!

Fresh berries are dense, and they tend to sink to the bottom of the cake.

To avoid this, toss the cranberries with a tablespoon of flour and distribute the dusted cranberries evenly around the batter. This process will prevent sinking.

Or you can cut the cranberries in half and distribute it throughout the batter. This way, you will have a cranberry flavor with each bite.

You can use frozen cranberries for this White Chocolate Cranberry Bundt Cake.

If using frozen cranberries, use unthawed. Toss them in a bit of flour to prevent sinking.

I would also recommend folding the frozen cranberries gently into the batter to avoid color bleeding.

• Made with everyday ingredients
• Flavorful
• Rich and tender
• Irresistible
• Festive
• Delicate and
• Bursting with tons of flavor.

The orange-cranberry-white chocolate flavor combination works so great that I think it’s perfect for any season. Just try it out yourself.

Absolutely! For buttercream frosting, cream the butter and the icing sugar until smooth and creamy. Generously cover the cake in frosting, spread some sprinkles, and enjoy!

Which baking pan should I use to bake this cake?

I have baked this cake in a 6-inch bundt pan, and it makes a perfect cake. You can bake this cake in a regular 6-inch round tin too. 

How to store this White Chocolate Cranberry Bundt Cake?

Once baked and cooled, wrap the cooled cake tightly in a plastic wrap and store in the fridge. It stays good for 2-3 days.

Next day, cut yourself a piece, wrap the rest and store again. Enjoy it with tea or coffee for the holidays.

This cake can be frozen for up to 2 months.

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

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