Fresh cranberries and white chocolate come together to produce a delicious, and tasty cake. This White Chocolate Cranberry Bundt Cake infused with orange zest is bursting with citrus flavors. It’s the ultimate holiday treat that’s perfect for your dessert table.
It’s a beautiful time of the year!
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.
Ingredients required to make this White Chocolate Cranberry Bundt Cake!
- Flour – is the building block
- Cornstarch – softens the protein in the flour and bakes a lighter crumb cake
- Baking powder + Baking soda – leavening agents that helps to lift the cake batter
- Salt – to intensify the overall flavor of the cake
- Unsalted Butter – for lighter and moister crumb
- Sugar – to sweeten the cake
- Eggs – add structure to a cake
- Orange Juice – to intensify the orange flavor
- Buttermilk – helps create a beautiful tender crumb
- Orange extract – to balance the flavor
- White Chocolate morsels + Fresh Cranberries or frozen cranberries
How to make White Chocolate Cranberry Bundt Cake?
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.
How to garnish White Chocolate Cranberry Bundt Cake?
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!!
Tips on how to bake this cake with fresh berries!
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.
You are going to love this Cranberry cake because it’s –
- 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.
Can I use buttercream as frosting?
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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ORIGINALLY PUBLISHED ON DECEMBER 9th, 2015. UPDATED AND POSTED THE RECIPE AGAIN ON DECEMBER 22nd, 2019 WITH BETTER PICTURES AND ADDED TIPS!
White Chocolate Cranberry Bundt Cake
Ingredients
DRY INGREDIENTS
- 2 cups All purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ⅛ teaspoon Salt
WET INGREDIENTS
- ½ cup + 2 tablespoon Soften Unsalted Butter
- ¾ cup Sugar
- 2 large Eggs
- ¾ cup Orange Juice
- ½ cup Buttermilk
- 2 teaspoons Orange extract
- 3 tablespoons White Chocolate morsels
- 1 cup Fresh Cranberries or frozen cranberries
WHITE CHOCOLATE DRIZZLE
- ¾ cup White chocolate chips
- 3 tablespoons Heavy whipping cream
GARNISH
- – – Handful of Dried Cranberries
Instructions
- 1. Preheat the oven @350 degrees F. Sift dry ingredients together. Set it aside.
- 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.
- Grease a bundt pan and set it aside.
- 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.
- Save 1 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.
- Heavy fruits like cranberries have a tendency 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.
- 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.
- Bake the cake in a preheated oven for 45-50 minutes or until the toothpick comes out clean. Remove from oven and allow it to cook for 10 minutes in the pan.
- Run a butter knife around the cake edges.
- Gently remove the cake from the pan.
- Combine white chocolate with cream in a bowl. Microwave for 30 seconds and stir until the chocolate is all melted.
- Once the chocolate is all melted, transfer it to a piping bag.
- Trim the tip of the bag and drizzle white chocolate all over the cake.
- Garnish with handful of dried cranberries and enjoy!
Recipe Notes Can I use buttercream as frosting? 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. Other option would be to bake this cake in an 8-inch round pan or 2-6-inch cake pans. Baking time will vary depending on pan size. 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. |
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues. Nutrition InformationCalories: 483kcal | Carbohydrates: 63g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 166mg | Potassium: 245mg | Fiber: 1g | Sugar: 35g | Vitamin A: 593IU | Vitamin C: 13mg | Calcium: 106mg | Iron: 2mg |
