Fresh cranberries and white chocolate come together to produce a delicious, and tasty cake. This 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 the beautiful time of the year – the time of the year where you start seeing fresh cranberries in your local grocery stores. 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.
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.
Tips on how to bake 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 cranberry flavor with each bite.
You can use frozen cranberries for this 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.
How to make this White Chocolate Cranberry Bundt Cake?
Start off with the standard procedure of creaming sugar and butter until pale and light in color. I prefer to add orange zest during the creaming process as it helps to infuse the orange flavor better and pops up the taste.
Then mix in the eggs one by one to avoid the eggy smell. Add rest of the ingredients followed by the dry ingredients. Mix until everything is thoroughly combined. Gently fold-in the dusted cranberries into the batter and bake as directed.
The freshly baked cake has a light and moist crumb that very hard to resist.
How to garnish this cake?
This cake tastes fabulous as is – slightly warm, right off the oven.
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!!
But if you prefer, you can simply dust the cake with powdered sugar and serve.
You will love this cake because it’s-
- 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 this cake be stored?
Of course, it can be stored.
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.
Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them.
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White Chocolate Cranberry Bundt Cake
- 2 cups All purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/8 teaspoon Salt
- 1/2 cup + 2 tablespoon Soften Unsalted Butter
- 3/4 cup Sugar
- 2 large Eggs
- 3/4 cup Orange Juice
- 1/2 cup Buttermilk
- 2 teaspoon Orange extract
- 3 tablespoons White Chocolate morsels
- 1 cup Fresh Cranberries or frozen cranberries
WHITE CHOCOLATE DRIZZLE
- 3/4 cup White chocolate chips
- 3 tablespoons Heavy whipping cream
- - - Handful of Dried Cranberries
- 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!
- The batter for this cranberry cake is thick as compared to a standard cake batter.
- I have used a bundt pan for this 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.
- The citrus flavor from the oranges beautifully balances the tartness of the cranberries. In fact, they complement each other well.