White Chocolate Cranberry Bundt Cake

5 from 4 votes

White Chocolate Cranberry Bundt Cake

Fresh cranberries and white chocolate come together to produce a delicious, and scrumptious cake. This cranberry bundt cake infused with orange zest is bursting with citrus flavors. It's the ultimate holiday treat just perfect for your dessert table.

Prep: 15

Cook: 45

Total: 1

Course: Dessert

Cuisine: American

Servings:

Calories: 483kcal

Author: Ruchi

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

US Customary - Metric

Instructions

Preheat the oven @350 degrees F. Grease a Bundt pan with butter and set aside.
Combine dry ingredients – Sift all-purpose flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
Combine wet ingredients – Cream butter, orange zest, and sugar until light and fluffy. Scrape the sides of the bowl, so all of the butter-sugar mixtures is well mixed.
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 one tablespoon of the flour mixture and add the remaining dry ingredients to the wet ingredients. Pour in buttermilk, orange juice, and mix until well blended. Run a spoon around the bowl’s edge and mix for one last time until all the flour has been incorporated well into the mixture.
Dust cranberries – with the saved 1 tablespoon of flour and mix.
Assemble: the cake – 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 – 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.
Run a butter knife around the cake edges. Gently remove the cake from the pan.
To give the cake a festive look, decorate the cooled cake with a white chocolate drizzle and topped it with fresh orange zest and dried cranberries. Serve and enjoy!

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. Another 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.

The 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.

Nutrition