Print

White Chocolate Cranberry Bundt Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This White Chocolate Cranberry Bundt Cake is rich, buttery, and incredibly moist, bursting with tart cranberries, fragrant orange zest, and delicate almond flavor. Finished with luscious white chocolate buttercream and sparkling sugared cranberries, it’s a stunning dessert for holidays and special occasions.

Ingredients

  • For the Cranberry Bundt Cake:
  • 2 and 1/4 cups (273g/9 and 5/8 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (340g/12 ounces) unsalted butter, at room temperature
  • 3/4 cup (170g/6 ounces) full-fat cream cheese, at room temperature
  • 2 cups (397g/14 ounces) granulated sugar
  • 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
  • 1 Tablespoon finely grated orange zest
  • 1 and 1/2 teaspoons Watkins Baking Vanilla
  • 1 teaspoon Watkins Almond Extract
  • 5 large eggs, at room temperature
  • 2 cups (227g/8 ounces) fresh cranberries
  • 3 Tablespoons all-purpose flour, for coating cranberries
  • For the White Chocolate Buttercream:
  • 1 cup (227g/8 ounces) unsalted butter, at room temperature
  • 2 and 1/2 cups (283g/10 ounces) confectioners’ sugar
  • 1/4 teaspoon salt
  • 2 Tablespoons heavy cream
  • 1 teaspoon J.R. Watkins Almond Extract
  • 6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes
  • For the Sugared Cranberries:
  • 1 cup (198g/7 ounces) granulated sugar, divided
  • 1/4 cup (57g/2 ounces) water
  • 1 cup (113g/4 ounces) fresh or frozen cranberries, if using frozen do not thaw
  • For Garnish:
  • Handful of slivered almonds
  • Orange zest

Instructions

  1. Preheat the oven to 325°F (163°C). Generously grease a 10-inch (12-cup) Bundt pan, coating every nook and cranny. Use nonstick baking spray containing flour, or grease with butter or shortening and dust with flour. Set aside.
  2. In a medium mixing bowl, whisk together 2 and 1/4 cups all-purpose flour, baking powder, and salt until thoroughly combined. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat 1 and 1/2 cups butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
  4. Gradually add 2 cups granulated sugar and the brown sugar. Increase the mixer speed to medium-high and beat until light and fluffy, about 3 minutes.
  5. Beat in the orange zest, baking vanilla, and almond extract. Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  6. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Turn off the mixer.
  7. In a separate bowl, toss 2 cups fresh cranberries with 3 Tablespoons flour until evenly coated. Gently fold the coated cranberries into the cake batter using a rubber spatula.
  8. Scrape the batter into the prepared Bundt pan and smooth the top. Bake for 70 to 75 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  9. Place the Bundt pan on a wire cooling rack and allow the cake to cool in the pan for 20 minutes. Carefully invert the cake onto the rack and allow it to cool completely before frosting.
  10. To prepare the sugared cranberries, combine 1/4 cup of the granulated sugar and 1/4 cup water in a medium saucepan. Heat over medium heat, whisking frequently, until the sugar dissolves completely, about 2 to 3 minutes.
  11. Add 1 cup cranberries to the sugar syrup and gently stir until coated. Using a slotted spoon, transfer the cranberries to a wire rack and allow them to dry for at least 30 minutes.
  12. Roll the slightly sticky cranberries in the remaining 3/4 cup granulated sugar, working in small batches until evenly coated. Set aside to dry for at least 1 hour.
  13. To prepare the white chocolate buttercream, beat 1 cup softened butter on medium speed until completely smooth. Reduce the speed to low and gradually add the confectioners’ sugar, beating until fully incorporated.
  14. Add the salt, heavy cream, and almond extract. Beat until smooth. Pour in the melted white chocolate that has cooled for 10 minutes and continue beating until thoroughly combined.
  15. Increase the mixer speed to medium-high and beat the buttercream for 1 minute until light, smooth, and fluffy.
  16. Spread the white chocolate buttercream generously over the top and sides of the completely cooled Bundt cake.
  17. Decorate with sugared cranberries, slivered almonds, and freshly grated orange zest as desired. Slice and serve.

Notes

  • Use room-temperature butter, cream cheese, and eggs for a smooth batter and even cake texture.
  • Grease the Bundt pan thoroughly, especially around the detailed edges, to prevent sticking.
  • Tossing the fresh cranberries in flour helps distribute them throughout the batter and reduces sinking during baking.
  • Avoid overmixing the batter after adding the flour to keep the cake tender.
  • Use high-quality white chocolate for the smoothest and richest buttercream. Allow the melted chocolate to cool slightly before adding it to the frosting.
  • Make sure the cake is completely cool before frosting to prevent the buttercream from melting.
  • Fresh cranberries work best in the cake. Fresh or frozen cranberries may be used for the sugared garnish; do not thaw frozen cranberries before using.
  • The sugared cranberries require at least 30 minutes of initial drying and another hour after coating with sugar. Prepare them while the cake bakes and cools to save time.
  • For a festive presentation, garnish the frosted cake with sugared cranberries, slivered almonds, and fresh orange zest.
  • Store the finished cake in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the best texture and flavor.
  • For easier slicing, use a sharp knife and wipe the blade clean between cuts.
  • Preparation and cooking times are approximate; allow additional time for complete cooling and drying the sugared cranberries if necessary.

Nutrition

Find it online: https://yumfamilyrecipes.com/white-chocolate-cranberry-bundt-cake/