Introduction

This White Chocolate Cranberry Bundt Cake is a delightful blend of tart cranberries and sweet white chocolate, creating a festive and moist cake perfect for any celebration. With a creamy white chocolate buttercream and sugared cranberries topping, it offers both elegance and irresistible flavor.

A slice of yellow cake with red berries mixed inside sits on a white plate over a green cloth. The cake slice has one thick layer, topped with a thick layer of white frosting. On top of the frosting, there are sugared red berries and thin almond slices with a few thin orange zest strips. Two sugared red berries also rest on the plate beside the cake. A silver fork is placed to the right of the cake slice. The background shows a blurred view of more cake and a glass with red berries on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (273g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (340g) unsalted butter, at room temperature
3/4 cup (170g) full-fat cream cheese, at room temperature
2 cups (397g) granulated sugar
1/4 cup (53g) light brown sugar, packed
1 tablespoon finely grated orange zest
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
5 large eggs, at room temperature
2 cups (227g) fresh cranberries
3 tablespoons all-purpose flour
1 cup (227g) unsalted butter, at room temperature (for frosting)
2 1/2 cups (283g) confectioners’ sugar
1/4 teaspoon salt (for frosting)
2 tablespoons heavy cream
1 teaspoon almond extract (for frosting)
6 ounces (170g) quality white chocolate, melted and cooled
1 cup (198g) granulated sugar, divided (for sugared cranberries)
1/4 cup (57g) water
1 cup (113g) fresh or frozen cranberries (for sugared cranberries)
Handful of slivered almonds (for garnish)
Additional orange zest (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, making sure to coat all crevices well. Use non-stick baking spray with flour, or grease with butter or shortening and dust with flour. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a stand mixer fitted with a paddle attachment, or using a handheld mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add both sugars and increase speed to medium-high; beat until light and fluffy, about 3 minutes.
Step 4: Add the orange zest, vanilla, and almond extract. Reduce mixer speed to medium. Add eggs one at a time, beating well after each and scraping down the bowl as needed.
Step 5: Reduce speed to low and add the flour mixture. Mix just until combined. Turn off the mixer.
Step 6: Toss cranberries with 3 tablespoons flour in a separate bowl to coat. Gently fold cranberries into the batter with a rubber spatula.
Step 7: Pour the batter into the prepared bundt pan, smoothing the top, and bake for 70 to 75 minutes. Cake is done when golden and a toothpick inserted in the center comes out clean.
Step 8: Let the cake cool in the pan on a wire rack for 20 minutes. Then invert onto the rack and cool completely.
Step 9: For the white chocolate buttercream, beat butter in a clean bowl until smooth. Gradually add confectioners’ sugar at low speed until combined. Add salt, heavy cream, and almond extract, beating smooth.
Step 10: Stir in melted, cooled white chocolate, then increase speed to medium-high and beat for 1 minute until fluffy.
Step 11: Spread the frosting evenly over the cooled cake. Garnish with slivered almonds, orange zest, and sugared cranberries if desired.
Step 12: To make sugared cranberries, combine 1/4 cup of sugar and water in a saucepan. Heat over medium, whisking until sugar dissolves and mixture simmers lightly (2-3 minutes). Add cranberries, stir to coat, then use a slotted spoon to transfer them to a wire rack. Dry at least 30 minutes.
Step 13: After drying, roll cranberries in remaining sugar in small batches until coated. Let dry for at least 1 hour before garnishing the cake.

Tips & Variations

For extra flavor, substitute orange zest with lemon zest or add a teaspoon of cinnamon to the batter.
Use frozen cranberries for sugared cranberries without thawing to keep them firm and fresh-looking.
If you don’t have almond extract, vanilla extract alone works well in the buttercream.
To prevent sticking, make sure to generously grease and flour your bundt pan, especially in the crevices.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture. The sugared cranberries are best added fresh but can be stored separately in an airtight container at room temperature for a few days. If desired, reheat slices gently in the microwave for 10-15 seconds.

How to Serve

A slice of bundt cake with two visible layers of soft, yellow cake embedded with red berries, topped with a thick layer of white frosting covered by scattered almond slices and sugared cranberries in deep red with a frosty texture, sits on a white plate. A piece of the cake is cut off with a silver fork resting beside it, showing the moist inside with berry bits. The plate is placed on a green fabric napkin, all set against a white marbled surface. In the background, a blurred whole bundt cake and a glass with red berries are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in the cake batter?

Yes, but be sure to toss frozen cranberries with flour before folding them into the batter to prevent them from sinking and to keep the batter from turning pink.

How do I prevent the bundt cake from sticking to the pan?

Grease the pan thoroughly, ensuring every nook is covered, and dust it with flour or use a baking spray with flour. Let the cake cool slightly before inverting to release it cleanly.