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White Chocolate Cranberry Bundt Cake Recipe

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★★★★★

4.9 from 61 reviews

This White Chocolate Cranberry Bundt Cake is a moist, tender cake bursting with fresh cranberries and rich white chocolate, topped with a luscious white chocolate buttercream and adorned with sugared cranberries, toasted slivered almonds, and bright orange zest. Perfect for festive holidays or any special occasion, this cake combines a unique blend of creamy butter and cream cheese in the batter for an irresistibly rich texture and flavor.

Ingredients

Scale

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 oz) granulated sugar
  • 1/4 cup (53 g/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

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

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)
  • Handful of slivered almonds
  • Orange zest, for garnish

Instructions

  1. Prepare the Bundt Pan: Preheat your oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan using a non-stick baking spray with flour, or grease with shortening or butter and dust with flour to ensure the cake releases easily. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly and set aside.
  3. Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment or using a handheld mixer, beat the unsalted butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add granulated sugar and light brown sugar, then increase mixer speed to medium-high and continue beating until light and fluffy, about 3 minutes. Add the orange zest, vanilla, and almond extracts and mix to combine.
  4. Add Eggs: Reduce mixer speed to medium. Add eggs, one at a time, beating well after each addition and scraping down the bowl sides as needed to ensure complete incorporation.
  5. Incorporate Dry Ingredients: Lower mixer speed to low and add the whisked flour mixture, mixing just until fully combined. Turn off the mixer.
  6. Prepare Cranberries: In a separate bowl, toss fresh cranberries with 3 tablespoons of flour to coat them well. This prevents them from sinking to the bottom during baking. Gently fold the cranberries into the batter using a rubber spatula until evenly distributed.
  7. Transfer Batter: Scrape the batter evenly into the prepared bundt pan, smoothing the top.
  8. Bake the Cake: Bake in the preheated oven for 70 to 75 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 20 minutes, then invert the cake onto the rack to cool completely.
  9. Make the White Chocolate Buttercream: Beat the butter on medium speed until smooth. Gradually add the confectioners’ sugar on low speed until incorporated. Add salt, heavy cream, and almond extract; beat until smooth. Slowly add the melted and cooled white chocolate and combine fully. Increase speed to medium-high and beat for 1 minute for a fluffy finish.
  10. Frost the Cake: Spread the white chocolate buttercream evenly over the cooled bundt cake, covering the top and sides.
  11. Prepare Sugared Cranberries: In a medium saucepan, combine 1/4 cup sugar and water and whisk well. Heat over medium until it lightly simmers and the sugar dissolves completely, about 2 to 3 minutes. Add cranberries and stir to coat. Use a slotted spoon to transfer cranberries to a wire rack and dry for at least 30 minutes.
  12. Sugar Coat Cranberries: After drying, roll cranberries in the remaining granulated sugar in small batches until well coated. Let them dry for at least 1 hour before using.
  13. Garnish and Serve: Decorate the frosted cake with sugared cranberries, slivered almonds, and additional orange zest as desired. Slice and serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Notes

  • Use fresh cranberries for best texture and flavor, but frozen cranberries can be used for sugaring without thawing.
  • Ensure all ingredients like butter, cream cheese, and eggs are at room temperature for smooth batter and even mixing.
  • Coating the cranberries with flour before folding prevents them from sinking during baking.
  • Allow the white chocolate to cool before adding to the buttercream to prevent it from melting the butter mixture.
  • Greasing and flouring the bundt pan properly is essential to prevent sticking and to maintain the cake’s intricate design.
  • Store the cake in an airtight container refrigerated for up to 5 days to maintain freshness and texture.

Keywords: white chocolate cake, cranberry cake, bundt cake, holiday dessert, white chocolate buttercream, sugared cranberries, moist cake, festive cake

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