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White Chocolate Cranberry Bundt Cake Recipe

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This White Chocolate Cranberry Bundt Cake is a moist and flavorful dessert perfect for holiday celebrations. Featuring a tender crumb bursting with tart cranberries and a luscious white chocolate buttercream frosting, it’s beautifully decorated with sugared cranberries, orange zest, and slivered almonds for an elegant finish.

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 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

For the White Chocolate Buttercream Frosting:

  • 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

Decoration:

  • Handful of slivered almonds
  • Orange zest

Instructions

  1. Prepare the bundt pan: Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, making sure to coat all nooks and crannies. Use a non-stick baking spray with flour, or grease with shortening or butter then dust with flour. Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream butter and cream cheese: Using a stand mixer with paddle attachment or a handheld mixer, beat butter and cream cheese at medium speed until smooth, about 1 minute.
  4. Add sugars and flavorings: Gradually add granulated and brown sugars, then increase speed to medium-high and beat until light and fluffy, about 3 minutes. Beat in orange zest, baking vanilla, and almond extract.
  5. Add eggs: Reduce speed to medium and add eggs one at a time, beating well after each and scraping the bowl as needed.
  6. Incorporate flour mixture: Reduce speed to low and add the flour mixture, mixing just until combined. Turn mixer off.
  7. Prepare cranberries: Toss cranberries with 3 tablespoons flour in a medium bowl to coat.
  8. Fold cranberries into batter: Using a rubber spatula, gently fold cranberries into the batter until just combined.
  9. Bake the cake: Scrape batter into prepared bundt pan. Bake for 70 to 75 minutes until cake is golden and a toothpick inserted comes out clean.
  10. Cool the cake: Let the cake cool in the pan on a wire rack for 20 minutes, then invert onto the rack and cool completely.
  11. Make White Chocolate Buttercream: Beat butter on medium speed until smooth. Gradually add confectioners’ sugar on low speed until incorporated. Add salt, heavy cream, and almond extract; beat smooth. Pour in melted white chocolate and beat until smooth. Increase speed to medium-high and beat 1 minute until fluffy.
  12. Frost the cake: Spread the buttercream evenly over the cooled cake’s top and sides.
  13. Make sugared cranberries: In a medium saucepan, combine 1/4 cup sugar and water. Bring to a light simmer over medium heat, whisking until sugar dissolves, about 2-3 minutes. Add cranberries, stir to coat, then transfer cranberries to a wire rack using a slotted spoon and dry for at least 30 minutes.
  14. Sugar coat cranberries: After drying, roll cranberries in remaining sugar in small batches until well coated. Let dry at least 1 hour.
  15. Decorate cake: Top the frosted cake with sugared cranberries, slivered almonds, and a sprinkle of orange zest before serving.
  16. Storage: Slice and serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Notes

  • Ensure all dairy ingredients are at room temperature for best mixing results.
  • Coating cranberries with flour prevents them from sinking to the bottom of the cake batter.
  • Use quality white chocolate for the buttercream for optimal flavor and texture.
  • Non-stick bundt pan preparation is crucial to prevent cake from sticking in detailed grooves.
  • Sugared cranberries can be prepared ahead and stored for decoration.
  • This cake is best served at room temperature after frosting.

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