This White Chocolate Cranberry Bundt Cake is everything a holiday dessert should be — soft, rich, buttery, tender, and bursting with tart cranberries in every bite. The creamy white-chocolate glaze adds the perfect touch of sweetness and elegance. Whether you bake it for Christmas, New Year’s, or any winter gathering, this cake always becomes the star of the dessert table.
🎄 Ingredients
For the Bundt Cake
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2 ½ cups cake flour
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1 cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs, room temperature
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1 cup sour cream, room temperature
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2 teaspoons vanilla extract
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2 teaspoons baking powder
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½ teaspoon salt
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2 cups fresh cranberries, rinsed and dried
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2 tablespoons all-purpose flour (to coat the cranberries)
For the White Chocolate Glaze
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1 cup white chocolate chips
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¼ cup heavy cream
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1 teaspoon vanilla extract
Optional Garnish
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Sugared cranberries
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White chocolate shavings
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Powdered sugar
🍰 Instructions
1. Prepare the Oven and Pan
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Preheat your oven to 350°F (175°C).
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Grease a 10–12 cup Bundt pan with butter or baking spray.
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Dust lightly with flour to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
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Cake flour
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Baking powder
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Salt
Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl:
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Beat the butter and sugar on medium-high for 3–4 minutes, until pale, fluffy, and creamy.
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Add the eggs, one at a time, mixing well after each addition.
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Stir in the vanilla extract.
This step creates the foundation for a soft, delicate crumb.
