4. Add Sour Cream
Mix in the sour cream until smooth.
The batter will look silky and thick — exactly what you want.
5. Combine Wet and Dry Mixtures
Add the dry mixture to the wet mixture in two additions, mixing gently until just combined.
Do not overmix; overmixing will make the cake dense.
6. Prepare the Cranberries
In a small bowl:
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Toss cranberries with 2 tablespoons of flour.
This prevents them from sinking to the bottom of the cake.
Fold the cranberries gently into the batter.
7. Fill the Bundt Pan
Spoon the batter evenly into the prepared bundt pan.
Tap the pan lightly on the counter to remove air bubbles.
8. Bake
Bake for 50–60 minutes, or until:
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The top is golden,
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A toothpick inserted in the center comes out clean.
If the top browns too quickly, cover loosely with foil.
9. Cool Completely
Allow the cake to cool 15 minutes in the pan, then invert onto a cooling rack.
Let it cool completely before glazing — warm cake will melt the glaze.
🍫 Make the White Chocolate Glaze
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In a microwave-safe bowl, combine white chocolate chips and heavy cream.
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Heat for 20-second intervals, stirring between each, until melted and smooth.
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Stir in vanilla extract.
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Let the glaze cool 3–5 minutes to thicken slightly.
Glaze the Cake
Pour the white-chocolate glaze generously over the cooled cake.
Decorate with:
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Sugared cranberries
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Sprinkles
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Extra white chocolate
Let the glaze set for 10–15 minutes before serving.
⭐ Storage Instructions
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Store at room temperature (covered) for up to 3 days.
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Refrigerate for up to 1 week.
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Freeze (without glaze) for up to 3 months.
🎁 Serving Ideas
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Add sugared cranberries on top for a festive holiday sparkle.
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Serve with vanilla ice cream or fresh whipped cream.
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Wrap slices as homemade Christmas gifts!
