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White Chocolate Cranberry Bundt Cake Recipe

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★★★★★

4.6 from 58 reviews

This White Chocolate Cranberry Bundt Cake is a luscious, moist dessert perfect for festive occasions. Combining tart fresh cranberries with a rich batter featuring cream cheese and butter, it’s enhanced by a velvety white chocolate buttercream frosting and topped with sugared cranberries, slivered almonds, and orange zest for a delightful balance of flavors.

Ingredients

Scale

Cake Ingredients

  • 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 cranberries)

White Chocolate Buttercream Ingredients

  • 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 Ingredients

  • 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 (for garnish)
  • Orange zest (for garnish)

Instructions

  1. Prepare 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 easy release. Set it aside until needed.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. Set aside.
  3. Cream Butter and Cheese: Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the room-temperature butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
  4. Add Sugars and Flavorings: Gradually add granulated sugar and light brown sugar. Increase speed to medium-high and beat until the mixture is light and fluffy, approximately 3 minutes. Mix in the grated orange zest, baking vanilla, and almond extract.
  5. Incorporate Eggs: Lower the mixer speed to medium and add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure uniform mixing.
  6. Add Dry Ingredients: Reduce the mixer speed to low and add the flour mixture, mixing just until combined to avoid overmixing. Turn off the mixer.
  7. Prepare Cranberries: Toss the fresh cranberries with 3 tablespoons of flour in a medium bowl to coat. Gently fold the coated cranberries into the batter using a rubber spatula until just combined.
  8. Fill Bundt Pan: Scrape the batter into the prepared bundt pan, spreading evenly.
  9. Bake the Cake: Bake in the preheated oven for 70 to 75 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes.
  10. Cool Cake: After initial cooling, invert the cake onto the wire rack and let it cool completely before frosting.
  11. Make White Chocolate Buttercream: In a clean bowl, beat the unsalted butter on medium speed until smooth. Reduce speed to low and gradually add powdered sugar, mixing until fully combined. Add salt, heavy cream, and almond extract; beat until smooth. Add melted white chocolate and blend until fully incorporated. Increase speed to medium-high and beat for 1 minute for fluffiness.
  12. Frost Cake: Spread the white chocolate buttercream generously over the cooled bundt cake, covering the top and sides evenly.
  13. Make Sugared Cranberries: In a medium saucepan, combine 1/4 cup sugar with water and whisk well. Heat over medium heat until the sugar dissolves and the mixture simmers, about 2 to 3 minutes. Add cranberries and stir to coat. Using a slotted spoon, transfer cranberries to a wire rack and dry at least 30 minutes.
  14. Coat Cranberries with Sugar: After drying, roll cranberries in the remaining sugar by working in small batches and tossing until well coated. Set aside to dry for at least 1 hour.
  15. Garnish Cake: Decorate the frosted cake with sugared cranberries, slivered almonds, and additional orange zest as desired.
  16. Serve and Store: Slice and serve immediately, or store the cake in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Notes

  • For best texture, use fresh, room-temperature ingredients such as eggs, butter, and cream cheese.
  • Coating the cranberries with flour before folding into the batter prevents them from sinking to the bottom.
  • Use high-quality white chocolate for a richer buttercream flavor and smoother texture.
  • If using frozen cranberries for sugaring, do not thaw before cooking as this helps maintain their shape.
  • You can substitute Watkins extracts with any good quality baking extracts if unavailable.
  • Make sure to cool the cake completely before frosting to prevent the buttercream from melting.
  • Store leftovers covered in the fridge and bring to room temperature before serving for the best flavor and texture.

Keywords: White Chocolate Cranberry Bundt Cake, Cranberry Cake, White Chocolate Cake, Holiday Dessert, Bundt Cake Recipe, Cream Cheese Cake, Sugared Cranberries

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