White chocolate and cranberries come together in a festive Bundt crowned with sugared cranberries and bright orange zest.

We’re hosting Christmas at our house this year and I couldn’t pick just one dessert, so I made a Cranberry Bundt that looks stunning on the holiday table and keeps fresh for up to five days. Read on to see how I finish it with sugared cranberries and fresh orange zest.

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I made this White Chocolate Cranberry Bundt Cake for our holiday table because I couldn’t resist testing what started as a Cranberry White Chocolate Pound Cake idea. The textures surprised me — pockets of melted white chocolate and tiny bursts from cranberries that somehow make every bite taste like a secret.

I left the top plain at first to see faces, and people kept asking for another slice. It stays fresh for days so it’s great when you’re hosting Christmas and juggling a million things.

Call it a Cranberry Bundt if you want, but trust me, one slice sparks questions.

Ingredients

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All purpose flour builds structure, adds carbs, little fiber, not very nutritious.
Butter adds rich fat, flavor and tenderness, high in calories, low protein.
Granulated sugar sweetens intensely, pure carbs, no fiber, spikes blood sugar.
Eggs give protein, moisture, and help bind, plus some vitamins.
White chocolate melts creamy, it’s very sweet, mostly sugar and cocoa butter.
Cranberries add bright tartness, vitamin C and fiber, can be bitter raw.
Orange brings citrus aroma and acid, lifts flavors, adds vitamin C.
Sour cream gives tang, moisture and tender crumb, adds fat and richness.

Ingredient Quantities

3 cups (360 g) all purpose flour, plus 1 to 2 tbsp for tossing cranberries

2 tsp baking powder

1/2 tsp baking soda

1 tsp fine salt

1 cup (226 g) unsalted butter, softened

1 1/2 cups (300 g) granulated sugar

3 large eggs, room temperature

1 tsp vanilla extract

2 tbsp orange zest (about 2 oranges)

1/2 cup fresh orange juice

1 cup sour cream room temperature

1/2 cup whole milk or buttermilk

8 oz (about 1 1/2 cups) white chocolate, chopped or chips

2 cups fresh or frozen cranberries for the cake

1 1/2 cups (180 g) powdered sugar for glaze

2 to 3 tbsp fresh orange juice for glaze, plus 1/2 tsp vanilla

For sugared cranberries: 1 cup fresh cranberries

For sugared cranberries: 1/2 cup granulated sugar for syrup and 1/2 cup extra granulated sugar for coating

For sugared cranberries: 1/2 cup water

Optional: coarse or turbinado sugar for extra sparkle

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with butter or nonstick spray and dust with flour, tapping out excess. Line a small plate with paper towel for the sugared cranberries later.

2. Whisk together 3 cups (360 g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 1 tsp fine salt in a bowl. Set aside. Toss the 2 cups cranberries for the cake in 1 to 2 tbsp flour so they don’t sink.

3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 room temperature eggs one at a time, beating after each until combined, then beat in 1 tsp vanilla and 2 tbsp orange zest.

4. Mix together 1/2 cup fresh orange juice, 1 cup room temperature sour cream and 1/2 cup whole milk or buttermilk. Add the dry ingredients to the butter mixture in three additions, alternating with the orange-sour cream mixture, beginning and ending with the dry. Mix until just combined. Don’t overmix or the cake will be dense.

5. Fold in 8 oz (about 1 1/2 cups) chopped white chocolate (or chips) and the floured cranberries gently, so they’re evenly distributed. Scrape the batter into the prepared bundt pan, smooth the top and bang the pan gently on the counter to release any big air pockets.

6. Bake 50 to 65 minutes until the top is golden and a skewer inserted in the thickest part comes out clean or with just a few moist crumbs. Start checking at 50 minutes; ovens vary. Cool the cake in the pan on a wire rack 15 to 20 minutes, then invert onto the rack to cool completely before glazing.

7. While the cake cools make the orange glaze: whisk 1 1/2 cups (180 g) powdered sugar with 2 to 3 tbsp fresh orange juice and 1/2 tsp vanilla until smooth and slightly pourable. If it’s too thick add a little more juice, too thin add more powdered sugar. Drizzle over the fully cooled bundt so it doesn’t run off.

8. For sugared cranberries make a simple syrup by simmering 1/2 cup water with 1/2 cup granulated sugar until sugar dissolves. Pour the hot syrup over 1 cup fresh cranberries, let sit a few minutes, then use a slotted spoon to transfer cranberries to a cooling rack or parchment to dry about 1 hour. Toss dried cranberries in 1/2 cup extra granulated sugar until coated. For extra sparkle sprinkle with coarse or turbinado sugar.

9. Decorate the glazed cake with sugared cranberries and extra orange zest. Store wrapped tightly at room temperature up to 2 days or in the fridge up to 5 days. If refrigerated bring to room temp before serving so the white chocolate and flavors pop.

Equipment Needed

1. 10 to 12 cup bundt pan, greased and floured
2. Stand mixer or electric hand mixer (or a strong arm and a whisk)
3. 2 to 3 mixing bowls (large for batter, medium for dry ingredients, small for glaze)
4. Measuring cups and spoons plus a kitchen scale if you got one
5. Rubber spatula and a wooden spoon for folding and scraping
6. Whisk for the glaze and dry ingredients
7. Small saucepan and a slotted spoon for the sugared cranberry syrup
8. Wire cooling rack and a baking sheet or plate lined with paper towel for drying cranberries
9. Microplane or fine grater for the orange zest

FAQ

Q: Can I use frozen cranberries in the cake? A: Yes, you can. Do not thaw them first, just toss the frozen berries in 1 to 2 tbsp of flour so they dont sink, fold them in at the end and expect a few extra minutes of bake time because frozen fruit cools the batter.

Q: How do I stop the cranberries from sinking to the bottom? A: Toss the berries in a little flour (like the recipe says), fold them in gently as the last step, and dont overthin the batter. A slightly thicker batter holds fruit better.

Q: Whats the easiest way to melt the white chocolate without it seizing? A: Microwave in 20 to 30 second bursts stirring between each, or melt over a double boiler with low heat. Keep steam and water off the chocolate, and if it looks grainy add a tiny splash of cream or 1 tsp neutral oil and stir till smooth.

Q: How do I make those pretty sugared cranberries? A: Simmer 1 cup cranberries in a simple syrup made from 1/2 cup sugar and 1/2 cup water until they start to pop, drain and cool slightly, then roll them in the extra 1/2 cup granulated sugar. Dry on a rack before using, and sprinkle with turbinado for extra sparkle if you want.

Q: My glaze is too thin or too thick, how do I fix it? A: Too thin: add more powdered sugar a little at a time. Too thick: stir in 1 tsp of fresh orange juice at a time until you reach the right drizzle consistency. Also add the 1/2 tsp vanilla after you get the texture right so it doesnt thin the glaze too much.

Q: How should I store or freeze the cake? A: Store at room temp tightly wrapped for 2 to 3 days, or keep in the fridge for up to a week if glazed. To freeze, wrap whole cake or slices well in plastic then foil and freeze up to 3 months. Thaw in the fridge or at room temp, and if frozen unglazed, glaze after thawing for best look.

White Chocolate Cranberry Bundt Cake Recipe Substitutions and Variations

All purpose flour: swap for cake flour 1:1 (use 360 g cake flour) for a softer, more tender crumb. Or if you want a bit more whole grain, replace half (180 g) with whole wheat pastry flour and keep 180 g AP so it doesnt get dense.
Unsalted butter: use salted butter 1:1 but cut the recipe salt by 1/4 to 1/2 tsp. For a moister cake, you can replace the butter with 3/4 cup neutral oil (canola or vegetable) for every 1 cup butter, itll be softer.
Sour cream: plain Greek yogurt works straight across 1:1 (same weight) and gives the same tang. If you only have buttermilk, use 1 cup buttermilk and reduce the 1/2 cup milk in the recipe by 1/2 cup so batter consistency stays right.
Fresh cranberries: if all you have are dried cranberries, use about 1 1/2 cups, soak them in 1/4 cup hot orange juice for 10 minutes, drain and toss with 1 to 2 tbsp flour before folding in. For dairy free or vegan, swap white chocolate for equal weight vegan white chips.

Pro Tips

– Get all dairy and eggs to room temp, and don’t let the butter get too soft. Cold ingredients make the batter lumpy, but butter that’s too melty will give a dense greasy cake. Beat the butter and sugar until pale and fluffy, then add eggs slowly, but once they’re in stop beating like crazy or you’ll end up with a tougher crumb.

– Keep cranberries from sinking or bleeding by patting frozen ones dry and tossing them in a little flour or sugar right before folding in. Fold very gently, and if you use frozen berries add a few extra minutes to the bake time. Also, if you want less pink streaks, briefly chill the berries after tossing in flour so they don’t release juice in the batter.

– Prevent the white chocolate from disappearing into a goopy mess by chopping it and freezing the pieces for 10 to 15 minutes, then toss them in a teaspoon of flour before folding in. Smaller, chilled chunks hold their shape better in the batter and give nice pockets of melty chocolate instead of one blended sickly sweet mass.

– Make the glaze and sugared cranberries last minute. Sift your powdered sugar for a silky glaze and add juice a teaspoon at a time until it’s just pourable, not runny. For sugared cranberries, pour the hot syrup over them, let them dry until tacky, then roll in sugar and let them cure on a rack 45 to 60 minutes. Store those cranberries separately and decorate right before serving so they stay sparkly.

White Chocolate Cranberry Bundt Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

White chocolate and cranberries come together in a festive Bundt crowned with sugared cranberries and bright orange zest.

We're hosting Christmas at our house this year and I couldn't pick just one dessert, so I made a Cranberry Bundt that looks stunning on the holiday table and keeps fresh for up to five days. Read on to see how I finish it with sugared cranberries and fresh orange zest.

Servings

servings

Calories

656

kcal

Equipment: 1. 10 to 12 cup bundt pan, greased and floured
2. Stand mixer or electric hand mixer (or a strong arm and a whisk)
3. 2 to 3 mixing bowls (large for batter, medium for dry ingredients, small for glaze)
4. Measuring cups and spoons plus a kitchen scale if you got one
5. Rubber spatula and a wooden spoon for folding and scraping
6. Whisk for the glaze and dry ingredients
7. Small saucepan and a slotted spoon for the sugared cranberry syrup
8. Wire cooling rack and a baking sheet or plate lined with paper towel for drying cranberries
9. Microplane or fine grater for the orange zest

Ingredients

3 cups (360 g) all purpose flour, plus 1 to 2 tbsp for tossing cranberries
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine salt
1 cup (226 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
2 tbsp orange zest (about 2 oranges)
1/2 cup fresh orange juice
1 cup sour cream room temperature
1/2 cup whole milk or buttermilk
8 oz (about 1 1/2 cups) white chocolate, chopped or chips
2 cups fresh or frozen cranberries for the cake
1 1/2 cups (180 g) powdered sugar for glaze
2 to 3 tbsp fresh orange juice for glaze, plus 1/2 tsp vanilla
For sugared cranberries: 1 cup fresh cranberries
For sugared cranberries: 1/2 cup granulated sugar for syrup and 1/2 cup extra granulated sugar for coating
For sugared cranberries: 1/2 cup water
Optional: coarse or turbinado sugar for extra sparkle

Directions

Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with butter or nonstick spray and dust with flour, tapping out excess. Line a small plate with paper towel for the sugared cranberries later.
Whisk together 3 cups (360 g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 1 tsp fine salt in a bowl. Set aside. Toss the 2 cups cranberries for the cake in 1 to 2 tbsp flour so they don’t sink.
In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 room temperature eggs one at a time, beating after each until combined, then beat in 1 tsp vanilla and 2 tbsp orange zest.
Mix together 1/2 cup fresh orange juice, 1 cup room temperature sour cream and 1/2 cup whole milk or buttermilk. Add the dry ingredients to the butter mixture in three additions, alternating with the orange-sour cream mixture, beginning and ending with the dry. Mix until just combined. Don’t overmix or the cake will be dense.
Fold in 8 oz (about 1 1/2 cups) chopped white chocolate (or chips) and the floured cranberries gently, so they’re evenly distributed. Scrape the batter into the prepared bundt pan, smooth the top and bang the pan gently on the counter to release any big air pockets.
Bake 50 to 65 minutes until the top is golden and a skewer inserted in the thickest part comes out clean or with just a few moist crumbs. Start checking at 50 minutes; ovens vary. Cool the cake in the pan on a wire rack 15 to 20 minutes, then invert onto the rack to cool completely before glazing.
While the cake cools make the orange glaze: whisk 1 1/2 cups (180 g) powdered sugar with 2 to 3 tbsp fresh orange juice and 1/2 tsp vanilla until smooth and slightly pourable. If it’s too thick add a little more juice, too thin add more powdered sugar. Drizzle over the fully cooled bundt so it doesn’t run off.
For sugared cranberries make a simple syrup by simmering 1/2 cup water with 1/2 cup granulated sugar until sugar dissolves. Pour the hot syrup over 1 cup fresh cranberries, let sit a few minutes, then use a slotted spoon to transfer cranberries to a cooling rack or parchment to dry about 1 hour. Toss dried cranberries in 1/2 cup extra granulated sugar until coated. For extra sparkle sprinkle with coarse or turbinado sugar.
Decorate the glazed cake with sugared cranberries and extra orange zest. Store wrapped tightly at room temperature up to 2 days or in the fridge up to 5 days. If refrigerated bring to room temp before serving so the white chocolate and flavors pop.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.