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Sparkling Cranberry White Chocolate Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 95 reviews
  • Author: Paula
  • Prep Time: 2 hours (includes overnight refrigeration for sugared cranberries)
  • Cook Time: 1 hour (includes baking time and cooling in pan)
  • Total Time: 3 hours
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Sparkling Cranberry White Chocolate Bundt Cake is a festive and elegant dessert perfect for the holiday season. Featuring a moist, tender bundt cake studded with fresh cranberries and luscious white chocolate chips, it is topped with a smooth white chocolate ganache and garnished with sparkling sugared cranberries that add a delightful crunch and a pop of color. The combination of tart cranberries and sweet white chocolate creates a beautifully balanced flavor that will impress your guests.

Ingredients

Scale

Sugared Cranberries

  • 1 1/2 cups (310g) sugar, divided
  • 1/2 cup (120ml) water
  • 1 cup (104g) fresh cranberries

Cake

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 1 cup (231g) sour cream
  • 1 tbsp vanilla extract
  • 5 large eggs
  • 3 cups (390g) all purpose flour, sifted
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 1 cup (240ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature
  • 2 1/2 cups (260g) fresh cranberries
  • 12 oz white chocolate chips

Ganache

  • 1/2 cup (120ml) heavy whipping cream
  • 12 oz white chocolate chips (same as above used for cake or additional if preferred)

Instructions

  1. Make the Sugared Cranberries: In a saucepan, combine 1/2 cup sugar and water and bring to a simmer over medium heat. Stir until the sugar has completely dissolved to create a simple syrup. Remove from heat and pour the syrup into a heatproof bowl. Let it cool for about 10 minutes before adding the fresh cranberries. Stir gently to coat the cranberries with the syrup and refrigerate overnight, stirring a couple of times to ensure even coating.
  2. Prepare the Cake Batter: Preheat your oven to 350°F (176°C) and prepare a bundt pan by spraying it with baking spray to prevent sticking. In a large mixing bowl, cream together the room temperature butter and 1 1/2 cups sugar using an electric mixer until the mixture is light in color and fluffy, about 3-4 minutes. This step is important for a tender cake, so don’t rush it.
  3. Add Wet Ingredients: Mix in the sour cream and vanilla extract until fully combined. Then, add the eggs in two batches, mixing well after each addition. Be sure to scrape down the sides of the bowl frequently to incorporate all ingredients evenly.
  4. Combine Dry Ingredients and Milk Mixture: In a separate bowl, whisk together the sifted flour, baking powder, and salt. In a small measuring cup, combine the milk and 2 tablespoons water at room temperature. Add half of the dry ingredients to the batter and mix until just combined, followed by the milk mixture. Then add the remaining dry ingredients and mix again until smooth. Scrape the bowl sides as needed.
  5. Incorporate Cranberries and White Chocolate: Gently fold in the fresh cranberries and white chocolate chips to the batter, ensuring they are evenly distributed without overmixing.
  6. Bake the Cake: Pour the prepared batter evenly into the greased bundt pan. Bake in the preheated oven for 47-50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes.
  7. Cool the Cake: After partial cooling, invert the bundt pan onto a cooling rack to release the cake and let it cool completely to room temperature before adding the ganache.
  8. Prepare the Ganache: Place the white chocolate chips in a large heatproof bowl. Heat the heavy whipping cream in a saucepan or microwave until it just begins to boil. Pour the hot cream over the white chocolate chips and let it sit for 2-3 minutes to soften the chocolate. Whisk until smooth and glossy. If the ganache is not fully smooth, microwave it in 10-15 second increments, whisking between each until completely smooth. Allow the ganache to cool slightly so it thickens but remains pourable.
  9. Decorate the Cake: Drizzle the white chocolate ganache evenly over the top of the cooled bundt cake. Set the cake aside while preparing the sparkling cranberries.
  10. Prepare the Sparkling Cranberries: Remove the cranberries from the syrup and roll them in the remaining 1 cup of sugar. Roll multiple times to create several layers of sugar coating. Let the sugared cranberries dry on a parchment-lined tray for 30 minutes to an hour until they form a crisp layer.
  11. Finish the Cake: Arrange the sparkling cranberries on top of the ganache-covered bundt cake. Refrigerate the assembled cake until ready to serve to allow the ganache to set and flavors to meld.

Notes

  • Makes 12-14 slices.
  • To Store: Refrigerate in an airtight container for 2-3 days to maintain freshness.
  • To Freeze: Wrap the cooled cake tightly in plastic wrap and freeze in an airtight container for up to 3 months. Thaw completely before topping with ganache and sugared cranberries.

Nutrition

  • Serving Size: 1 slice (1/14th of cake)
  • Calories: 420
  • Sugar: 34g
  • Sodium: 220mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 95mg

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