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White Chocolate Cranberry Bundt Cake

Get ready to indulge in this White Chocolate Cranberry Bundt Cake, a stunning dessert that combines the creamy sweetness of white chocolate with the tartness of cranberries! This cake is perfect for holiday gatherings, special occasions, or any time you want to impress your guests. With its moist texture and beautiful presentation, this bundt cake is sure to be the centerpiece of your dessert table!

With its rich flavors and festive colors, this White Chocolate Cranberry Bundt Cake is a must-try for any dessert lover. Let’s dive into this scrumptious recipe!

Resume of the Recipe
This White Chocolate Cranberry Bundt Cake features a moist vanilla cake infused with white chocolate and studded with tart cranberries, all drizzled with a sweet white chocolate glaze. It’s easy to make and provides a delightful balance of flavors that will keep you coming back for more!

Exciting Story:
I first made this White Chocolate Cranberry Bundt Cake for a holiday gathering, wanting to create a dessert that was both delicious and beautiful. The combination of white chocolate and cranberries felt festive and inviting. As I baked the cake and prepared the glaze, the sweet aroma filled my kitchen, making everyone eager to taste.

Remember It Later

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When I served the cake, it was an instant hit! The combination of the rich white chocolate flavor with the tart cranberries created a delightful experience, and everyone raved about it. Since that day, this cake has become a favorite for my holiday celebrations, always bringing joy and smiles!

Why This White Chocolate Cranberry Bundt Cake is a Must-Try

  • Festive Flavor: The combination of white chocolate and cranberries makes for a perfect holiday treat.
  • Beautiful Presentation: The bundt shape and glaze make it visually stunning for any occasion.
  • Moist and Delicious: This cake is incredibly moist and flavorful, making it a delightful dessert.

How to Make White Chocolate Cranberry Bundt Cake
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips and cranberries.

Bake the Cake:
Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.

Make the White Chocolate Glaze:
In a small saucepan over low heat, combine the white chocolate chips and heavy cream. Stir until melted and smooth. If the glaze is too thick, add a little more cream to reach your desired consistency.

Glaze the Cake:
Once the cake has cooled completely, drizzle the white chocolate glaze over the top. Garnish with extra cranberries if desired.

Serve:
Slice and enjoy your White Chocolate Cranberry Bundt Cake as a delightful dessert for any occasion!

Tips:

  • Make sure to grease and flour the bundt pan well to ensure easy removal.
  • For added flavor, consider adding a pinch of cinnamon or nutmeg to the batter.

Substitutions and Variations:

  • Use dried cranberries instead of fresh for a different texture.
  • Substitute Greek yogurt for sour cream for a healthier option.

Make a Healthier Version:

  • Use whole wheat flour for added fiber.
  • Reduce the sugar content by using a sugar substitute.

Closing
And there you have it! This White Chocolate Cranberry Bundt Cake is a delicious and festive treat that everyone will love. Don’t forget to let us know how your cake turns out, and check out some of our other delightful recipes!

Frequently Asked Questions:

  1. Can I make this cake in advance?
    Yes, it can be made a day ahead; just store it covered at room temperature.
  2. How should I store leftovers?
    Keep in an airtight container at room temperature for up to 3 days.
  3. Can I freeze this cake?
    Yes, it can be frozen for up to 2 months; wrap it tightly to prevent freezer burn.
  4. What can I use instead of white chocolate chips?
    You can use semi-sweet chocolate chips for a different flavor.
  5. How do I know when the cake is done?
    A toothpick inserted into the center should come out clean or with a few crumbs.
  6. Can I add nuts to the batter?
    Yes! Chopped walnuts or pecans would add a nice texture.
  7. What’s the best way to serve this cake?
    Serve it at room temperature with a cup of coffee or tea.
  8. Can I use flavored extracts?
    Yes! Almond extract can add a lovely depth of flavor.
  9. How can I make this dish spicier?
    Adding a pinch of ground ginger can enhance the flavor.
  10. What’s the best way to reheat leftovers?
    This cake is best enjoyed at room temperature; there’s no need to reheat.
  11. Can I use different types of berries?
    Absolutely! Other berries like blueberries or raspberries would be delicious.
  12. How do I achieve the best flavor?
    Use fresh, high-quality ingredients for the best results!
White Chocolate Cranberry Bundt Cake

White Chocolate Cranberry Bundt Cake

0 from 0 votes
Recipe by Alexandra
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Cake:

  • 2 cups 2 all-purpose flour

  • 1 1/2 tsp 1 1/2 baking powder

  • 1/2 tsp 1/2 baking soda

  • 1/4 tsp 1/4 salt

  • 1/2 cup 1/2 unsalted butter, softened

  • 1 cup 1 granulated sugar

  • 1/2 cup 1/2 brown sugar, packed

  • 3 large 3 eggs

  • 1 tsp 1 vanilla extract

  • 1 cup 1 sour cream

  • 1 cup 1 white chocolate chips

  • 1 cup 1 fresh or frozen cranberries (if frozen, do not thaw)

  • For the White Chocolate Glaze:

  • 1/2 cup 1/2 white chocolate chips

  • 2 tbsp 2 heavy cream

  • Optional: extra cranberries for garnish

Directions

  • oz spaghetti or fettuccine pasta
  • boneless, skinless chicken breasts, diced
  • slices of bacon, chopped
  • cloves garlic, minced
  • cup heavy cream
  • cup grated Parmesan cheese
  • large eggs
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

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