White Chocolate Cranberry Bundt Cake Christmas Cranberry Cake

So let’s get ready to wow your friends and family at the dinner table with this stunning show-stopping cake!

Perhaps, it’s because cranberries are the perfect berry for this cold-snowy season, and the citrus nature of oranges accompany them perfectly. Nonetheless, they seem to ﬁt into the festive cheer so perfectly. This light and refreshing cake combines the bright flavor of fresh oranges with juicy cranberries into a chocolate lover’s dream cake.

You’ll love this White Chocolate Cranberry Bundt Cake because it’s –

Made with everyday ingredients Flavorful Rich and tender Irresistible Festive Delicate and Bursting with tons of flavor.

The orange-cranberry-white chocolate flavor combination works so great that I think it’s perfect for any season. Just try it out yourself. Every time you bite into this cake, and you’ll get a juicy burst of flavor in your mouth. It’s just d-licious!

» Flour – is the building block. Use all-purpose flour. » Cornstarch – softens the protein in the flour and bakes a lighter crumb cake. » Baking powder + Baking soda – leavening agents that help to lift the cake batter. » Salt – to intensify the overall flavor of the cake. » Unsalted Butter – for a lighter and moister crumb. I have used unsalted butter to control the sodium in the recipe. » Sugar – Granulated sugar to sweeten the cake. » Eggs – adds structure. » Orange Juice – to intensify the orange flavor. » Buttermilk – helps create a beautiful tender crumb. » Orange extract – to balance the flavor. » White Chocolate morsels + Fresh Cranberries 2. Combine dry ingredients – Sift all-purpose flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Set aside. 3. Combine wet ingredients – Cream butter, orange zest, and sugar until light and fluffy. Scrape the sides of the bowl, so all of the butter-sugar mixtures is well mixed. Once the creaming process is completed and the mixture is a pale and light color, start blending the eggs into the mixture, one by one. Beat until fluffy. Add orange extract to the mixture and mix it well. NOTE- The citrus flavor from the oranges beautifully balances the tartness of the cranberries. They complement each other well. 4. Prepare the batter – Save one tablespoon of the flour mixture and add the remaining dry ingredients to the wet ingredients. Pour in buttermilk, orange juice, and mix until well blended. Run a spoon around the bowl’s edge and mix for one last time until all the flour has been incorporated well into the mixture. NOTE – The batter for this cranberry cake is thick as compared to a standard cake batter.

Assemble the cake – Add cranberries, flour, and white chocolate to the batter. Fold the fruit and chocolate gently into the batter. Pour the batter into the greased pan. Top the batter with cranberries and white chocolate. Tap the Bundt pan gently on the counter a few times to release any trapped air.
Bake the Cake – Bake the cake in a preheated oven for 45-50 minutes or until the toothpick comes out clean. Remove from the oven and allow it to cook for 10 minutes in the pan. Run a butter knife around the cake edges. Gently remove the cake from the pan.

But to give it a festive look, I completed my cooled cake with a white chocolate drizzle and topped it with fresh orange zest and dried cranberries. The thick white chocolate glaze drizzled all over the cake makes it a stunning centerpiece for your holiday dinner table. Beautiful and ready to be devoured!!

To avoid this, toss the cranberries with a tablespoon of flour and distribute the dusted cranberries evenly around the batter. This process will prevent sinking. Or you can cut the cranberries in half and distribute them throughout the batter. This way, you will have a cranberry flavor with each bite.

You can use frozen cranberries for this White Chocolate Cranberry Bundt Cake

If using frozen cranberries, use unthawed. Toss them in a bit of flour to prevent sinking. I would also recommend folding the frozen cranberries gently into the batter to avoid color bleeding. This cranberry-studded sweet treat is perfect as a breakfast, brunch, or dessert.

Which baking pan should I use to bake this cake?

I have baked this cake in a 6-inch bundt pan, and it makes a perfect cake. You can bake this cake in a regular 6-inch round tin too.

Storing White Chocolate Cranberry Bundt Cake

Once the cake has cooled completely wrap it tightly in a plastic wrap and store in the fridge. It stays good for 2-3 days. The next day, cut yourself a piece, wrap the rest, and store again. Enjoy it with tea or coffee for the holidays.

What Else Can I Use In My cranberry bundt cake?

The possibilities are endless-

Blueberries Chocolate chips Raspberries Strawberries (diced) Cherries.

Should you make this White Chocolate Cranberry Bundt Cake or any variation of it, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.