There’s something utterly magical about slicing into a White Chocolate Cranberry Bundt Cake. From the moment you catch a whiff of butter and vanilla baking together with tart cranberries, you’ll be counting the minutes until you can dig in. This cake delivers a perfect balance: bright pops of fruit, creamy sweetness from white chocolate, and a tender crumb that stays moist for days. Whether you’re celebrating the holidays or just craving something special with your coffee, this White Chocolate Cranberry Bundt Cake will make every day feel like an occasion.

White Chocolate Cranberry Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how common kitchen staples come together to make something spectacular! Each ingredient brings something unique, ensuring every bite is moist, flavorful, and beautiful. Here’s what you’ll need and why it matters:

Unsalted butter: Gives the cake a rich, tender base and that classic bakery aroma.
Granulated sugar: Sweetens every bite and helps create a light, fluffy texture.
Large eggs: Add structure, richness, and help the cake rise beautifully.
Vanilla extract: A must for that cozy, aromatic flavor throughout the cake and glaze.
Sour cream: The secret weapon for extra moistness and a delicious tang.
Milk: Loosens the batter for the perfect texture; use whole milk for best results.
All-purpose flour: Creates the base and absorbs all those scrumptious flavors and juices.
Baking powder: Ensures your Bundt cake bakes up tall and fluffy.
Baking soda: Works with the sour cream for maximum lift and tender crumb.
Salt: Balances all the sweetness and deepens the overall flavor.
Fresh or frozen cranberries (tossed in flour): Provide bright, juicy tartness and a gorgeous color pop. The flour helps keep them perfectly distributed.
White chocolate chips: Melt right into the cake, creating creamy pockets of sweetness in each bite.
For the glaze – powdered sugar: The silky, sweet base for the drizzle everyone loves.
Milk (for glaze): Loosens the glaze so it drips enticingly over the cake.
Vanilla extract (for glaze): Continues that lovely vanilla theme all the way from cake to topping.
Optional toppings: Extra white chocolate chips or sugared cranberries add pretty sparkle and even more decadence.

How to Make White Chocolate Cranberry Bundt Cake

Step 1: Prepare Your Bundt Pan and Oven

Start by preheating your oven to 350°F (175°C), and don’t skimp on greasing your Bundt pan—generous greasing helps guarantee the cake’s beautiful shape comes out perfectly when you flip. Nonstick spray, butter, or even a mix of the two works wonders.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and sugar until it’s light, fluffy, and nearly doubled in volume. It should look pale and billowy—this step is the key to a cake that’s tender, not dense!

Step 3: Add Eggs and Flavorings

Add the eggs one at a time, beating well after each so the batter stays smooth and incorporates plenty of air. Pour in the vanilla extract, sour cream, and milk, then mix again until your batter is creamy and uniform with a rich, dreamy aroma.

Step 4: Mix the Dry Ingredients

Whisk the flour, baking powder, baking soda, and salt in a separate bowl to distribute the leaveners evenly. This step saves you from random bursts of salty or bitter spots in the cake.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mix to the wet ingredients, stirring in just enough to blend. Be careful not to overmix—stop when no flour streaks remain. This keeps the cake tender and delicate.

Step 6: Fold in Cranberries and White Chocolate

Toss the cranberries in one tablespoon of flour, then gently fold them into the batter with the white chocolate chips. This trick ensures the cranberries and chocolate stay evenly spread and don’t sink while baking.

Step 7: Bake the Cake

Spoon the batter into your greased Bundt pan, smoothing the top with a spatula. Bake for 50–60 minutes. You’ll know it’s ready when a toothpick comes out clean or with just a moist crumb or two. Let it rest in the pan for 15 minutes before gently turning it onto a wire rack to cool completely.

Step 8: Glaze and Decorate

While your White Chocolate Cranberry Bundt Cake cools, whisk powdered sugar, milk, and vanilla into a silky glaze. Drizzle over the cooled cake and finish with extra white chocolate chips or festive sugared cranberries if you like—you’ll wow your guests before they ever take a bite.

How to Serve White Chocolate Cranberry Bundt Cake

Garnishes

Dress up your Bundt with sugared cranberries for sparkle, a snowfall of extra white chocolate chips, or even edible glitter if you’re feeling festive. The glaze also acts as a fancy (but ridiculously easy) finishing touch, making the whole cake shine.

Side Dishes

Serve slices of White Chocolate Cranberry Bundt Cake with a scoop of vanilla ice cream, freshly whipped cream, or a handful of berries for an extra burst of color and flavor. It’s also lovely with a hot cup of coffee or spiced tea on a cozy afternoon.

Creative Ways to Present

Slice into wedges and plate with additional glaze or a dollop of mascarpone on the side. For holiday parties, try mini Bundt pans to create individual cakes—perfect for gifting or dessert buffets. For a brunch twist, serve alongside fruit salad and mimosas for a true celebration.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover White Chocolate Cranberry Bundt Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The crumb stays soft and the flavors often deepen overnight, so this cake is even better the next day.

Freezing

To freeze, wrap individual slices or the entire unglazed cake tightly in two layers of plastic wrap followed by foil, then pop into a freezer bag. It keeps beautifully for up to three months! Thaw overnight in the fridge and glaze just before serving for fresh-from-the-oven goodness.

Reheating

Warm slices gently in the microwave for 10–15 seconds for a just-baked feel—the white chocolate chips become irresistibly melty. If you’ve frozen the cake, let it come to room temperature before glazing and enjoying.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! If using dried cranberries, reduce the amount to 1 cup and skip the flour tossing step. The cake will be a bit sweeter and have a slightly chewier texture, but it’s still delicious.

What’s the best way to prevent my cake from sticking to the Bundt pan?

Grease your Bundt pan thoroughly—getting into every nook and cranny. You can use nonstick spray, brush with melted butter, or coat with a mix of butter and flour for extra insurance. Letting the cake cool for 15 minutes before turning it out also helps.

Can I make this White Chocolate Cranberry Bundt Cake ahead for a party?

Definitely! This cake stays moist for days, so it’s a fantastic make-ahead dessert. Bake and glaze it the day before your event, and it will be just as impressive (if not more) when served.

What size Bundt pan should I use?

A standard 10–12 cup Bundt pan works perfectly for this recipe. If you’re using a smaller pan, fill it only about two-thirds full to avoid overflow and bake any remaining batter in cupcake tins.

Can I add nuts or other mix-ins?

You sure can! Chopped pecans, walnuts, or even candied orange peel are tasty additions to the batter. Just don’t add more than ½ cup total to keep the texture just right.

Final Thoughts

Give yourself and your loved ones a treat—bake this White Chocolate Cranberry Bundt Cake the next time you want something both striking and seriously scrumptious. Between the pops of cranberry tartness and the creamy white chocolate, it just might become your new favorite special-occasion cake. Enjoy every bite!