Description
Indulge in the delightful flavors of this White Chocolate Cranberry Bundt Cake. With a moist crumb, bursts of tart cranberries, and sweet white chocolate, this cake is perfect for any occasion, from holiday gatherings to everyday treats.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
- ½ cup milk
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh or frozen cranberries (tossed in 1 tablespoon flour)
- 1 cup white chocolate chips
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- optional: additional white chocolate chips or sugared cranberries for topping
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a bundt pan.
- Mix wet ingredients: Cream butter and sugar, then add eggs, vanilla, sour cream, and milk.
- Combine dry ingredients: Whisk flour, baking powder, baking soda, and salt; gradually mix into wet ingredients.
- Add mix-ins: Fold in floured cranberries and white chocolate chips.
- Bake: Pour batter into pan and bake for 50–60 minutes until a toothpick comes out clean.
- Glaze: Whisk powdered sugar, milk, and vanilla; drizzle over cooled cake.
- Decorate: Add extra white chocolate or sugared cranberries if desired.
Notes
- Tossing the cranberries in flour helps prevent sinking.
- You can use dried cranberries if fresh or frozen aren’t available—reduce to 1 cup and skip the flour coating.
