Cranberry Bundt Cake

This cranberry bundt cake is festive and perfect for holiday celebrations! The sweetness of the cake pairs perfectly with the fresh tart cranberries. The white chocolate glaze brings additional sweetness to the cake.

I have to say this bundt cake completely changed my view on cranberries. I’m already thinking of more ways I can use cranberries in my desserts! The tart cranberries pair so perfectly with the sweet cake. The white chocolate ganache is what makes this bundt cake taste even better. White chocolate and cranberries go together so well. And pouring the white chocolate ganache over the cake just takes it to the next level. It’s so good!

This cranberry bundt cake is so moist. It’s a dessert that you’re going to want more of. Once you give it a try, you’ll be hooked. And you’ll find yourself wanting just one more bite! With each bite you’ll get fresh tart cranberries that will compliment the sweet cake and the white chocolate ganache.

Making the cranberry bundt cake

This bundt cake is simple to make. You’ll be needing a 6 cup bundt pan.

Prepare the bundt pan by spraying it with cooking spray and set aside

Stir flour, baking soda and baking powder. Set aside. Stir cranberries with 1 tbsp. of flour and set aside.

In a mixing bowl, beat butter and sugar until fluffy. Next add the eggs and beat until combined. Then add the sour cream and beat until just incorporated. With the mixer on low, add half of the flour. Mix until just incorporated. Then add half of the milk and mix until just incorporated. Add the rest of the flour, mix. Lastly add the rest of the milk. Fold in cranberries. Pour into prepared bundt pan. Spread the batter evenly around the pan.

Bake for 40-45 minutes or until toothpick inserted comes out clean.

White chocolate ganache

For the white chocolate ganache you’ll need heavy whipping cream and white chocolate. Place white chocolate in a bowl and microwave for until chocolate is softened. DO not melt! In a small sauce pan heat heavy whipping cream until almost boiling. Pour heavy whipping cream over softened chocolate. Let the mixture sit for 1 minute before stirring. Stir until smooth.

Tips

• Generously grease the pan with cooking spray or butter and flour. This ensures the cake doesn’t stick to the pan and comes out easily.
• When alternating flour and milk, do not over mix. Mix the batter until flour and milk is almost incorporated. When you add the last portion of milk mix until incorporated.
• Make sure all your ingredients are at room temperature.
• When adding the eggs to the butter, the batter may curdle. This is ok. It should come together once you start adding the flour.
• Don’t under bake the cake. The cake will be dark golden brown once it’s done baking. The cake is done when toothpick inserted comes out clean.

Can I use frozen cranberries?

Yes, you can use frozen cranberries. Just don’t thaw them before using.

How to make candied cranberries?

Making candied cranberries is so easy! I love that they instantly made a dessert look festive. This makes a small amount of cranberries. Dissolve 2 tbsp. of sugar in 2 tbsp. of water in small sauce pan. DO NOT boil. Add 3 oz. of cranberries and stir until the cranberries are coated. Using a slotted spoon place cranberries onto cooking rack to dry. Dry for at least 2 hours. Mix the dried cranberries with sugar to give it the sugar coating.

If you made this recipe I would love to hear from you! Comment and rate below. I would also love to see your creation! Share your photo on Instagram by tagging tasty_treat_pantry.

HAPPY BAKING! And happy holidays!

Print

Recipe