Sparkling Cranberry White Chocolate Bundt Cake

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A tender sour cream bundt cake is studded with fresh cranberries, drizzled with white chocolate ganache and topped with sparkling sugar cranberries in this dreamy dessert. Any kind of special occasion could use this Cranberry White Chocolate Bundt Cake!

Cranberry White Chocolate Bliss in a Bundt Cake

This white chocolate cranberry bundt cake is an instant showstopper. I just love how fun and decorative it is! It almost looks like a fancy Christmas wreath in cake form, but it makes a great dessert for any and every occasion you can think of. And it doesn’t just look the part – it tastes amazing too.

The cake has the ideal denseness of a bundt cake while remaining super moist and tender. The white chocolate ganache is a creamy 2-ingredient masterpiece that really makes the cake come together, and the sweet sugared cranberries add the ultimate finishing touch. I have to stop myself from digging into this cake with my fork before I slice it every time!

What You’ll Need

The density of this cake is just right so that the cranberries float in place rather than sinking to the bottom. If you like to reach for the edges and corners of your cakes, you’re going to be obsessed with it.

For the Sparkling Sugar Cranberries

• Sugar: You’ll need some for the simple syrup and some to add the sparkle.
• Water
• Fresh Cranberries

For the Cranberry Bundt Cake

• Unsalted Butter: Brought to room temperature.
• Sugar
• Sour Cream: This makes the cake splendidly soft and moist.
• Vanilla Extract
• Eggs: Large.
• All-Purpose Flour: Be sure to sift the flour to avoid overmeasuring it.
• Baking Powder
• Salt
• Milk: At room temperature.
• Water: Room temperature.
• Fresh Cranberries

For the White Chocolate Ganache

• White Chocolate Chips: Or white candy melts.
• Heavy Whipping Cream

How to Make Sparkling Cranberry White Chocolate Bundt Cake

This cake not only uses simple ingredients, but it’s also very easy to make. Just note that you’ll have to get a head start on the sparkling sugar cranberries the night before you bake the cake.

Make the Sugared Cranberries

1. Make Simple Syrup: Bring half a cup of sugar and the water to a simmer in a small saucepan. Simmer until the sugar is completely dissolved.
2. Let Cool: Pour the simple syrup into a heatproof bowl and allow it to cool for about 10 minutes.
3. Coat Cranberries: Add the cranberries to the simple syrup and stir until they’re fully coated.
4. Chill Overnight: Refrigerate the cranberries in the syrup overnight, stirring a couple of times to re-coat them with syrup.

Make the Cake

1. Prep for Baking: Prepare a bundt pan with baking spray and preheat the oven to 350°F.
2. Cream Butter & Sugar: Cream the butter and sugar in a large mixer bowl until light in color and fluffy, about 3-4 minutes.
3. Add Sour Cream & Vanilla: Add the sour cream and vanilla extract and mix until well combined.
4. Add Eggs: Add the eggs in two separate batches, mixing until well combined after each addition. Scrape down the sides of the bowl as needed to be sure everything is well incorporated.
5. Combine Dry Ingredients: Combine all of the dry ingredients in a separate bowl.
6. Combine Milk & Water: Combine the milk and water in a small measuring beaker.
7. Alternate Adding Dry Ingredients & Milk Mixture: Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed.
8. Fold in Cranberries: Gently stir in the cranberries.
9. Bake: Pour the batter evenly into the prepared bundt pan and bake the cake for 47-50 minutes.
10. Let Cool: Remove the cake from the oven and allow it to cool in the pan for about 15-20 minutes before turning it out onto a rack to cool it completely.

Make the Ganache

1. Combine Ingredients: Place the white chocolate chips into a large bowl. Heat the heavy whipping cream until it begins to boil, then pour it over the white chocolate chips. Allow the bowl to sit untouched for 2-3 minutes, then whisk until smooth. If the mixture doesn’t get completely smooth, microwave it in 10-15 second increments, whisking in between each one, until it smooths out.
2. Let Cool Slightly: Set the ganache aside and allow it to cool slightly.
3. Add to Cake: Drizzle the ganache overtop the cake, then set the cake aside.
4. Finish Sparkling Cranberries: Remove the sparkling cranberries from the syrup and roll them in the remaining cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them. Set the sugared cranberries aside to dry for about 30 minutes to an hour.
5. Add to Cake & Serve: Top the cake with the sparkling cranberries and serve it immediately.

Tips for Success

Ready to rock this cranberry bundt cake? Go ahead and look over the following tips before you start.

• Don’t Skimp on the Creaming Time: Fully creamed butter and sugar is the key to a fluffy cake. Keep beating until the mixture fluffs up and lightens in color.
• Avoid Over-Mixing the Batter: If you over-mix your batter, the cake will come out too dense. Once everything is combined, stop mixing and gently fold in the cranberries.
• How Much Should I Cool the Ganache? You want the ganache to be pourable but also thick so that it doesn’t just slide right off the cake. It should be good to go after about 3-5 minutes.
• Keep the Cake Chilled: If you’re not serving your cake right away, keep it in the refrigerator. This helps to preserve its freshness.

Add-In Ideas

Want to give your bundt cake some extra flair? As long as you’re careful not to over-mix the batter, you can toss in whatever you’d like.

• Orange Zest: The flavors of orange and cranberry go together like bread and butter. Try adding fresh orange zest to your cake batter for some extra tang!
• White Chocolate Chips: Adding more chocolate is never a bad idea. Especially when it comes to this cranberry cake!
• Chopped Nuts: Any chopped nuts of your choice will make a lovely addition to this dessert. Walnuts, pecans, almonds, hazelnuts—you name it!

Storage Instructions

This cake can be stored in the fridge for 2-3 days. Be sure to keep it in an airtight container.

Does This Freeze Well?

Feel free to freeze your cooled cake if you’d like to prepare it ahead of time. Wrap it tightly in plastic wrap and freeze it in an airtight container or storage bag. Within 3 months, thaw it out and top it with the white chocolate ganache and sparkling sugar cranberries.

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More Must-Make Cranberry Treats

I don’t know about you, but I’m a pretty huge fan of cranberries – and this is one of my very favorite cranberry desserts. Here are some of my other top picks!

• White Chocolate Cranberry Fudge
• Sparkling Cranberry White Chocolate Cupcakes
• White Chocolate Dipped Cranberry Oatmeal Cookies
• Cranberry Mimosa Cupcakes