White Chocolate Cranberry Bundt Cake has fresh cranberries, Greek yogurt, and white chocolate making it rich and luscious. Seriously DELICIOUS!!!
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WHITE CHOCOLATE CRANBERRY BUNDT CAKE {POUND CAKE}
I named this ‘bundt’ cake in the title but is actually a true pound cake. I’ve been making this cake for years and it never fails me! The key to pound cake success is to have all your ingredients at room temperature.
Cranberries give a nice tart flavor that is offset nicely by the sweet eggnog glaze. The cake itself isn’t overly sweet. In fact, it only has two cups of sugar. Whereas, most of my pound cake recipes have three cups of sugar.
Scroll down for the full printable recipe.
INGREDIENTS YOU’LL NEED FOR WHITE CHOCOLATE CRANBERRY BUNDT CAKE
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Large eggs
- Eggnog
- Vanilla extract
- Greek yogurt
- Fresh cranberries
- White chocolate chips
- Powdered Sugar
- Sugar, water & a few more fresh cranberries (and rosemary) for sugar cranberry garnish, optional
HOW DO I STORE CRANBERRY POUND CAKE?
Cover it tightly with plastic wrap or a cake keeper in the refrigerator for 3 days.
CAN I FREEZE CRANBERRY BUNDT CAKE?
Yes, you can freeze leftovers for a sweet treat later!
HOW TO MAKE SUGARED CRANBERRIES
Sugared cranberries are dipped in a simple syrup of sugar and water then rolled in sugar until coated. It just takes three ingredients and the impact is gorgeous!
For the record, you can sugar coat grapes, blueberries, strawberries, any berry.
- In a medium saucepan, simmer 1/2 cup water and 1/2 cup sugar for 3 minutes.
- Add the cranberries and stir to coat them. Remove from heat and stir another minute.
- Using a slotted spoon remove cranberries and transfer them to a parchment-lined baking sheet or wire rack. Allow the cranberries to dry for about an hour. (If you’re coating rosemary, I dip the rosemary twigs in now then place them on the rack to dry.)
- The cranberries (and rosemary) will be sticky. Sprinkle the remaining sugar over the cranberries to coat.
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WHITE CHOCOLATE CRANBERRY BUNDT CAKE {POUND CAKE}
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Save To Your Recipe BoxIngredients
- 3 cups all-purpose flour sifted then measured, +1 T for dusting berries
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter unsalted and at room temperature
- 2 cups granulated sugar
- 5 large eggs at room temperature
- 2 tablespoons *vanilla eggnog *see notes
- 1 tablespoon pure vanilla extract
- 1 cup Greek yogurt or sour cream or buttermilk, at room temp
- 2 cups fresh cranberries
- 1 cup white chocolate chips melted then cooled slightly
- 4 cups powdered sugar sifted
- 3 to 4 tablespoons *vanilla eggnog room temp
Instructions
re-write in my words
- Preheat the oven to 325°F and coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
- In a bowl whisk together flour, baking soda, and salt.
- Add the cranberries to another medium-sized bowl, then add 1 tablespoon of flour and toss to coat the cranberries.
- In the bowl of an electric mixer, cream butter and sugar until lighter in color and fluffy. Stop mixer and scrape sides. Mix again.
- Add eggs one at a time beating each one in before adding the next. Stop mixer and scrape sides. Mix again.
- Add ⅓ of the flour mixture, stir in until combined. Add half of the sour cream, stir in until combined. Scrape down the sides. Add another 3rd of the flour mixture, mix it in, then the remaining sour cream, mix it in. Finish by adding the rest of the flour mixture and melted chocolate chips. Stop the mixer and scrape down the sides. Mix it another few seconds to make sure it’s mixed well.
- Add the cranberries to the batter. Fold them in by hand until they are evenly distributed.
- Pour the batter into your prepared pan and smooth the top.
- Bake at 325°F for 70 to 80 minutes or until done. (Watch it closely. Every oven bakes differently. As well the pan you use affects cooking times.) Carefully insert a cake tester into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. As well, check with an instant-read thermometer. The internal temperature of the cake will be 200°F when fully cooked.
- When the cake is done cooking, remove it from the oven and use a butter knife to loosen the cake around the edges of the pan as well as the center hole. Set the cake on a wire rack to cool in the pan for 25 to 30 minutes, then turn it out onto a wire rack to cool completely. (I double flip my cake so that the top is the top when I use a tube pan.)
- Once the cake has cooled, whisk the powdered sugar and eggnog together and drizzle over the cake. Garnish with cranberries and rosemary, optional.
- Store in an airtight cake taker in the refrigerator for 4 to 5 days. See notes above for freezing.
Notes
- Vanilla for a naturally flavored eggnog. You don't want it cinnamon flavored.
- You can substitute heavy cream, whole milk, evaporated milk, or melted vanilla ice cream for eggnog.
- I melted then cooled the white chocolate chips because I didn't want a chunk of white chocolate. You can add the chips without melting if you prefer.
Nutrition
Joyce Butler says
Could you use something else other than eggnog in the glaze
Paula says
Half and half or heavy cream