Sparkling Cranberry White Chocolate Bundt Cake

This Sparkling Cranberry White Chocolate Bundt Cake recipe is a moist vanilla cake filled with fresh cranberries. It’s topped with white chocolate ganache and sugar-covered cranberries. It’s a perfect dessert for the holidays!

If you like this bundt cake recipe you should also try my Blueberry Coconut Bundt Cake and this Almond Amaretto Bundt Cake.

A bundt cake with sparkling cranberries and white chocolate ganache on top sits on a cake stand

Cranberry Bundt Cake With White Chocolate Ganache

I hope you had a wonderful Thanksgiving holiday! We spent time with my family and enjoyed all the food. I didn’t actually do any baking myself and while I genuinely enjoyed all the food and pie, the store-bought pumpkin pie left me feeling like I really need to finally get my pumpkin pie recipe perfected. I started on it a couple years ago and haven’t gone back to perfect it yet. The flavor is just so perfect, I need to do it finally.

A close up of a slice of Cranberry Cake on a white plate with sugared cranberries on top of the cake and plate

This Easy Cranberry Cake Is Perfect For The Holidays

But of course for now I’m onto gingerbread, peppermint and all things Christmas. 🙂 Do you think cranberries are more Thanksgiving or Christmas? I kind of feel like they are meant for both. Cranberries definitely go with Thanksgiving dinner, but sparkling cranberries are just so pretty and snow-covered like that they scream Christmas to me. What do you think?

We are going to start pulling out our decorations and Christmas shopping this week (my cookbook – Simply Beautiful Homemade Cakes would make a great gift! 😉 ) now that we are back in town and I am ready! It’s really the only holiday I decorate for and I love it. Bring on the sparkle!

A piece of cake is laying on a white frilly plate so you can see the cranberries insideA bundt cake topped with sugared cranberries and ganache sits on a white cake stand

How To Make This Cranberry White Chocolate Bundt Cake

Speaking of sparkle, let’s get back to this cake. Sparkling cranberries are one of my very favorite things for decorating cakes. I’m a big fan of using food from the cake as decoration and the sugar-covered berries are the perfect way to do that here.

The cake starts off with a moist vanilla cake. It’s not as light and fluffy as some of my cakes, but it’s also not super dense. Kind of in between. It works great for keeping the cranberries afloat so they don’t all sink to the bottom of the pan. You start out by creaming the butter and sugar to get a fluffier cake so be sure not to skimp on the the creaming time.

The white chocolate ganache on top is the perfect sweet balance to the tart berries. One of the best combos! It’s super easy to make too. You heat the cream, pour it over the white chocolate to melt it, then whisk until smooth. Ganache can seem so intimidating, but once you try it you’ll wonder what took you so long. 🙂

A slice of Cranberry White Chocolate Bundt Cake on top of a white plate and topped with sugared cranberries A slice of Cranberry White Chocolate Bundt Cake on a white lacy plate with a fork

More Cranberry Recipes You Might Like:

Sparkling Cranberry White Chocolate Cupcakes
White Chocolate Cranberry Fudge
Sparkling Cranberry White Chocolate Cake
No Bake Sparkling Cranberry Orange Cheesecake
White Chocolate Dipped Cranberry Oatmeal Cookies
Cranberry Mimosa Cupcakes
Cranberry Orange Holiday Punch

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Cranberry bundt cake with sparkling cranberries and white chocolate ganache on top

Sparkling Cranberry White Chocolate Bundt Cake

  • Author: Lindsay
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Sparkling Cranberry White Chocolate Bundt Cake recipe is a moist vanilla cake filled with fresh cranberries. It’s topped with white chocolate ganache and sugar-covered cranberries. It’s a perfect dessert for the holidays!



  • 1 1/2 cups (310g) sugar, divided
  • 1/2 cup (120ml) water
  • 1 cup (104g) fresh cranberries


  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 1 cup (231g) sour cream
  • 1 tbsp vanilla extract
  • 5 large eggs
  • 3 cups (390g) all purpose flour, sifted
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 1 cup (240ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature
  • 2 1/2 cups (260g) fresh cranberries


  • 12 oz white chocolate chips
  • 1/2 cup (120ml) heavy whipping cream


1. To make the cranberries, bring 1/2 cup sugar and the water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirring a couple times to coat with syrup.
5. Prepare a bundt pan with baking spray. Preheat oven to 350°F (176°C) .
6. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
7. Add sour cream and vanilla extract and mix until well combined.
8. Add eggs in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
9. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
10. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
11. Gently stir in the cranberries.
12. Pour the batter evenly into the prepared bundt pan.
13. Bake for 47-50 minutes.
14. Remove the cake from the oven and allow to cool in the pan for about 15-20 minutes.
15. Turn the cake out onto a cooling rack to cool completely.
16. To make the white chocolate ganache, place the white chocolate chips in a large bowl.
17. Heat the heavy whipping cream until it begins to boil, then pour it over the white chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth. If it doesn’t get completely smooth, microwave in 10-15 second increments, whisking in between each increment, until smooth.
18. Set ganache aside to cool slightly. You want it to still be pourable, but thick enough that it won’t all just slide down the sides of the cake.
19. Drizzle the ganache over the top of the cake. Set cake aside.
20. Remove the sparkling cranberries from the syrup and roll 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 cranberries aside to dry for about 30 minutes to an hour.
21. Top the cake with the sparkling cranberries. Refrigerate until ready to serve.

Keywords: ganache frosting, white chocolate ganache, christmas cake recipe, how to make bundt cake, cranberry dessert, recipe for bundt cake, bundt cake recipe, cranberry cake, recipe for christmas cake


A whole Cranberry bundt cake with cranberries and white chocolate ganache on top sits on a white cake platter

Sparkling Cranberry White Chocolate Bundt Cake! Perfect for Christmas!

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

  1. Kaley

    Made this for NYE for my husband and myself. It’s currently New Year’s Day and it’s almost completely gone 😅😂 It’s so good! We may have had it for breakfast today haha! It’s definitely a keeper!

  2. Heather Stiller

    I have made this cake several times and everyone loved it! Even my son’s half sister ate seconds and she doesn’t really like cake or a lot of sweets, so that was a true compliment! I was wondering if you wanted extra cranberry flavor, if you could make a sweetened cranberry puree and do a “poke” cake before drizzling on the icing? I wanted to see if I could get your thoughts on it?


    1. Lindsay

      I’m glad you’ve enjoyed it! I would think that’d be fine as long as you don’t lover load it – sounds tasty! You could even drizzle it onto the bottom of the cake before flipping it out of the pan, if the sauce is thin enough.

  3. Izzy

    Hi there, I made this cake last year and loved it! wanted to make it early this week for a party on Friday (today is Monday).. was wondering if you think I can freeze the bundt and defrost on Friday? Im assuming yes, but it was so tasty last year I didn’t want to ruin it this year! 🙂 Thank you!

    1. Lindsay

      Sorry for the delay Izzy! I would think it’d be fine, just not quite as fresh. I hope it worked out alright!

  4. Lauren

    I made this cake for Christmas dinner because I think sparkling cranberries are super festive, and everybody loved it. It was SO good. I’d never made anything from your blog before, but I’ll definitely be back once I’ve recovered from holiday baking fatigue!

  5. Laurie Carter

    A went to a White Elephant pot luck with some old friends and someone made this bundt cake. I was full and didn’t plan to eat much. I tried a bit of this cake and it was absolutely amazing, and I am very hard to impress!! It was very moist and the frosting was delicious. I plan to make this myself for my family over the holidays!!!

    Can you please clarify if the 2.5 cups of fresh cranberries that go into the batter are whole and straight from the bag, and cook during baking?

    1. Lindsay

      I’m so glad to hear you enjoyed it! Yes, the cranberries in the batter are fresh and whole and go right into the batter.

  6. Katie Jackson

    My mom has a recipe for cranberry cake but I convinced her to try this one cause it’s a bundt. (We’re lame and have inside jokes about bundt cakes)
    Anyway, we made the cake without the sugared cranberries or the ganache as she has a really good sauce for her recipe. The cake is amazing!! It’s moist and sweet and tart and perfect. I’m so happy I found this one!
    Merry Christmas!

  7. Jeannie clayton

    What size bundt pan? I have a standard or sometimes recipes call for a 12 cup bundt pan, thanks! Making this for Christmas Eve,

  8. Joyce

    I was all set to make your Sparkling Cranberry layer cake and then I saw you made a Sparkling Cranberry bundt cake.  I feel like the bundt cake would be much easier to make and the cranberries would hold up better in the heavier cake.  Since you made both, what is your opinion?  I have a wreath bundt pan that I think might work well.  Thoughts?

    1. Lindsay

      They’d probably be fine in the cake (you’ll want to defrost them and pat them dry) but they might not work well for the sparkling cranberries.

  9. Natalia

    If I make this cake the day before, should I make the ganache the day I plan on serving it? And how should I store the cake overnight?

    1. Lindsay

      You can do it either way really. If you ganache it a day ahead, you’ll want to refrigerate the cake. If you do it the day of, you can store the cake at room temperature. Either way, I suggest serving the cake at room temperature and storing in an air tight container. Enjoy it!

  10. Tieneke

    I made this and it is ons of the best bundt cakes I’ve ever had. I liked the taste of de cranberries on top, the cake itself is lovely sweet, light en moist with cranberries. Thank you!

  11. Dolores

    Awesome! I made this cake and it turned out almost as pretty as yours. I was so pleased. In addition to this I have made Salted Honey Pie and Banana Pudding Icebox Cake and they were great also. I love to read your posts and appreciate that you share your faith with us. (I watched the service you had a link for that had Benjamin Watson.) I have given my daughter  a suggestion of your cookbook for a Christmas gift for me! 

    1. Lindsay

      Thanks so much Dolores! I’m glad you have enjoyed the recipes. 🙂 Those are all some of my favorites! I’m glad you got to watch the Benjamin Watson service – it was a great one. I hope you get the book and enjoy it! Thanks again!

  12. Jess @ Sweetest Menu

    What a spectacular Christmas cake Lindsey! Just love those cranberries! This is definitely going on my must make list! 🙂

  13. Kim

    I have been following you on Instagram and your photography is mouthwatering.

    I was wondering if this recipe would work in a mini bundt pan? Thank you.

    1. Lindsay

      I’m thinking it should, but I haven’t tried it so I’m not sure how to advise on batter amounts or baking time.

  14. Lexi

    This looks amazing! I would love to try this on Christmas Day. I love the idea of garnishing the bundt cake with sugared cranberries.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12