Sparkling Cranberry White Chocolate Bundt Cake

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!

A slice of sparkling cranberry bundt cake on a plate with the remaining cake on a stand in the background

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!

A completed cranberry white chocolate bundt cake on a dessert stand on top of a wicker placemat

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

A piece of cranberry white chocolate bundt cake on a plate with a bowl of cranberries beside it

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.
A cranberry bundt cake with white chocolate ganache on top of a cake stand

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.
A close-up shot of a piece of white chocolate bundt cake on a plate with a fork

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!
Once slice of white chocolate cake laying on its side on a plate next to a fork

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.

Print
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A cranberry bundt cake with white chocolate ganache on top of a cake stand
Recipe

Sparkling Cranberry White Chocolate Bundt Cake

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

Description

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!


Ingredients

For the Sparkling Sugar Cranberries

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

For the Cranberry Cake

  • 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

For the White Chocolate Ganache

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

Instructions

Make the Sugared Cranberries

  1. 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.

Make the Cake

  1. Prepare a bundt pan with baking spray. Preheat oven to 350°F (176°C) .
  2. 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.
  3. Add sour cream and vanilla extract and mix until well combined.
  4. 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.
  5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  6. 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.
  7. Gently stir in the cranberries.
  8. Pour the batter evenly into the prepared bundt pan.
  9. Bake for 47-50 minutes.
  10. Remove the cake from the oven and allow to cool in the pan for about 15-20 minutes.
  11. Turn the cake out onto a cooling rack to cool completely.

Make the Ganache

  1. Place the white chocolate chips in a large bowl.
  2. 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.
  3. 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.
  4. Drizzle the ganache over the top of the cake. Set cake aside.
  5. 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.
  6. Top the cake with the sparkling cranberries. Refrigerate until ready to serve.

Notes

  • Makes 12-14 slices.
  • To Store: Refrigerate in an airtight container for 2-3 days.
  • To Freeze: Wrap cooled cake tightly in plastic wrap and freeze in an airtight container for up to 3 months. Thaw and top with ganache and sugared cranberries before serving.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 603
  • Sugar: 59.6 g
  • Sodium: 198.2 mg
  • Fat: 26.1 g
  • Carbohydrates: 84.6 g
  • Protein: 9.9 g
  • Cholesterol: 115.7 mg

Keywords: white chocolate cake, sugar cranberries, cake with cranberries

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!

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Recipe rating

37 Comments
  1. Kim Rollings

    I’m going to make this beautiful cake for Christmas! I’m questioning the grams of flour as 390. I use 120 g per cup when I measure which would be 360 g. Should I go ahead with the 390 g?

  2. 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!

  3. 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?

    Thanks!

    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.

  4. 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!

  5. 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!

  6. 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.

  7. 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!

  8. 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,

Lindsay
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