This White Chocolate Cranberry Bundt Cake is so festive and perfect for celebrating the holiday season!
Cranberry Bundt Cake Recipe
We’re hosting Christmas at our house this year and I couldn’t be more excited! I’m still ironing out the exact menu plans, but dessert? You know I have that covered! In addition to a couple dozen cookies, I’m whipping up some gingerbread cupcakes and this stunning White Chocolate Cranberry Bundt Cake.
Because let’s be real… doesn’t this beauty just scream Christmas?! ↓
Cranberry Almond Bundt Cake
For this recipe, I’ve teamed up with my friends over at Watkins. If you’ve been following my blog for a while now, you’re probably aware of the fact that I’m a huge fan of this brand! I’ve used their extracts for years, and have recently become a fan of their spices and natural food coloring. So when they reached out and asked if I would be interested in developing a recipe for them, you know I jumped at the chance! Which brings us full circle back to this white chocolate cranberry bundt cake! It’s supremely moist and flavorful thanks to butter, cream cheese, juicy cranberries, almond extract, and baking vanilla.
Are you familiar with baking vanilla? It’s new to me, but I already adore it! Because baking vanilla delivers twice as much vanilla flavor, you can use less of it and rest assured the flavor won’t bake out or freeze out. I also used Watkins almond extract in this cake, which compliments the orange, cranberry, and white chocolate flavors.
Because the cake itself isn’t insanely sweet, it’s topped with fluffy white chocolate frosting and sugared cranberries! This combination is equally delicious and beautiful. And I added a handful of slivered almonds, too. Because why not? After I finished the cake it dawned on me that chopped pistachios would also be stunning, so feel free to try that if you want an extra colorful cake.
White Chocolate Cranberry Cake
Tips and Tricks for Recipe Success:
- If you’re allergic to almonds, or just don’t care for the flavor, you may omit the almond extract as well as the slivered almonds without making any other changes.
- I know someone is going to ask me about this so I’m going to be proactive and answer now: yes, this cake really calls for 3 sticks of butter! And cream cheese. Trust me here.
- Because this cake is insanely moist, it will keep for up to 5 days. I recommend storing it in the fridge, tightly covered, then bringing it back to room temperature before serving.
- If you are going to make this ahead of time, I suggest waiting to decorate it until the day you plan on serving it. Otherwise the toasted nuts will become soggy and the sugared cranberries may bleed onto the frosting.
So, have I convinced you to try this cake yet? Say yes! And serve it with coffee 😉 Trust me!
If you try this recipe for Easy Cranberry Bundt Cake, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
More Bundt Cake Recipes:
More White Chocolate Cranberry Recipes:
White Chocolate Cranberry Bundt Cake
Prep
Cook
Inactive
Total
Yield 12 Slices
This White Chocolate Cranberry Bundt Cake is moist, flavorful, and perfect for holiday celebrations!
Ingredients
For the Cranberry Bundt Cake:
- 2 and 1/4 cups (273g/9 and 5/8 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups (340g/12 ounces) unsalted butter, at room temperature
- 3/4 cup (170g/6 ounces) full-fat cream cheese, at room temperature
- 2 cups (397g/14 oz) granulated sugar
- 1/4 cup (53 g/1 and 7/8 ounces) light brown sugar, packed
- 1 Tablespoon finely grated orange zest
- 1 and 1/2 teaspoons Watkins Baking Vanilla
- 1 teaspoon Watkins Almond Extract
- 5 large eggs, at room temperature
- 2 cups (227g/8 ounces) fresh cranberries
- 3 Tablespoons all-purpose flour
For the White Chocolate Buttercream Frosting:
- 1 cup (227g/8 ounces) unsalted butter, at room temperature
- 2 and 1/2 cups (283g/10 ounces) confectioners’ sugar
- 1/4 teaspoon salt
- 2 Tablespoons heavy cream
- 1 teaspoon J.R. Watkins Almond Extract
- 6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes
For the Sugared Cranberries:
1 cup (198g/7 ounces) granulated sugar, divided1/4 cup (57g/2 ounces) water 1 cup (113g/4 ounces) fresh or frozen cranberries, if using frozen do not thaw
Decoration:
- Handful of slivered almonds
- Orange zest
Instructions
For the Cranberry Bundt Cake:
- Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt; whisk well to combine then set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in both sugars, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the orange zest, baking vanilla, and almond extract. Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- In a medium mixing bowl, combine the cranberries and flour and toss well to coat. Using a rubber spatula, fold the cranberries into batter until just combined.
- Scrape the batter into the prepared pan.
- Bake for 70 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the White Chocolate Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, cream, and almond extract and beat smooth. Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Spread frosting on the top and sides of the cooled cake. Top with slivered almonds, orange zest, and sugared cranberries, if desired. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.
For the Sugared Cranberries:
- In a medium saucepan, add 1/4 cup of the sugar and the water and whisk well to combine. Place the pan over medium heat and bring to a light simmer, whisking frequently, until the sugar is completely dissolved, about 2 to 3 minutes. Add in the cranberries and stir to coat. Using a slotted spoon, transfer the cranberries to a wire rack and dry for at least 30 minutes.
- When the 30 minutes are up, roll the cranberries in remaining sugar, working in small batches and tossing until well coated. Set aside to dry for at least 1 hour.
Courses Dessert
Cuisine Cake
Sarah says
December 11, 2017 at 7:06 pmHi! This looks amazingly moist…I just am not a fan of cranberries. Could I just omit the fruit?
Thanks,
Sarah in Bmore
bakerbynature says
December 11, 2017 at 9:35 pmAbsolutely!
Galata Kulesi says
December 11, 2017 at 7:51 pmvery beautiful 😛 😛
Martha says
December 3, 2018 at 2:04 amHow can I convert this recipe to high altitude of 4000 ft.
Erika says
December 14, 2017 at 3:47 pmHave you tried making this in a regular cake pan? I was thinking a 9×13” pan for an event I have next week. And, of course, I no longer have a bundt pan ♀️
Carmen says
December 14, 2017 at 6:20 pmThis bundt is a must!!!. I’ll be baking it for sure this Christmas!!
Thanks for sharing!!
Carmen.
KRISTA says
December 14, 2017 at 6:46 pmWhatif you don’t have hae vanilla baking extract? How’s much regular vanilla extract would you use?
Jillian says
December 14, 2017 at 7:56 pmHi!!!
Do you have the recipe for the gingerbread cupcakes? I saw the recipe for the gingerbread latte cupcakes, but was wondering if you had one for just gingerbread!?
Jocelyn (Grandbaby Cakes) says
December 15, 2017 at 5:50 amThis bundt cake is absolutely fantastic!!!
Carolyn says
December 16, 2017 at 2:36 amThis cake is beautiful! I can’t wait to try making this recipe!
Heather says
December 17, 2017 at 6:49 pmHi! This looks amazing and I really want to try it.
Can extra vanilla extract be substituted for the almond extract?
I’m not the hugest fan of almond extract, and often use vanilla extract instead of almond extract in recipes. Do you think that will be too much vanilla in this recipe?
Thanks!
bakerbynature says
December 18, 2017 at 1:19 pmHi Heather! I would suggest just omitting the almond extract all together, as there’s already a good amount of vanilla in this recipe 🙂
Vanessa James says
December 24, 2017 at 4:00 amCan i use frozen cranberries for the cake, both stores we went to were out of fresh ones? :/
Michelle says
December 27, 2017 at 2:13 amThis was a huge hit for Christmas dinner! Many went for seconds! Very moist and great flavors. I put the cake in the fridge for 5 days, then frosted and did candied cranberries the day of serving.
bakerbynature says
December 28, 2017 at 2:49 pmSo awesome to know, Michelle 🙂
Jane Smith says
December 28, 2017 at 12:53 amMy hubby is not a cranberry fan, could I substitute raspberries
bakerbynature says
December 28, 2017 at 2:47 pmI think that should work fine 🙂
Julie D. says
December 31, 2017 at 3:27 amThis cake was absolutely fabulous! I still can’t get over the white chocolate buttercream frosting — just hand me a spoon, please.
I live in Denver and baking scratch cakes at high-altitude can involve crossing fingers and hoping that they don’t fall. Bundt cakes are usually cooperative, but I still took out 2 tbsp from each of the two cups of sugar. It baked up beautifully and the flavor was to die for.
Thank you for sharing the recipe and all of the helpful hints!
Penny Barry says
January 1, 2018 at 2:28 amMe and my family love this. Very moist. Will be making this often. Wonderful orange flavor. Thank you for this delicious recipe.
Theresa says
January 2, 2018 at 1:28 pmHappy New Year’s. Wonderfully delicious. I baked this for Christmas Day and everyone loved it. For New Year’s Day I did a blueberry version and was fantastic. Family and friends loved it and both looked do pretty. Thank you for sharing this delicious recipe.
bakerbynature says
January 2, 2018 at 6:35 pmI’m so happy this was a hit for you! Happy New Year 🙂
Carolyn says
January 4, 2018 at 11:47 pmThis cake is beautiful!
Richa Gupta says
January 6, 2018 at 2:45 amLooks yummy, I need that slice right away!
Reese says
November 3, 2018 at 1:49 amHi.
This looks luscious. I can’t wait to try it however, is there a gluten free version? I recently was diagnosed with Celiacs disease and baking has been challenging and the one to one approach doesn’t always work.
Thank you.
Alison says
January 31, 2019 at 10:19 pmHave you tried using Bobs Red Mill GF 1-to-1 Baking Flour? You straight up substitute it for regular flour, it works beautifully!
Kim says
November 14, 2018 at 3:25 pmThis cake look beautiful!!!I will definitely try baking this soon. I want to bake in individual mini bunt pan, will the oven temperature and baking time be different or the same as big bunt pan. Please advise. Thanks 🙂
bakerbynature says
November 14, 2018 at 6:03 pmThank you! I haven’t attempted this recipe using mini bundt pans, but I suggest decreasing the bake time by 20 minutes or so. Keep an eye on them 🙂
Tay says
November 15, 2018 at 1:46 amCould the cream cheese be substituted with something else? Maybe sourcream or greek yogurt?
bakerbynature says
November 15, 2018 at 12:14 pmHi Tay! I tried subbing it once with sour cream and it didn’t work out.
Abbe says
November 21, 2018 at 12:50 amIf you don’t have baking vanilla how much vanilla extract can you use?
bakerbynature says
November 21, 2018 at 12:44 pm2 teaspoons 🙂
Lisa says
November 21, 2018 at 10:08 pmHi! I accidentally used salted butter for the cake. Will it be a complete failure?
Lisa says
November 21, 2018 at 10:10 pmI accidentally used salted butter in the cake batter. Would you know if this is going to be okay still?
pauline morris says
November 27, 2018 at 11:10 pmCAN I USE DRIED CRAIN BARRIES?
Cyndi says
December 5, 2018 at 1:49 pmCan you use 9 inch pans inside of Bundt pan?????
Susan says
December 9, 2018 at 10:30 pmI made this cake for my mother and it was a huge hit! I will definitely be making this again! Yummy!
Kat says
December 12, 2018 at 12:08 pmHow much regular vanilla would I use in this recipe?
Carol says
December 15, 2018 at 7:52 pmAshley, I want to make this cake for Christmas eve. I do have several bags of frozen cranberries in my freezer. Have you ever used frozen cranberries in this recipe? I have re-read all the notes & reviews thinking this question may have been asked & answered but I did not find anyone asking. Thank you!!
Vick says
December 16, 2018 at 4:26 pmDear Ashley, as usual your recipes are perfection.. this cake is genious and made me look So Good! Everyone enjoyed even my husband who hates white chocolate and almonds!! he didn’t noticed, not because it didn’t tasted like but because it was that good it was impossible for Him to not love it!!
So delicate and well balanced .. the cranberries and that almond extract work beautifult.. I don’t remember making a buttercream so delicious and glossy..
You are my favorite blogger! Happy Holidays!! Joyeuses fêtes!!!
Sincèrement
Vick
Nicole says
December 16, 2018 at 5:16 pmI can’t wait to try this recipe but I do not like white chocolate. What other frosting would you recommend that would go well with this cake?
Thank you!
Ellen says
December 25, 2018 at 5:00 amWish I knew how to post a picture. Made this today and it turned out beautiful and yummy. Definitely w
Oils make again.
Chris m says
December 26, 2018 at 3:37 amThis was a great recipe. The cake turned out so good! We skipped the cadied cranberries because we just ran out of time! But I did sprinkle slivered almonds and fresh orange zest on top and it still looked so pretty. We had to take the cake over an hour away so to prevent any damage to a beautiful cake, I finished it at the destination. I had a crowd of people watching with forks in hand just dying for a piece as I was icing! So rich and so moist and still refreshing when done!
Judith says
January 10, 2019 at 11:44 pmThis is by far the most delicious and beautiful cake I have ever made! Just perfect for Christmas! My family raved about it and my husband said it was the best cake I have ever made. He really liked the frosting! I definitely will be making this again. Thank you so much for sharing it.
Judith says
January 10, 2019 at 11:48 pmThis is by far the most delicious and beautiful cake I have ever made. I made it for Christmas. My family raved about it and my husband said it was the best cake I have ever made. I will definitely be making it again. Thank you so much for sharing.
Foça Otel 1887 says
February 26, 2019 at 10:59 pmAmazing