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Christmas time is here and I have the perfect Christmas cake for you! This White Chocolate Cranberry Bundt Cake is a simple cake with fresh cranberries, topped white chocolate ganache on top and garnished with sugared cranberries. Have you ever seen a prettier cake? White Chocolate Cranberry Bundt Cake is all about the fresh cranberries. It screams all things winter with its sparkling cranberries on top. They look like they are covered in snow yet so delicious to eat. It really makes a statement on top of this bundt cake. The red and white contrast really makes everything pop on this holiday cake and give it a true Christmas feel. I actually made this for Thanksgiving so don’t think you can’t use it for other holidays too! Just make sure it is cranberry season because fresh cranberries are a MUST! The cake is simple with light almond flavoring ( wedding cake flavor is what we call it here in Louisiana), but a little more dense than normal cake but not overly dense like a pound cake. It’s right in between which works fantastic for not letting all the cranberries settle to the bottom. (You can certainly substitute vanilla extract instead if you prefer a vanilla cake.) Then, dripped on top is a white chocolate ganache that pairs so deliciously with the cranberries. It’s just the right amount of sweet to the tart of the cranberries. I usually love doing desserts with a combination of flavors like cranberry and orange which is another amazing combination but this one really gives that Christmas feel. Top with the sparkling cranberries and this show-stopping cake will really wow your party guests. The key to the sparkling cranberries is letting them soak in the sugared water mixture overnight to really let those tart berries gather some sweetness. Super quick to whip up and then let the soaking do the rest. You can certainly make the cake the day before as well but I find the white chocolate ganache goes on best when the cake is still slightly warm so that it drizzles down the cake. You don’t want it right out the oven warm because then the ganache will become more of a glaze as most will slide off. You want the cake just slightly warm to let that white chocolate drizzle down just right! There’s just something about winter desserts that get me all excited for all things Christmas cheer. Am I right?! Sparkling cranberries just dress up any dessert. They are fun to eat on their own but really add to desserts like this one or you can check out the Sparkling Cranberry Chocolate Cupcakes. The sparkling cranberries are super simple to make but need to make the day before the dessert as they need to soak for 8 hours or more, so overnight is best. In a medium saucepan, combine sugar and water. Let it simmer until sugar is fully dissolved. Allow to cool for 10 minutes and then pour into an airtight container. Add cranberries and toss to coat. For the first few hours, try and stir every now and then just to make sure your cranberries are fully coated. If you forget, not to worry, it’ll still turn out just fine. Just make sure the container allows cranberries to be fully submerged in sugar syrup. Set the container in the fridge overnight. Preheat your oven to 350F and grease bundt pan generously and set aside. Make sure you go all the way up the sides as the cake will rise. I love this bundt cake pan. It’s a non-stick which is perfect for easy cleanup! In a medium bowl, cream together softened butter and sugar. Don’t skimp on this as it makes a difference! About 3 mins of mixing. Next, add in sour cream and almond extract. I love how the cranberry pair with the almond flavoring but you can certainly substitute vanilla extract instead. Next, you’ll add eggs two at a time mixing only until combined. Overmixing adds a lot of air to the batter creating a lighter, fluffier cake. You want it light but still to keep some of its density. Also, it really calls for 5 eggs. I know it seems like a lot but trust me, it works. In a separate large bowl, combine the dry ingredients ( flour, baking powder, and salt). Whisk together. Now it’s time to combine it all together. ( first, pour your milk into a measuring cup). Alternate adding half the milk, and half the wet ingredients into the dry ingredients. Mix thoroughly in between. Then add the rest and stir until combined. Last, gently stir in cranberries. Pour into greased bundt pan and bake in the oven for 40-50 mins until toothpick comes out clean. While it’s cooking feel free to get into the Christmas spirit and hang up Christmas decorations, play some Christmas music and enjoy one of my 25 Drinks of Christmas! You can really never go wrong with a ganache on a dessert. The rich creamy chocolate combined with cream makes it extra creamy and easy to drizzle. The more cream you add, the more fluid the chocolate becomes. I like a nice consistency that drips when warm but as it cools to room temperature, it hardens on the outside. In order to avoid burning the chocolate, the simplest way to make the ganache is by warming the heavy cream. You can do this by microwave or stove. (For the microwave it’s about 30 seconds. For the stove, wait till it just starts to simmer.) Remove from heat and add in chocolate chips. Stir until smooth. Allow the cake to cool to where it is only slightly warm to the touch. Drizzle white chocolate on top. I like to spoon the white chocolate towards the middle of the cake so that most of it drops in the middle and slightly push the rest down the front, so it drips in the front of the cake. Stir sugared cranberries and pour 3/4 cup of sugar in a separate bowl. Take sugared cranberry and roll it into the sugar, then place on top of the cake. I added a few sparkling cranberries on top without rolling it into sugar again to create different layers on top. A simple bundt cake filled with fresh cranberries topped with white chocolate ganache and sugared cranberries. A festive holiday cake for any Christmas or Thanksgiving party. In a medium saucepan, combine 3/4 cup of sugar and 3/4 cup of water. Allow simmering until all of the sugar is dissolved. Pour into an airtight container. Allow mixture to cool 10 minutes before adding fresh cranberries. Let them sit in the fridge overnight or at least 8 hours. Make sure sugar syrup covers cranberries or stir occasionally. Preheat oven to 350F and grease bundt pan and set aside. Cream butter and sugar together. Mix approximately 3 mins. Add in almond extract and sour cream. Next add in sour cream 2 eggs at a time. Mixing until combined in between. In a separate bowl, combine flour, baking powder, salt. Whisk together. In a measuring cup, pour one cup of milk. Alternate add dry ingredients into wet ingredients and then milk. Mixing thoroughly in between. (add half the dry and the milk and then the rest.) Gently stir in cranberries. Pour into bundt pan. Bake 350F for 40-50 minutes until a toothpick comes out clean. Microwave heavy whipping cream for about 30 seconds and then add white chocolate and stir until smooth. Allow to cool a few minutes before using to allow it to thicken. Need more delicious recipes? Go here Visiting New Orleans? Go here Got the travel bug? Go here Starting a bucket list? Go here Want to spice up date night? Go here Feeling crafty? Go here Share with friends! 
White Chocolate Cranberry Bundt Cake
How to Make the Sparkling Cranberries
How to Make the Cranberry Cake
How to Make the White Chocolate Ganache
How to Assemble the White Chocolate Cranberry Cake
More Recipes You’ll Love!
White Chocolate Cranberry Bundt Cake
Ingredients
Cranberry Bundt Cake
White Chocolate Ganache
Sparkling Cranberries
Instructions
Sparkling Sugared Cranberries
Cranberry Cake
White Chocolate Ganache
White Chocolate Cranberry Bundt Cake
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 50 minutes
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