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Winter wonderland of a cake! This holiday cake is filled with fresh cranberries and topped with a white chocolate ganache and sugar cranberries. Delight your party guests with this show stopping cake- adventures of b2

White Chocolate Cranberry Bundt Cake

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.

Course Dessert
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 50 minutes


Cranberry Bundt Cake

  • 3/4 cup unsalted butter
  • 1 1/2 cup granulated sugar
  • 5 large eggs
  • 1 cup sour cream
  • 2 tsp almond extract
  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 2 cups fresh cranberries

White Chocolate Ganache

  • 12 oz white chocolate chips
  • 1/3 cup heavy whipping cream

Sparkling Cranberries

  • 1 cup fresh cranberries
  • 1/2 cup water
  • 1 1/2 cup granulated sugar divided


Sparkling Sugared Cranberries

  1. 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.

  2. 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.

Cranberry Cake

  1. Preheat oven to 350F and grease bundt pan and set aside.

  2. Cream butter and sugar together. Mix approximately 3 mins. Add in almond extract and sour cream.

  3. Next add in sour cream 2 eggs at a time. Mixing until combined in between.

  4. In a separate bowl, combine flour, baking powder, salt. Whisk together.

  5. 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.)

  6. Gently stir in cranberries. Pour into bundt pan.

  7. Bake 350F for 40-50 minutes until a toothpick comes out clean.

White Chocolate Ganache

  1. 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.