WHITE CHOCOLATE CRANBERRY BUNDT CAKE {POUND CAKE}
White Chocolate Cranberry Bundt Cake has fresh cranberries, Greek yogurt, and white chocolate making it rich and luscious.
Servings 18 servings
Calories 438kcal
Ingredients
Cake
- 3 cups all-purpose flour sifted then measured, +1 T for dusting berries
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter unsalted and at room temperature
- 2 cups granulated sugar
- 5 large eggs at room temperature
- 2 tablespoons eggnog *see notes
- 1 tablespoon pure vanilla extract
- 1 cup Greek yogurt or sour cream or buttermilk, at room temp
- 2 cups fresh cranberries
Frosting drizzle
- 1 cup white chocolate chips melted then cooled slightly
- 4 cups powdered sugar (aka confectioners) sifted
- 3 to 4 tablespoons eggnog room temp
Instructions
- Preheat the oven to 325°F and coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
- In a bowl whisk together flour, baking soda, and salt.3 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- Add the cranberries to another medium-sized bowl, then add 1 tablespoon of flour and toss to coat the cranberries.
- In the bowl of an electric mixer, cream butter and sugar until lighter in color and fluffy. Stop mixer and scrape sides. Mix again.1 cup butter, 2 cups granulated sugar
- Add eggs one at a time, beating each one in before adding the next. Stop the mixer and scrape the sides. Add the eggnog and vanilla and mix again.5 large eggs, 2 tablespoons eggnog, 1 tablespoon pure vanilla extract
- Add ⅓ of the flour mixture, stir in until combined. Add half of the Greek yogurt, stir in until combined. Scrape down the sides. Add another 3rd of the flour mixture, mix it in, then the remaining sour cream, mix it in. Finish by adding the rest of the flour mixture and melted chocolate chips. Stop the mixer and scrape down the sides. Mix it another few seconds to make sure it’s mixed well.1 cup Greek yogurt, 1 cup white chocolate chips
- Add the cranberries to the batter. Fold them in by hand until they are evenly distributed.2 cups fresh cranberries
- Pour the batter into your prepared pan and smooth the top.
- Bake at 325°F for 70 to 80 minutes or until done. (Watch it closely. Every oven bakes differently. As well the pan you use affects cooking times.) Carefully insert a cake tester into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. As well, check with an instant-read thermometer. The internal temperature of the cake will be 200°F when fully cooked.
- When the cake is done cooking, remove it from the oven and use a butter knife to loosen the cake around the edges of the pan as well as the center hole. Set the cake on a wire rack to cool in the pan for 25 to 30 minutes, then turn it out onto a wire rack to cool completely. (I double flip my cake so that the top is the top when I use a tube pan.)
- Once the cake has cooled, whisk the powdered sugar and eggnog together and drizzle over the cake.4 cups powdered sugar (aka confectioners), 3 to 4 tablespoons eggnog
- Garnish with cranberries and rosemary, optional. Instuctions for sugared cranberries is in post.
- Store in an airtight cake taker in the refrigerator for 4 to 5 days. See notes above for freezing.
Notes
- Vanilla for a naturally flavored eggnog. You don't want it cinnamon flavored.
- You can substitute heavy cream, whole milk, evaporated milk, or melted vanilla ice cream for eggnog.
- I melted then cooled the white chocolate chips because I didn't want a chunk of white chocolate. You can add the chips without melting if you prefer.
Nutrition
Calories: 438kcal | Carbohydrates: 71g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 219mg | Potassium: 91mg | Fiber: 1g | Sugar: 55g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
