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Cranberry Orange Bundt Cake with White Chocolate Glaze, plus step by step photos. A beautiful, festive, showstopper Cranberry Orange Bundt with White Chocolate Glaze for the holidays. It’s perfect with a cup of tea or coffee.
Christmas season is upon us and back home in Jersey I was always in charge of holiday baking. Every Christmas I come up with a concoction that everyone will love.
Since I’m no longer in NJ, I have to carry my tradition here in California so this year I hosted my second annual Holiday Party in SoCal and baked this beautiful Cranberry Orange Bundt Cake with White Chocolate Glaze. Not only is this cake pleasing to the eyes, it also tastes amazing. Pair a slice with a hot cup of tea or coffee and you’ll be in heaven.
Finish off this cake with a sweet white chocolate glaze and top it with those sugared cranberries that resemble snow. The combination of the tart cranberries paired with the white chocolate is a match made in heaven. Hope this makes your list of things to bake this Holiday Season. Merry Christmas! xoxo
cranberry orange bundt with white chocolate glaze is:
Festive
Beautiful
Showstopper
Delicious
Sweet and Tart
Comforting with a cup of tea/coffee
The Perfect Christmas Cake
how to make cranberry orange bundt cake with white chocolate glaze step by step?
Make the Cake
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the dry ingredients… white flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar. This will take about 2-3 minutes.
4. Once creamed, add the eggs, vanilla, and freshly squeezed orange juice. Mix well until all the ingredients are combined.
5. Alternate between the flour and buttermilk in 3 batches starting and ending with the flour. Do NOT overmix.
6. Add sour cream and orange zest.
7. In a small bowl, add the fresh cranberries along with a teaspoon of white flour. Mix. This will prevent the cranberries from sinking to the bottom of the cake.
8. Add the floured cranberries to the cake batter and fold. Do NOT overmix.
9. Transfer the batter to a greased bundt with butter.
10. Into the oven for 50-55 minutes. Start checking after 40 minutes.
11. Cake is done. Set aside to cool.
Make the Sugared Cranberries
1. Heat up water and sugar on medium heat.
2. This is now a simple syrup. It should be done after 3 minutes. Do not boil, once it starts simmering turn off the stove.
3. Once the simple syrup cools down after a few minutes, add 1 cup fresh cranberries. Let it soak for a few minutes.
4. Pour the cranberries with the simple syrup onto a baking tray lined with parchment paper. Let this rest about 1-2 hours, or until the cranberries are sticky.
5. Add 1 tbsp of sugar at a time and stir.
6. You’ll need 4 tbsp of sugar and your sugared cranberries will look like this… snow!
Make the White Chocolate Glaze
1. Over a double boiler on low-medium heat, add white chocolate chips and heavy cream.
2. Once the mixture starts to melt, use a whisk to stir well so there are no leftover chocolate chips.
3. Once the glaze starts to settle, drizzle half the glaze all over the cake, notice it may not look as white. Drizzle the other half over the cake, make sure the glaze is thick and creamy before drizzling.
4. Decorate with sugared cranberries by placing majority of the cranberries in the center of the bundt. Top the cake with more sugared cranberries and let them fall all over. It’s festive and so beautiful, especially over the holidays. Enjoy with a cup of tea or coffee!
Cranberry Orange Bundt with White Chocolate Glaze
INGREDIENTS
for the Cake
- 2 1/4 cups all-purpose white flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted grass-fed butter, I like Kerrygold
- 1 cup sugar
- 1/2 cup buttermilk
- 1/4 cup freshly squeezed orange juice
- 1 tsp pure vanilla extract
- 2 organic eggs
- zest of 1 orange
- 1/4 cup sour cream
- 1 cup fresh cranberries
- 1 tsp white flour for the cranberries, toss
for the Sugared Cranberries
- 1/4 cup water
- 1/4 cup sugar
- 1 cup fresh cranberries
- 1/4 cup sugar, toss the sticky cranberries in here
for the White Chocolate Glaze
- 1 cup white chocolate chips, I like Guittard
- 1/2 cup heavy cream
INSTRUCTIONS
Make the Cake
- Preheat oven to 350 degrees.
- In a medium bowl, combine the dry ingredients... white flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar. This will take about 2-3 minutes.
- Once creamed, add the eggs, vanilla, and freshly squeezed orange juice. Mix well until all the ingredients are combined.
- Alternate adding flour and buttermilk in 3 batches starting and ending with the flour. Do NOT overmix.
- Add sour cream and orange zest.
- In a small bowl, add the fresh cranberries along with a teaspoon of white flour. Mix. This will prevent the cranberries from sinking to the bottom of the cake.
- Add the floured cranberries to the cake batter and fold. Do NOT overmix.
- Transfer the batter to a greased bundt with butter.
- Into the oven for 50-55 minutes. Start checking after 40 minutes.
- Cake is done. Set aside to cool.
Make the Sugared Cranberries
- Heat up water and sugar on medium heat.
- This is now a simple syrup. It should be done after 3 minutes. Do not boil, once it starts simmering turn off the stove.
- Once the simple syrup cools down after a few minutes, add 1 cup fresh cranberries. Let it soak for a few minutes.
- Pour the cranberries with the simple syrup onto a baking tray lined with parchment paper. Let this rest about 1-2 hours, or until the cranberries are sticky.
- Add 1 tbsp of sugar at a time and stir.
- You'll need 4 tbsp of sugar and your sugared cranberries will look like this... snow!
Make the White Chocolate Glaze
- Over a double boiler on low-medium heat, add white chocolate chips and heavy cream.
- Once the mixture starts to melt, use a whisk to stir well so there are no leftover chocolate chips.
- Once the glaze starts to settle, drizzle half the glaze all over the cake, notice it may not look as white. Drizzle the other half over the cake, make sure the glaze is thick and creamy before drizzling.
- Decorate with sugared cranberries by placing majority of the cranberries in the center of the bundt. Top the cake with more sugared cranberries and let them fall all over. It's festive and so beautiful, especially over the holidays. Enjoy with a cup of tea or coffee!
Can any of this be done as make ahead and just assemble day of serving?
No. For baking, I don’t recommend it. The cake will sink.
you can only make the sugared cranberries a day ahead, that would be okay.