Celebrate the season with this White Chocolate Cranberry Bundt Cake. A tender, fluffy white chocolate cake filled with fresh cranberries and finished with a smooth white chocolate ganache, it’s an elegant and easy dessert perfect for holidays and gatherings.
I’m feeling very festive this year. Christmas is my favorite time of year, and yes—I often start decorating early. Even though this season looks a little different for my family after recent losses, I’m focused on honoring traditions, enjoying small moments, and filling the house with light and warmth.
Decorating came first: a full tree, twinkling lights, bottle brush trees, and stockings everywhere. Then came the seasonal foods—roasted squash, turkey and stuffing, lots of pies—and of course peppermint treats. But the part I’m most excited about is baking. This White Chocolate Cranberry Bundt Cake is one of those recipes that looks impressive but is wonderfully simple to make.
The combination of sweet white chocolate and tart cranberries is perfect: the cranberries cut through the richness and add bursts of bright flavor and color throughout the cake. The cranberries scattered on top make the finished cake look jewel-like—beautiful and delicious.
This recipe is easy to pull together using a doctored boxed white cake mix. Add instant white chocolate pudding powder, a bit of sour cream and milk, stir in white chocolate chips and fresh cranberries, bake in a well-greased Bundt pan, then top with a white chocolate ganache and dried cranberries. It’s quick, impressive, and tastes homemade.
Sweet, simple, and stunning—this White Chocolate Cranberry Bundt Cake is a crowd-pleaser that’s sure to become a holiday favorite.
Print Recipe
White Chocolate Cranberry Bundt Cake
Ingredients
- One box white cake mix
- One (3.4 oz) box instant dry white chocolate pudding mix just the dry powder; do NOT prepare the pudding!
- 4 large eggs
- 1 cup vegetable oil
- 1 cup full fat sour cream
- 1/4 cup milk
- 1 cup white chocolate chips
- 1¼ cups fresh cranberries
- Two white chocolate bars (about 8 oz total) coarsely chopped
- 1/2 cup heavy whipping cream
- 1/3 cup sweetened dried cranberries
Instructions
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Preheat oven to 350°F (175°C). Generously grease a Bundt pan with cooking spray or rub with shortening and dust with flour—make sure the pan is well greased to prevent sticking.
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In a large bowl, combine the white cake mix, dry white chocolate pudding powder, eggs, vegetable oil, sour cream, and milk. Beat with a handheld mixer until smooth, about 1 minute. Gently stir in the white chocolate chips and fresh cranberries.
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Pour the batter into the prepared Bundt pan and spread evenly. Bake for about 50 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool completely in the pan, then invert carefully onto a wire rack placed over wax paper to catch any ganache drips.
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For the ganache: heat the heavy whipping cream in a microwave-safe bowl for 30–45 seconds until hot to the touch. Add the chopped white chocolate and let sit for 5 minutes, then stir until smooth. Pour the ganache over the cooled cake and immediately sprinkle with the sweetened dried cranberries. Allow the ganache to set for about 15 minutes before slicing and serving.
Notes
Because white chocolate is the highlight, choose a good-quality white chocolate for the best flavor and smooth ganache.
Moist, soft, and fluffy, this cake will likely become a go-to for your holiday baking.
Have a wonderful day!
xo, Hayley