Print

Cranberry White Chocolate Cake

A moist and festive cranberry white chocolate cake, perfect for holidays and special occasions. The tartness of cranberries complements the sweetness of white chocolate in this rich and flavorful dessert.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen cranberries
  • 1 cup white chocolate chips
  • 1/4 cup all-purpose flour (for coating cranberries and chocolate chips)
  • Powdered sugar or white chocolate drizzle for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9-inch round cake pan.
  2. In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the butter, oil, and sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Stir in the sour cream until well combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Toss cranberries and white chocolate chips with 1/4 cup flour to prevent sinking, then fold into the batter.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  11. Garnish with powdered sugar or drizzle with melted white chocolate if desired.

Notes

  • Fresh cranberries can be substituted with frozen, but do not thaw before using.
  • You can add orange zest for extra flavor.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: cranberry cake, white chocolate dessert, holiday cake, Christmas dessert