Cranberry Rosemary Bundt Cake Recipe
Tart cranberries are the perfect addition to subtle cool rosemary infused vanilla cake baked in a simple bundt pan and drizzled with white chocolate.
How to Make the Best Cranberry Rosemary Bundt Cake
The delicate combination of tart cranberries and aromatic rosemary brings elegance and sophistication to this stunning bundt cake. With its moist vanilla crumb infused with fresh rosemary and studded with bright cranberries, this cake delivers a unique flavor profile that feels both festive and refined. Whether you’re celebrating the holidays or looking to impress guests, this showstopper cake never fails to delight.
The white chocolate ganache dripping down the sides adds a touch of indulgence and creates an elegant presentation. The glaze complements the subtle rosemary notes perfectly while balancing the tartness of the cranberries. This is the kind of cake that looks like you spent hours in the kitchen, but thanks to its straightforward instructions, you’ll have impressive results without the stress.
Serve this cake at room temperature to best appreciate the complex flavors. Each slice showcases beautiful bursts of cranberry throughout, and the smooth, creamy ganache provides a luxurious finish. This recipe has become a holiday tradition for many, and it’s easy to see why.
Cranberry Rosemary Bundt Cake
Tart cranberries are the perfect addition to subtle cool rosemary infused vanilla cake baked in a simple bundt pan and drizzled with white chocolate.
Ingredients
Cake
White Chocolate Ganache
Instructions
Prep & Bake
- Preheat the oven to 350°F. Spray a 10-cup bundt pan with baking spray.
- In a small sauce pan, bring the rosemary and milk to a simmer over low heat. Once the milk starts to simmer, remove from heat and let steep while making the rest of the batter. In a small bowl, toss together the cranberries and 1 tablespoon all purpose flour, removing any excess flour that doesn't stick to the cranberries.
- In a medium sized bowl, whisk together the flour, baking powder and salt, set aside.
- In the bowl of standing mixer with the paddle attachment (or in a large bowl with a hand mixer), beat the butter on medium-high speed until pale and fluffy, about 1 minute. Add the brown sugar and granulated sugar and continue to mix until well incorporated, about 2 minutes, scraping down the sides and bottom of the bowl if needed.
- With the mixer running on medium speed, add the eggs, sour cream, and vanilla. Stop and scrape down the sides and bottom of the bowl if needed.
- Reduce the speed to low and add the dry ingredients. Once the dry ingredients are mostly incorporated, remove the rosemary springs from the milk and pour the milk into the batter. Gradually increase speed to medium so the milk doesn't spill over the sides of the bowl. Mix on medium speed until fully combined, about 1-2 minutes.
- Using a spatula, fold in the cranberries. Transfer the batter to the greased bundt pan and bake for 55-70 minutes or until a toothpick inserted near the center comes out clean.
Glaze & Serve
- Allow the cake to cool for at least 20 minutes before turning out onto a flat surface. The cake should be mostly cool when applying the white chocolate ganache, as the warmer the cake, the more the glaze will run.
- In a small saucepan, bring the heavy cream to a simmer over low heat. Pour the chocolate chips into a small bowl, and when the cream comes to a simmer pour the cream over the chocolate chips. Cover with plastic wrap or a clean towel and let sit for 5 minutes. After 5 minutes, stir the chocolate chips and heavy cream until smooth. Let the white chocolate ganache sit until room temperature, about 15 minutes.
- Pour the glaze over the cranberry rosemary bundt cake and let it slip down the sides. Serve immediately or let the glaze cool and then cover and refrigerate until serving.
Notes
- This festive bundt cake is perfect for holiday gatherings and special occasions.
- Store leftover cake covered at room temperature for up to 2 days.