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White Christmas Sparkle Cake

White Christmas Sparkle Cake

A festive bundt cake filled with white chocolate, chewy coconut, tart cranberries, and toasted walnuts—each slice sparkles with holiday cheer.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

Cake Batter

  • 1 cup unsalted butter softened
  • 1.25 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup whole milk

Add-ins

  • 1 cup white chocolate chips
  • 1 cup sweetened shredded coconut lightly toasted
  • 1 cup dried cranberries chopped
  • 1 cup walnuts chopped and toasted

Instructions
 

Cake Batter

  • Preheat oven to 350°F. Grease and flour a 9.5-inch bundt pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
  • Beat in eggs one at a time, then stir in vanilla extract.
  • Mix in half of the dry ingredients, then the milk, followed by the remaining flour, stirring until just combined.

Add-ins

  • Fold in white chocolate chips, coconut, cranberries, and walnuts until evenly distributed.

Baking

  • Pour batter into the prepared pan and smooth the top.
  • Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

For best results, chill the batter for 10 minutes before baking to keep the add-ins suspended.
Store slices in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 120gCalories: 350kcalCarbohydrates: 42g
Keyword coconut cake, cranberry coconut cake, festive bundt cake, holiday cake, White Christmas Sparkle Cake
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