holiday pound cake recipe

My daughter joined me in the kitchen to make this holiday pound cake recipe today — and let’s just say the cranberries had a mind of their own! We ended up with powdered sugar on our noses, a few giggles over uneven frosting, and the warmest afternoon I’ve had in weeks. It reminded me that the best part of baking isn’t the perfect cake — it’s the laughter, the little messes, and the memories made along the way.”

Why You’ll Love This Recipe

This cake is a little bit of everything — soft, festive, and delightfully rich. The cranberries add a juicy pop of tartness that balances the sweetness of the white chocolate and frosting. It’s easy to make, yet looks impressive enough to steal the spotlight at any dessert table.
Even better, it keeps its moist, buttery texture for days — so you can bake it ahead of time and focus on celebrating. Whether you serve it after Christmas dinner or alongside your morning coffee, this holiday pound cake recipe wraps you in comfort and cheer.

Ingredients (Detailed & Humanized)

For the Cake:

• 187 g cake flour (about 1½ cups + 3 Tbsp) – sifted for a soft, tender crumb
• ½ tsp baking powder – helps the cake rise just enough
• Pinch of salt – balances all the sweetness
• 1 cup cranberries (fresh or thawed) – adds bright tart bursts in every bite
• 140 g white chocolate chunks – creamy sweetness in the crumb
• 115 g unsalted butter, softened – creates that classic buttery pound cake flavor
• 300 g sugar (1½ cups) – sweetens and adds structure
• ½ cup heavy cream – for a luscious, moist texture
• ½ cup mascarpone cheese – makes the batter rich and smooth
• 3 eggs – give body and lightness
• 1 tsp vanilla extract – adds warmth and depth
• 2 Tbsp browned butter – a nutty finishing touch that deepens the flavor

For the Frosting:

• 56 g unsalted butter, softened – makes the base creamy
• 112 g cream cheese, softened – tangy and smooth
• 1½ cups powdered sugar (or more as needed) – for thickness and sweetness
• 1 tsp vanilla extract – ties all the flavors together

For the Garnish:

• Handful of dried cranberries – adds color and a chewy texture on top
• 1 Tbsp vegetable oil – smooths melted chocolate for drizzling
• ½ cup white chocolate chips – for that glossy festive finish

Directions (Step-by-Step Cooking Guide)

1. Prepare your oven and pan. Preheat the oven to 325°F (or 350°F for non-convection). Butter and flour your loaf pan, then line it with parchment so the cake lifts easily after baking.
2. Mix dry ingredients. Combine flour, baking powder, and salt, then sift three times to keep the texture fine and airy.
3. Brown the butter. Melt a couple of tablespoons of butter in a small saucepan until amber and fragrant. Set aside — it’ll add a toasty richness later.
4. Whip the base. Cream softened butter with sugar until light and fluffy. Mix in heavy cream and mascarpone until smooth, then slowly blend in the whisked eggs and vanilla.
5. Fold and blend. Alternate adding dry ingredients with the egg mixture. Toss cranberries and white chocolate in a little flour so they don’t sink, then gently fold them into the batter.
6. Pour and shape. Spread the batter evenly into the prepared pan. Use a butter knife to make a shallow line down the center, then drizzle your browned butter into that line — it creates a beautiful golden finish.
7. Bake until golden. The cake is ready when the top is beautifully brown and a toothpick comes out clean, around 55–65 minutes. If it browns too fast, tent with foil.
8. Cool and frost. Let the cake rest for 15 minutes, then transfer to a rack. Once completely cool, beat together butter, cream cheese, powdered sugar, and vanilla until creamy. Spread generously over the top.
9. Garnish beautifully. Melt white chocolate chips with oil until smooth. Sprinkle dried cranberries, then drizzle the melted chocolate in thin ribbons for a picture-perfect finish.

Cultural or Technique Note

This holiday pound cake recipe is a true reflection of American Christmas baking — simple ingredients transformed into something elegant and heartfelt. Pound cakes have been part of holiday traditions for generations, cherished for their rich texture and versatility. The mix of cranberries, mascarpone, and white chocolate gives this version a modern, festive twist while keeping that timeless homemade charm.

Serving Suggestions

• Slice thickly and serve with hot cocoa or coffee
• Add a scoop of vanilla ice cream for an indulgent dessert
• Pair with a side of fresh berries for color and freshness
• Serve warm slices at brunch alongside spiced tea

Pro Tips for Success

• Measure flour carefully — too much makes the cake dense.
• Always sift the flour for a light, fine texture.
• Use room-temperature ingredients for smooth blending.
• Gently fold in cranberries to avoid streaking the batter.
• Cool completely before frosting so it doesn’t melt.
• Drizzle chocolate just before serving for a glossy finish.

Common Mistakes to Avoid

Overmixing the batter: It’s tempting to keep stirring until it looks perfectly smooth, but resist the urge! Once the flour is added, mix just until everything comes together. Overmixing breaks down the air you’ve worked in, making your cake heavy instead of tender and buttery.

Adding cold ingredients: Butter, eggs, mascarpone, and cream should all be at room temperature. Cold ingredients don’t blend properly and can make the batter lumpy or curdled. If you forget to set them out, place the eggs in warm water for a few minutes and soften butter gently in short bursts.

Skipping parchment paper: Don’t underestimate this step — it’s the secret to lifting your loaf out cleanly. Without parchment, the bottom can stick and tear your cake. A simple strip lining the bottom and sides makes all the difference.

Overbaking the cake: Every oven is a little different, so start checking a few minutes early. The goal is a golden top and a toothpick that comes out mostly clean with a few moist crumbs. If you wait until it’s completely dry, it’ll be overdone by the time it cools.

Frosting a warm cake: Patience here pays off! If the cake is even slightly warm, the frosting will melt and slide right off. Make sure it’s completely cool before you spread on that dreamy cream cheese layer — you’ll get a smooth, picture-perfect finish.

Skipping the browned butter drizzle: That extra step adds a nutty aroma and rich flavor. It’s easy to overlook but makes the cake truly special — a small touch that elevates everything.

Using too many cranberries: More isn’t always better! Too many can make the batter watery and affect the bake. Stick to the amount listed for the perfect balance of tart and sweet.

Storage & Reheating

Fridge: Store the cake in an airtight container or wrap it snugly in plastic wrap for 3–4 days. The cream cheese frosting keeps it moist and flavorful, but refrigerating helps it stay fresh and safe.

Freezer: Want to save it for later? Wrap the cooled, unfrosted loaf tightly in plastic wrap, then again in foil, and freeze for up to 2 months. If you’ve already frosted it, freeze slices on a tray first, then wrap individually for easy serving.

Reheat: To bring back that just-baked taste, let slices come to room temperature or warm them briefly on low heat in the oven. A quick 10–15 seconds in the microwave also works — just enough to soften the crumb without melting the frosting.

Frequently Asked Questions (FAQ)

Q1: Can I use regular flour instead of cake flour?
You can, though the crumb will be a little denser. To make your own version of cake flour, measure one cup of all-purpose flour, remove two tablespoons, and replace them with cornstarch. Sift well — that light texture is worth it!

Q2: Can I use dried cranberries instead of fresh?
Yes, absolutely. Dried cranberries give a chewy sweetness, though they’re not as tart. Soak them in warm water (or a splash of orange juice) for 10–15 minutes before using — it makes them plump and juicy again.

Q3: Can I freeze the cranberry pound cake?
Definitely! Once cooled, wrap it tightly in plastic wrap and freeze for up to two months. To serve, thaw overnight in the fridge and let it sit at room temperature for a few hours. It’ll taste freshly baked.

Q4: What kind of white chocolate should I use?
Go for high-quality baking white chocolate that melts smoothly and doesn’t seize up. White chocolate chips work well, but if you’re using a bar, chop it finely so it distributes evenly. The creaminess of real cocoa butter makes a big difference.

Q5: Can I make the cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors mingle. You can bake it a day ahead, let it cool completely, and frost it just before serving for the freshest, prettiest presentation.

Closing Paragraph

This holiday pound cake recipe brings together everything we love about Christmas — color, comfort, and a touch of luxury. Whether you bake it for a festive dinner or as a homemade gift, it’s guaranteed to spread joy. Enjoy it with your loved ones, decorate it your way, and make it part of your holiday tradition. Every bite tastes like celebration and home.

Final Thoughts

There’s something so peaceful about baking during the holidays — the hum of the mixer, the scent of butter and sugar filling the kitchen, and that quiet satisfaction of pulling out a golden, beautiful loaf. This cake reminds me why I love December so much — cozy flavors, warm hearts, and time with family. I hope it brings the same joy to your home.