Christmas Cranberry Pound Cake
This festive Cranberry Pound Cake is buttery, soft, and bursting with tart cranberries and creamy white chocolate — a holiday bake that feels like a warm hug straight from the kitchen.
Equipment
- Loaf Pan (9 × 5 inch or 8.5 × 4.5)
- Mixer
- Saucepan
Ingredients
For the Cake
- 187 g cake flour sifted for a delicate crumb
- 0.5 tsp baking powder helps the cake rise gently
- pinch of salt balances all the sweetness
- 1 cup cranberries (fresh or thawed) tart and juicy pops of color
- 140 g white chocolate chunks melt into creamy sweetness
- 115 g unsalted butter rich, buttery base flavor
- 300 g sugar for sweetness and structure
- 0.5 cup heavy cream keeps texture moist and velvety
- 0.5 cup mascarpone cheese adds richness and softness
- 3 eggs for body and smooth texture
- 1 tsp vanilla extract warm, aromatic note
- 2 tbsp browned butter nutty, caramel‑like flavor boost
For the Frosting
- 56 g unsalted butter creamy foundation
- 112 g cream cheese tangy and smooth
- 1.5 cups powdered sugar creates a sweet, thick spread
- 1 tsp vanilla extract for a soft, inviting aroma
For Garnish
- handful dried cranberries festive color and chew
- 1 tbsp vegetable oil helps the chocolate drizzle shine
- 0.5 cup white chocolate chips for that finishing touch of sweetness
Instructions
- Pre‑heat oven to 325 °F (convection) or 350 °F (standard). Butter and flour your loaf pan, line with parchment for perfect release.
- Combine cake flour, baking powder, and salt. Sift three times for a light, fluffy texture.
- Brown 2 tbsp unsalted butter in a small saucepan until nutty amber, then let cool.
- Cream the softened butter (115 g) and sugar until light and fluffy. Mix in heavy cream, mascarpone, and vanilla.
- Alternate adding the eggs and the sifted flour mixture on low speed until just combined. Don’t over‑mix.
- Toss the cranberries and white chocolate chunks in a little flour to prevent sinking. Gently fold them into the batter.
- Pour the batter into the prepared pan, smooth the top, draw a line down the center with a knife, and pour the cooled browned butter into the line. Bake ~55‑65 minutes until a toothpick comes out clean.
- Let the cake cool completely. While it cools, beat together frosting butter, cream cheese, powdered sugar, and vanilla until smooth. Spread the frosting over the cooled cake and refrigerate until set.
- Melt the white chocolate chips with the vegetable oil until smooth, then drizzle over the frosted cake. Scatter dried cranberries for garnish. Slice and serve.
Notes
This cake tastes even better the next day as the flavors settle. Use a kitchen scale for precision on flour to avoid a dense texture. Wrap leftover tightly and store in the fridge for 3‑4 days or freeze for up to 2 months.