Best White Chocolate Cranberry Pound Cake

Hey there, sweet lovers!

Are you in the mood for something indulgent? I’ve got a treat that’ll make your taste buds dance!

Today, I’m sharing a recipe for white chocolate cranberry pound cake.

This cake is moist, rich, and bursting with sweet and tart flavors.

Perfect for dessert or a cozy afternoon snack!

Get ready to impress your friends and family (or just treat yourself)! Let’s dive in!

white chocolate cranberry pound cake

Preparation Time 20-30 minutes
Cooking Time 60-65 minutes
Total Time 80-95 minutes
Level of Difficulty Medium

Ingredients

  • 1 3/4 cups all-purpose flour, plus 1 tablespoon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (room temperature)
  • 1 1/2 cups white sugar
  • 3 eggs (room temperature)
  • 1 teaspoon vanilla essence
  • 2/3 cup heavy cream
  • 1 cup cranberries (fresh or thawed if frozen)
  • 1 cup white chocolate chips
  • 1/4 cup unsalted butter (softened)
  • 4 oz cream cheese (softened)
  • 1 1/2 cups icing sugar
  • 1 teaspoon vanilla extract
  • Handful of dried cranberries

Step 1: Prepare the Loaf Pan and Oven

Preheat your oven to 350°F (175°C).

Grease a loaf pan (8.5×4.5-inch or 9×5-inch) with butter and flour, shaking out any excess.

Line the pan with parchment paper, leaving the edges to overhang the sides for easy removal of the cake later.

Step 2: Mix Dry Ingredients and Prepare Cranberries

In a medium bowl, whisk together 1 3/4 cups flour, baking powder, and salt.

Set aside.

Toss the cranberries in 1 tablespoon of flour to coat them lightly and set this mixture aside as well.

Step 3: Cream Butter and Sugar, Add Eggs and Vanilla

In a mixing bowl or the bowl of a stand mixer, beat the butter with an electric mixer until creamy.

Add the sugar and continue beating until the mixture becomes pale and fluffy.

Add the eggs one at a time, beating until combined after each addition.

Then, mix in the vanilla extract.

Step 4: Combine Wet and Dry Ingredients

With the mixer on low speed, gradually add the flour mixture in three additions, alternating with the heavy cream.

Start and end with the flour mixture.

Mix until just combined.

Stir in the white chocolate chips, then gently fold in the floured cranberries.

Step 5: Bake the Cake

Transfer the batter to the prepared loaf pan and smooth the top out with a rubber spatula.

Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.

If the top begins to brown too quickly, cover it lightly with aluminum foil.

Let the cake cool in the pan for 15 minutes, then remove it from the pan and let it cool completely on a wire rack.

Step 6: Prepare and Apply the Frosting

Once the cake has cooled, prepare the frosting.

In a clean mixing bowl or the bowl of your stand mixer, cream together the butter and cream cheese until smooth.

Gradually add the powdered sugar, beating until the mixture is smooth.

Finally, mix in the vanilla extract.

Spread the frosting on top of the cooled cake, then sprinkle with dried cranberries.

Enjoy!

white chocolate cranberry pound cake
white chocolate cranberry pound cake

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