Christmas Cranberry Pound Cake

Looking for the perfect, delicious, and easy Christmas dessert recipe? This decadent Christmas Cranberry Pound Cake combines tart cranberries, creamy white chocolate chunks, and a luscious cream cheese frosting. It’s the ultimate holiday treat that will make your celebrations extra special. Whether you’re sharing it with family or serving it at a festive gathering, this cake will steal the spotlight!

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Why You’ll Love This Christmas Cranberry Pound Cake

This cake isn’t just another pound cake—oh no! It’s the perfect balance of flavor and texture:

• Tart cranberries add a pop of freshness.
• Sweet white chocolate chunks melt into pockets of creamy goodness.
• The rich cream cheese frosting takes it to the next level!

The smell when this cake is baking? Absolutely incredible! Plus, it’s beautiful to look at—think snowy white frosting, vibrant cranberries, and elegant drizzles of white chocolate.

Ingredients You’ll Need

For the Cake:

• 187 grams cake flour (about 1 ½ cups + 3 tbsp, sifted)
• ½ teaspoon baking powder
• Pinch of salt
• 1 cup fresh cranberries (or thawed frozen)
• 140 grams (5 oz.) white chocolate chunks
• 115 grams (½ cup) unsalted butter (softened)
• 300 grams sugar (1 ½ cups)
• ½ cup heavy cream
• ½ cup mascarpone cheese
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons browned butter

For the Frosting:

• 56 grams (¼ cup) unsalted butter (softened)
• 112 grams (4 oz.) cream cheese (softened)
• 1 ½ cups powdered sugar (adjust for thickness)
• 1 teaspoon vanilla extract

For the Garnish:

• Handful of dried cranberries
• 1 tablespoon vegetable oil
• ½ cup white chocolate chips

Tools You’ll Need

• 8.5 x 4.5 x 3 inch (or 9 x 5 x 3 inch) loaf pan
• Parchment paper
• Mixer (hand or stand mixer)
• Sifter
• Saucepan
• Cooling rack

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How to Make Christmas Cranberry Pound Cake

Step 1: Prepare the Cake Batter

• Preheat your convection oven to 325°F (or 350°F without convection).
• Butter and flour your loaf pan, then line it with parchment paper for easy removal.
• Combine the cake flour, baking powder, and salt, and sift three times. Set aside.
• In a saucepan, brown 2 tablespoons of butter over medium heat until golden and nutty. Let it cool.
• In a small bowl, whisk together the eggs and vanilla extract.

Step 2: Cream the Butter and Sugar

• In your mixer, beat the softened butter until creamy. Slowly add sugar and continue mixing until fluffy.
• Gradually mix in the heavy cream and mascarpone cheese, beating until smooth.

3rd step: Combine Wet and Dry Ingredients

• Turn the mixer to low and alternately add the flour mixture and egg mixture until fully combined.
• Toss the white chocolate chunks and cranberries in a handful of flour to prevent them from sinking. Gently fold them into the batter.

Step 4: Bake the Pound Cake

• Pour the batter into your prepared loaf pan. Smooth the top and tap the pan gently on the counter to release air bubbles.
• Draw a line down the center of the batter with a butter knife and pour the browned butter into the line.
• Bake for 55-65 minutes or until a toothpick inserted comes out clean. If the top begins to brown too quickly, tent the cake with aluminum foil.
• Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Fifth step : Make the Frosting

• While the cake cools, beat the softened butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract. Mix until creamy and spreadable.

Step 6: Frost and Garnish

• Spread the cream cheese frosting evenly over the cooled cake. Place the cake in the refrigerator until the frosting is set.
• Melt white chocolate chips with vegetable oil over low heat, stirring until smooth. Let cool slightly if too thin.
• Sprinkle the cake with dried cranberries and drizzle with melted white chocolate. Use a spoon or transfer the chocolate to a zip-lock bag, snipping a small corner to pipe delicate drizzles.

What to Serve with Christmas Cranberry Pound Cake

This cake pairs beautifully with a cup of hot chocolate or a festive spiced latte. It’s also perfect served with vanilla bean ice cream or whipped cream for extra indulgence.

If you’re looking for another festive dessert, you’ll love my Chocolate Cherry and Brandy Yule Log—it’s an elegant showstopper!

Tips for the Best Pound Cake

• Measure precisely: Over-measuring the flour can make the cake dense. Use a kitchen scale for accuracy.
• Toss add-ins in flour: This prevents cranberries and chocolate chunks from sinking.
• Don’t rush the cooling: Let the cake cool fully before frosting to avoid a melty mess.
• Prevent browning: If the top darkens too quickly, loosely tent it with foil during baking.

Storage Instructions

• Room Temperature: Store the unfrosted cake in an airtight container for up to 3 days.
• Refrigerator: Once frosted, store the cake in the fridge for up to 5 days.
• Freezer: Wrap slices of the unfrosted cake in plastic wrap and freeze for up to 3 months. Thaw at room temperature and frost before serving.

Frequently Asked Questions

Can I use frozen cranberries?
Yes! Thaw them first, rinse in cold water until clear, drain, and pat dry with paper towels.

What can I use instead of mascarpone?
Cream cheese can be a suitable substitute, though mascarpone adds a richer flavor.

Can I make this cake ahead of time?
Absolutely! Bake the cake a day ahead and frost it right before serving for maximum freshness.

More Recipes You’ll Love

If you’re loving this Christmas Cranberry Pound Cake, here are a few more festive treats you need to try:

• Hot Chocolate Cookies: A Cozy Winter Treat
• Chocolate Crinkle Cookie Recipe: Soft, Fudgy, and Beautifully Crinkled

I’d love to see how your cake turns out! Pin it on Pinterest and share your beautiful creations with me.

Get Baking!

This Christmas Cranberry Pound Cake is an absolute delight—bursting with flavors, beautiful to serve, and simple to make. It’s guaranteed to become a family favorite and a holiday tradition. Happy baking, and I hope this cake brings joy to your festive table!

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