White Chocolate Cranberry Pound Cake with butter, sugar, eggs, cream, tart cranberries, and cream cheese frosting—holiday joy in a loaf.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Confession time: pound cake and I weren’t exactly friends growing up. It always felt… plain? Like that one background character in a Christmas movie you forget about five minutes later. But a couple years back—around the holidays when I was knee-deep in wrapping paper, tape stuck to my elbow, and the dog trying to eat a bow—I decided to toss some fresh cranberries and white chocolate into a basic pound cake recipe. No real plan, just chaos baking. And wouldn’t you know, it actually worked.
The cranberries gave it this tart little zing (like when Mariah hits those high notes and you didn’t see it coming), and the white chocolate melted into these creamy, sweet pockets. Slathered in cream cheese frosting, topped with dried cranberries—it looked like a Hallmark movie ending on a plate. My husband, who usually won’t touch anything that isn’t chocolate-on-chocolate, casually cut himself a “tiny” slice… then went back for half the loaf. That’s when I knew this White Chocolate Cranberry Pound Cake wasn’t just another holiday bake—it was going into the family rotation.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This White Chocolate Cranberry Pound Cake Recipe?
Here’s the thing—there are a lot of holiday desserts out there. (I see you, gingerbread houses no one actually eats.) But this pound cake? It’s the one people actually come back for seconds of. It’s not fussy, you don’t need 12 specialty ingredients, and yet it looks like you’ve just casually whipped up a bakery-worthy showstopper. It’s moist but not heavy, sweet but balanced with those tart cranberries. It’s festive without screaming “I only exist in December.” Honestly, it’s the kind of dessert that makes you look like the person who has their life together, even if your laundry pile suggests otherwise.
Ingredient Notes:
When I bake, I always like to think of the ingredients as players in a band. Each one’s got a role, even if it looks small:
-
Flour: The rhythm guitar—keeps everything steady. Nothing flashy, but essential.
-
Butter: Adds that melt-in-your-mouth richness. Seriously, let it soften. Cold butter is like playing piano with mittens.
-
Sugar: Sweetness, sure, but it also gives the loaf that tender crumb.
-
Eggs: Think of them as the glue holding the band together. Room temp helps them blend in smoothly.
-
Vanilla extract: The background singer—you notice when it’s missing.
-
Heavy cream: Makes the batter silky, not stodgy.
-
Fresh cranberries: Tart little bursts of color and flavor. Toss them in flour so they don’t all sink to the bottom.
-
White chocolate chips: The diva. Sweet, creamy, and steals the spotlight.
-
Cream cheese + butter (for frosting): Tangy meets smooth. A duo worthy of a Grammy.
-
Powdered sugar: Gives the frosting body and sweetness.
-
Dried cranberries: The sparkle on top, like holiday lights on a quiet street.
How To Make White Chocolate Cranberry Pound Cake?
You don’t need to be a pro baker for this, promise.
Step 1: Prep. Grease and flour that loaf pan, then line it with parchment. Leave some paper hanging over the sides—it’s your built-in cake elevator.
Step 2: Dry stuff. Whisk flour, baking powder, salt. Feels boring but don’t skip it—it keeps lumps out of your life.
Step 3: Cranberry trick. Toss your cranberries in a spoonful of flour. It keeps them from diving straight to the bottom like little fruit anchors.
Step 4: Butter + sugar. Beat them together until it’s pale and fluffy. Honestly, it should look like frosting at this point. Don’t rush—it’s the secret to that soft crumb.
Step 5: Eggs + vanilla. Crack in the eggs, one by one. Add the vanilla. Take a second to smell it because that’s happiness in a bottle.
Step 6: Mix it up. Add the flour mix in three parts, alternating with cream. Start and end with flour. Yeah, it’s fussy, but it keeps the batter smooth.
Step 7: The fun part. Fold in the white chocolate and cranberries. Fold, don’t beat. You want cranberries in the cake, not cranberry jam in the bowl.
Want To Save This Recipe?
Step 8: Bake. Spread it in the pan, smooth the top, and bake for about an hour. If it browns too quickly, a little foil tent saves the day.
Step 9: Cooling time. Let it chill in the pan for 15 minutes before lifting it out. Don’t frost it warm unless you’re into cream cheese soup.
Step 10: Frost + finish. Beat butter, cream cheese, powdered sugar, and vanilla into a smooth frosting. Spread it over the cooled cake. Sprinkle with dried cranberries. Step back. Admire. Snap a pic for Instagram.
Storage Options:
This cake doesn’t just taste amazing fresh—it ages well too. Wrap it up and leave it on the counter for a couple days, or stash it in the fridge for up to five. If you’re planning ahead, you can freeze it (just the cake, not the frosting) for a couple months. Thaw, frost, and it’s basically like you baked it that morning. It’s like meal prepping, but for dessert—and honestly, that’s the kind of adulting I can get behind.
Variations and Substitutions:
Baking’s supposed to be fun, not rigid. Play around:
-
Swap white chocolate for dark if that’s your vibe.
-
Use blueberries or raspberries instead of cranberries.
-
Toss in chopped pecans or walnuts for crunch.
-
Skip the cream cheese frosting and drizzle an orange glaze. (I know some people prefer “less sweet.” Not me, but hey.)
-
Dairy-free? Plant-based butter and cream work. Flavor shifts a little, but still good.
What to Serve with White Chocolate Cranberry Pound Cake?
This pound cake is the star, but a little company never hurts:
-
Coffee. Always coffee.
-
A hot mug of tea—Earl Grey is surprisingly perfect.
-
Vanilla ice cream if you’re going full holiday indulgence.
-
Fresh fruit for balance (or to pretend you’re being healthy).
-
A quiet kitchen moment at midnight when you “just need a bite.”
Frequently Asked Questions:
Can I use frozen cranberries?
Yep. Just thaw and pat them dry first so you don’t drown your batter.
Can I make it ahead of time?
Oh yeah. Bake the loaf, wrap it up, and frost the next day. Honestly, it tastes even better after the flavors have had a sleepover.
Do I need the frosting?
Technically, no. But also… yes. The frosting is what makes it a holiday dessert instead of just a nice loaf.
So there you go—my White Chocolate Cranberry Pound Cake. A little festive, a little indulgent, and way easier than it looks. Will you bake it for Christmas morning, or are you the kind of person who just needs a random Tuesday pick-me-up loaf? Either way—I’d love to hear if it makes your holiday table (or your Tuesday).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
White Chocolate Cranberry Pound Cake
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour plus 1 tablespoon (for coating cranberries)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup heavy cream
- 1 cup fresh cranberries or frozen, thawed and patted dry
- 1 cup white chocolate chips
For the Frosting and Garnish:
- 1/4 cup 1/2 stick unsalted butter, softened
- 4 oz cream cheese softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Handful of dried cranberries for garnish
Instructions
Prepare the pan and oven:
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter and dust lightly with flour, shaking out the excess. Line with parchment paper, leaving an overhang on the sides for easy removal.
Combine dry ingredients:
- In a medium mixing bowl, whisk together 1 3/4 cups flour, baking powder, and salt. Set aside.
Coat the cranberries:
- In a small bowl, toss the cranberries with the remaining tablespoon of flour. This prevents them from sinking during baking. Set aside.
Cream butter and sugar:
- In a large mixing bowl or the bowl of a stand mixer, beat the butter on medium speed until smooth and creamy. Add the granulated sugar and continue beating until the mixture is pale and fluffy, about 3–4 minutes.
Incorporate eggs and vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
Alternate dry mixture and cream:
- Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the heavy cream, beginning and ending with the flour mixture. Mix only until combined, avoiding overmixing.
Add white chocolate and cranberries:
- Using a spatula, gently fold in the white chocolate chips, followed by the prepared cranberries.
Bake:
- Transfer the batter into the prepared loaf pan and smooth the top. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent lightly with aluminum foil.
Cool the cake:
- Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment overhang. Transfer to a wire rack to cool completely before frosting.
Prepare the frosting:
- In a clean mixing bowl, beat the softened butter and cream cheese until smooth. Gradually add the powdered sugar, mixing until fluffy and fully incorporated. Stir in the vanilla extract.
Frost and garnish:
- Spread the frosting evenly over the cooled cake. Garnish with dried cranberries for a festive finish. Slice and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
