White Chocolate Cranberry Pound Cake
A festive White Chocolate Cranberry Pound Cake made with tart cranberries, creamy white chocolate, and topped with a smooth cream cheese frosting. Perfect for holidays or special gatherings.
1 Servings
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
To make this White Chocolate Cranberry Pound Cake gluten free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. Ensure that the baking powder, powdered sugar, and vanilla extract are certified gluten free. Additionally, confirm that the white chocolate chips and dried cranberries are processed in a gluten-free facility to avoid cross-contamination.