Looking for a perfect, easy and delicious Christmas dessert? Try this decadent Christmas Cranberry Pound Cake topped with white chocolate and cream cheese frosting. It’s moist, flavorful and festive — sure to be a hit with family and guests this holiday season.
How to Make Christmas Cranberry Pound Cake
This Cranberry Pound Cake is an ideal holiday dessert. The tender crumb combines white chocolate chunks and tart cranberries for a classic festive flavor. A cream cheese frosting gives the cake a silky finish, while dried cranberries and a white chocolate drizzle add color and texture for an attractive presentation at your Christmas table.
The cake is straightforward to prepare and makes a lovely centerpiece. It also stores well, so you can make it a day ahead and finish the decoration just before serving.
I adapted this version from a trusted baking blog, increasing the cranberries for a brighter berry presence and omitting orange zest for a simpler, more traditional profile. For the glaze I combined cream cheese and powdered sugar for a richer, spreadable frosting that holds up well under decoration.
After a bit of kitchen time you’ll have a beautiful loaf that slices cleanly and shows off the vibrant cranberries dispersed through the cake. The finished result is festive, tender and richly flavored — a great way to welcome the winter holidays.
Craving more Christmas desserts? Try these ideas
If you enjoy layered and indulgent desserts, consider a festive layered treat with cookie crust, cheesecake and white chocolate pudding for the holidays. For additional inspiration, try other holiday-friendly recipes such as chocolate pound cake, cranberry cheesecake pie, strawberry pound cake, white chocolate cranberry cookies, or a white chocolate cranberry layered cake.
Below are the details for this Cranberry Pound Cake so you can bake it at home.
Christmas Cranberry Pound Cake
- Author: OMGChocolateDesserts.com
Prep Time: 30 minutes- Cook Time: 65 minutes
- Total Time: 95 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Bake
- Cuisine: American
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This rich pound cake combines white chocolate and cranberries in a buttery, tender loaf finished with a cream cheese frosting and a white chocolate drizzle. It’s festive, moist and easy to prepare.
Ingredients
For the Cake:
- 187 grams cake flour, sifted (about 1 1/2 cups plus 3 tablespoons before sifting; weigh if possible)
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 cup cranberries (fresh or thawed)
- 140 grams (5 oz) white chocolate chunks
- 115 grams (1/2 cup) unsalted butter, softened
- 300 grams sugar (about 1 1/2 cups)
- 1/2 cup heavy cream
- 1/2 cup mascarpone cheese
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons browned butter
Frosting:
- 56 grams (1/4 cup) unsalted butter, softened
- 112 grams (4 oz) cream cheese, softened
- 1 1/2 cups powdered sugar (add more if needed to reach desired thickness)
- 1 teaspoon vanilla extract
Garnish:
- Handful dried cranberries
- 1 tablespoon vegetable oil
- 1/2 cup white chocolate chips
Instructions
- Preheat a convection oven to 325°F. If using a conventional oven, set to 350°F and plan to rotate the pan halfway through baking.
- Butter and flour an 8.5 x 4.5 x 3-inch (or 9 x 5 x 3-inch) loaf pan and line it with parchment paper.
- Combine cake flour, baking powder and salt; sift together three times and set aside.
- In a small saucepan over medium heat, brown about 2.5 tablespoons of butter until amber. Skim foam and let cool.
- Whisk the eggs with vanilla and set aside.
- Cream the softened butter on medium speed, gradually add sugar and beat until light and creamy.
- Add heavy cream and mascarpone and mix on medium speed until combined.
- With the mixer on low, add the dry ingredients alternately with the egg mixture until just combined.
- Toss white chocolate chunks with a tablespoon of flour to prevent sinking; toss cranberries with a little flour as well.
- Fold the chocolate chunks into the batter, then gently fold in the cranberries.
- Pour the batter into the prepared pan, smooth the top and tap the pan on the counter to release air bubbles.
- Draw a shallow slit down the center with a butter knife and pour the cooled browned butter into the slit.
- Bake until golden and a toothpick inserted into the center comes out clean, about 55–65 minutes. Conventional ovens may require about 10 extra minutes. Tent with foil if the top browns too quickly.
- Cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
Glaze:
- When the cake is completely cooled, prepare the glaze.
- Beat softened butter and cream cheese until smooth. Gradually add powdered sugar and beat until thick and spreadable, then mix in vanilla. Spread over the cooled cake and chill until set.
Garnish:
- Melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil over low heat until smooth; cool slightly if too thin.
- Sprinkle dried cranberries over the frosted cake and drizzle the white chocolate. Use a spoon or a small piping bag to control the drizzle.
Notes
If using frozen cranberries, thaw and rinse them under cold water until clear, drain well and pat dry on paper towels before adding to the batter to prevent excess moisture.