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Cranberry White Chocolate Pound Cake


Cranberry White Chocolate Pound Cake

Cranberry White Chocolate Pound Cake: A Festive Treat


Cranberry white chocolate pound cake is a delightful dessert that combines the tangy sweetness of cranberries with the creamy richness of white chocolate.

This cake is perfect for holiday gatherings, special occasions, or any time you want to treat yourself to something truly delicious.

The moist, buttery pound cake is studded with juicy cranberries and topped with a luscious white chocolate glaze, making it a visually stunning and incredibly tasty treat.

In this article, we’ll guide you through a simple recipe to create this festive cake.


To prepare this delicious cranberry white chocolate pound cake, you will need the following ingredients:


For the Cake:

1 cup of unsalted butter, softened

1 1/2 cups of granulated sugar

4 large eggs

1 teaspoon of vanilla extract

2 cups of all-purpose flour


1 teaspoon of baking powder

1/2 teaspoon of salt

1/2 cup of sour cream

1 cup of fresh or frozen cranberries, roughly chopped

For the White Chocolate Glaze:

1 cup of white chocolate chips


1/4 cup of heavy cream

1/4 cup of dried cranberries, chopped (optional, for garnish)


Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Prepare the Cake Batter:

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.


Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the chopped cranberries.

Bake the Cake:

Pour the batter into the prepared loaf pan, spreading it evenly.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the White Chocolate Glaze:


In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth.

Drizzle the white chocolate glaze over the cooled cake, allowing it to drip down the sides.

Sprinkle the chopped dried cranberries over the glaze for a festive touch, if desired.

Serve and Enjoy:

Let the glaze set before slicing the cake.

Serve the cranberry white chocolate pound cake at room temperature.

Tips and Variations

Fresh vs. Dried Cranberries: If using dried cranberries, soak them in warm water or orange juice for 10 minutes to plump them up before adding to the batter.

Citrus Twist: Add a teaspoon of orange zest to the batter for a citrusy flavor that complements the cranberries.

Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.


Cranberry white chocolate pound cake is a festive and delicious dessert that is perfect for the holiday season or any special occasion.

The combination of tangy cranberries and creamy white chocolate creates a delightful flavor profile that everyone will love.

Follow this simple recipe to create a beautiful and tasty cake that will impress your friends and family.


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